A comprehensive study on the fruit quality of a late-ripening mutant variety of plum
The fruit ripening period is an important factor affecting fruit quality and commercial value.To investigate why WSQCL ripens about 15 days later than QCL and why WSQCL has a more astringent flavor. This study analyzed the dynamics of fruit development and quality of three plum varieties, including...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-06-01
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| Series: | Food Chemistry: Molecular Sciences |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666566225000127 |
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| author | Huifen Zhang Ying Du Yinyin Meng Xiaofu Tang Jie Niu Hongxia Wang Yihua Ren Penghan Yi Xian Luo Qunxian Deng |
| author_facet | Huifen Zhang Ying Du Yinyin Meng Xiaofu Tang Jie Niu Hongxia Wang Yihua Ren Penghan Yi Xian Luo Qunxian Deng |
| author_sort | Huifen Zhang |
| collection | DOAJ |
| description | The fruit ripening period is an important factor affecting fruit quality and commercial value.To investigate why WSQCL ripens about 15 days later than QCL and why WSQCL has a more astringent flavor. This study analyzed the dynamics of fruit development and quality of three plum varieties, including “Late-maturing Qiangcuili” (WSQCL), ‘Qiangcuili’ (QCL), and ‘Cuihongli’ (CHL), to explore the differences in plums quality formation and the ripening period between the late-maturing variant WSQCL and its parental cultivars. The results indicated that the order of the fruit growth rate was QCL > WSQCL > CHL. During fruit development of the three plum varieties, the changes in soluble sugar (SS), titratable acid (TA), starch, chlorophyll, carotenoids, and phenolic contents were consistent, while the accumulation of total phenols, SS, and TA differed significantly between WSQCL and QCL. WSQCL had higher expression of genes related to phenolic compound synthesis than QCL, and phenolic compound synthesis was closely associated with the expression of PAL3, 4CL, HCT1, and CHS. Principal component analysis revealed differences between WSQCL and the other two varieties during the middle and late stages of fruit development. This study provides a reference for quality formation and development of the potential value of WSQCL. |
| format | Article |
| id | doaj-art-48cc2b6f00f843c4af1ef1209a49d01c |
| institution | OA Journals |
| issn | 2666-5662 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: Molecular Sciences |
| spelling | doaj-art-48cc2b6f00f843c4af1ef1209a49d01c2025-08-20T02:06:19ZengElsevierFood Chemistry: Molecular Sciences2666-56622025-06-011010025110.1016/j.fochms.2025.100251A comprehensive study on the fruit quality of a late-ripening mutant variety of plumHuifen Zhang0Ying DuYinyin Meng1Xiaofu Tang2Jie Niu3Hongxia Wang4Yihua Ren5Penghan Yi6Xian Luo7Qunxian Deng8College of Horticulture, Sichuan Agricultural University, Chengdu 611130, ChinaCollege of Horticulture, Sichuan Agricultural University, Chengdu 611130, ChinaCollege of Horticulture, Sichuan Agricultural University, Chengdu 611130, ChinaCollege of Horticulture, Sichuan Agricultural University, Chengdu 611130, ChinaCollege of Horticulture, Sichuan Agricultural University, Chengdu 611130, ChinaCollege of Horticulture, Sichuan Agricultural University, Chengdu 611130, ChinaCollege of Horticulture, Sichuan Agricultural University, Chengdu 611130, ChinaCollege of Horticulture, Sichuan Agricultural University, Chengdu 611130, ChinaCorresponding author.; College of Horticulture, Sichuan Agricultural University, Chengdu 611130, ChinaThe fruit ripening period is an important factor affecting fruit quality and commercial value.To investigate why WSQCL ripens about 15 days later than QCL and why WSQCL has a more astringent flavor. This study analyzed the dynamics of fruit development and quality of three plum varieties, including “Late-maturing Qiangcuili” (WSQCL), ‘Qiangcuili’ (QCL), and ‘Cuihongli’ (CHL), to explore the differences in plums quality formation and the ripening period between the late-maturing variant WSQCL and its parental cultivars. The results indicated that the order of the fruit growth rate was QCL > WSQCL > CHL. During fruit development of the three plum varieties, the changes in soluble sugar (SS), titratable acid (TA), starch, chlorophyll, carotenoids, and phenolic contents were consistent, while the accumulation of total phenols, SS, and TA differed significantly between WSQCL and QCL. WSQCL had higher expression of genes related to phenolic compound synthesis than QCL, and phenolic compound synthesis was closely associated with the expression of PAL3, 4CL, HCT1, and CHS. Principal component analysis revealed differences between WSQCL and the other two varieties during the middle and late stages of fruit development. This study provides a reference for quality formation and development of the potential value of WSQCL.http://www.sciencedirect.com/science/article/pii/S2666566225000127Bud sportPhenolic substanceGene expressionPrincipal component analysis |
| spellingShingle | Huifen Zhang Ying Du Yinyin Meng Xiaofu Tang Jie Niu Hongxia Wang Yihua Ren Penghan Yi Xian Luo Qunxian Deng A comprehensive study on the fruit quality of a late-ripening mutant variety of plum Food Chemistry: Molecular Sciences Bud sport Phenolic substance Gene expression Principal component analysis |
| title | A comprehensive study on the fruit quality of a late-ripening mutant variety of plum |
| title_full | A comprehensive study on the fruit quality of a late-ripening mutant variety of plum |
| title_fullStr | A comprehensive study on the fruit quality of a late-ripening mutant variety of plum |
| title_full_unstemmed | A comprehensive study on the fruit quality of a late-ripening mutant variety of plum |
| title_short | A comprehensive study on the fruit quality of a late-ripening mutant variety of plum |
| title_sort | comprehensive study on the fruit quality of a late ripening mutant variety of plum |
| topic | Bud sport Phenolic substance Gene expression Principal component analysis |
| url | http://www.sciencedirect.com/science/article/pii/S2666566225000127 |
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