State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources/Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables/Key Laboratory of South China Horticultural Crop Biology and Germplasm Enhancement, Ministry of Agriculture, College of Horticulture, South China Agricultural University, Guangzhou 510642, China.
French Associates Institute for Agriculture and Biotechnology of Drylands, The J. Blaustein Institutes for Desert Research, Ben-Gurion University of the Negev, Sede Boqer 84990, Israel.
Plant Physiol Biochem. 2018 May;126:117-125. doi: 10.1016/j.plaphy.2018.02.027. Epub 2018 Mar 2.
Pitaya is a new fruit crop, whose exotically colored fruits have excellent nutritional and antioxidant properties. In this study, the primary metabolite profiles of three pitaya cultivars i.e. 'Guanhuahong' (red peel with red pulp), 'Guanhuabai' (red peel with white pulp) and 'Guanhuahongfen' (red peel with pink pulp) were investigated using GC-MS and Ultraviolet-visible spectroscopy. In the fruit pulp, levels of starch, organic acids, and inositol decreased as the fruit matured. Glucose, fructose, sucrose and sorbitol contents increased gradually during fruit maturation and reached their highest levels in the pulp at the mature stage. Citramalic acid was identified for the first time in the pulp of Hylocereus species. Higher levels of total phenols, flavonoids and antioxidant activities were detected in the peel than in the pulp during fruit maturation of all three cultivars. The finding of higher levels of total phenols and flavonoids in the pitaya peel than in the pulp at the mature stage suggests that pitaya peels are a good source of natural phenols and flavonoids.
火龙果是一种新兴的水果作物，其颜色鲜艳的果实具有极好的营养价值和抗氧化特性。本研究采用 GC-MS 和紫外可见光谱法分析了三种火龙果品种（即“观音红”（红皮红肉）、“观音白”（红皮白肉）和“观音红粉”（红皮粉红肉）的主要代谢产物谱。在果肉中，淀粉、有机酸和肌醇的含量随着果实的成熟而降低。葡萄糖、果糖、蔗糖和山梨醇的含量在果实成熟过程中逐渐增加，并在成熟阶段达到最高水平。柠檬酸首次在火龙果属的果肉中被鉴定出来。在三种火龙果品种的果实成熟过程中，果皮中的总酚、类黄酮和抗氧化活性均高于果肉。在成熟阶段，火龙果果皮中的总酚和类黄酮含量高于果肉，这表明火龙果果皮是天然酚类和类黄酮的良好来源。
