| 摘要: |
| 为更好地了解芒果果实“后熟”过程中果实色泽与内在品质相关次生代谢产物的变化，也为通过基因工程改善和促进果实的品质形成和着色机理提供理论依据，本研究利用广泛靶向代谢组学和类胡萝卜素代谢组学对商品成熟期和生理成熟期芒果果实进行了测定与分析。结果表明:商品成熟和生理成熟芒果果实中差异表达的次级代谢产物共有309种，包括有机酸、酯类、萜类、糖和醇类等；通过京都基因和基因组百科全书(KEGG)路径富集分析发现柠檬酸盐循环(TCA循环)、次生代谢产物的生物合成通路以及氨基酸的生物合成途径在商品成熟和生理成熟芒果果实中呈现显著差异；芒果果肉中的类胡萝卜素次生代谢物质为68种；芒果果实中品质形成相关代谢物质如碳水化合物、有机物、酸、氨基酸和酚类等物质丰度的变化导致了“后熟”之后芒果果实口味的变化。本研究利用代谢组揭示了芒果商品成熟与生理成熟果实品质形成的代谢机理，为研究芒果果实着色和内在品质形成的代谢调控机制提供理论依据，为优质芒果果品的生产提供参考。 |
| 关键词: 芒果 代谢组 类胡萝卜素 内在品质 |
| DOI：10.11841/j.issn.1007-4333.2022.04.09 |
| 投稿时间：2021-07-23 |
| 基金项目:云南省基础研究专项-青年项目(202101AU070094) |
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| Differences in intrinsic quality and carotenoid biosynthesis between commodity maturity and physiological maturity mango fruits by metabolome ananlsys |
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GAO Wenke1,LI Minghai1,ZHAO Xingdong2,WU Xingen1,PENG Lei1,WANG Ziran1*
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| (1.College of Landscape Architecture and Horticulture, Yunnan Agricultural University, Kunming 650201, China;2.Agricultural Technology Extension Center, Yuanjiang County, Yuxi City, Yunnan Province, Yuxi 653300, China) |
| Abstract: |
| In order to better understand tsecondary metabolites changes related to fruit color and intrinsic quality during “post-ripening” of mango fruits, and to provide a theoretical basis for improving and promoting fruit quality formation and coloration mechanism through genetic engineering, extensive targeted metabolomics and carotenoid metabolomics experiments were adopted to determine and analysis the commercial ripening and physiological ripening of mango fruits in this study. The results showed that: A total of 309 secondary metabolites, including organic acids, esters, terpenoids, sugars and alcohols, were diffrentially expressed in commercial and physiologically mature mango fruits. The KEGG pathway enrichment analysis revealed that the citrate cycle, the biosynthetic pathway of secondary metabolites and the biosynthetic pathway of amino acids showed significant differences between the commercial ripening and physiological ripening mango fruits. The carotenoid metabolome indicated 68 types of carotenoid substances in the mango flesh. Changes in the abundance of secondary metabolites such as carbohydrates, organic matter, acids, amino acids and phenols in mango fruit resulted in changes in fruit taste after “post-ripening”. In this study, the metabolome was used to reveal the metabolic mechanisms underlying the fruit quality formation of commercial ripening and physiological ripening mango fruits. It provided a theoretical basis for studying the metabolic regulatory mechanisms of mango fruit coloration and intrinsic quality formation and a reference for the the production of high-quality mango fruit products. |
| Key words: Mango(Mangifera indica L.) metabolome carotenoids intrinsic quality |
