Fruit Physiology and Sugar-Acid Profile of 24 Pomelo (Citrus grandis (L.) Osbeck) Cultivars Grown in Subtropical Region of China

Pan, Tengfei; Ali, Muhammad Moaaz; Gong, Jiangmei; She, Wenqin; Dong-ming, Pan; Guo, Zhi‐Xin; Yuan, Y. Connie; Chen, Faxing

doi:10.3390/agronomy11122393

Cited by 20 publications

(6 citation statements)

References 59 publications

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“…The results suggest that the sugar content in mulberry fruit increases during ripening, thus leading to an increase in fruit sweetness, which is similar to the ndings of Lin et al(2013). In contrast, organic acids usually accumulate during the early stages of fruit development and are used as respiratory substrates during fruit ripening; the nal organic acid concentration is determined by the balance of organic acid biosynthesis, degradation and vesicle storage (Pan et al 2021). Here, the level of titratable acids determined by LC signi cantly decreased with fruit development and maturity, while the observed organic acids, including citric acid, malic acid, oxalic acid, acetic acid and succinic acid content, showed similarly signi cant decreases between MR and MP (Table 1), in which citric acid and malic acid were the major organic acids in mulberry fruit and determined the avor during fruit expansion.…”

Section: Saccharides and Organic Acids Of Mulberry Fruit At Different...supporting

confidence: 66%

“…In this study, the sugar-acid ratio increased signi cantly with fruit development and maturity, reaching the highest level at the MP stage. Reportedly, the greater the sugar to acid ratio is, the sweeter the taste and the better the quality (Pan et al 2021). Therefore, we inferred that the signi cant changes in sugars and acids involved in mulberry fruit development are related to the changes of quality during mulberry fruit ripening.…”

Section: Saccharides and Organic Acids Of Mulberry Fruit At Different...mentioning

confidence: 87%

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Analysis of Quality Changes in Mulberry Fruit at Three Developmental Stages Using Targeted Metabolomics Based on LC‒MS

Jiang

Cheng

et al. 2023

Preprint

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Mulberry fruits are popular in many countries because of their good taste, high nutritional value and medicinal properties. Studying the metabolic profile during fruit development can provide a better understanding of the changes in fruit quality. In this study, a widely targeted metabolomic approach using liquid chromatography‒mass spectrometry (LC‒MS) was used to investigate the widespread metabolic changes during fruit development and ripening in mulberry fruits and combined with multivariate statistical methods to screen for significant changed metabolites (SCMs) at different developmental stages. A total of 981 metabolites in 12 categories were detected in mulberry fruit at three developmental stages (i.e., the fruit expansion stage in which mulberry fruits are green (MG), the fruit color change stage in which they are red (MR) and the fruit ripening stage in which they are purple (MP)). There were significant changes in the metabolic profile at the color change and ripening stages compared to the fruit expansion stage. Flavonoids increased mainly during fruit ripening and accumulated significantly during the mature stage. Large amounts of phenolic acids, lipids, and organic acids accumulated significantly during fruit expansion stage and decreased significantly during ripening. However, sugars accumulate significantly during ripening and are associated with the sweetness of mulberry fruit. Assessment of the levels of different sugar and acid components during fruit development revealed that fructose and glucose were the main sugars, and citric and malic acids were the main organic acids. Meanwhile, the sugar-acid ratio increased significantly, which in turn improved the flavor quality of mulberry fruit. Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment analysis showed that the SCMs were mainly enriched in galactose metabolism, biosynthesis of secondary metabolites and flavonoid biosynthesis metabolic pathways. The reliability of the metabolomics data was demonstrated by quantitative real-time PCR(qRT‒PCR) validation of six genes encoding key enzymes. The results of this study provide insights into the rational utilization of mulberry fruit resources and the efficient development of functional fruit products.

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Section: Saccharides and Organic Acids Of Mulberry Fruit At Different...supporting

confidence: 66%

Section: Saccharides and Organic Acids Of Mulberry Fruit At Different...mentioning

confidence: 87%

Analysis of Quality Changes in Mulberry Fruit at Three Developmental Stages Using Targeted Metabolomics Based on LC‒MS

Jiang

Cheng

et al. 2023

Preprint

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“…The absence of succinic acid on day 2 after harvest could be because that this acid can be rapidly synthesized and degraded to other acids of the Krebs cycle. So, in pomelo fruit, a strong negative correlation was found between succinic acid and acid citric, and positive correlation with malic acid (Pan et al, 2021).…”

