Metabolic profiling of a range of peach fruit varieties reveals: high metabolic diversity and commonalities and differences during ripening

Autores
Monti, Laura Lucía; Bustamante, Claudia Anabel; Osorio, Sonia; Gabilondo, Julieta; Borsani, Julia; Lauxmann, Martin Alexander; Maulión, Evangelina; Valentini, Gabriel; Budde, Claudio; Fernie, Alisdair; Lara, Maria Valeria; Drincovich, Maria Fabiana
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Peach (Prunus persica) fruits from different varieties display differential organoleptic and nutritional properties, characteristics related to their chemical composition. Here, chemical biodiversity of peach fruits from fifteen varieties, at harvest and after post-harvest ripening, was explored by gas chromatography–mass spectrometry. Metabolic profiling revealed that metabolites involved in organoleptic properties (sugars, organic and amino acids), stress tolerance (raffinose, galactinol, maltitol), and with nutritional properties (amino, caffeoylquinic and dehydroascorbic acids) displayed variety-dependent levels. Peach varieties clustered into four groups: two groups of early-harvest varieties with higher amino acid levels; two groups of mid- and late-harvest varieties with higher maltose levels. Further separation was mostly dependent on organic acids/raffinose levels. Variety-dependent and independent metabolic changes associated with ripening were detected; which contribute to chemical diversity or can be used as ripening markers, respectively. The great variety-dependent diversity in the content of metabolites that define fruit quality reinforces metabolomics usage as a tool to assist fruit quality improvement in peach.
Fil: Monti, Laura Lucía. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Centro de Estudios Fotosintéticos y Bioquímicos (i); Argentina
Fil: Bustamante, Claudia Anabel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Centro de Estudios Fotosintéticos y Bioquímicos (i); Argentina
Fil: Osorio, Sonia. Institut Max Planck Fur Molekulare Physiologie; Alemania
Fil: Gabilondo, Julieta. Instituto Nacional de Tecnología Agropecuaria; Argentina
Fil: Borsani, Julia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Centro de Estudios Fotosintéticos y Bioquímicos (i); Argentina
Fil: Lauxmann, Martin Alexander. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Centro de Estudios Fotosintéticos y Bioquímicos (i); Argentina
Fil: Maulión, Evangelina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Centro de Estudios Fotosintéticos y Bioquímicos (i); Argentina
Fil: Valentini, Gabriel. Instituto Nacional de Tecnología Agropecuaria; Argentina
Fil: Budde, Claudio. Instituto Nacional de Tecnología Agropecuaria; Argentina
Fil: Fernie, Alisdair. Institut Max Planck Fur Molekulare Physiologie; Alemania
Fil: Lara, Maria Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Centro de Estudios Fotosintéticos y Bioquímicos (i); Argentina
Fil: Drincovich, Maria Fabiana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Centro de Estudios Fotosintéticos y Bioquímicos (i); Argentina
Materia
Prunus Persica
Metabolic Diversity
Varieties
Fruit Quality
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/7852
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/7852
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Metabolic profiling of a range of peach fruit varieties reveals: high metabolic diversity and commonalities and differences during ripeningMonti, Laura LucíaBustamante, Claudia AnabelOsorio, SoniaGabilondo, JulietaBorsani, JuliaLauxmann, Martin AlexanderMaulión, EvangelinaValentini, GabrielBudde, ClaudioFernie, AlisdairLara, Maria ValeriaDrincovich, Maria FabianaPrunus PersicaMetabolic DiversityVarietiesFruit Qualityhttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Peach (Prunus persica) fruits from different varieties display differential organoleptic and nutritional properties, characteristics related to their chemical composition. Here, chemical biodiversity of peach fruits from fifteen varieties, at harvest and after post-harvest ripening, was explored by gas chromatography–mass spectrometry. Metabolic profiling revealed that metabolites involved in organoleptic properties (sugars, organic and amino acids), stress tolerance (raffinose, galactinol, maltitol), and with nutritional properties (amino, caffeoylquinic and dehydroascorbic acids) displayed variety-dependent levels. Peach varieties clustered into four groups: two groups of early-harvest varieties with higher amino acid levels; two groups of mid- and late-harvest varieties with higher maltose levels. Further separation was mostly dependent on organic acids/raffinose levels. Variety-dependent and independent metabolic changes associated with ripening were detected; which contribute to chemical diversity or can be used as ripening markers, respectively. The great variety-dependent diversity in the content of metabolites that define fruit quality reinforces metabolomics usage as a tool to assist fruit quality improvement in peach.Fil: Monti, Laura Lucía. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Centro de Estudios Fotosintéticos y Bioquímicos (i); ArgentinaFil: Bustamante, Claudia Anabel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Centro de Estudios Fotosintéticos y Bioquímicos (i); ArgentinaFil: Osorio, Sonia. Institut Max Planck Fur Molekulare Physiologie; AlemaniaFil: Gabilondo, Julieta. Instituto Nacional de Tecnología Agropecuaria; ArgentinaFil: Borsani, Julia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Centro de Estudios Fotosintéticos y Bioquímicos (i); ArgentinaFil: Lauxmann, Martin Alexander. