METABOLOMIC PROFILING DURING RIPENING OF PEACH FRUITS: COMMON AND DISTINCT METABOLIC PROCESSES AMONG PEACH VARIETIES

MONTI, LAURA; GABIOLONDO, JULIETA; BUDDE, CLAUDIO OLAF; VALENTINI, GABRIEL; OSORIO ALGAR, SOÑA; FERNIE, ALISDAIR R; ANDREO, CARLOS SANTIAGO; LARA, MARÍA VALERIA; DRINCOVICH, MARÍA FABIANA

Puerto Varas

Congreso; XII PABMB; 2013

PABMB

Rosaceous fruits display a great variety of flavours, textures and metabolites with nutrition and health-related properties. During ripening of peach (Prunus persica L. Batsch) fruit, the complex network of metabolites is dramatically altered, affecting the nutritional quality, flavor and aroma. The sugars:organic acids ratio at the ripe state significantly contributes to the overall flavor of the fruit. Here, metabolic profiling during ripening of 15-peach varieties was assessed by Gas Chromatography?Mass Spectrometry. Data obtained at harvest and ripened stages reveal clear metabolic shifts among varieties. During ripening, sugars were increased or not modified: xylose and fucose increased in all varieties, while maltose, sucrose and trehalosedid not change their relative levels. The increase in fucose could be related to cell wall degradation that accompanies softening. With respect to sugar alcohols, myo-inositol and maltitol did not varyduring ripening, while the behavior ofgalactinol, which is an important compound involved in plant-tolerance to various stresses, was dependent on the variety. The pattern of variation of organic acids and amino acids was diverse. Putrescine was drastically reduced during ripening, in agreement with its potential role as a senescence inhibitor. Overall, data obtained highlight singular metabolic programs for peach ripening, which may allow the identification of key factors related to agronomic traits of this important crop species