Kim Sang Suk, Kim Hyun-Jin, Park Kyung Jin, Kang Seok Beom, Park YoSup, Han Seong-Gab, Kim Misun, Song Yeong Hun, Kim Dong-Shin
Citrus Research Institute, National Institute of Horticultural & Herbal Science, Rural Development Administration, Seogwipo 63607, Korea.
Division of Applied Life Sciences (BK21 Four), Gyeongsang National University, Jinju 52828, Korea.
Plants (Basel). 2022 Apr 1;11(7):967. doi: 10.3390/plants11070967.
Citrus fruits undergo significant metabolic profile changes during their development process. However, limited information is available on the changes in the metabolites of during fruit development. Here, we analyzed the total phenolic content (TPC), total carotenoid content (TCC), antioxidant activity, and metabolite profiles in fruit flesh during different stages of fruit development and evaluated their correlations. The TPC and antioxidant activity significantly decreased during fruit development, whereas the TCC increased. The metabolite profiles, including sugars, acidic compounds, amino acids, flavonoids, limonoids, carotenoids, and volatile compounds (mono- and sesquiterpenes), in fruit flesh also changed significantly, and a citrus metabolomic pathway related to fruit development was proposed. Based on the data, fruit development was classified into three groups: Group 1 (Aug. 1), Group 2 (Aug. 31 and Sep. 14), and Group 3 (Oct. 15 and Nov. 16). Although citrus peel was not analyzed and the sensory and functional qualities during fruit development were not investigated, the results of this study will help in our understanding of the changes in chemical profile during citrus fruit development. This can provide vital information for various applications in the industry.
柑橘类水果在其发育过程中会经历显著的代谢谱变化。然而，关于果实发育过程中代谢物变化的信息有限。在此，我们分析了柑橘果实发育不同阶段果肉中的总酚含量（TPC）、总类胡萝卜素含量（TCC）、抗氧化活性和代谢物谱，并评估了它们之间的相关性。果实发育过程中，TPC和抗氧化活性显著降低，而TCC增加。柑橘果肉中的代谢物谱，包括糖类、酸性化合物、氨基酸、黄酮类化合物、柠檬苦素、类胡萝卜素和挥发性化合物（单萜和倍半萜）也发生了显著变化，并提出了一条与果实发育相关的柑橘代谢途径。基于这些数据，柑橘果实发育被分为三组：第1组（8月1日）、第2组（8月31日和9月14日）和第3组（10月15日和11月16日）。尽管未对柑橘果皮进行分析，也未研究果实发育过程中的感官和功能品质，但本研究结果将有助于我们了解柑橘果实发育过程中化学特征的变化。这可为该行业的各种应用提供重要信息。
