Partial compression increases acidity, but decreases phenolics in jujube fruit: Evidence from targeted metabolomics
文献类型： 外文期刊
作者： Zhang, Shuang 1 ; Wu, Zhengbao 2 ; Liu, Lingling 1 ; Wang, Luyin 3 ; Li, Xihong 4 ; Ban, Zhaojun 1 ; Chen, Cunkun 5 ; Zhu, Yi 3 ;
作者机构： 1.Zhejiang Univ Sci & Technol, Sch Biol & Chem Engn, Zhejiang Prov Key Lab Chem & Biol Proc Technol Far, Hangzhou 310023, Peoples R China
2.Xinjiang Acad Forestry Sci, Econ Forest Res Inst, Urumqi 830000, Peoples R China
3.Aksu Youneng Agr Technol Co Ltd, Aksu 843001, Peoples R China
4.Tianjin Univ Sci & Technol, Coll Food Sci & Engn, Tianjin 300457, Peoples R China
5.Tianjin Acad Agr Sci, Inst Agr Prod Preservat & Proc Technol, Natl Engn Technol Res Ctr Preservat Agr Prod, Tianjin 300384, Peoples R China
关键词： Jujube; Mechanical injury; Targeted metabolomics; Acids; Phenolics
期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.1； 五年影响因子：7.7 ）
ISSN： 0963-9969
年卷期： 2023 年 164 卷
页码：
收录情况： SCI
摘要： Jujube fruit (Ziziphus jujuba Mill.) is extremely susceptible to mechanical injury by extrusion and collision during storage, transportation and processing. In this study, we examined the morphology and endogenous metabolism of jujubes at three developmental stages after applying partial compression (PC) to mimic mechanical injury. Generally, PC did not affect the total soluble solids content, but increased the acidity and decreased the amount of phenolics in the jujube fruit. Targeted metabolomics analysis further confirmed that acid and phenolics content were differentially altered in response to PC. To our knowledge, this is the first study to characterize metabolic variations in ready-to-eat fruit that occur in response to physical damage. The results will provide insight into the understanding the consequences of mechanical injury on fruit nutrition and health benefits.
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