Articles
Identification of bitter substances in cherry fruit
Article number
1408_71
Pages
537 – 544
Language
English
Abstract
Cherry fruit is favored by consumers for its bright color, unique flavor and rich nutrition, but cherry fruit is not durable after harvest.
Low temperature storage was often used in the storage and transportation process of cherry fruit.
However, the internal flavor quality of the fruit will deteriorate for a long time storage, and some even appear bitter.
But the substances leading to bitter in cherry fruit were unclear.
In this study, metabolites in bitter and sweet cherry fruits were analyzed using a metabonomics approach and a total of 712 substances were detected, including 269 primary metabolites and 433 secondary metabolites.
Orthogonal projections to latent structures-discriminant analysis (OPLS-DA) was used to analyze the results.
According to the established OPLS-DA model and the studentRSQUOs t-test, 365 differentially expressed metabolites were screened.
Among these metabolites, 135 metabolites were significantly downregulated and 230 metabolites were significantly upregulated in bitter cherries compared with sweet cherries.
Of these 230 upregulated metabolites, there were 74 primary metabolites and 156 secondary metabolites.
By screening the secondary metabolites, substances such as cucurbitacin D (terpenoid), isoquinoline and betaine (alkaloids), neochlorogenic acid, chlorogenic acid, isohemiphloin, catechin, epicatechin, coumarin, esculin, syringin and sinapic acid (phenolic compounds) were were preliminarily screened as possible bitter substances.
Low temperature storage was often used in the storage and transportation process of cherry fruit.
However, the internal flavor quality of the fruit will deteriorate for a long time storage, and some even appear bitter.
But the substances leading to bitter in cherry fruit were unclear.
In this study, metabolites in bitter and sweet cherry fruits were analyzed using a metabonomics approach and a total of 712 substances were detected, including 269 primary metabolites and 433 secondary metabolites.
Orthogonal projections to latent structures-discriminant analysis (OPLS-DA) was used to analyze the results.
According to the established OPLS-DA model and the studentRSQUOs t-test, 365 differentially expressed metabolites were screened.
Among these metabolites, 135 metabolites were significantly downregulated and 230 metabolites were significantly upregulated in bitter cherries compared with sweet cherries.
Of these 230 upregulated metabolites, there were 74 primary metabolites and 156 secondary metabolites.
By screening the secondary metabolites, substances such as cucurbitacin D (terpenoid), isoquinoline and betaine (alkaloids), neochlorogenic acid, chlorogenic acid, isohemiphloin, catechin, epicatechin, coumarin, esculin, syringin and sinapic acid (phenolic compounds) were were preliminarily screened as possible bitter substances.
Publication
Authors
Y.X. Wang, W.S. Li, H. Chang, J.H. Zhou, B.G. Wang
Keywords
bitter, metabonomics, cherry fruit
Groups involved
Online Articles (71)