Comparative nutritional and metabolic analysis reveals the taste variations during yellow rambutan fruit maturation

被引：16

作者：

Deng, Hao ^{[1
,2
,3
]}

Wu, Guang ^{[1
,2
,3
]}

Zhang, Ronghu ^{[1
,2
,3
]}

Yin, Qingchun ^{[4
]}

Xu, Bin ^{[1
]}

Zhou, Liying ^{[1
]}

Chen, Zhe ^{[3
,5
,6
]}

机构：

[1] Hainan Acad Agr Sci, Inst Agroprod Proc & Design, Key Lab Trop Fruit & Vegetable Cold Chain Hainan P, Haikou 571100, Peoples R China

[2] Hainan Acad Agr Sci, Sanya Inst, Sanya 572025, Peoples R China

[3] Minist Agr & Rural Affairs, Coconstruct Minist Prov, Key Lab Genet Resources Evaluat & Utilizat Trop Fr, Haikou 571100, Peoples R China

[4] Hainan Inst Food Control, Key Lab Trop Fruits & Vegetables Qual Safety State, Haikou 570311, Peoples R China

[5] Hainan Acad Agr Sci, Inst Trop Fruit Trees, Key Lab Trop Fruit Tree Biol Hainan Prov, Haikou 571100, Peoples R China

[6] Hainan Acad Agr Sci, Haikou, Hainan, Peoples R China

来源：

FOOD CHEMISTRY-X | 2023年 / 17卷

关键词：

Rambutan; Nutrition; BY2; Maturation; Widely targeted metabolomics; ORGANIC-ACIDS; DEVELOPMENTAL-CHANGES; NEPHELIUM-LAPPACEUM; AMINO-ACIDS; SUGAR;

D O I：

10.1016/j.fochx.2023.100580

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The metabolic reasons for rambutan taste variations during maturity are unknown. Here, we obtained a unique rambutan cultivar Baoyan No.2 (BY2) with a strong yellow pericarp and excellent taste, the sugar-acid ratios of which ranged from 21.7 to 94.5 during maturation. Widely targeted metabolomics analysis was performed to reveal the metabolic reasons behind these taste variations. The results showed that 51 metabolites were identified as common different metabolites (DMs), including 16 lipids, 12 amino acids and others. Among them, the abundance level of 3,4-digalloylshikimic acid exhibited a positive correlation with the titratable acids (R2 = 0.9996) and a negative correlation with the sugar-acid ratio (R2 = 0.9999). Therefore, it could be a taste biomarker of BY2 rambutan. Moreover, all DMs were enriched in "galactose metabolism", "fructose and mannose metabolism" and "biosynthesis of amino acids" pathways, which predominantly accounted for the taste variation. Our findings provided new metabolic evidence for the taste variation of rambutan.

引用

页数：7

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