Comparative changes of health-promoting phytochemicals and sugar metabolism of two hardy kiwifruit (Actinidia arguta) cultivars during fruit development and maturity

IntroductionHardy kiwifruit (Actinidia arguta) has an extensive range of nutritional and bioactive compounds and has been valued as a great resource for kiwifruit breeding. A better understanding of the dynamic changes of the composition and accumulation of nutritional compounds during fruit development and ripening is required before genetic or cultural improvements can be targeted.MethodsIn the present study, the phytochemical analysis of two A. arguta cultivars ‘Yilv’ and ‘Lvmi-1’ showed that they comprised different morphology, with a higher fruit diameter while a lower vertical fruit diameter of ‘Lvmi-1’ compared with ‘Yilv’. The antioxidant capacity of both cultivars decreased during the maturity time and showed no significant difference between them. Furthermore, although glucose gradually increased during the maturity time, the predominant sugar composition was speculated to be fructose in ‘Lvmi-1’ fruit while sucrose in ‘Yilv’ fruit at the early fruit developmental stages. Moreover, the predominant acids in ‘Yilv’ and ‘Lvmi-1’ were citric acid followed by quinic acid, malic acid, and oxalic acid. The expression of sugar- and starch-related genes encoding the crucial enzymes suggested different changes in ‘Yilv’ and ‘Lvmi-1’. Notably, a subsequent correlation analysis showed a significant positive correlation between sucrose phosphate synthase (SPS) expression and glucose in ‘Yilv’, fructokinase (FK) expression, and starch content in ‘Lvmi-1’, implying their vital roles in sugar and starch accumulation. By contrast, a significant negative correlation between FK expression and fructose in ‘Lvmi-1’ fruit was observed.Results and DiscussionIn summary, our results provide supplementary information for the dynamic changes of nutritional compounds and antioxidant capacity during hardy kiwifruit maturity time and give a clue for exploring the mechanism of sugar and starch accumulation in hardy kiwifruit. Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Yuanxiu Lin [verfasserIn] Honglan Tang [verfasserIn] Bing Zhao [verfasserIn] Diya Lei [verfasserIn] Xuan Zhou [verfasserIn] Wantian Yao [verfasserIn] Jinming Fan [verfasserIn] Yunting Zhang [verfasserIn] Qing Chen [verfasserIn] Yan Wang [verfasserIn] Mengyao Li [verfasserIn] Wen He [verfasserIn] Ya Luo [verfasserIn] Xiaorong Wang [verfasserIn] Haoru Tang [verfasserIn] Yong Zhang [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2022

Schlagwörter:	actinidia arguta antioxidant capacity nutritional compounds organic acids sugars

Übergeordnetes Werk:	In: Frontiers in Plant Science - Frontiers Media S.A., 2011, 13(2022)
Übergeordnetes Werk:	volume:13 ; year:2022

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.3389/fpls.2022.1087452

Katalog-ID:	DOAJ08527495X

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245	1	0	\|a Comparative changes of health-promoting phytochemicals and sugar metabolism of two hardy kiwifruit (Actinidia arguta) cultivars during fruit development and maturity
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520			\|a IntroductionHardy kiwifruit (Actinidia arguta) has an extensive range of nutritional and bioactive compounds and has been valued as a great resource for kiwifruit breeding. A better understanding of the dynamic changes of the composition and accumulation of nutritional compounds during fruit development and ripening is required before genetic or cultural improvements can be targeted.MethodsIn the present study, the phytochemical analysis of two A. arguta cultivars ‘Yilv’ and ‘Lvmi-1’ showed that they comprised different morphology, with a higher fruit diameter while a lower vertical fruit diameter of ‘Lvmi-1’ compared with ‘Yilv’. The antioxidant capacity of both cultivars decreased during the maturity time and showed no significant difference between them. Furthermore, although glucose gradually increased during the maturity time, the predominant sugar composition was speculated to be fructose in ‘Lvmi-1’ fruit while sucrose in ‘Yilv’ fruit at the early fruit developmental stages. Moreover, the predominant acids in ‘Yilv’ and ‘Lvmi-1’ were citric acid followed by quinic acid, malic acid, and oxalic acid. The expression of sugar- and starch-related genes encoding the crucial enzymes suggested different changes in ‘Yilv’ and ‘Lvmi-1’. Notably, a subsequent correlation analysis showed a significant positive correlation between sucrose phosphate synthase (SPS) expression and glucose in ‘Yilv’, fructokinase (FK) expression, and starch content in ‘Lvmi-1’, implying their vital roles in sugar and starch accumulation. By contrast, a significant negative correlation between FK expression and fructose in ‘Lvmi-1’ fruit was observed.Results and DiscussionIn summary, our results provide supplementary information for the dynamic changes of nutritional compounds and antioxidant capacity during hardy kiwifruit maturity time and give a clue for exploring the mechanism of sugar and starch accumulation in hardy kiwifruit.
