Integrated metabolomic and transcriptomic analyses reveal quality differences between artificially and naturally ripened Guifei mangoes

The molecular reasons for quality differences between the artificially and naturally ripened Guifei (GF) mangoes remain not fully clear. In this study, basic qualities analyses followed by integrated metabolomic and transcriptomic analyses were performed on four groups: 80 % maturation GF (CK), artificially ripened GF off the tree (A1), artificially ripened GF by 200 mg/L ethephon (A2), and naturally ripened GF (N). Results showed that the total soluble solids of the N group were remarkably higher than others with relatively low titratable acid, indicating better flavor and commercial quality. A total of 133, 122, and 145 differential metabolites (DMs) and 9193, 8525, and 8950 differential genes (DGs) were identified in A1, A2, and N groups compared with CK, respectively. Further integrated omics analyses revealed that most of them were enriched in the "biosynthesis of amino acids" and "glycolysis/gluconeogenesis" pathways. In particular, methionine as the initial precursor of ethylene played a crucial role in the regulatory network. This study could provide new insight into quality formation during the ripening of mangoes.