Exploring the roles of microorganisms and metabolites in the 30-year aging process of the dried pericarps of Citrus reticulata 'Chachi' based on high-throughput sequencing and comparative metabolomics

Insights into metabolic characteristics and biological activity changes in Zangju (Citrus reticulata cv. Manau Gan) peel at different maturity stages through UPLC–MS/MS-based metabolomics

“…In addition, we investigated the effect of maturity on the composition of CRZP components. Our previous research has shown that maturity can affect the composition of volatile organic compounds in CRZP ( Wang et al, 2023 , Wang et al, 2023 ), suggesting that maturity should be an important indicator for evaluating the potential application of citrus peel. Principal component analysis (PCA) helps clarify the differences between group samples and the degree of variation within group samples, as shown in Fig.…”

“…In our previous research, we identified the volatile compounds of CRZP and their changes at different ripening stages, including alcohols and aldehydes that produce a green fruit aroma, as well as monoterpenes, ketones, and esters with a mature fruit aroma. We also screened potential flavor markers to distinguish different stages ( Wang et al, 2023 , Wang et al, 2023 ). As shown by previous studies, in addition to using citrus peel as an essential oil extraction and feed source ( Bampidis and Robinson, 2006 , Calabrò et al, 2016 ), citrus peel could provide a source of phytochemicals as a supplement in the human diet; thus, there is enormous development potential and application prospects for citrus industrial byproducts ( Deng et al, 2012 , Elkhatim et al, 2018 , Manthey and Grohmann, 2001 ), and maturity should be an important parameter to evaluate the application potential of citrus peel ( Costanzo et al, 2022 , Moulehi et al, 2012 ).…”

Metabolome Comparison of Sichuan Dried Orange Peels (Chenpi) Aged for Different Years

“…These results suggest that there are certain factors that may influence the individual metabolite content during the aging period. Studies have explored that there is a strong association between the dominant microbial species, i.e., bacteria and fungi, with the active ingredients in chenpi [22]. Additionally, the temperature and humidity during storage time are critical to prevent mildew [1].…”

“…Heat treatment may also affect the total phenolic content and resultantly the bioactivity of chenpi [19]. Moreover, studies conducted on C. reticulata peels from different varieties/cultivars and growing areas have shown marked differences in the composition of the extracts [10,22,23]. In this regard, it is important to determine the metabolome composition of the cultivars and varieties (Citrus reticulata cv.…”