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allfields	10.3389/fpls.2022.1087452 doi (DE-627)DOAJ08527495X (DE-599)DOAJb87ff3a1303b4714a9cc7e34ec677389 DE-627 ger DE-627 rakwb eng SB1-1110 Yuanxiu Lin verfasserin aut Comparative changes of health-promoting phytochemicals and sugar metabolism of two hardy kiwifruit (Actinidia arguta) cultivars during fruit development and maturity 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier IntroductionHardy kiwifruit (Actinidia arguta) has an extensive range of nutritional and bioactive compounds and has been valued as a great resource for kiwifruit breeding. A better understanding of the dynamic changes of the composition and accumulation of nutritional compounds during fruit development and ripening is required before genetic or cultural improvements can be targeted.MethodsIn the present study, the phytochemical analysis of two A. arguta cultivars ‘Yilv’ and ‘Lvmi-1’ showed that they comprised different morphology, with a higher fruit diameter while a lower vertical fruit diameter of ‘Lvmi-1’ compared with ‘Yilv’. The antioxidant capacity of both cultivars decreased during the maturity time and showed no significant difference between them. Furthermore, although glucose gradually increased during the maturity time, the predominant sugar composition was speculated to be fructose in ‘Lvmi-1’ fruit while sucrose in ‘Yilv’ fruit at the early fruit developmental stages. Moreover, the predominant acids in ‘Yilv’ and ‘Lvmi-1’ were citric acid followed by quinic acid, malic acid, and oxalic acid. The expression of sugar- and starch-related genes encoding the crucial enzymes suggested different changes in ‘Yilv’ and ‘Lvmi-1’. Notably, a subsequent correlation analysis showed a significant positive correlation between sucrose phosphate synthase (SPS) expression and glucose in ‘Yilv’, fructokinase (FK) expression, and starch content in ‘Lvmi-1’, implying their vital roles in sugar and starch accumulation. By contrast, a significant negative correlation between FK expression and fructose in ‘Lvmi-1’ fruit was observed.Results and DiscussionIn summary, our results provide supplementary information for the dynamic changes of nutritional compounds and antioxidant capacity during hardy kiwifruit maturity time and give a clue for exploring the mechanism of sugar and starch accumulation in hardy kiwifruit. actinidia arguta antioxidant capacity nutritional compounds organic acids sugars Plant culture Yuanxiu Lin verfasserin aut Honglan Tang verfasserin aut Bing Zhao verfasserin aut Diya Lei verfasserin aut Xuan Zhou verfasserin aut Wantian Yao verfasserin aut Jinming Fan verfasserin aut Yunting Zhang verfasserin aut Yunting Zhang verfasserin aut Qing Chen verfasserin aut Yan Wang verfasserin aut Yan Wang verfasserin aut Mengyao Li verfasserin aut Wen He verfasserin aut Wen He verfasserin aut Ya Luo verfasserin aut Xiaorong Wang verfasserin aut Xiaorong Wang verfasserin aut Haoru Tang verfasserin aut Haoru Tang verfasserin aut Yong Zhang verfasserin aut In Frontiers in Plant Science Frontiers Media S.A., 2011 13(2022) (DE-627)662359240 (DE-600)2613694-6 1664462X nnns volume:13 year:2022 https://doi.org/10.3389/fpls.2022.1087452 kostenfrei https://doaj.org/article/b87ff3a1303b4714a9cc7e34ec677389 kostenfrei https://www.frontiersin.org/articles/10.3389/fpls.2022.1087452/full kostenfrei https://doaj.org/toc/1664-462X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2003 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 13 2022
spelling	10.3389/fpls.2022.1087452 doi (DE-627)DOAJ08527495X (DE-599)DOAJb87ff3a1303b4714a9cc7e34ec677389 DE-627 ger DE-627 rakwb eng SB1-1110 Yuanxiu Lin verfasserin aut Comparative changes of health-promoting phytochemicals and sugar metabolism of two hardy kiwifruit (Actinidia arguta) cultivars during fruit development and maturity 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier IntroductionHardy kiwifruit (Actinidia arguta) has an extensive range of nutritional and bioactive compounds and has been valued as a great resource for kiwifruit breeding. A better understanding of the dynamic changes of the composition and accumulation of nutritional compounds during fruit development and ripening is required before genetic or cultural improvements can be