Zou Shicheng, Wu Jincheng, Shahid Muhammad Qasim, He Yehua, Lin Shunquan, Liu Zhenhua, Yang Xianghui
State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources, South China Agricultural University, Guangzhou 510642, PR China; Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (South China), Ministry of Agriculture and Rural Affairs, College of Horticulture, South China Agricultural University, Guangzhou, Guangdong 510642, PR China.
Fujian Provincial Key Laboratory of Ecology-Toxicological Effects and Control Techniques of Emerging Contaminants, Putian University, Putian 351100, PR China.
Food Chem. 2020 Apr 18;323:126822. doi: 10.1016/j.foodchem.2020.126822.
Loquats can be divided into white- and yellow-fleshed cultivars. Generally, white-fleshed cultivars taste better than yellow-fleshed cultivars. Currently, metabolic causes of differences in taste are unknown, due to the lack of a large-scale and comprehensive investigation of metabolites in loquat fruit. Here, we performed a LC-MS/MS-based widely targeted metabolome analysis on two cultivars, 'Baiyu' (white-fleshed) and 'ZaozhongNo. 6' (yellow-fleshed). A total of 536 metabolites were identified, 193 of which (including 7 carbohydrates, 12 organic acids and 8 amino acids) were different between the cultivars. Pathway enrichment analysis also identified significant differences in phenolic pathways between the cultivars. Our results suggest that taste differences between the cultivars can be explained by variations in composition and abundance of carbohydrates, organic acids, amino acids, and phenolics. This study provides new insights into the underlying metabolic causes of taste variation in loquat.
枇杷可分为白肉和黄肉品种。一般来说，白肉品种的口感优于黄肉品种。目前，由于缺乏对枇杷果实代谢物的大规模综合研究，口感差异的代谢原因尚不清楚。在此，我们对两个品种‘白玉’（白肉）和‘早钟6号’（黄肉）进行了基于液相色谱-串联质谱的广泛靶向代谢组分析。共鉴定出536种代谢物，其中193种（包括7种碳水化合物、12种有机酸和8种氨基酸）在两个品种间存在差异。通路富集分析还发现两个品种在酚类通路方面存在显著差异。我们的结果表明，品种间的口感差异可以通过碳水化合物、有机酸、氨基酸和酚类物质的组成和丰度变化来解释。本研究为枇杷口感变异的潜在代谢原因提供了新的见解。
