A comparative metabolomics study of anthocyanins and taste components in Chinese bayberry ( Morella rubra ) with different flesh colors

PeerJ

article

Qihua Lin¹  Qiuzhen Zhong¹  Zehuang Zhang¹ 

[1] Fruit Research Institute, Fujian Academy of Agricultural Sciences

关键词: Chinese bayberry;    Primary metabolites;    Anthocyanins;    Flavor;    Saccharides;    Organic acids;   

DOI  :  10.7717/peerj.13466

学科分类：社会科学、人文和艺术（综合）

来源: Inra

【 摘 要 】

The Chinese bayberry (Morella rubra Sieb. et Zucc.) is grown commercially in China and other Asian countries for its flavorful and appealing fruit. Here, two bayberry varieties differing in both color and flavor, namely, BDK (‘Baidongkui’) and DK (‘Dongkui’), in China were compared. A total of 18 anthocyanins, three proanthocyanidins, and 229 primary metabolites were identified in the pulp of the two varieties; these were analyzed and compared using ultra-performance liquid chromatography-tandem mass spectrometry. The DK pulp showed higher concentrations of all 18 anthocyanins compared with BDK, apart from peonidin-3,5-O-diglucoside which was not detected in BDK and which was responsible for the formation of pink pulp in BDK. Principal component analysis and cluster analysis of the primary metabolites indicated that the two bayberry varieties had distinct metabolite profiles with approximately 37% (85/229) of the primary metabolome being significantly different. Of these, 62 metabolites were down-regulated and 23 metabolites were up-regulated in BDK relative to DK. Our results suggested that the flavor of the BDK fruit was different from DK, which could be explained by the reduced saccharide, organic acid, amino acid, and proanthocyanidin contents. These findings enhance our understanding of the metabolites responsible for color and taste differences in the Chinese bayberry.

【 授权许可】

CC BY