Comparative Investigation of Combined Metabolomics-Flavoromics during the Ripening of Mango (Mangifera indica L.) cv. ‘Nam Dok Mai Si Thong’ and ‘Nam Dok Mai No. 4’

Aung, Ye Lin; Lorjaroenphon, Yaowapa; Rumpagaporn, Pinthip; Sae-tan, Sudathip; Jom, Kriskamol Na

doi:10.3390/plants10102198

Cited by 9 publications

(4 citation statements)

References 34 publications

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“…The reduction in flavonoid content seen during the earlier stages of the ripening process in the current study might be due to the low expression of synthase, as recorded elsewhere in Ataulfo mango [38]. The apparent increase in flavonoids in maximally ripened fruits in the current study may be explained by increased disease/damage in these fruits occurring later in the ripening process [3,4], which could be expected to cause an accumulation of flavonoids, as well as anthocyanin, as a response to these stresses [39][40][41].…”

Section: Fruit Ripening Characteristicssupporting

confidence: 57%

Evaluation of Markers Associated with Physiological and Biochemical Traits during Storage of ‘Nam Dok Mai Si Thong’ Mango Fruits

et al. 2022

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Mango ‘Nam dok mai si thong’ is in high demand worldwide, displaying desirable attributes which include a particularly sweet flavour and visually appealing appearance. Physiological and biochemical changes that occur in the fruit post-harvest are key factors in determining fruit quality and, consequently, predicted shelf life. In order to understand which post-harvest markers play crucial roles during the ripening process, as well as those which are a consequence of disease infection and physical damage caused by essential oil vapour, partial least squares (PLS) correlation models were used. During storage, physiochemical (percent weight loss, peel colour, firmness, pH, and peel electrolyte leakage) and biochemical (titratable acidity, total soluble solids, total phenolic compounds, total flavonoid compounds, antioxidants, total sugar, and reducing sugar content) parameters, as well as near-infrared (NIR) spectra, were monitored and correlated with visual post-harvest physiological responses. The majority of analysed markers displayed distinct relationships with the ripening process of mangoes, where for non-destructive parameters (R2 = 0.86), lightness (L*) and b* value were notably significant, and for destructive parameters (R2 = 0.79), pH and total soluble solids were notably significant. Similarly, the same markers were also correlated with physical damage and post-harvest mango disease infection severity, possibly through polysaccharide deformation and activation of browning-related enzymes. NIR imaging results also revealed the absorbent regions involved in biochemical alterations (water and enzymes; absorbance at 1170 nm, 1400–1500 nm, and 2150–2250 nm) that pertain to the fruit’s quality. The findings from this work provide an initial step towards the development and assessment of quality measures for ‘Nam dok mai si thong’ mango.

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Section: Fruit Ripening Characteristicssupporting

confidence: 57%

Evaluation of Markers Associated with Physiological and Biochemical Traits during Storage of ‘Nam Dok Mai Si Thong’ Mango Fruits

et al. 2022

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“…Aung et al evaluated the micromolecules of two mango varieties in two seasons by metabolomics and flavor omics. The results show that there are different biomarkers at different ripening stages, and the biomarker compounds at different changing stages are also identified, providing new insights into the different ripening stages of the two mango varieties in two seasons and the subsequent preservation measures (Lin Aung et al, 2021). Flavoromics has high accuracy, wide application range, high efficiency, and rapid analysis, and it can automatically establish models, creating full automation of data processing very convenient.…”

Section: Application Of Other Omics In the Storage And Transportation...mentioning

confidence: 99%

Application of omics technology in the storage and transportation of agricultural products

Bai,

Zhang,

Peng

et al. 2023

Front. Sustain. Food Syst.

