| Autor: |
Zhou X; Institute of Vegetable Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China.; Laboratory for Horticultural Crop Genetic Improvement, Nanjing 210014, China., Obel HO; Institute of Vegetable Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China.; Laboratory for Horticultural Crop Genetic Improvement, Nanjing 210014, China., Liu S; Institute of Vegetable Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China.; Laboratory for Horticultural Crop Genetic Improvement, Nanjing 210014, China., Yang Y; Institute of Vegetable Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China.; Laboratory for Horticultural Crop Genetic Improvement, Nanjing 210014, China., Liu J; Institute of Vegetable Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China.; Laboratory for Horticultural Crop Genetic Improvement, Nanjing 210014, China., Zhuang Y; Institute of Vegetable Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China.; Laboratory for Horticultural Crop Genetic Improvement, Nanjing 210014, China. |
| Abstrakt: |
Eggplant is one of the most important vegetable crops worldwide and has been considered to have great antioxidant activity. However, little information is available about the primary metabolic composition of the nutritional values of eggplant. Using a widely targeted metabolome approach, the current study investigated primary metabolic variation in 13 eggplant varieties with different morphologies. A total of 503 primary metabolites (amino acids, lipids, nucleotides, organic acids, vitamin, saccharides, and alcohols) and 170 phenolic acids were detected, among which 211 metabolites were differently accumulated. Metabolic pathway analysis of the differential metabolites revealed the significant enrichment of phenylpropanoid biosynthesis, arginine biosynthesis, alpha-linolenic acid metabolism, and linoleic acid metabolism. The higher levels of amino acids and lipids were related to the umami, soft, and waxy taste of eggplant fruit. The present work substantially contributes to the knowledge of primary metabolite compositions regarding fruit-eating quality and provides useful information for the future breeding of eggplant. |