targeted.MethodsIn the present study, the phytochemical analysis of two A. arguta cultivars ‘Yilv’ and ‘Lvmi-1’ showed that they comprised different morphology, with a higher fruit diameter while a lower vertical fruit diameter of ‘Lvmi-1’ compared with ‘Yilv’. The antioxidant capacity of both cultivars decreased during the maturity time and showed no significant difference between them. Furthermore, although glucose gradually increased during the maturity time, the predominant sugar composition was speculated to be fructose in ‘Lvmi-1’ fruit while sucrose in ‘Yilv’ fruit at the early fruit developmental stages. Moreover, the predominant acids in ‘Yilv’ and ‘Lvmi-1’ were citric acid followed by quinic acid, malic acid, and oxalic acid. The expression of sugar- and starch-related genes encoding the crucial enzymes suggested different changes in ‘Yilv’ and ‘Lvmi-1’. Notably, a subsequent correlation analysis showed a significant positive correlation between sucrose phosphate synthase (SPS) expression and glucose in ‘Yilv’, fructokinase (FK) expression, and starch content in ‘Lvmi-1’, implying their vital roles in sugar and starch accumulation. By contrast, a significant negative correlation between FK expression and fructose in ‘Lvmi-1’ fruit was observed.Results and DiscussionIn summary, our results provide supplementary information for the dynamic changes of nutritional compounds and antioxidant capacity during hardy kiwifruit maturity time and give a clue for exploring the mechanism of sugar and starch accumulation in hardy kiwifruit. actinidia arguta antioxidant capacity nutritional compounds organic acids sugars Plant culture Yuanxiu Lin verfasserin aut Honglan Tang verfasserin aut Bing Zhao verfasserin aut Diya Lei verfasserin aut Xuan Zhou verfasserin aut Wantian Yao verfasserin aut Jinming Fan verfasserin aut Yunting Zhang verfasserin aut Yunting Zhang verfasserin aut Qing Chen verfasserin aut Yan Wang verfasserin aut Yan Wang verfasserin aut Mengyao Li verfasserin aut Wen He verfasserin aut Wen He verfasserin aut Ya Luo verfasserin aut Xiaorong Wang verfasserin aut Xiaorong Wang verfasserin aut Haoru Tang verfasserin aut Haoru Tang verfasserin aut Yong Zhang verfasserin aut In Frontiers in Plant Science Frontiers Media S.A., 2011 13(2022) (DE-627)662359240 (DE-600)2613694-6 1664462X nnns volume:13 year:2022 https://doi.org/10.3389/fpls.2022.1087452 kostenfrei https://doaj.org/article/b87ff3a1303b4714a9cc7e34ec677389 kostenfrei https://www.frontiersin.org/articles/10.3389/fpls.2022.1087452/full kostenfrei https://doaj.org/toc/1664-462X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2003 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 13 2022
allfields_unstemmed	10.3389/fpls.2022.1087452 doi (DE-627)DOAJ08527495X (DE-599)DOAJb87ff3a1303b4714a9cc7e34ec677389 DE-627 ger DE-627 rakwb eng SB1-1110 Yuanxiu Lin verfasserin aut Comparative changes of health-promoting phytochemicals and sugar metabolism of two hardy kiwifruit (Actinidia arguta) cultivars during fruit development and maturity 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier IntroductionHardy kiwifruit (Actinidia arguta) has an extensive range of nutritional and bioactive compounds and has been valued as a great resource for kiwifruit breeding. A better understanding of the dynamic changes of the composition and accumulation of nutritional compounds during fruit development and ripening is required before genetic or cultural improvements can be targeted.MethodsIn the present study, the phytochemical analysis of two A. arguta cultivars ‘Yilv’ and ‘Lvmi-1’ showed that they comprised different morphology, with a higher fruit diameter while a lower vertical fruit diameter of ‘Lvmi-1’ compared with ‘Yilv’. The antioxidant capacity of both cultivars decreased during the maturity time and showed no significant difference between them. Furthermore, although glucose gradually increased during the maturity time, the predominant sugar composition was speculated to be fructose in ‘Lvmi-1’ fruit while sucrose in ‘Yilv’ fruit at the early fruit developmental stages. Moreover, the predominant acids in ‘Yilv’ and ‘Lvmi-1’ were citric acid followed by quinic acid, malic acid, and oxalic acid. The expression of sugar- and starch-related genes encoding the crucial enzymes suggested