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, Martín Alexander; Maulion, Evangelina; Valentini, Gabriel Hugo; Budde, Claudio Olaf; Fernie, Alisdair R.; Lara, María Valeria; Drincovich, María Fabiana
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión aceptada
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.
EEA San Pedro
Fil: Monti, Laura Lucía. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Centro de Estudios Fotosintéticos y Bioquímicos; Argentina
Fil: Bustamante, Claudia Anabel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Centro de Estudios Fotosintéticos y Bioquímicos; Argentina
Fil: Osorio, Sonia. Institut Max Planck Fur Molekulare Physiologie; Alemania
Fil: Gabilondo, Julieta. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; Argentina
Fil: Borsani, Julia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Centro de Estudios Fotosintéticos y Bioquímicos; Argentina
Fil: Lauxmann, Martin Alexander. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Centro de Estudios Fotosintéticos y Bioquímicos; Argentina
Fil: Maulión, Evangelina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Centro de Estudios Fotosintéticos y Bioquímicos; Argentina
Fil: Valentini, Gabriel Hugo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; Argentina
Fil: Budde, Claudio Olaf. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; 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; Argentina
Fil: Drincovich, Maria Fabiana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Centro de Estudios Fotosintéticos y Bioquímicos; Argentina
Fuente
Food chemistry , 190 (1) : 879-888. (January 2016)
Materia
Durazno
Propiedades Organolépticas
Peach
Organoleptic Properties
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/46
Acceder
id INTADig_3683f144f47d278cb97b7a454c98cab2
oai_identifier_str oai:localhost:20.500.12123/46
network_acronym_str INTADig
repository_id_str l
network_name_str INTA Digital (INTA)
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, Martín AlexanderMaulion, EvangelinaValentini, Gabriel HugoBudde, Claudio OlafFernie, Alisdair R.Lara, María ValeriaDrincovich, María FabianaDuraznoPropiedades OrganolépticasPeachOrganoleptic PropertiesPeach (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.EEA San PedroFil: Monti, Laura Lucía. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Centro de Estudios Fotosintéticos y Bioquímicos; ArgentinaFil: Bustamante, Claudia Anabel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Centro de Estudios Fotosintéticos y Bioquímicos; ArgentinaFil: Osorio, Sonia. Institut Max Planck Fur Molekulare Physiologie; AlemaniaFil: Gabilondo, Julieta. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; ArgentinaFil: Borsani, Julia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Centro de Estudios Fotosintéticos y Bioquímicos; ArgentinaFil: Lauxmann, Martin Alexander. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Centro de Estudios Fotosintéticos y Bioquímicos; ArgentinaFil: Maulión, Evangelina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Centro de Estudios Fotosintéticos y Bioquímicos; ArgentinaFil: Valentini, Gabriel Hugo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; ArgentinaFil: Budde, Claudio Olaf. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; 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; ArgentinaFil: Drincovich, Maria Fabiana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Centro de Estudios Fotosintéticos y Bioquímicos; Argentina2017-03-01T17:21:15Z2017-03-01T17:21:15Z2016-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/46http://ri.conicet.gov.ar/handle/11336/7852http://www.sciencedirect.com/science/article/pii/S0308814615009358?via%3Dihub0308-8146https://doi.org/10.1016/j.foodchem.2015.06.043Food chemistry , 190 (1) : 879-888. (January 2016)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-04T09:46:51Zoai:localhost:20.500.12123/46instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-04 09:46:52.168INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
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
Durazno
Propiedades Organolépticas
Peach
Organoleptic Properties
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, Martín Alexander
Maulion, Evangelina
Valentini, Gabriel Hugo
Budde, Claudio Olaf
Fernie, Alisdair R.
Lara, María Valeria
Drincovich, María Fabiana
author Monti, Laura Lucía
author_facet Monti, Laura Lucía
Bustamante, Claudia Anabel
Osorio, Sonia
Gabilondo, Julieta
Borsani, Julia
Lauxmann, Martín Alexander
Maulion, Evangelina
Valentini, Gabriel Hugo
Budde, Claudio Olaf
Fernie, Alisdair R.
Lara, María Valeria
Drincovich, María Fabiana
author_role author
author2 Bustamante, Claudia Anabel
Osorio, Sonia
Gabilondo, Julieta
Borsani, Julia
Lauxmann, Martín Alexander
Maulion, Evangelina
Valentini, Gabriel Hugo
Budde, Claudio Olaf
Fernie, Alisdair R.
Lara, María Valeria
Drincovich, María Fabiana
author2_role author
author
author
author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Durazno
Propiedades Organolépticas
Peach
Organoleptic Properties
topic Durazno
Propiedades Organolépticas
Peach
Organoleptic Properties
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.
EEA San Pedro
Fil: Monti, Laura Lucía. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Centro de Estudios Fotosintéticos y Bioquímicos; Argentina
Fil: Bustamante, Claudia Anabel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Centro de Estudios Fotosintéticos y Bioquímicos; Argentina
Fil: Osorio, Sonia. Institut Max Planck Fur Molekulare Physiologie; Alemania
Fil: Gabilondo, Julieta. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; Argentina
Fil: Borsani, Julia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Centro de Estudios Fotosintéticos y Bioquímicos; Argentina
Fil: Lauxmann, Martin Alexander. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Centro de Estudios Fotosintéticos y Bioquímicos; Argentina
Fil: Maulión, Evangelina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Centro de Estudios Fotosintéticos y Bioquímicos; Argentina
Fil: Valentini, Gabriel Hugo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; Argentina
Fil: Budde, Claudio Olaf. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; 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; Argentina
Fil: Drincovich, Maria Fabiana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Centro de Estudios Fotosintéticos y Bioquímicos; 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 2016
dc.date.none.fl_str_mv 2016-01-01
2017-03-01T17:21:15Z
2017-03-01T17:21:15Z
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12123/46
http://ri.conicet.gov.ar/handle/11336/7852
http://www.sciencedirect.com/science/article/pii/S0308814615009358?via%3Dihub
0308-8146
https://doi.org/10.1016/j.foodchem.2015.06.043
url http://hdl.handle.net/20.500.12123/46
http://ri.conicet.gov.ar/handle/11336/7852
http://www.sciencedirect.com/science/article/pii/S0308814615009358?via%3Dihub
https://doi.org/10.1016/j.foodchem.2015.06.043
identifier_str_mv 0308-8146
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv Food chemistry , 190 (1) : 879-888. (January 2016)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
_version_ 1842341347141353472
score 12.623145

Publicaciones similares