Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan; Department of Food Technology, Faculty of Life Science and Technology, Swiss German University, Tangerang, Banten 15143, Indonesia.
Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan.
J Biosci Bioeng. 2024 Dec;138(6):515-521. doi: 10.1016/j.jbiosc.2024.08.002. Epub 2024 Sep 28.
Young coconuts (Cocos nucifera L.) used for export are trimmed to reduce their size and weight to lower transport costs. However, trimmed coconuts have a shorter shelf life due to microbial spoilage and surface discoloration caused by enzymatic browning. To minimize these effects, trimmed coconuts were dipped in an anti-browning agent, sodium metabisulfite (SMB), and stored under ambient conditions. However, there have been no reports on the effects of SMB treatment on metabolome changes in the flesh and water of young coconuts. Hence, this study investigated the metabolite changes in trimmed young coconuts after SMB treatment under different storage conditions using a gas chromatography (GC)/mass spectrometry (MS) metabolomic profiling approach. Tall young coconut samples were trimmed and treated with a 2% SMB solution for 5 min before storage at 25 °C or 4 °C for 2-4 weeks. Coconut flesh and water samples were collected after storage for 0, 2, and 4 weeks, and were subjected to GC-MS analysis. The results showed that the major metabolites affected by coconut deterioration were amino acids, sugars, and sugar alcohols. SMB treatment and/or refrigeration can help prevent metabolite changes in the flesh and water of young coconuts. In the future, improvements in storage conditions based on metabolite profiles should be explored.
用于出口的嫩椰子（Cocos nucifera L.）经过修剪以减小其尺寸和重量，从而降低运输成本。然而，修剪过的椰子由于微生物腐败和酶促褐变导致的表面变色，其保质期更短。为了最大限度地减少这些影响，修剪过的椰子被浸入抗褐变剂偏亚硫酸钠（SMB）中，并在环境条件下储存。然而，目前还没有关于 SMB 处理对嫩椰子果肉和水代谢组变化影响的报道。因此，本研究使用气相色谱（GC）/质谱（MS）代谢组学分析方法，研究了 SMB 处理后在不同储存条件下修剪过的嫩椰子的代谢物变化。将高种嫩椰子样品修剪后，用 2% SMB 溶液处理 5 分钟，然后在 25°C 或 4°C 下储存 2-4 周。在储存 0、2 和 4 周后收集椰子果肉和水样品，并进行 GC-MS 分析。结果表明，受椰子变质影响的主要代谢物是氨基酸、糖和糖醇。SMB 处理和/或冷藏可以帮助防止嫩椰子果肉和水的代谢物变化。在未来，应根据代谢物图谱探索改善储存条件。
