The post-harvest preservation and processing team of the Southern Subtropical Crops Research Institute, Chinese Academy of Tropical Agricultural Sciences reveals the membrane lipid metabolism pattern during pineapple fruit ripening

Recently, the Horticultural Product Preservation and Processing Laboratory of the South Subtropical Crops Research Institute of the Chinese Academy of Tropical Agricultural Sciences published an online publication entitled “Novel insight into the Journal of Agricultural and Food Chemistry” (Top Journal, 2020 Impact Factor 5.

Tissues collected from the pineapple fruits for metabonomics analysis

The team used LC-MS/MS technology to detect a total of 466 metabolites, including 59 lipids (glycerides, fatty acids and conjugates, and glycerophospholipids) from three pineapple fruits of different maturity levels

Based on the above results, the team speculates that the degradation of phospholipids (green ripe-yellow ripe) and membrane lipid oxidation (green ripe-yellow ripe-complete ripening) occurred during the ripening of pineapple fruit

The first author of the paper is former associate researcher Hong Ke, and the corresponding author is associate researcher Yao Quansheng

(This article is reprinted by "Food Science Network", and the article is from the South Subtropical Crops Research Institute, Chinese Academy of Tropical Agricultural Sciences