Metabolomic characterization of pitaya fruit from three red-skinned cultivars with different pulp colors

Hua, Qian; Chen, Canbin; Tel-Zur, Noemi; Wang, Huicong; Wu, Jingyu; Chen, Jianye; Zhang, Zhike; Zhao, Jietang; Hu, Guibing; Qin, Yonghua

doi:10.1016/j.plaphy.2018.02.027

Cited by 92 publications

(89 citation statements)

References 30 publications

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“…but the red-colored cultivars (Hylocereus polyrhizus) are the most preferred by consumers. Unfortunately, detailed metabolic profiling to unravel important bioactive components in Hylocereus polyrhizus is very limited [17,19,39]. Similarly, the metabolic potentials of other colored cultivars such as Hylocereus undatus have been neglected.…”

Section: Introductionmentioning

confidence: 99%

RETRACTED ARTICLE: Contribution of anthocyanin pathways to fruit flesh coloration in pitayas

et al. 2020

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Background: Color formation in Hylocereus spp. (pitayas) has been ascribed to the accumulation of betalains. However, several studies have reported the presence of anthocyanins in pitaya fruit and their potential role in color formation has not yet been explored. In this study, we profiled metabolome and transcriptome in fruit of three cultivars with contrasting flesh colors (red, pink and white) to investigate their nutritional quality and the mechanism of color formation involving anthocyanins. Results: Results revealed that pitaya fruit is enriched in amino acid, lipid, carbohydrate, polyphenols, vitamin and other bioactive components with significant variation among the three cultivars. Anthocyanins were detected in the fruit flesh and accumulation levels of Cyanidin 3-glucoside, Cyanidin 3-rutinoside, Delphinidin 3-O-(6-Omalonyl)-beta-glucoside-3-O-beta-glucoside and Delphinidin 3-O-beta-D-glucoside 5-O-(6-coumaroyl-beta-Dglucoside) positively correlated with the reddish coloration. Transcriptome data showed that the white cultivar tends to repress the anthocyanin biosynthetic pathway and divert substrates to other competing pathways. This perfectly contrasted with observations in the red cultivar. The pink cultivar however seems to keep a balance between the anthocyanin biosynthetic pathway and the competing pathways. We identified several active transcription factors of the MYB and bHLH families which can be further investigated as potential regulators of the anthocyanin biosynthetic genes. Conclusions: Collectively, our results suggest that anthocyanins partly contribute to color formation in pitaya fruit. Future studies aiming at manipulating the biosynthetic pathways of anthocyanins and betalains will better clarify the exact contribution of each pathway in color formation in pitayas. This will facilitate efforts to improve pitaya fruit quality and appeal.

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Section: Introductionmentioning

confidence: 99%

RETRACTED ARTICLE: Contribution of anthocyanin pathways to fruit flesh coloration in pitayas

et al. 2020

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“…In this study, inositol content showed no differences between control and chilling fruits before 30 days. Then, inositol content decreased at 30 days in control fruit, which was in accordance with previous results in pitaya . However, in chilling fruit, the inositol content at 30 days showed opposite accumulation pattern and the inositol content in chilling fruit was much higher than that in control fruit (Table ).…”

Section: Resultsmentioning

confidence: 99%

“…Then, inositol content decreased at 30 days in control fruit, which was in accordance with previous results in pitaya. 26 However, in chilling fruit, the inositol content at 30 days showed opposite accumulation pattern and the inositol content in chilling fruit was much higher than that in control fruit (Table 3). It was reported that myo-inositol did not exhibit changes in peach fruit in response to cold stress.…”

Section: Changes In Primary Metabolites Of Papaya Peel In Response Tomentioning

confidence: 90%

Comparative metabolites profiling of harvested papaya (Carica papaya L.) peel in response to chilling stress

Chen

et al. 2019

J Sci Food Agric

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BACKGROUND Papaya, as one of the most important tropical fruits in the world, is easily subjected to chilling injury (CI). Research on the effect of chilling temperature storage on the metabolic changes of papaya peel is limited. RESULTS Chilling temperature (4 °C) inhibited fruit ripening and induced CI on papaya fruit. Additionally, low temperature altered the concentrations of 45 primary metabolites and 52 aroma volatile compounds in the papaya peel. Papaya fruit stored at different temperatures could be separated using partial least squares‐discriminant analysis (PLS‐DA) with primary metabolites and volatile compounds as variables. In total, 18 primary metabolites and 22 volatiles with variable importance in projection (VIP) score higher than one might be considered as potential markers in papaya peel in response to chilling stress. Metabolites related to aroma, such as organic acid, amino acids, hexanal, carbonic acid, pentadecyl propyl ester and methyl geranate, caryophyllene accounted for major part of the metabolism changes of papaya peel and contributed a lot in response to cold stress. CONCLUSION This study added new insights regarding effect of chilling stress on metabolites in papaya peel. Some important metabolites might be indicator for chilling stress and detection of these metabolites will guide us to regulate the storage temperature to avoid chilling and to prolong storage of papaya fruit. © 2019 Society of Chemical Industry

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“…Pitaya (Hylocereus polyrhizus) is a fruit crop of Latin America origin [1], and red pitaya is now widely cultivated in many other tropical and subtropical regions due to its attractive pulp color and high nutritional benefits [2]. Pitaya fruit contains a large amount of polyphenols, flavonoids, betalains, sugars, organic acids, amino acids, and phytalbumin [3], and consumers pay more attention to its beneficial antioxidant activity [4]. However, due to the perishability of pitaya fruit, its shelf life after harvest is only 4-6 days, seriously restricting the development of the pitaya fruit industry [5,6].…”

Section: Introductionmentioning

confidence: 99%

Deciphering the Metabolic Pathways of Pitaya Peel after Postharvest Red Light Irradiation

Gao

Zhang

et al. 2020

Metabolites

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Red light irradiation can effectively prolong the shelf-life of many fruit. However, little is known about red light-induced metabolite and enzyme activities. In this study, pitaya fruit was treated with 100 Lux red light for 24 h. Red light irradiation significantly attenuated the variation trend of senescence traits, such as the decrease of total soluble solid (TSS) and TSS/acidity (titratable acidity, TA) ratio, the increase of TA, and respiratory rate. In addition, the reactive oxygen species (ROS) related characters, primary metabolites profiling, and volatile compounds profiling were determined. A total of 71 primary metabolites and 67 volatile compounds were detected and successfully identified by using gas chromatography mass spectrometry (GC-MS). Red light irradiation enhanced glycolysis, tricarboxylic acid (TCA) cycle, aldehydes metabolism, and antioxidant enzymes activities at early stage of postharvest storage, leading to the reduction of H2O2, soluble sugars, organic acids, and C-6 and C-7 aldehydes. At a later stage of postharvest storage, a larger number of resistance-related metabolites and enzyme activities were induced in red light-treated pitaya peel, such as superoxide dismutase (SOD), ascorbate peroxidase (APX), 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radical-scavenging, reducing power, fatty acids, and volatile aroma.

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Metabolomic characterization of pitaya fruit from three red-skinned cultivars with different pulp colors

Cited by 92 publications

References 30 publications

RETRACTED ARTICLE: Contribution of anthocyanin pathways to fruit flesh coloration in pitayas

RETRACTED ARTICLE: Contribution of anthocyanin pathways to fruit flesh coloration in pitayas

Comparative metabolites profiling of harvested papaya (Carica papaya L.) peel in response to chilling stress

Deciphering the Metabolic Pathways of Pitaya Peel after Postharvest Red Light Irradiation

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