Variation in carbohydrate content during ripening in two clones of pepino

Sánchez, Mónica Llano; Cámara, Montaña; Prohens, Jaime; Martínez, Juan José Ruiz; Torija, Esperanza; Nuez, F.

doi:10.1002/1097-0010(200010)80:13<1985::aid-jsfa744>3.0.co;2-k

Cited by 12 publications

(13 citation statements)

References 19 publications

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“… 32 In our research, it was observed that during the developmental stages of pepino fruits from the initial to the growth stage and finally to the maturation stage, there was a gradual decrease in the proportion of organic acids, while the ratio of sugars and alcohols exhibited a continuous increase. Both our study and the study by Sanchez et al 33 found that the sucrose content in pepino fruits continuously increased during fruit development, which is consistent with the results of other studies on fruits and vegetables. The increase in the synthesis of primary metabolites, secondary compounds, and sugars during the maturation stage of fruits and vegetables may lead to a decrease in titratable acids.…”

Section: Discusionsupporting

confidence: 93%

Metabolomics analysis of quality components metabolism during the growth process of pepino ( Solanum muricatum ) fruit

Zhao,

Sun,

Wang

et al. 2023

Plant Signaling & Behavior

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Pepino ( Solanum muricatum ), a horticultural crop that has experienced significant growth in the highlands of China over the past two decades, is widely embraced by consumers due to its distinctive taste and nutritional advantages. This study focused on the cultivar ‘Qingcanxiang’ of pepino grown on the Qinghai-Tibetan Plateau was analyzed using UPLC-QTOF-MS and RNA-seq transcriptome sequencing. Fruit samples were collected at three distinct stages of development, and the results of the metabolomics and transcriptomics were compared and correlated. The study’s findings indicate that the ‘Qingcanxiang’ fruit contained a total of 187 metabolites, comprising 12 distinct categories of compounds, including amino acids and their derivatives, organic acids, sugars and alcohols, phenols and phenolic acids. Of these metabolites, 94 were identified as differential. Significant variations in nutrient composition were observed across the three growth stages of the fruit. Specifically, the stage spanning from the growth to the maturation was identified as the critical stages for nutrient accumulation and flavor development. Transcriptome sequencing analysis revealed a set of highly associated genes between aspartate and quinic acid, namely SIR2 , IRAK4 , RP-L29 , and CCNH . These genes are potentially involved in the regulation of both amino acid and phenolic acid synthesis. Through the application of metabolomics and transcriptomics, this investigation elucidates the alterations in metabolites and the underlying molecular regulatory mechanisms of pepino fruits during three growth stages. The findings furnish a theoretical foundation for the evaluation of nutritional quality and the enhancement of breeding strategies for pepino.

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Section: Discusionsupporting

confidence: 93%

Metabolomics analysis of quality components metabolism during the growth process of pepino ( Solanum muricatum ) fruit

Zhao,

Sun,

Wang

et al. 2023

Plant Signaling & Behavior

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“…UV-C treatment can have a positive effect on the metabolic parameters of harvested produce, such as the respiration rate and ethylene production, but can also have a positive influence on nutritional quality [ 13 ]. Ripe pepino fruit are abundant in monosaccharides, which are the main contributors to TSS [ 5 ]. TSS is the most common indicator of fruit flavor [ 41 ].…”

Section: Discussionmentioning

confidence: 99%

“…Alcohols, esters, and aldehydes are considered the most important aromatic compounds contributing to the perception of the aroma of fresh fruit [ 52 ]. Alcohol compounds, such as 3-methyl-2-buten-1-ol (also known as prenol), 3-methyl-3-buten-1-ol, and (Z)-6-non-1-ol, have been reported to be associated with the fresh taste of pepino and cucumber fruit [ 5 , 6 , 53 ]. The UV-C treatment, however, did not significantly increase the content of these compounds, possibly because the UV-C treatment may maintain the aroma of fruits by promoting the synthesis of other aromatic alcohols, such as hexanol, 3-methyl-2-Butanol, cis-2-Penten-1-ol, and others.…”

