A comprehensive study on the fruit quality of a late-ripening mutant variety of plum

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

Food Chemistry Molecular Sciences Pub Date : 2025-02-21 DOI:10.1016/j.fochms.2025.100251

Huifen Zhang , Ying Du , Yinyin Meng, Xiaofu Tang, Jie Niu, Hongxia Wang, Yihua Ren, Penghan Yi, Xian Luo, Qunxian Deng

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引用次数: 0

Abstract

The fruit ripening period is an important factor affecting fruit quality and commercial value.To investigate why WSQCL ripens about 15 days later than QCL and why WSQCL has a more astringent flavor. This study analyzed the dynamics of fruit development and quality of three plum varieties, including “Late-maturing Qiangcuili” (WSQCL), ‘Qiangcuili’ (QCL), and ‘Cuihongli’ (CHL), to explore the differences in plums quality formation and the ripening period between the late-maturing variant WSQCL and its parental cultivars. The results indicated that the order of the fruit growth rate was QCL > WSQCL > CHL. During fruit development of the three plum varieties, the changes in soluble sugar (SS), titratable acid (TA), starch, chlorophyll, carotenoids, and phenolic contents were consistent, while the accumulation of total phenols, SS, and TA differed significantly between WSQCL and QCL. WSQCL had higher expression of genes related to phenolic compound synthesis than QCL, and phenolic compound synthesis was closely associated with the expression of PAL3, 4CL, HCT1, and CHS. Principal component analysis revealed differences between WSQCL and the other two varieties during the middle and late stages of fruit development. This study provides a reference for quality formation and development of the potential value of WSQCL.

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来源期刊

Food Chemistry Molecular Sciences Agricultural and Biological Sciences-Food Science

CiteScore

6.00

自引率

0.00%

发文量

审稿时长

82 days

期刊介绍： Food Chemistry: Molecular Sciences is one of three companion journals to the highly respected Food Chemistry. Food Chemistry: Molecular Sciences is an open access journal publishing research advancing the theory and practice of molecular sciences of foods. The types of articles considered are original research articles, analytical methods, comprehensive reviews and commentaries. Topics include: Molecular sciences relating to major and minor components of food (nutrients and bioactives) and their physiological, sensory, flavour, and microbiological aspects; data must be sufficient to demonstrate relevance to foods and as consumed by humans Changes in molecular composition or structure in foods occurring or induced during growth, distribution and processing (industrial or domestic) or as a result of human metabolism Quality, safety, authenticity and traceability of foods and packaging materials Valorisation of food waste arising from processing and exploitation of by-products Molecular sciences of additives, contaminants including agro-chemicals, together with their metabolism, food fate and benefit: risk to human health Novel analytical and computational (bioinformatics) methods related to foods as consumed, nutrients and bioactives, sensory, metabolic fate, and origins of foods. Articles must be concerned with new or novel methods or novel uses and must be applied to real-world samples to demonstrate robustness. Those dealing with significant improvements to existing methods or foods and commodities from different regions, and re-use of existing data will be considered, provided authors can establish sufficient originality.