Noni fruit’s water spot appearance on the second day of harvest: a trade-off between resistance and energy

Abstract

Background Noni (Morinda citrifolia Linn.) is a tropical tree that bears climacteric fruit. Previous observations and research have shown that the second day (2 d) after harvest is the most important demarcation point when the fruit has the same appearance as the freshly picked fruit (0 d); however, they are beginning to become water spot appearance. We performed a conjoint analysis of metabolome and transcriptome data for noni fruit of 0 d and 2 d to reveal what happened to the fruit at the molecular level. Genes and metabolites were annotated to KEGG pathways and the co-annotated KEGG pathways were used as a statistical analysis. Results We found 25 pathways that were significantly altered at both metabolic and transcriptional levels, including a total of 285 differentially expressed genes (DEGs) and 11 differential metabolites through an integrative analysis of transcriptomics and metabolomics. The energy metabolism and pathways originating from phenylalanine were disturbed the most. The upregulated resistance metabolites and genes implied the increase of resistance and energy consumption in the postharvest noni fruit. Most genes involved in glycolysis were downregulated, further limiting the available energy. This lack of energy led noni fruit to water spot appearance, a prelude to softening. The metabolites and genes related to the resistance and energy interacted and restricted each other to keep noni fruit seemingly hard within two days after harvest, but actually the softening was already unstoppable. Conclusions This study provides a new insight into the relationship between the metabolites and genes of noni fruit, as well as a foundation for further clarification of the post-ripening mechanism in noni fruit.

Research Progress and Trends in Metabolomics of Fruit Trees

“…After the fruit is picked, the quality may change depending on the storage condition before entering the consumer's table (Karagiannis, 2018;Wu et al, 2019Wu et al, , 2021Lwin and Lee, 2020;Fuentealba, 2021). Comparing the changes of volatile compounds before and after 7 days of storage of 3 hairy peaches (Prunus persica L.) and 3 nectarines, it was found that the distribution of volatile compounds in fruits tended to be similar after storage.…”