Official websites use. Share sensitive information only on official, secure websites. Metabolomic analysis reveals key metabolites differences in triploid loquats.
Key differentially accumulated metabolites involved in flavor-related variation. White-fleshed triploid loquats have better flavor due to lower malic acid content.
Carotenoids contents were downregulated in the fruits of white-fleshed varieties. Glycerolphospholipids from the lipidome were increased in white-fleshed varieties. Triploid loquats are divided into yellow- and white-fleshed cultivars. Furthermore, the results of the HPLC analysis showed that white-fleshed loquats had a low malic acid content. In the fruits of white-fleshed varieties, the carotenoids contents were significantly downregulated, but the contents of most glycerolphospholipids were increased.
Our results reveal the metabolomic changes between the yellow- and white-fleshed cultivars. Loquat Eriobotrya japonica Lindl. Loquat fruits are delicious and rich in nutrients, including carbohydrates, organic acids, amino acids, vitamins, and minerals Tian et al. They are used in the food industry to prepare juice, wine, syrups, and jams Meng et al. Furthermore, loquat fruits and other related products contain abundant antioxidants and exhibit high bioactivity Chinese Pharmacopoeia Commission, It was often used in ancient China to treat cough and stomach problems Li, and is used to counteract inflammation Jian et al.
In our laboratory, abundant triploid loquat germplasms obtained from the open-pollinated seeds of Chinese diploid cultivars have been identified. Therefore, an abundant triploid loquat material has been used for quality identification. Triploid loquats have been divided into yellow-fleshed and white-fleshed categories according to fruit color observed in the peel and flesh, similar to that of diploid loquats.
