Organic Acid and Sugar Components Accumulation and Flavor Associated Metabolites Dynamic Changes in Yellow- and White-fleshed Seedless Loquats (Eriobo
Published:11 Jan.2024    Source:Food Chemistry: X

Triploid loquats are divided into yellow- and white-fleshed cultivars. To better understand taste variations in triploid loquat fruits, we used a UPLC-ESI-QTRAP-MS/MS-based widely targeted metabolomic analysis to examine the metabolic composition of two different color fleshed triploid loquats with a sample size of 54 and external validation method within a confidence level of P<0.05.

We identified key flavor-related differentially accumulated metabolites using the variable importance in projection (VIP) value (VIP≥1.0) and fold change ≥2 or ≤0.5. Furthermore, the results of the HPLC analysis showed that white-fleshed loquats had a low malic acid content.

We also performed the UPLC-MS/MS system to investigate the carotenoids contents and lipidome in four triploid cultivars. In the fruits of white-fleshed varieties, the carotenoids contents were significantly downregulated, but the contents of most glycerolphospholipids were increased. Our results reveal the metabolomic changes between the yellow- and white-fleshed cultivars.