Food Chemistry: X (Mar 2024)

Organic acid and sugar components accumulation and flavor associated metabolites dynamic changes in yellow- and white-fleshed seedless loquats (Eriobotrya japonica)

  • Xinya Liu,
  • Liqin Song,
  • Baogui Xue,
  • Zhuoheng Chi,
  • Yuan Wang,
  • Songqin Wen,
  • Wenjuan Lv,
  • Qiankun Hu,
  • Qigao Guo,
  • Shuming Wang,
  • Di Wu,
  • Guolu Liang,
  • Danlong Jing

Journal volume & issue
Vol. 21
p. 101046

Abstract

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Triploid loquats are divided into yellow- and white-fleshed cultivars. To better understand taste variations in triploid loquat fruits, we used a UPLC-ESI-QTRAP-MS/MS-based widely targeted metabolomic analysis to examine the metabolic composition of two different color fleshed triploid loquats with a sample size of 54 and external validation method within a confidence level of P<0.05. We identified key flavor-related differentially accumulated metabolites using the variable importance in projection (VIP) value (VIP ≥ 1.0) and fold change ≥ 2 or ≤ 0.5. Furthermore, the results of the HPLC analysis showed that white-fleshed loquats had a low malic acid content. We also performed the UPLC-MS/MS system to investigate the carotenoids contents and lipidome in four triploid cultivars. In the fruits of white-fleshed varieties, the carotenoids contents were significantly downregulated, but the contents of most glycerolphospholipids were increased. Our results reveal the metabolomic changes between the yellow- and white-fleshed cultivars.

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