Section: Discussionmentioning

confidence: 99%

“…Pepino fruits exhibit considerable variation in size, shape, and color depending on the cultivar. Some selections are very aromatic and juicy and are mainly used in dessert dishes or salads, whereas other selections are used in juices or milk drinks, similar to other exotic fruits [ 4 , 5 ]. Pepino fruits are low in calories, very rich in minerals, including calcium, phosphorus, and potassium, and rich in vitamins, such as thiamin, niacin, riboflavin, and vitamin C [ 5 , 6 ].…”

Section: Introductionmentioning

confidence: 99%

“…Some selections are very aromatic and juicy and are mainly used in dessert dishes or salads, whereas other selections are used in juices or milk drinks, similar to other exotic fruits [ 4 , 5 ]. Pepino fruits are low in calories, very rich in minerals, including calcium, phosphorus, and potassium, and rich in vitamins, such as thiamin, niacin, riboflavin, and vitamin C [ 5 , 6 ]. Medicinal uses, such as the treatment of hypertension, use as a diuretic, and as an antitumor treatment, have also been attributed to pepino fruit, further strengthening its commercial value [ 4 , 7 , 8 ].…”

Section: Introductionmentioning

confidence: 99%

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UV-C Treatment Maintains the Sensory Quality, Antioxidant Activity and Flavor of Pepino Fruit during Postharvest Storage

Zhao

Zuo

Yuan

et al. 2021

Foods

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This study examines ultraviolet-C (UV-C) treatment supplementation as a means of inhibiting the senescence of pepino fruit after harvest. Pepino fruits were subjected to 1.5 kJ/m2 UV-C treatments and then packed and stored at 10 °C for 28 d. Results showed that 1.5 kJ/m2 UV-C treatment had the greatest ability to maintain firmness, and reduced the level of respiration and ethylene production. Further analysis indicated that the 1.5 kJ/m2 UV-C treatment maintained the content of total soluble solids (TSS), chlorophyll, vitamin C, flavonoids, and total phenolics. Lower levels of malondialdehyde (MDA) and higher levels of antioxidant enzyme activity were found in UV-C treated fruit during storage. An electronic nose (E-nose) and headspace-gas chromatography-mass spectrometry (HS-GC-MS) was used to determine volatile compounds. Results revealed that the UV-C treatment may promote the synthesis of a large number of alcohols and esters by maintaining the overall level of acids, aldehydes, and esters in fruits. This may contribute to the maintenance of the flavor of harvested fruits. In conclusion, 1.5 kJ/m2 UV-C treatment was demonstrated to be an effective treatment for the maintenance of the sensory, nutritional, and flavor parameters of pepino fruit.

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Quantitative analysis of flavour volatiles detects differences among closely related traditional cultivars of tomato

et al. 2004

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Volatile compounds with a major contribution to aroma have been quantitatively determined in four traditional tomato cultivars and one commercial F1 hybrid. One of the traditional cultivars was the most appreciated for flavour and overall acceptability in tests performed using a panel of 30 untrained tasters. The same cultivar showed significantly higher contents of hexanal and cis-3-hexenal volatile compounds, which have been previously reported to be two of the most important contributors to tomato flavour. On the basis of a small number of fruits per cultivar, significant differences among very closely related tomato cultivars can be detected for volatile aromas, thus allowing the use of the determination of volatiles as a possible tool in tomato breeding programs, making even the selection of single plants possible.

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Variation in carbohydrate content during ripening in two clones of pepino

Cited by 12 publications

References 19 publications

Metabolomics analysis of quality components metabolism during the growth process of pepino ( Solanum muricatum ) fruit

Metabolomics analysis of quality components metabolism during the growth process of pepino ( Solanum muricatum ) fruit

UV-C Treatment Maintains the Sensory Quality, Antioxidant Activity and Flavor of Pepino Fruit during Postharvest Storage

Quantitative analysis of flavour volatiles detects differences among closely related traditional cultivars of tomato

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