Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wenchang 571339, China; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
Food Chem. 2024 Mar 15;436:137615. doi: 10.1016/j.foodchem.2023.137615. Epub 2023 Oct 6.
Tender coconut (TC) is popular around the world. Postharvest storage of TC leads to a decline in its appearance quality and flavor in both liquid endosperm (LE) and solid endosperm (SE). While LE is the most consumed part and remains in a liquid state, SE is the only cellular tissue directly connected to LE and may be the main contributor to flavor deterioration during storage. This study focused on investigating SE changes during TC storage at 25 °C using computed tomographic technology, transcriptome and metabolome analyses. The results showed increased thickness and density, elevated protein and fat contents, and decreased reducing and soluble sugars in SE of TC during storage. Integrated transcriptome and metabolome analysis revealed that these changes were mainly associated with the gene transcription levels involved in amino acid, carbohydrate and lipid metabolisms, along with specific metabolites. These findings offer valuable insights for controlling TC quality during storage.
嫩椰子（TC）在世界各地都很受欢迎。TC 的采后贮藏会导致其液体胚乳（LE）和固体胚乳（SE）的外观品质和风味下降。虽然 LE 是最常食用的部分，且保持液态，但 SE 是唯一与 LE 直接相连的细胞组织，可能是贮藏过程中风味恶化的主要原因。本研究使用计算机断层扫描技术、转录组和代谢组分析，聚焦于研究 25°C 下 TC 贮藏过程中 SE 的变化。结果表明，在贮藏过程中，SE 的厚度和密度增加，蛋白质和脂肪含量升高，还原糖和可溶性糖含量降低。综合转录组和代谢组分析表明，这些变化主要与参与氨基酸、碳水化合物和脂质代谢的基因转录水平以及特定代谢物有关。这些发现为控制 TC 贮藏期间的品质提供了有价值的见解。