Section: Organic Acids Total Acidity and Phmentioning

confidence: 84%

Postharvest physicochemical aspects of Campomanesia lineatifolia R. & P. fruit, a Myrtaceae with commercial potential

Balaguera-López¹,

Fischer

Herrera

2022

Rev. Colomb. Cienc. Hortic

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Champa (Campomanesia lineatifolia R. & P) is a fruit with an exquisite taste and pleasant aroma, with high commercial potential because its flavor and nutritional composition, but it is highly perishable, and various aspects of its physiology are still unknown. The objective was to study the behavior of champa fruit during postharvest. Fruit were collected directly from trees when they were 100% yellow; then, they were stored at 22°C and 80% relative humidity. The variables were measured over four days. The fruit presented a climacteric behavior with a drastic increase in respiration on the second day after harvest, accompanied by an increase in ethylene production. Firmness decreased continuously and reached values of 1.5±0.14 N at the end. Weight loss increased and was 7.88±0.45% on day 4. Soluble solids increased until climacteric and then decreased. The pH decreased, and the total acidity increased. The color index increased and reached a value of 2.12±0.80. The polygalacturonase activity increased until the third day and subsequently decreased. The activity of this enzyme was related to the loss of firmness. Citric acid was the predominant acid and increased continuously postharvest. In the end, malic and oxalic acid decreased, and succinic had a slight increase. The predominant sugar was sucrose, followed by fructose and glucose. Sucrose presented a high value (61.42±11.6 mg g-1 of fresh weight) on day 1 after harvest; this value decreased on the second day, remained stable on day 3, and then increased for day 4. Glucose and fructose had the lowest values on the first day, which increased in a representative way on day 2, stabilized on day 3, and again increased until day 4. At this point, they had the highest concentration with 24.75±0.71 mg g-1 for glucose and 42.22±0.96 mg g-1 for fructose. These results contribute to the understanding of the postharvest behavior of this species.

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“…The initiation of new plant organs depends on starch accumulation for energy requirements [ 44 , 45 , 46 , 47 ]. To date, studies on sucrose metabolism have indicated that starch and sucrose are crucial for the formation and development of bulblets [ 48 , 49 ].…”

Section: Discussionmentioning

confidence: 99%

Transcriptome Analysis Reveals the Molecular Regularity Mechanism Underlying Stem Bulblet Formation in Oriental Lily ‘Siberia’; Functional Characterization of the LoLOB18 Gene

Shaozhong

Yang

Ali

et al. 2022

IJMS

Self Cite

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The formation of underground stem bulblets in lilies is a complex biological process which is key in their micropropagation. Generally, it involves a stem-to-bulblet transition; however, the underlying mechanism remains elusive. It is important to understand the regulatory mechanism of bulblet formation for the reproductive efficiency of Lilium. In this study, we investigated the regulatory mechanism of underground stem bulblet formation under different conditions regarding the gravity point angle of the stem, i.e., vertical (control), horizontal, and slanting. The horizontal and slanting group displayed better formation of bulblets in terms of quality and quantity compared with the control group. A transcriptome analysis revealed that sucrose and starch were key energy sources for bulblet formation, auxin and cytokinin likely promoted bulblet formation, and gibberellin inhibited bulblet formation. Based on transcriptome analysis, we identified the LoLOB18 gene, a homolog to AtLOB18, which has been proven to be related to embryogenic development. We established the stem bud growth tissue culture system of Lilium and silenced the LoLOb18 gene using the VIGS system. The results showed that the bulblet induction was reduced with down-regulation of LoLOb18, indicating the involvement of LoLOb18 in stem bulblet formation in lilies. Our research lays a solid foundation for further molecular studies on stem bulblet formation of lilies.

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Fruit Physiology and Sugar-Acid Profile of 24 Pomelo (Citrus grandis (L.) Osbeck) Cultivars Grown in Subtropical Region of China

Cited by 20 publications

References 59 publications

Analysis of Quality Changes in Mulberry Fruit at Three Developmental Stages Using Targeted Metabolomics Based on LC‒MS

Analysis of Quality Changes in Mulberry Fruit at Three Developmental Stages Using Targeted Metabolomics Based on LC‒MS

Postharvest physicochemical aspects of Campomanesia lineatifolia R. & P. fruit, a Myrtaceae with commercial potential

Transcriptome Analysis Reveals the Molecular Regularity Mechanism Underlying Stem Bulblet Formation in Oriental Lily ‘Siberia’; Functional Characterization of the LoLOB18 Gene

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