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Comparative analysis of physicochemical quality and metabolite profiles during fruit ripening in three banana cultivars using multivariate approaches

文献类型： 外文期刊

作者： Wang, Lixia 1 ; Jing, Tao 1 ; Cai, Bingyu 1 ; Shah, Ghulam Abbas 1 ; Shafiq, Fahad 1 ; Zang, Xiaoping 1 ; Ding, Zheli 1 ; He, Yingdui 1 ;

作者机构： 1.Chinese Acad Trop Agr Sci, Inst Trop Biosci & Biotechnol, Haikou 571101, Peoples R China

2.Chinese Acad Trop Agr Sci, Sanya Res Inst, Sanya 572000, Peoples R China

3.PMAS Arid Agr Univ Rawalpindi, Dept Agron, Rawalpindi 46300, Pakistan

4.Govt Coll Univ Lahore, Dept Bot, Lahore 54000, Punjab, Pakistan

关键词： Climacteric response; Carbohydrate metabolism; Amino acids; Organic acids; Postharvest physiology

期刊名称：POSTHARVEST BIOLOGY AND TECHNOLOGY （ 影响因子：6.8； 五年影响因子：7.5 ）

ISSN： 0925-5214

年卷期： 2026 年 231 卷

页码：

收录情况： SCI

摘要： We investigated three banana cultivars: 'Fenjiao', 'Dajiao', and 'Gongjiao' at five ripening stages (i.e., all green, RS1; bright green, RS2; yellow with a small amount of green RS3; yellow with only pointed tail dots green, RS4; and all yellow, RS5) and compared the physicochemical quality indicators and metabolite profiles. These banana varieties exhibited distinct growth durations: 'Gongjiao' (short, 270-280 d), 'Fenjiao' (medium, 375-390 d) and 'Dajiao' (long, 415-430 d). We found that 'Gongjiao' was the earliest to ripe (RS5 stage) in 5 d, followed by 'Fenjiao' (9 d) and 'Dajiao' (11 d). The total soluble solids (TSS) of each variety increased from RS1 to RS4, peaking at a later stage, followed by a reduction at RS5. The banana cultivar 'Dajiao' had the highest titratable acidity (TA), particularly during advanced ripening stages, whereas 'Gongjiao' had the lowest TA at RS5. Moreover, in 'Dajiao' and 'Fenjiao', the organic acid content of the fruit was higher during the early ripening stages (RS1-RS2), whereas in 'Gongjiao', it peaked at the full ripening stage (RS5). The levels of fruit amino acids and related compounds exhibited great variation among the three cultivars at different ripening stages, with more amino acids found in 'Fenjiao' and 'Gongjiao' at RS5 and 'Dajiao' at RS4. In summary, significant differences were observed among cultivars in terms of carbohydrates, sugars, vitamin C, and protein at the early and fully ripe stages. A total of 14 volatile compounds with odor activity values (OAVs) higher than 10 were identified as aroma-active markers in all banana varieties. Overall, fruit pulp hardness, TSS, and TA were closely linked to peel color changes, and the results of redundancy analysis (RDA) showed discrete associations between key ripening traits, such as peel color change parameters, TSS, TA, ethylene production (EP), respiration rate (RR), ACO, alpha-amylase, and beta-amylase, and banana cultivars. Lastly, hierarchical cluster analysis (HCA) of the quality characteristics of banana cultivars revealed that 'Fenjiao' and 'Gongjiao' shared a more synchronized ripening pattern than 'Dajiao'. These findings have practical applications in monitoring and managing fruit ripening during postharvest handling and quality control of various banana varieties.

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