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Centro de Estudios Fotosintéticos y Bioquímicos (i); ArgentinaFil: Maulión, Evangelina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Centro de Estudios Fotosintéticos y Bioquímicos (i); ArgentinaFil: Valentini, Gabriel. Instituto Nacional de Tecnología Agropecuaria; ArgentinaFil: Budde, Claudio. Instituto Nacional de Tecnología Agropecuaria; ArgentinaFil: Fernie, Alisdair. Institut Max Planck Fur Molekulare Physiologie; AlemaniaFil: Lara, Maria Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Centro de Estudios Fotosintéticos y Bioquímicos (i); ArgentinaFil: Drincovich, Maria Fabiana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Centro de Estudios Fotosintéticos y Bioquímicos (i); ArgentinaElsevier2015-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/7852Monti, Laura Lucía; Bustamante, Claudia Anabel; Osorio, Sonia; Gabilondo, Julieta; Borsani, Julia; et al.; Metabolic profiling of a range of peach fruit varieties reveals: high metabolic diversity and commonalities and differences during ripening; Elsevier; Food Chemistry; 190; 6-2015; 879-8880308-8146enginfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0308814615009358info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2015.06.043info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:04:33Zoai:ri.conicet.gov.ar:11336/7852instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:04:33.939CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Metabolic profiling of a range of peach fruit varieties reveals: high metabolic diversity and commonalities and differences during ripening
title Metabolic profiling of a range of peach fruit varieties reveals: high metabolic diversity and commonalities and differences during ripening
spellingShingle Metabolic profiling of a range of peach fruit varieties reveals: high metabolic diversity and commonalities and differences during ripening
Monti, Laura Lucía
Prunus Persica
Metabolic Diversity
Varieties
Fruit Quality
title_short Metabolic profiling of a range of peach fruit varieties reveals: high metabolic diversity and commonalities and differences during ripening
title_full Metabolic profiling of a range of peach fruit varieties reveals: high metabolic diversity and commonalities and differences during ripening
title_fullStr Metabolic profiling of a range of peach fruit varieties reveals: high metabolic diversity and commonalities and differences during ripening
title_full_unstemmed Metabolic profiling of a range of peach fruit varieties reveals: high metabolic diversity and commonalities and differences during ripening
title_sort Metabolic profiling of a range of peach fruit varieties reveals: high metabolic diversity and commonalities and differences during ripening
dc.creator.none.fl_str_mv Monti, Laura Lucía
Bustamante, Claudia Anabel
Osorio, Sonia
Gabilondo, Julieta
Borsani, Julia
Lauxmann, Martin Alexander
Maulión, Evangelina
Valentini, Gabriel
Budde, Claudio
Fernie, Alisdair
Lara, Maria Valeria
Drincovich, Maria Fabiana
author Monti, Laura Lucía
author_facet Monti, Laura Lucía
Bustamante, Claudia Anabel
Osorio, Sonia
Gabilondo, Julieta
Borsani, Julia
Lauxmann, Martin Alexander
Maulión, Evangelina
Valentini, Gabriel
Budde, Claudio
Fernie, Alisdair
Lara, Maria Valeria
Drincovich, Maria Fabiana
author_role author
author2 Bustamante, Claudia Anabel
Osorio, Sonia
Gabilondo, Julieta
Borsani, Julia
Lauxmann, Martin Alexander
Maulión, Evangelina
Valentini, Gabriel
Budde, Claudio
Fernie, Alisdair
Lara, Maria Valeria
Drincovich, Maria Fabiana
author2_role author
author
author
author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Prunus Persica
Metabolic Diversity
Varieties
Fruit Quality
topic Prunus Persica
Metabolic Diversity
Varieties
Fruit Quality
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Peach (Prunus persica) fruits from different varieties display differential organoleptic and nutritional properties, characteristics related to their chemical composition. Here, chemical biodiversity of peach fruits from fifteen varieties, at harvest and after post-harvest ripening, was explored by gas chromatography–mass spectrometry. Metabolic profiling revealed that metabolites involved in organoleptic properties (sugars, organic and amino acids), stress tolerance (raffinose, galactinol, maltitol), and with nutritional properties (amino, caffeoylquinic and dehydroascorbic acids) displayed variety-dependent levels. Peach varieties clustered into four groups: two groups of early-harvest varieties with higher amino acid levels; two groups of mid- and late-harvest varieties with higher maltose levels. Further separation was mostly dependent on organic acids/raffinose levels. Variety-dependent and independent metabolic changes associated with ripening were detected; which contribute to chemical diversity or can be used as ripening markers, respectively. The great variety-dependent diversity in the content of metabolites that define fruit quality reinforces metabolomics usage as a tool to assist fruit quality improvement in peach.
