Effects of Postharvest SO<sub>2</sub> Treatment on Longan Aril Flavor and Glucosinolate Metabolites
SO<sub>2</sub> fumigation treatment (commonly known as sulfur treatment, ST) is a key method in the postharvest preservation of imported and exported fresh longan fruits, effectively reducing pericarp browning and enhancing color. Nonetheless, distinctive aromas, often referred to as “su...
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2024-10-01
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| author | Rob Md Mahfuzur Dongmei Han Jianhang Xu Yuqiong Lin Xiaomeng Guo Tao Luo Zhenxian Wu Shilian Huang Xinmin Lv Junbin Wei |
| author_facet | Rob Md Mahfuzur Dongmei Han Jianhang Xu Yuqiong Lin Xiaomeng Guo Tao Luo Zhenxian Wu Shilian Huang Xinmin Lv Junbin Wei |
| author_sort | Rob Md Mahfuzur |
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| description | SO<sub>2</sub> fumigation treatment (commonly known as sulfur treatment, ST) is a key method in the postharvest preservation of imported and exported fresh longan fruits, effectively reducing pericarp browning and enhancing color. Nonetheless, distinctive aromas, often referred to as “sulfur flavor”, may develop in the aril during the extended preservation period. This study employed “Caopu” longan as the test material and patented SO<sub>2</sub>-releasing paper (ZL201610227848.7) as a treatment to perform a 35-day low-temperature (5 °C) storage of the fruit. The changes in glucosinolates (GSLs) and associated metabolites in the aril of treated fruit (ST) were examined utilizing ultra-high-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) detection and widely targeted metabolomics technology. The findings indicated that following 35 days of storage, nearly all control (CK) fruit pericarp turned to brown, resulting in an edible fruit rate of 75.41% and a commercial fruit rate of 0%. In contrast, the treated (ST) fruit demonstrated an edible fruit rate and a commercial rate of 99.44%, while the pericarp color changed from dark yellow-brown to light earthy yellow. The sulfur-containing metabolites identified in longan fruit aril predominantly consist of amino acids and their derivatives (60.44%), followed by alkaloids (15.38%), nucleotides and their derivatives (1.10%), and other types (23.08%), which include GSLs. SO<sub>2</sub> treatment significantly reduced the content of oxidized glutathione in fruit aril but increased the content of GSLs and related amino acids and their derivatives. Via screening, 19 differential sulfur-containing metabolites were obtained between ST and CK, including 11 GSLs. The identified differential metabolites of GSLs were all increased, primarily comprising aliphatic GSLs, such as 1-hydroxymethyl glucosinolate, 2-Propenyl glucosinolate (Sinigrin), and 4-Methylsulfinylbutyl glucosinolate (Glucoraphanin). Pathway analysis showed that these differential metabolites were mainly involved in coenzyme factor synthesis, cysteine and methionine metabolism, and amino acid synthesis, among other pathways. To the best of our knowledge, this is the first study to reveal the causes of the special flavor of longan aril after SO<sub>2</sub> treatment, which is a great concern for longan consumers. Moreover, this study provides a scientific basis for exploring the reasons and mechanisms for the development of the sulfur flavor in the SO<sub>2</sub>-treated fruits during postharvest storage. |
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| institution | Kabale University |
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| spelling | doaj-art-eaa2dc66b83b44f7815b36a0f992d0732024-11-08T14:39:30ZengMDPI AGPlants2223-77472024-10-011321306110.3390/plants13213061Effects of Postharvest SO<sub>2</sub> Treatment on Longan Aril Flavor and Glucosinolate MetabolitesRob Md Mahfuzur0Dongmei Han1Jianhang Xu2Yuqiong Lin3Xiaomeng Guo4Tao Luo5Zhenxian Wu6Shilian Huang7Xinmin Lv8Junbin Wei9College of Horticulture, South China Agricultural University, Guangzhou 510642, ChinaInstitute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences, Key Laboratory of South Subtropical Fruit Biology and Genetic Resources Utilization, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Fruit Science and Technology Research, Guangzhou 510640, ChinaCollege of Horticulture, South China Agricultural University, Guangzhou 510642, ChinaCollege of Horticulture, South China Agricultural University, Guangzhou 510642, ChinaCollege of Horticulture, South China Agricultural University, Guangzhou 510642, ChinaCollege of Horticulture, South China Agricultural University, Guangzhou 510642, ChinaCollege of Horticulture, South China Agricultural University, Guangzhou 