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Agricultural products may deteriorate due to various reasons during storage and transportation, resulting in serious losses. However, the mechanism of deterioration is complex, and many mechanisms are currently unclear. In recent years, the rapid development of omics technologies, such as genomics, proteomics, transcriptomics, and metabolomics, has led to breakthroughs in exploring the mechanism of product quality changes during the storage and transportation of agricultural products, and also help to understand molecular mechanisms. By using omics technology to gain a deeper understanding of the changes in agricultural products during storage and transportation, more efficient, environmentally friendly, and resource saving storage and transportation methods can be developed, providing a research foundation for the sustainability of China’s agricultural food system. In addition, research on omics technology has provided theoretical support for screening more suitable storage methods and transportation conditions. This review presents the potential application omics technologies in agricultural product storage and transportation. The application examples of omics technology in the storage and transportation process of agricultural products were discussed. Finally, the prospects indicate that omics technology has unlimited potential.

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“…121 Their study identified potential biomarkers such as citric/malic acid, sucrose, amino acids, and palmitic/linoleic/linolenic acids, potentially revealing relationships between ripening-related flavors and particular groups of metabolites during ripening stage. 27,121 The ratio of palmitic-palmitoleic acid in ripening mango pulp determines the association between aroma intensity and flavor. 122 Overall, these studies reveal that in addition to volatiles, the proportion of sugars, amino acids, organic acids, and several together metabolites is also involved in the perception of flavor and aroma of mango fruits.…”

Section: ■ Metabolomicsmentioning

confidence: 99%

“…‘Nam Dok Mai Si Thong’ and ‘Nam Dok Mai No. 4’ . Their study identified potential biomarkers such as citric/malic acid, sucrose, amino acids, and palmitic/linoleic/linolenic acids, potentially revealing relationships between ripening-related flavors and particular groups of metabolites during ripening stage. , The ratio of palmitic-palmitoleic acid in ripening mango pulp determines the association between aroma intensity and flavor .…”

Section: Metabolomicsmentioning

confidence: 99%

Advances in Physiological, Transcriptomic, Proteomic, Metabolomic, and Molecular Genetic Approaches for Enhancing Mango Fruit Quality

Datir

Regan

2022

J. Agric. Food Chem.

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Mango (Mangifera indica L.) is a nutritionally important fruit of high nutritive value, delicious in taste with an attractive aroma. Due to their antioxidant and therapeutic potential, mango fruits are receiving special attention in biochemical and pharmacognosy-based studies. Fruit quality determines consumer’s acceptance, and hence, understanding the physiological, biochemical, and molecular basis of fruit development, maturity, ripening, and storage is essential. Transcriptomic, metabolomic, proteomic, and molecular genetic approaches have led to the identification of key genes, metabolites, protein candidates, and quantitative trait loci that are associated with enhanced mango fruit quality. The major pathways that determine the fruit quality include amino acid metabolism, plant hormone signaling, carbohydrate metabolism and transport, cell wall biosynthesis and degradation, flavonoid and anthocyanin biosynthesis, and carotenoid metabolism. Expression of the polygalacturonase, cutin synthase, pectin methyl esterase, pectate lyase, β-galactosidase, and ethylene biosynthesis enzymes are related to mango fruit ripening, flavor, firmness, softening, and other quality processes, while genes involved in the MAPK signaling pathway, heat shock proteins, hormone signaling, and phenylpropanoid biosynthesis are associated with diseases. Metabolomics identified volatiles, organic acids, amino acids, and various other compounds that determine the characteristic flavor and aroma of the mango fruit. Molecular markers differentiate the mango cultivars based on their geographical origins. Genetic linkage maps and quantitative trait loci studies identified regions in the genome that are associated with economically important traits. The review summarizes the applications of omics techniques and their potential applications toward understanding mango fruit physiology and their usefulness in future mango breeding.

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Comparative Investigation of Combined Metabolomics-Flavoromics during the Ripening of Mango (Mangifera indica L.) cv. ‘Nam Dok Mai Si Thong’ and ‘Nam Dok Mai No. 4’

Cited by 9 publications

References 34 publications

Evaluation of Markers Associated with Physiological and Biochemical Traits during Storage of ‘Nam Dok Mai Si Thong’ Mango Fruits

Evaluation of Markers Associated with Physiological and Biochemical Traits during Storage of ‘Nam Dok Mai Si Thong’ Mango Fruits

Application of omics technology in the storage and transportation of agricultural products

Advances in Physiological, Transcriptomic, Proteomic, Metabolomic, and Molecular Genetic Approaches for Enhancing Mango Fruit Quality

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