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Natural Variation Confers ‘Aiyuan 38’ Citrus Mutant a New Color and Unique Flavor

Citrus exhibits unique nutritional values. Most citrus cultivars are derived from mutations. However, the effect of these mutations on fruit quality is unclear. We have previously found a yellowish bud mutant in the citrus cultivar ‘Aiyuan 38’. Therefore, this study aimed to determine the effect of...

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Autores principales: Wang, Tie, Xiong, Bo, Zheng, Zhendong, Qin, Zeyu, Deng, Lijun, Zheng, Wei, Zhang, Mingfei, Sun, Guochao, He, Siya, Wang, Jun, Wang, Zhihui
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10218505/
https://www.ncbi.nlm.nih.gov/pubmed/37240160
http://dx.doi.org/10.3390/ijms24108816
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author Wang, Tie
Xiong, Bo
Zheng, Zhendong
Qin, Zeyu
Deng, Lijun
Zheng, Wei
Zhang, Mingfei
Sun, Guochao
He, Siya
Wang, Jun
Wang, Zhihui
author_facet Wang, Tie
Xiong, Bo
Zheng, Zhendong
Qin, Zeyu
Deng, Lijun
Zheng, Wei
Zhang, Mingfei
Sun, Guochao
He, Siya
Wang, Jun
Wang, Zhihui
author_sort Wang, Tie
collection PubMed
description Citrus exhibits unique nutritional values. Most citrus cultivars are derived from mutations. However, the effect of these mutations on fruit quality is unclear. We have previously found a yellowish bud mutant in the citrus cultivar ‘Aiyuan 38’. Therefore, this study aimed to determine the effect of the mutation on fruit quality. ‘Aiyuan 38’ (WT) and a bud mutant variant (MT) were used to analyze variations in fruit color variation and flavor substances using colorimetric instruments, high-performance liquid chromatography (HPLC), headspace solid-phase microextraction-gas chromatography–mass spectrometry (HS-SPME-GC–MS), and odor activity values (OAVs). The mutation in MT conferred yellowish characteristics to its peel. Although the differences in total sugar and acid content of the pulp were not statistically significant between WT and MT, the MT glucose content was significantly lower and the malic acid level was significantly higher. HS-SPME-GC–MS analysis revealed that the MT pulp released more types and contents of volatile organic compounds (VOCs) than the WT, whereas the opposite trend was observed for the peel. Analysis of the OAV revealed that the MT pulp contains 6 unique VOCs, whereas the peel contains only 1. This study provides a useful reference for the study of flavor substances associated with citrus bud mutations.
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spelling pubmed-102185052023-05-27 Natural Variation Confers ‘Aiyuan 38’ Citrus Mutant a New Color and Unique Flavor Wang, Tie Xiong, Bo Zheng, Zhendong Qin, Zeyu Deng, Lijun Zheng, Wei Zhang, Mingfei Sun, Guochao He, Siya Wang, Jun Wang, Zhihui Int J Mol Sci Article Citrus exhibits unique nutritional values. Most citrus cultivars are derived from mutations. However, the effect of these mutations on fruit quality is unclear. We have previously found a yellowish bud mutant in the citrus cultivar ‘Aiyuan 38’. Therefore, this study aimed to determine the effect of the mutation on fruit quality. ‘Aiyuan 38’ (WT) and a bud mutant variant (MT) were used to analyze variations in fruit color variation and flavor substances using colorimetric instruments, high-performance liquid chromatography (HPLC), headspace solid-phase microextraction-gas chromatography–mass spectrometry (HS-SPME-GC–MS), and odor activity values (OAVs). The mutation in MT conferred yellowish characteristics to its peel. Although the differences in total sugar and acid content of the pulp were not statistically significant between WT and MT, the MT glucose content was significantly lower and the malic acid level was significantly higher. HS-SPME-GC–MS analysis revealed that the MT pulp released more types and contents of volatile organic compounds (VOCs) than the WT, whereas the opposite trend was observed for the peel. Analysis of the OAV revealed that the MT pulp contains 6 unique VOCs, whereas the peel contains only 1. This study provides a useful reference for the study of flavor substances associated with citrus bud mutations. MDPI 2023-05-16 /pmc/articles/PMC10218505/ /pubmed/37240160 http://dx.doi.org/10.3390/ijms24108816 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Wang, Tie
Xiong, Bo
Zheng, Zhendong
Qin, Zeyu
Deng, Lijun
Zheng, Wei
Zhang, Mingfei
Sun, Guochao
He, Siya
Wang, Jun
Wang, Zhihui
Natural Variation Confers ‘Aiyuan 38’ Citrus Mutant a New Color and Unique Flavor
title Natural Variation Confers ‘Aiyuan 38’ Citrus Mutant a New Color and Unique Flavor
title_full Natural Variation Confers ‘Aiyuan 38’ Citrus Mutant a New Color and Unique Flavor
title_fullStr Natural Variation Confers ‘Aiyuan 38’ Citrus Mutant a New Color and Unique Flavor
title_full_unstemmed Natural Variation Confers ‘Aiyuan 38’ Citrus Mutant a New Color and Unique Flavor
title_short Natural Variation Confers ‘Aiyuan 38’ Citrus Mutant a New Color and Unique Flavor
title_sort natural variation confers ‘aiyuan 38’ citrus mutant a new color and unique flavor
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10218505/
https://www.ncbi.nlm.nih.gov/pubmed/37240160
http://dx.doi.org/10.3390/ijms24108816
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