Variation in the content and composition of limonoids in fruits of four pomelo varieties during fruit development: The natural debittering process in pomelo fruits

Huang, Shengjia; Dong, Tiantian; Xiong, Bo; Qiu, Xia; Sun, Guochao; Liao, Ling; Fan, Nana; Wang, Xun; Deng, Honghong; He, Siya; Y, Hu; Wang, Zhihui

doi:10.1016/j.jfca.2021.103928

Cited by 13 publications

(7 citation statements)

References 40 publications

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“…The content of limonin in the Nov. 16 samples was 11 times lower than that in the Aug. 1 samples, while that of nomilin, which increased on Aug. 31, decreased by 8.5 times compared to that in the Aug. 1 samples. These major limonoid changes during fruit development are associated with limonin D-ring lactone hydrolase (LLH) and limonoid glucosyltransferase (LGT) [ 39 ]. In Pomelo, the contents of limonin and nomilin were increased by LLH under acidic conditions at the early stage of fruit development and then decreased to glucoside forms by LGT or further biological functions in fruit in the middle of fruit development [ 39 ].…”

Section: Resultsmentioning

confidence: 99%

“…These major limonoid changes during fruit development are associated with limonin D-ring lactone hydrolase (LLH) and limonoid glucosyltransferase (LGT) [ 39 ]. In Pomelo, the contents of limonin and nomilin were increased by LLH under acidic conditions at the early stage of fruit development and then decreased to glucoside forms by LGT or further biological functions in fruit in the middle of fruit development [ 39 ]. By contrast, the contents of minor limonoids, including zapoterin and xylogranatin K, in the Nov. 16 samples were approximately 38 and 157 times higher, respectively, than those in the Aug. 1 sample.…”

Section: Resultsmentioning

confidence: 99%

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Metabolomic Profiling of Citrus unshiu during Different Stages of Fruit Development

Kim

Park

et al. 2022

Plants

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Citrus fruits undergo significant metabolic profile changes during their development process. However, limited information is available on the changes in the metabolites of Citrus unshiu during fruit development. Here, we analyzed the total phenolic content (TPC), total carotenoid content (TCC), antioxidant activity, and metabolite profiles in C. unshiu fruit flesh during different stages of fruit development and evaluated their correlations. The TPC and antioxidant activity significantly decreased during fruit development, whereas the TCC increased. The metabolite profiles, including sugars, acidic compounds, amino acids, flavonoids, limonoids, carotenoids, and volatile compounds (mono- and sesquiterpenes), in C. unshiu fruit flesh also changed significantly, and a citrus metabolomic pathway related to fruit development was proposed. Based on the data, C. unshiu fruit development was classified into three groups: Group 1 (Aug. 1), Group 2 (Aug. 31 and Sep. 14), and Group 3 (Oct. 15 and Nov. 16). Although citrus peel was not analyzed and the sensory and functional qualities during fruit development were not investigated, the results of this study will help in our understanding of the changes in chemical profile during citrus fruit development. This can provide vital information for various applications in the C. unshiu industry.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Metabolomic Profiling of Citrus unshiu during Different Stages of Fruit Development

Kim

Park

et al. 2022

Plants

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“…With the increasing studies on pomelos, the abundant volatiles component has been widely reported, including the volatiles composition in versatile pomelo varieties [ 12 ], the representative volatiles in pomelo tissues that provided unique flavor and aroma [ 13 ], as well as the volatiles variation during pomelo fruits ripening [ 1 ]. However, young pomelo fruits, playing distinctive roles in extractions of bioactive compounds, were limited in volatiles investigation.…”

Section: Discussionmentioning

confidence: 99%

“…Merr.) are widely planted around the world and possess high nutritional and medical values, owing to their abundant phytochemicals content as well as superior antioxidant and anti-inflammatory activities [ 1 , 2 , 3 ]. China is one of the leading producers of pomelo crops worldwide [ 4 ], where pomelos are not only consumed as fruits, but also applied in folk medicine [ 3 ].…”

