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Food Res Int

Title:		Changes in pericarp metabolite profiling of four litchi cultivars during browning
Author(s):		Chen X; Wu Q; Chen Z; Li T; Zhang Z; Gao H; Yun Z; Jiang Y;
Address:		"Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, No.723 Xingke Road, Tianhe District, Guangzhou 510650, China; University of Chinese Academy of Sciences, No.19(A) Yuquan Road, Shijingshan District, Beijing 100049, China. Electronic address: chenxi9516@scbg.ac.cn. Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, No.723 Xingke Road, Tianhe District, Guangzhou 510650, China; University of Chinese Academy of Sciences, No.19(A) Yuquan Road, Shijingshan District, Beijing 100049, China. Electronic address: qxwu@scbg.ac.cn. Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, No.723 Xingke Road, Tianhe District, Guangzhou 510650, China; University of Chinese Academy of Sciences, No.19(A) Yuquan Road, Shijingshan District, Beijing 100049, China. Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, No.723 Xingke Road, Tianhe District, Guangzhou 510650, China. Electronic address: litaotao@scbg.ac.cn. Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, No.723 Xingke Road, Tianhe District, Guangzhou 510650, China; College of Food Science and Technology, Hainan University, No.58 Haidiandao Renmin Street, Haikou 570228, China. Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences, No. 80 Dafeng Two Street, Tianhe District, Guangzhou 510640, China. Electronic address: huijun_gao@aliyun.com. Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, No.723 Xingke Road, Tianhe District, Guangzhou 510650, China. Electronic address: yunze@scbg.ac.cn. Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, No.723 Xingke Road, Tianhe District, Guangzhou 510650, China. Electronic address: ymjiang@scbg.ac.cn"
Journal Title:		Food Res Int
Year:		2019
Volume:		20190226
Issue:
Page Number:		339 - 351
DOI:		10.1016/j.foodres.2019.02.046
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"The pericarp browning is an important physiological index during the postharvest storage, which seriously shortens the shelf-life of litchi fruit. In this study, the browning index of four litchi cultivars were compared, and the shelf-life, from longer to shorter, was 'Feizixiao (FXZ)', 'Jingganghongnuo (JGHN)', 'Huaizhi (HZ)' and 'Nuomici (NMC)', respectively. Then, comparative metabolomics were performed in the pericarp of four litchi cultivars during browning. Finding results showed that a total of 119 kinds of metabolites were detected in litchi pericarp, including 30 kinds of primary metabolites, 44 kinds of volatile compounds, 29 kinds of free amino acids and 16 kinds of hydrolytic amino acids. After ANOVA and OPLS-DA, 52 kinds of metabolites were important with predictive VIP?ª+>?ª+1 and p?ª+< 0.05. In FZX pericarp, the contents of many amino acids increased significantly, which might be related to the yellow-green pericarp and play an important role in delaying browning. In the pericarp of JGHN, NMC and HZ, a great number of soluble sugars and some free amino acids were induced during browning, which was negatively correlated with the browning speed of three red pericarp cultivars. The browning induced a large number of sesquiterpenes in the pericarp of FZX, NMC and HZ, which was positively correlated with the browning index. In addition, the correlation analysis showed that the amino acids were negatively correlated with the volatile compounds, suggesting that pericarp browning could induce the conversion of metabolic products from amino acids to terpenes"
Keywords:		Amino Acids/analysis Food Storage Fruit/*chemistry Litchi/*chemistry *Metabolome Plant Proteins/analysis Sugars/analysis Volatile Organic Compounds/analysis Free amino acids Hydrolytic amino acids Litchi fruit Pericarp browning Primary metabolites Volatil;
Notes:		"MedlineChen, Xi Wu, Qixian Chen, Zhongsuzhi Li, Taotao Zhang, Zhengke Gao, Huijun Yun, Ze Jiang, Yueming eng Research Support, Non-U.S. Gov't Canada 2019/04/20 Food Res Int. 2019 Jun; 120:339-351. doi: 10.1016/j.foodres.2019.02.046. Epub 2019 Feb 26"