different changes in ‘Yilv’ and ‘Lvmi-1’. Notably, a subsequent correlation analysis showed a significant positive correlation between sucrose phosphate synthase (SPS) expression and glucose in ‘Yilv’, fructokinase (FK) expression, and starch content in ‘Lvmi-1’, implying their vital roles in sugar and starch accumulation. By contrast, a significant negative correlation between FK expression and fructose in ‘Lvmi-1’ fruit was observed.Results and DiscussionIn summary, our results provide supplementary information for the dynamic changes of nutritional compounds and antioxidant capacity during hardy kiwifruit maturity time and give a clue for exploring the mechanism of sugar and starch accumulation in hardy kiwifruit. actinidia arguta antioxidant capacity nutritional compounds organic acids sugars Plant culture Yuanxiu Lin verfasserin aut Honglan Tang verfasserin aut Bing Zhao verfasserin aut Diya Lei verfasserin aut Xuan Zhou verfasserin aut Wantian Yao verfasserin aut Jinming Fan verfasserin aut Yunting Zhang verfasserin aut Yunting Zhang verfasserin aut Qing Chen verfasserin aut Yan Wang verfasserin aut Yan Wang verfasserin aut Mengyao Li verfasserin aut Wen He verfasserin aut Wen He verfasserin aut Ya Luo verfasserin aut Xiaorong Wang verfasserin aut Xiaorong Wang verfasserin aut Haoru Tang verfasserin aut Haoru Tang verfasserin aut Yong Zhang verfasserin aut In Frontiers in Plant Science Frontiers Media S.A., 2011 13(2022) (DE-627)662359240 (DE-600)2613694-6 1664462X nnns volume:13 year:2022 https://doi.org/10.3389/fpls.2022.1087452 kostenfrei https://doaj.org/article/b87ff3a1303b4714a9cc7e34ec677389 kostenfrei https://www.frontiersin.org/articles/10.3389/fpls.2022.1087452/full kostenfrei https://doaj.org/toc/1664-462X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2003 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 13 2022
allfieldsGer	10.3389/fpls.2022.1087452 doi (DE-627)DOAJ08527495X (DE-599)DOAJb87ff3a1303b4714a9cc7e34ec677389 DE-627 ger DE-627 rakwb eng SB1-1110 Yuanxiu Lin verfasserin aut Comparative changes of health-promoting phytochemicals and sugar metabolism of two hardy kiwifruit (Actinidia arguta) cultivars during fruit development and maturity 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier IntroductionHardy kiwifruit (Actinidia arguta) has an extensive range of nutritional and bioactive compounds and has been valued as a great resource for kiwifruit breeding. A better understanding of the dynamic changes of the composition and accumulation of nutritional compounds during fruit development and ripening is required before genetic or cultural improvements can be targeted.MethodsIn the present study, the phytochemical analysis of two A. arguta cultivars ‘Yilv’ and ‘Lvmi-1’ showed that they comprised different morphology, with a higher fruit diameter while a lower vertical fruit diameter of ‘Lvmi-1’ compared with ‘Yilv’. The antioxidant capacity of both cultivars decreased during the maturity time and showed no significant difference between them. Furthermore, although glucose gradually increased during the maturity time, the predominant sugar composition was speculated to be fructose in ‘Lvmi-1’ fruit while sucrose in ‘Yilv’ fruit at the early fruit developmental stages. Moreover, the predominant acids in ‘Yilv’ and ‘Lvmi-1’ were citric acid followed by quinic acid, malic acid, and oxalic acid. The expression of sugar- and starch-related genes encoding the crucial enzymes suggested different changes in ‘Yilv’ and ‘Lvmi-1’. Notably, a subsequent correlation analysis showed a significant positive correlation between sucrose phosphate synthase (SPS) expression and glucose in ‘Yilv’, fructokinase (FK) expression, and starch content in ‘Lvmi-1’, implying their vital roles in sugar and starch accumulation. By contrast, a significant negative correlation between FK expression and fructose in ‘Lvmi-1’ fruit was observed.Results and DiscussionIn summary, our results provide supplementary information for the dynamic changes of nutritional compounds and antioxidant capacity during hardy kiwifruit maturity time and give a clue for exploring the mechanism of sugar and starch accumulation in hardy kiwifruit. actinidia arguta antioxidant capacity nutritional compounds organic acids sugars Plant culture