Division of Plant and Soil Sciences, West Virginia University, Morgantown, WV 26506, USA.
Department of Bioscience and Biotechnology, Konkuk University, Seoul 143-701, Republic of Korea.
Food Chem. 2019 Dec 1;300:125169. doi: 10.1016/j.foodchem.2019.125169. Epub 2019 Jul 11.
Red drupelet is a postharvest disorder of blackberries with several drupelets turning back to red. This affects visual quality and thus marketability and consumers' acceptance. However, the cause of this disorder as well as metabolite changes during color reversion have not been fully understood. Anthocyanins, cyanidin 3-glucoside, cyanidin 3-malonylglucoside, cyanidin 3-dioxalylglucoside, and total anthocyanin, were significantly lower in red drupelets than in black drupelets after 7 days of storage. Sugars and organic acids, lipids, and free amino acids also changed with storage and by color reversion. The untargeted metabolomics analyses indicated that red drupelets were generally differentiated from berries at harvest or black drupelets at metabolite level. The results of this study help better understand the red drupelet disorder. To our knowledge, this is the first study investigating red drupelet disorder by comparing black and red drupelets at metabolite level.
红果是黑莓采后的一种病症，表现为数个果粒转红。这会影响果实的外观品质，进而影响其市场价值和消费者的接受度。然而，这种病症的病因以及颜色转变过程中的代谢物变化尚未完全阐明。在 7 天的贮藏期后，红果粒中的花色苷、矢车菊素 3-葡萄糖苷、矢车菊素 3-丙二酰葡萄糖苷、矢车菊素 3-草酰葡萄糖苷和总花色苷含量明显低于黑果粒。随着贮藏时间的延长和颜色的转变，糖和有机酸、脂类和游离氨基酸也发生了变化。非靶向代谢组学分析表明，红果粒在代谢物水平上与收获时的黑莓或黑果粒通常存在差异。本研究结果有助于更好地了解红果粒病症。据我们所知，这是首次在代谢物水平上比较黑果粒和红果粒来研究红果粒病症。
