Volatiles and Amino Acids in Pericarp of Yellow Passion Fruit at Fruit Development Stages

WU Bin; HUANG Dongmei; XING Wenting; HUANG Lixiong; YANG Qijun; SONG Shun

doi:10.19303/j.issn.1008-0384.2024.01.008

Volume 39 Issue 1

Jan. 2024

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WU B, HUANG D M, XING W T, et al. Volatiles and Amino Acids in Pericarp of Yellow Passion Fruit at Fruit Development Stages [J]. Fujian Journal of Agricultural Sciences，2024，39（1）：57−65 doi: 10.19303/j.issn.1008-0384.2024.01.008

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WU B, HUANG D M, XING W T, et al. Volatiles and Amino Acids in Pericarp of Yellow Passion Fruit at Fruit Development Stages [J]. Fujian Journal of Agricultural Sciences，2024，39（1）：57−65 doi: 10.19303/j.issn.1008-0384.2024.01.008

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Volatiles and Amino Acids in Pericarp of Yellow Passion Fruit at Fruit Development Stages

doi: 10.19303/j.issn.1008-0384.2024.01.008

WU Bin^{1, 2
,},
HUANG Dongmei^{1, 2},
XING Wenting^{1, 2},
HUANG Lixiong³,
YANG Qijun⁴,
SONG Shun^{1, 2
,
,}

1.
Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences/Key Laboratory of Crop Gene Resources and Germplasm Enhancement in Southern China, Ministry of Agriculture and Rural Affairs/Key Laboratory of Tropical Crops Germplasm Resources Genetic Improvement and Innovation of Hainan Province/Germplasm Repository of Passiflora, Hainan Province, Haikou, Hainan　571101, China
2.
Sanya Research Academy, Chinese Academy of Tropical Agricultural Sciences, Sanya, Hainan　572025, China
3.
College of Tropical Crop Science, Yunnan Agricultural University, Puer, Yunnan　665099, China
4.
Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan　571101, China

Received Date: 2023-06-18
Rev Recd Date: 2023-07-15

Available Online: 2023-10-25

Publish Date: 2024-01-28

Abstract

Abstract

Objective Studying the composition and dynamic changes of volatile components and free amino acids (FAAs) in the pericarp of Yellow Passion Fruit during different growth stages, and clarifying the key flavor amino acids and characteristic volatile components, can provide references for the aroma regulation, product development, and comprehensive utilization of Yellow Passion Fruit pericarp. Method Using amino acid analyzer and headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS), the FAAs and volatile compounds in the pericarp of different growth stages (T1–T7) were detected and analyzed for differences. Result A total of 15 types of FAAs were detected in the pericarp. Among the flavor amino acids, aromatic amino acids had the highest content, reaching a maximum of 98.48 mg·hg⁻¹ at T7, accounting for 39.03%. OPLS-DA and TAV analyses indicated that cystine was the key flavor amino acid that affects aroma formation. A total of 90 volatile compounds were detected in the pericarp. Aldehydes were dominant during the T1–T6 stages, while terpenes were dominant at T7. OPLS-DA and ROAV analyses showed that there were 9 types of characteristic volatile compounds with differential expression. Among them, 1-octen-3-one was the dominant compound during the T1~T5 stages, followed by benzaldehyde (T1–T4 stages) and heptanal (T5 stage). During the T6 and T7 stages, (E)-β-damascone contributed the most. Conclusion Cystine was the crucial flavoring amino acid associated with the aroma formation of the pericarp. The volatile composition varied by fruit development stages, such as 1-octene 3-one was the dominant component when the pericarp was forming color in T1-T5, while (E)- β -damalenone when the fruit was maturing in T6 and T7.
- Yellow Passion Fruit,
- fruit growth stages,
- pericarp,
- free amino acids,
- volatile components

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References(44)

References

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