Section: Introductionmentioning

confidence: 99%

Volatiles Accumulation during Young Pomelo (Citrus maxima (Burm.) Merr.) Fruits Development

Xiang

Zhao

Zhang

et al. 2022

IJMS

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As widely planted fruits with high nutritional and medical values, pomelos are managed systematically to achieve the largest economic benefits. But the annual shedding of young pomelos, which could be applied as feedstocks for essential oil extraction with their abundant volatiles, leads to a waste of source. The present study selected two commonly planted pomelo (Citrus maxima (Burm.) Merr.) varieties in Southern China, to investigate the volatile profiles during young pomelo fruits development. Combing transcriptomic analysis, this study aimed at identifying the prominent volatile components in young pomelo fruits in order to preferably extract profitable volatiles, as well, increasing the knowledge concerning regulatory roles of transcription factors (TFs) on volatiles accumulation in young pomelos. Totally 29 volatiles were identified, including 14 monoterpenoids and 13 sesquiterpenoids. Diprene was the principal component with the highest amount. Volatiles were generally decreased during fruits development but preferable stages were figured out for volatile collections. 12 and 17 TFs were related to developing time while ERF003 and MYC2 were highly correlated to monoterpenoids. These findings put forward the comprehensive usages of young pomelos and enriched the regulatory roles of TFs on both fruit development and volatiles metabolism.

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“…It is a variety of juicy and delicious citrus fruit with abundant levels of nutrients, especially vitamin C, and is consumed substantially worldwide, mainly as fresh fruit or processed juice (Lin, Huang, Chen, & Peng, 2021; Uckoo, Jayaprakasha, Balasubramaniam, & Patil, 2012; Wei et al, 2021; Zheng, Zhang, Quan, Zheng, & Xi, 2016). However, the pomelo fruit has an excessively bitter taste, which has been reported to be mainly due to the presence of naringin and limonin (Garcia‐Castello et al, 2015; Gupta et al, 2021; Huang et al, 2021). The contents of naringin and limonin can increase during storage at cold temperatures, after mechanical damage or thermal treatment.…”

Section: Introductionmentioning

confidence: 99%

Surface pasteurization of fresh pomelo juice vesicles by gaseous chlorine dioxide

Lin

Chen

Jin

et al. 2022

Journal of Food Safety

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This study developed an in‐package pasteurization method that released gaseous chlorine dioxide (ClO2) triggered when moisture vapor from the fresh produce interacted with a ClO2 precursor. The samples were placed in sealed containers (750 ml) containing mixtures (0.1–1.0 g) of sodium chlorite and citric acid powders (1:1) and treated for up to 15 min at 25°C. Our results showed that, production of gaseous ClO2 was linearly correlated with the reaction time (R2>0.95) with mean concentrations in the range of 1.70 – 8.66 mg/L. The gaseous ClO2 treatments for 15 min significantly reduced Escherichia coli and fungi populations on pomelo juice vesicles with reductions of 6 and 2 log CFU/g, respectively. Perchlorate and chlorite in samples were not detected, and chlorate was only detected when the mean ClO2 concentration was over 4.09 mg/L. The treatments did not significantly affect total soluble solids, total acids, pectin and malondialdehyde contents, and color of pomelo juice vesicles. The contents of ascorbic acid, naringin, and limonin, and bitterness score decreased with the increase of mean ClO2 concentrations. Overall, our results demonstrate an effective nonthermal approach for microbial inactivation while maintaining the quality of fresh pomelo juice vesicles.

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Variation in the content and composition of limonoids in fruits of four pomelo varieties during fruit development: The natural debittering process in pomelo fruits

Cited by 13 publications

References 40 publications

Metabolomic Profiling of Citrus unshiu during Different Stages of Fruit Development

Metabolomic Profiling of Citrus unshiu during Different Stages of Fruit Development

Volatiles Accumulation during Young Pomelo (Citrus maxima (Burm.) Merr.) Fruits Development

Surface pasteurization of fresh pomelo juice vesicles by gaseous chlorine dioxide

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