510642, ChinaInstitute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences, Key Laboratory of South Subtropical Fruit Biology and Genetic Resources Utilization, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Fruit Science and Technology Research, Guangzhou 510640, ChinaInstitute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences, Key Laboratory of South Subtropical Fruit Biology and Genetic Resources Utilization, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Fruit Science and Technology Research, Guangzhou 510640, ChinaInstitute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences, Key Laboratory of South Subtropical Fruit Biology and Genetic Resources Utilization, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Fruit Science and Technology Research, Guangzhou 510640, ChinaSO<sub>2</sub> fumigation treatment (commonly known as sulfur treatment, ST) is a key method in the postharvest preservation of imported and exported fresh longan fruits, effectively reducing pericarp browning and enhancing color. Nonetheless, distinctive aromas, often referred to as “sulfur flavor”, may develop in the aril during the extended preservation period. This study employed “Caopu” longan as the test material and patented SO<sub>2</sub>-releasing paper (ZL201610227848.7) as a treatment to perform a 35-day low-temperature (5 °C) storage of the fruit. The changes in glucosinolates (GSLs) and associated metabolites in the aril of treated fruit (ST) were examined utilizing ultra-high-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) detection and widely targeted metabolomics technology. The findings indicated that following 35 days of storage, nearly all control (CK) fruit pericarp turned to brown, resulting in an edible fruit rate of 75.41% and a commercial fruit rate of 0%. In contrast, the treated (ST) fruit demonstrated an edible fruit rate and a commercial rate of 99.44%, while the pericarp color changed from dark yellow-brown to light earthy yellow. The sulfur-containing metabolites identified in longan fruit aril predominantly consist of amino acids and their derivatives (60.44%), followed by alkaloids (15.38%), nucleotides and their derivatives (1.10%), and other types (23.08%), which include GSLs. SO<sub>2</sub> treatment significantly reduced the content of oxidized glutathione in fruit aril but increased the content of GSLs and related amino acids and their derivatives. Via screening, 19 differential sulfur-containing metabolites were obtained between ST and CK, including 11 GSLs. The identified differential metabolites of GSLs were all increased, primarily comprising aliphatic GSLs, such as 1-hydroxymethyl glucosinolate, 2-Propenyl glucosinolate (Sinigrin), and 4-Methylsulfinylbutyl glucosinolate (Glucoraphanin). Pathway analysis showed that these differential metabolites were mainly involved in coenzyme factor synthesis, cysteine and methionine metabolism, and amino acid synthesis, among other pathways. To the best of our knowledge, this is the first study to reveal the causes of the special flavor of longan aril after SO<sub>2</sub> treatment, which is a great concern for longan consumers. Moreover, this study provides a scientific basis for exploring the reasons and mechanisms for the development of the sulfur flavor in the SO<sub>2</sub>-treated fruits during postharvest storage.https://www.mdpi.com/2223-7747/13/21/3061longansulfur dioxidepostharvest storagesulfur flavormetabolic profileglucosinolates |
| spellingShingle | Rob Md Mahfuzur Dongmei Han Jianhang Xu Yuqiong Lin Xiaomeng Guo Tao Luo Zhenxian Wu Shilian Huang Xinmin Lv Junbin Wei Effects of Postharvest SO<sub>2</sub> Treatment on Longan Aril Flavor and Glucosinolate Metabolites Plants longan sulfur dioxide postharvest storage sulfur flavor metabolic profile glucosinolates |
| title | Effects of Postharvest SO<sub>2</sub> Treatment on Longan Aril Flavor and Glucosinolate Metabolites |
| title_full | Effects of Postharvest SO<sub>2</sub> Treatment on Longan Aril Flavor and Glucosinolate Metabolites |
| title_fullStr | Effects of Postharvest SO<sub>2</sub> Treatment on Longan Aril Flavor and Glucosinolate Metabolites |
| title_full_unstemmed | Effects of Postharvest SO<sub>2</sub> Treatment on Longan Aril Flavor and Glucosinolate Metabolites |
| title_short | Effects of Postharvest SO<sub>2</sub> Treatment on Longan Aril Flavor and Glucosinolate Metabolites |
| title_sort | effects of postharvest so sub 2 sub treatment on longan aril flavor and glucosinolate metabolites |
| topic | longan sulfur dioxide postharvest storage sulfur flavor metabolic profile glucosinolates |
| url | https://www.mdpi.com/2223-7747/13/21/3061 |
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