Red but not the same: Biochemical, metabolomic and flavoromic analyses reveal signature variations in red-fleshed kiwifruit cultivars
| 作者 | Edgar Manuel Bovio-Zenteno a,b,d, Mian Faisal Nazir a,b, Tianjiao Jia a,b, Chen Feng a,c,Yi Zhang a,b, Jinpeng Lou a,b, Yixiao Zhou a,b, Shuaiyu Zou a,b,*, Hongwen Huang a,e,f,* |
| 刊物 | Food Chemistry: X |
| 标识符 | 10.1016/j.fochx.2026.103761 |
| 摘要 | This study employed UPLC-MS/MS and GC–MS metabolomics to analyze quality traits in three red-fleshed kiwifruit cultivars: ‘RubyRed’, ‘Donghong’, and ‘Hongyang’. ‘RubyRed’ showed enhanced biosynthesis of flavonoids, particularly anthocyanins, and a volatile profile rich in esters, aldehydes, and ketones contributing to fruity and floral aromas. ‘Donghong’ and ‘Hongyang’ were characterized by pyrazines and monoterpenes, respectively. Pathway analysis revealed significant activation of flavonoid and volatile metabolism in ‘RubyRed’. Additionally, ‘Hongyang’ contained higher levels of essential amino acids, highlighting its nutritional value. This study provides critical biochemical insights into the quality traits of red-fleshed kiwifruit. By targeting specific pathways such as flavonoid biosynthesis and volatile compound metabolism, future breeding efforts can optimize traits like pigmentation, aroma, and nutritional value to meet consumer demands and enhance the functional benefits of kiwifruit. |