Yuanxiu Lin verfasserin aut Honglan Tang verfasserin aut Bing Zhao verfasserin aut Diya Lei verfasserin aut Xuan Zhou verfasserin aut Wantian Yao verfasserin aut Jinming Fan verfasserin aut Yunting Zhang verfasserin aut Yunting Zhang verfasserin aut Qing Chen verfasserin aut Yan Wang verfasserin aut Yan Wang verfasserin aut Mengyao Li verfasserin aut Wen He verfasserin aut Wen He verfasserin aut Ya Luo verfasserin aut Xiaorong Wang verfasserin aut Xiaorong Wang verfasserin aut Haoru Tang verfasserin aut Haoru Tang verfasserin aut Yong Zhang verfasserin aut In Frontiers in Plant Science Frontiers Media S.A., 2011 13(2022) (DE-627)662359240 (DE-600)2613694-6 1664462X nnns volume:13 year:2022 https://doi.org/10.3389/fpls.2022.1087452 kostenfrei https://doaj.org/article/b87ff3a1303b4714a9cc7e34ec677389 kostenfrei https://www.frontiersin.org/articles/10.3389/fpls.2022.1087452/full kostenfrei https://doaj.org/toc/1664-462X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2003 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 13 2022
allfieldsSound	10.3389/fpls.2022.1087452 doi (DE-627)DOAJ08527495X (DE-599)DOAJb87ff3a1303b4714a9cc7e34ec677389 DE-627 ger DE-627 rakwb eng SB1-1110 Yuanxiu Lin verfasserin aut Comparative changes of health-promoting phytochemicals and sugar metabolism of two hardy kiwifruit (Actinidia arguta) cultivars during fruit development and maturity 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier IntroductionHardy kiwifruit (Actinidia arguta) has an extensive range of nutritional and bioactive compounds and has been valued as a great resource for kiwifruit breeding. A better understanding of the dynamic changes of the composition and accumulation of nutritional compounds during fruit development and ripening is required before genetic or cultural improvements can be targeted.MethodsIn the present study, the phytochemical analysis of two A. arguta cultivars ‘Yilv’ and ‘Lvmi-1’ showed that they comprised different morphology, with a higher fruit diameter while a lower vertical fruit diameter of ‘Lvmi-1’ compared with ‘Yilv’. The antioxidant capacity of both cultivars decreased during the maturity time and showed no significant difference between them. Furthermore, although glucose gradually increased during the maturity time, the predominant sugar composition was speculated to be fructose in ‘Lvmi-1’ fruit while sucrose in ‘Yilv’ fruit at the early fruit developmental stages. Moreover, the predominant acids in ‘Yilv’ and ‘Lvmi-1’ were citric acid followed by quinic acid, malic acid, and oxalic acid. The expression of sugar- and starch-related genes encoding the crucial enzymes suggested different changes in ‘Yilv’ and ‘Lvmi-1’. Notably, a subsequent correlation analysis showed a significant positive correlation between sucrose phosphate synthase (SPS) expression and glucose in ‘Yilv’, fructokinase (FK) expression, and starch content in ‘Lvmi-1’, implying their vital roles in sugar and starch accumulation. By contrast, a significant negative correlation between FK expression and fructose in ‘Lvmi-1’ fruit was observed.Results and DiscussionIn summary, our results provide supplementary information for the dynamic changes of nutritional compounds and antioxidant capacity during hardy kiwifruit maturity time and give a clue for exploring the mechanism of sugar and starch accumulation in hardy kiwifruit. actinidia arguta antioxidant capacity nutritional compounds organic acids sugars Plant culture Yuanxiu Lin verfasserin aut Honglan Tang verfasserin aut Bing Zhao verfasserin aut Diya Lei verfasserin aut Xuan Zhou verfasserin aut Wantian Yao verfasserin aut Jinming Fan verfasserin aut Yunting Zhang verfasserin aut Yunting Zhang verfasserin aut Qing Chen verfasserin aut Yan Wang verfasserin aut Yan Wang verfasserin aut Mengyao Li verfasserin aut Wen He verfasserin aut Wen He verfasserin aut Ya Luo verfasserin aut Xiaorong Wang verfasserin aut Xiaorong Wang verfasserin aut Haoru Tang verfasserin aut Haoru Tang verfasserin aut Yong Zhang verfasserin aut In Frontiers in Plant Science Frontiers Media S.A., 2011 13(2022) (DE-627)662359240 (DE-600)2613694-6 1664462X nnns volume:13 year:2022 https://doi.org/10.3389/fpls.2022.1087452 kostenfrei https://doaj.org/article/b87ff3a1303b4714a9cc7e34ec677389 kostenfrei https://www.frontiersin.org/articles/10.3389/fpls.2022.1087452/full kostenfrei https://doaj.org/toc/1664-462X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2003 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 13 2022
