Mao Jipeng, Gao Zhu, Wang Xiaoling, Lin Mengfei, Chen Lu, Ning Xinyi
Jiangxi Kiwifruit Engineering Research Center, Institute of Biological Resources, Jiangxi Academy of Sciences, Nanchang 330096, China.
Jinggangshan Institute of Biotechnology, Jiangxi Academy of Sciences, Ji'an 343009, China.
Foods. 2024 Jan 11;13(2):233. doi: 10.3390/foods13020233.
Postharvest kiwifruit ( cv. Hongyang) pulp is mainly composed of outer yellow-flesh (LR) and inner red-flesh (HR). However, information about the differences in coloration and fruit quality between these two parts are limited. In this study, widely targeted metabolomic, transcriptomic, and spatial metabolomic analyses were used to reveal the potential mechanism of coloration and fruit quality formation. The results show that a total of 1001 metabolites were identified in Hongyang kiwifruit, and the accumulation of 211 metabolites were significantly higher in the HR than LR, including 69 flavonoids, 53 phenolic acids, and 38 terpenoids. There were no significant differences in the content of citric acid, quinic acid, glucose, fructose, or sucrose between the LR and HR. These results were consistent with the results from the RNA-seq profile and spatial metabolomic analysis. In addition, a total of 23 key candidate genes related to flesh color and fruit quality formation were identified and validated by qRT-PCR analysis. This study provides a theoretical basis for elucidating the underlying mechanism of the formation of kiwifruit flesh color and fruit quality.
采后果肉猕猴桃（品种：红阳）主要由外层黄肉（LR）和内层红肉（HR）组成。然而，关于这两部分在色泽和果实品质方面差异的信息有限。在本研究中，采用广泛靶向代谢组学、转录组学和空间代谢组学分析来揭示色泽和果实品质形成的潜在机制。结果表明，在红阳猕猴桃中总共鉴定出1001种代谢物，其中211种代谢物在HR中的积累显著高于LR，包括69种黄酮类化合物、53种酚酸和38种萜类化合物。LR和HR之间柠檬酸、奎尼酸、葡萄糖、果糖或蔗糖的含量没有显著差异。这些结果与RNA测序图谱和空间代谢组学分析的结果一致。此外，通过qRT-PCR分析鉴定并验证了总共23个与果肉颜色和果实品质形成相关的关键候选基因。本研究为阐明猕猴桃果肉颜色和果实品质形成的潜在机制提供了理论依据。
