Instituto de Hortofruticultura Subtropical y Mediterránea "La Mayora", Universidad de Málaga-Consejo Superior de Investigaciones Científicas, Departamento de Biología Molecular y Bioquímica, Campus de Teatinos, 29071 Málaga, Spain.
Environmental and Biochemical Sciences, James Hutton Institute, Invergowrie, Dundee, DD2 5DA Scotland, UK.
Food Chem. 2023 Feb 15;402:134360. doi: 10.1016/j.foodchem.2022.134360. Epub 2022 Sep 21.
This work aims to determine the effect of genotype x environment (GxE) interaction that influence blackcurrant (Ribes nigrum) fruit quality. We applied metabolomics-driven analysis on fruits from four cultivars grown in contrasting European-locations over two seasons. By integrating metabolomics and sensory analysis, we also defined specific metabolic signatures associated with consumer acceptance. Our results showed that rainfall is a crucial factor associated with accumulation of delphinidin- and cyanidin-3-O-glucoside, the two mayor blackcurrant pigments meanwhile temperature affects the main organic acid levels which can be decisive for fruit taste. Sensorial analysis showed that increases in terpenoid and acetate ester volatiles were strongly associated with higher appreciation score, while proacacipetalin, a cyanogenic-glycoside, was positively associated to bitter taste. Our results pave the way for the selection of high-quality cultivars and suitable production sites for blackcurrant cultivation.
本研究旨在确定基因型与环境（GxE）互作对黑穗醋栗（ Ribes nigrum ）果实品质的影响。我们对四个品种的果实进行了代谢组学驱动的分析，这些品种在两个季节中种植在具有挑战性的欧洲地点。通过整合代谢组学和感官分析，我们还定义了与消费者接受度相关的特定代谢特征。研究结果表明，降雨量是与飞燕草素-3-O-葡萄糖苷和矢车菊素-3-O-葡萄糖苷积累相关的关键因素，这两种是黑穗醋栗的主要色素，而温度影响主要有机酸水平，这对果实口感具有决定性影响。感官分析表明，萜烯和醋酸酯挥发物的增加与更高的评价分数强烈相关，而原阿魏酰哌可丁，一种生氰糖苷，与苦味呈正相关。我们的研究结果为黑穗醋栗优质品种的选择和适宜的种植地点提供了依据。
