Metabolomic analyses provides insight into the fruit nutritional and sensory attributes among 'Guanxi' pummelo and its bud mutants

Zhang, Xinxin; Fu, Zhijun; Kong, Lingchao; Zhou, Jinyu; Pan, Tengfei; Yu, Yuan

doi:10.48130/frures-2023-0006

Cited by 1 publication

(1 citation statement)

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“…Here, the SSC/TA ratios ranged from 11.33 in SJY to 17.77 in GXB, although no significant differences in SSC and TA were observed among the four pummelo genotypes (Table 2). Pummelo fruits typically exhibit TSS/TA ratios varying from 10.31 to 20 (Gupta et al., 2021; Zhang et al., 2023). GXB trees, widely cultivated in Fujian and other subtropical regions of China, are renowned for their superior fruit quality and taste (Wei, He, et al., 2021), primarily attributed to their high fruit SSC/TA ratios.…”

Section: Resultsmentioning

confidence: 99%

Nutritional and volatile profiles of pulp and flavedo from four local pummelo cultivars grown in Fujian province of China

Zhou

Kong

et al. 2023

Journal of Food Science

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The nutritional and volatile profiles of pulp and flavedo samples from four distinct local pummelo landraces (“Siji,” “Pingshan,” “Wendan,” and “Guanxi”) cultivated in Fujian province of China were investigated. “Guanxi” pummelo exhibited relatively high contents of vitamin C (42.01 mg/100 mL) and phenols (360.61 mg/L) and displayed a robust antioxidant capacity (41.15 mg/100 mL). Conversely, the red pulp from “Pingshan” demonstrated relatively high values of carotenoids (55.96 µg/g) and flavonoids (79.79 mg/L). Considerable differences were observed in volatile compositions between the two fruit tissues and among the four genotypes. A total of 166 and 255 volatile compounds were detected in the pulp and flavedo samples, respectively. Notably, limonene and β‐myrcene were identified as the principal volatile compounds in flavedo, whereas hexanal was highly abundant in the pulp of “Siji,” “Pingshan,” and “Guanxi.” “Wendan” displayed distinct separation from the other three pummelo cultivars in principal component analysis based on the pulp volatile compositions. This distinction was attributed to the higher number and content of volatile compounds in “Wendan” pulp, particularly the remarkable enrichment of β‐myrcene. The newly characterized pummelo landraces and genotype/tissue‐dependent variations in volatiles provide essential information for the genetic improvement of pummelo aroma, as well as for fruit processing and utilization.

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Section: Resultsmentioning

confidence: 99%