Fil: Monti, Laura Lucía. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Centro de Estudios Fotosintéticos y Bioquímicos (i); Argentina
Fil: Bustamante, Claudia Anabel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Centro de Estudios Fotosintéticos y Bioquímicos (i); Argentina
Fil: Osorio, Sonia. Institut Max Planck Fur Molekulare Physiologie; Alemania
Fil: Gabilondo, Julieta. Instituto Nacional de Tecnología Agropecuaria; Argentina
Fil: Borsani, Julia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Centro de Estudios Fotosintéticos y Bioquímicos (i); Argentina
Fil: Lauxmann, Martin Alexander. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Centro de Estudios Fotosintéticos y Bioquímicos (i); Argentina
Fil: Maulión, Evangelina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Centro de Estudios Fotosintéticos y Bioquímicos (i); Argentina
Fil: Valentini, Gabriel. Instituto Nacional de Tecnología Agropecuaria; Argentina
Fil: Budde, Claudio. Instituto Nacional de Tecnología Agropecuaria; Argentina
Fil: Fernie, Alisdair. Institut Max Planck Fur Molekulare Physiologie; Alemania
Fil: Lara, Maria Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Centro de Estudios Fotosintéticos y Bioquímicos (i); Argentina
Fil: Drincovich, Maria Fabiana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Centro de Estudios Fotosintéticos y Bioquímicos (i); Argentina
description Peach (Prunus persica) fruits from different varieties display differential organoleptic and nutritional properties, characteristics related to their chemical composition. Here, chemical biodiversity of peach fruits from fifteen varieties, at harvest and after post-harvest ripening, was explored by gas chromatography–mass spectrometry. Metabolic profiling revealed that metabolites involved in organoleptic properties (sugars, organic and amino acids), stress tolerance (raffinose, galactinol, maltitol), and with nutritional properties (amino, caffeoylquinic and dehydroascorbic acids) displayed variety-dependent levels. Peach varieties clustered into four groups: two groups of early-harvest varieties with higher amino acid levels; two groups of mid- and late-harvest varieties with higher maltose levels. Further separation was mostly dependent on organic acids/raffinose levels. Variety-dependent and independent metabolic changes associated with ripening were detected; which contribute to chemical diversity or can be used as ripening markers, respectively. The great variety-dependent diversity in the content of metabolites that define fruit quality reinforces metabolomics usage as a tool to assist fruit quality improvement in peach.
publishDate 2015
dc.date.none.fl_str_mv 2015-06
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/7852
Monti, Laura Lucía; Bustamante, Claudia Anabel; Osorio, Sonia; Gabilondo, Julieta; Borsani, Julia; et al.; Metabolic profiling of a range of peach fruit varieties reveals: high metabolic diversity and commonalities and differences during ripening; Elsevier; Food Chemistry; 190; 6-2015; 879-888
0308-8146
url http://hdl.handle.net/11336/7852
identifier_str_mv Monti, Laura Lucía; Bustamante, Claudia Anabel; Osorio, Sonia; Gabilondo, Julieta; Borsani, Julia; et al.; Metabolic profiling of a range of peach fruit varieties reveals: high metabolic diversity and commonalities and differences during ripening; Elsevier; Food Chemistry; 190; 6-2015; 879-888
0308-8146
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0308814615009358
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2015.06.043
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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