School of Advanced Agricultural Sciences, Peking University, Beijing 100871, China; Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill University, Sainte-Anne-de-Bellevue H9X 3V9, Canada.
Department of Chemistry, Université de Montréal, Montréal, Québec H3C 3J7, Canada.
Food Chem. 2021 May 30;345:128838. doi: 10.1016/j.foodchem.2020.128838. Epub 2020 Dec 10.
This study aimed to visualize differences in the distribution of citric acid, soluble sugars, and anthocyanins in strawberries at four different maturity stages (green to red strawberries) by matrix-assisted laser desorption/ionization time-of-flight imaging mass spectrometry (MALDI-TOF IMS). Results demonstrated citric acid and sugars are evenly distributed in the entire fruit at all maturity stages, while most of anthocyanins are mainly located in the periphery of fruit with increased abundance in red strawberries, indicating a correlation with the colour attributes. Sugar in red strawberries (11.92 brix) increased by two-fold compared to the green ones (6.23 brix). Finally, absolute quantitation of each compound from HPLC analyses support the quantitative results from MALDI-TOF IMS. The results provide a deeper understanding in the changes and distribution of phytochemicals during the growth of strawberries, and demonstrates the usefulness of IMS for plant breeding and postharvest technology.
本研究旨在通过基质辅助激光解吸/电离飞行时间成像质谱（MALDI-TOF IMS）可视化草莓在四个不同成熟阶段（绿色到红色草莓）中柠檬酸、可溶性糖和花青素分布的差异。结果表明，柠檬酸和糖在所有成熟阶段均匀分布在整个果实中，而大部分花青素主要位于果实的外围，在红色草莓中含量增加，表明与颜色属性有关。红色草莓中的糖（11.92 度）是绿色草莓（6.23 度）的两倍。最后，HPLC 分析的每种化合物的绝对定量结果支持 MALDI-TOF IMS 的定量结果。该结果深入了解了草莓生长过程中植物化学物质的变化和分布，并证明了 IMS 在植物育种和采后技术中的有用性。
