Variations in fruit quality properties and phytochemical substances of ‘Feizixiao’ litchi grown in different geographical origins of China

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-09-12 DOI:10.1016/j.fochx.2025.103018

Li Yan , Siwei Wang

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引用次数: 0

Abstract

Litchi fruit is a highly valued fruit renowned for its nutritional and pharmacological properties. This study systematically investigated the influence of geographical origin on metabolic and transcriptomic profiles across five major Chinese production regions (Hainan, Guangdong, Guangxi, Yunnan, and Fujian). Our analyses revealed significant regional differences in key quality parameters. Fujian litchi exhibited a distinct sour flavor, with the lowest sugar-acid ratio (31.01), while Yunnan samples displayed a balanced sweetness, registering the highest ratio (98.37). Hainan fruits contained the lowest total amino acid content. GC–MS analysis identified 2,4-undecadienal and rose oxide isomers as important regional aroma markers. Metabolomic profiling uncovered 85 common differentially accumulated metabolites (DAMs) across regions, with galactose metabolism and phenylpropanoid biosynthesis emerging as the most affected pathways. Transcriptomic analysis revealed corresponding differential expression of key regulatory genes (GLA, GOLS, CSE, and CAD). These results reveal biochemical drivers of regional quality differences, enabling optimized cultivation by origin.

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中国不同产地“肥子小”荔枝果实品质特性及植物化学物质的差异

荔枝果是一种非常有价值的水果，以其营养和药理特性而闻名。本研究系统地调查了地理来源对中国五个主要产区（海南、广东、广西、云南和福建）的代谢和转录组学特征的影响。我们的分析揭示了关键质量参数的显著区域差异。福建荔枝酸味明显，糖酸比最低（31.01），云南荔枝甜度均衡，糖酸比最高（98.37）。海南水果的总氨基酸含量最低。GC-MS分析发现2,4-十一烯二醛和玫瑰氧化物异构体是重要的区域香气标记。代谢组学分析揭示了85种不同地区的共同差异积累代谢物（dam），其中半乳糖代谢和苯丙类生物合成是受影响最大的途径。转录组学分析显示了相应的关键调控基因（GLA、GOLS、CSE和CAD）的差异表达。这些结果揭示了区域质量差异的生化驱动因素，从而实现了按产地优化栽培。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.