文献类型：期刊文献

英文题名：Variation in pigments in pecan testa during kernel development and storage

作者：Zhang, Chengcai[1] Wang, Kailiang[1] Ren, Huadong[1] Chang, Jun[1] Yao, Xiaohua[1]

第一作者：张成才

通信作者：Yao, XH[1]

机构：[1]Chinese Acad Forestry, Res Inst Subtrop Forestry, State Key Lab Tree Genet & Breeding, Key Lab Tree Breeding Zhejiang Prov, Hangzhou 311400, Peoples R China

年份：2024

卷号：438

外文期刊名：FOOD CHEMISTRY

收录：;EI(收录号：20234815126270);Scopus(收录号：2-s2.0-85178080896);WOS:【SCI-EXPANDED(收录号:WOS:001127930800001)】；

基金：Acknowledgments This work was funded by the Key Scientific and Technological Grant of Zhejiang for Breeding New Agricultural Varieties No. 2021C02066-12. Supporting Information. Supporting information Fig. 1. Score plots and models generated from orthogonal projection to latent structure discriminant analysis (OPLS-DA) in comparison groups. Table S1. Information of all phenolics detected in this study. Table S2. Metabolites that were particularly closely related to com-pounds in subclass 3.

语种：英文

外文关键词：Pecan; Metabolomic; Phenolic acids; Flavonoid; Browning; Pigment; Seed coat

摘要：The pecan (Carya illinoinensis) is an important tree nut worldwide. Browning of the testa during storage considerably reduces its quality. However, the pigments that cause browning and their accumulation patterns are poorly understood. We analyzed the color changes in the testa during the five developmental stages of the kernel after storage at room temperature to compare differences in their color and identify the pigments. Samples exhibiting different colors along with their corresponding -80 degrees C storage samples were selected for metabolomic analysis. A total of 591 phenolic compounds were detected, 52 phenolics showed regulatory effects on testa discoloration, and 59 metabolites were identified as possible precursors of the pigments. This study revealed the most thorough phenolic composition of pecan to date. Further, the findings provide new insights into the mechanisms of testa browning, deepens our understanding of the bioactive value of pecans, and contributes to the breeding of less browning-susceptible varieties.