language	English
source	In Frontiers in Plant Science 13(2022) volume:13 year:2022
sourceStr	In Frontiers in Plant Science 13(2022) volume:13 year:2022
format_phy_str_mv	Article
institution	findex.gbv.de
topic_facet	actinidia arguta antioxidant capacity nutritional compounds organic acids sugars Plant culture
isfreeaccess_bool	true
container_title	Frontiers in Plant Science
authorswithroles_txt_mv	Yuanxiu Lin @@aut@@ Honglan Tang @@aut@@ Bing Zhao @@aut@@ Diya Lei @@aut@@ Xuan Zhou @@aut@@ Wantian Yao @@aut@@ Jinming Fan @@aut@@ Yunting Zhang @@aut@@ Qing Chen @@aut@@ Yan Wang @@aut@@ Mengyao Li @@aut@@ Wen He @@aut@@ Ya Luo @@aut@@ Xiaorong Wang @@aut@@ Haoru Tang @@aut@@ Yong Zhang @@aut@@
publishDateDaySort_date	2022-01-01T00:00:00Z
hierarchy_top_id	662359240
id	DOAJ08527495X
language_de	englisch
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A better understanding of the dynamic changes of the composition and accumulation of nutritional compounds during fruit development and ripening is required before genetic or cultural improvements can be targeted.MethodsIn the present study, the phytochemical analysis of two A. arguta cultivars ‘Yilv’ and ‘Lvmi-1’ showed that they comprised different morphology, with a higher fruit diameter while a lower vertical fruit diameter of ‘Lvmi-1’ compared with ‘Yilv’. The antioxidant capacity of both cultivars decreased during the maturity time and showed no significant difference between them. Furthermore, although glucose gradually increased during the maturity time, the predominant sugar composition was speculated to be fructose in ‘Lvmi-1’ fruit while sucrose in ‘Yilv’ fruit at the early fruit developmental stages. Moreover, the predominant acids in ‘Yilv’ and ‘Lvmi-1’ were citric acid followed by quinic acid, malic acid, and oxalic acid. The expression of sugar- and starch-related genes encoding the crucial enzymes suggested different changes in ‘Yilv’ and ‘Lvmi-1’. Notably, a subsequent correlation analysis showed a significant positive correlation between sucrose phosphate synthase (SPS) expression and glucose in ‘Yilv’, fructokinase (FK) expression, and starch content in ‘Lvmi-1’, implying their vital roles in sugar and starch accumulation. 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callnumber-first	S - Agriculture
author	Yuanxiu Lin
spellingShingle	Yuanxiu Lin misc SB1-1110 misc actinidia arguta misc antioxidant capacity misc nutritional compounds misc organic acids misc sugars misc Plant culture Comparative changes of health-promoting phytochemicals and sugar metabolism of two hardy kiwifruit (Actinidia arguta) cultivars during fruit development and maturity
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topic_title	SB1-1110 Comparative changes of health-promoting phytochemicals and sugar metabolism of two hardy kiwifruit (Actinidia arguta) cultivars during fruit development and maturity actinidia arguta antioxidant capacity nutritional compounds organic acids sugars
topic	misc SB1-1110 misc actinidia arguta misc antioxidant capacity misc nutritional compounds misc organic acids misc sugars misc Plant culture
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title	Comparative changes of health-promoting phytochemicals and sugar metabolism of two hardy kiwifruit (Actinidia arguta) cultivars during fruit development and maturity
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title_full	Comparative changes of health-promoting phytochemicals and sugar metabolism of two hardy kiwifruit (Actinidia arguta) cultivars during fruit development and maturity
author_sort	Yuanxiu Lin
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author_browse	Yuanxiu Lin Honglan Tang Bing Zhao Diya Lei Xuan Zhou Wantian Yao Jinming Fan Yunting Zhang Qing Chen Yan Wang Mengyao Li Wen He Ya Luo Xiaorong Wang Haoru Tang Yong Zhang
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title_sort	comparative changes of health-promoting phytochemicals and sugar metabolism of two hardy kiwifruit (actinidia arguta) cultivars during fruit development and maturity
callnumber	SB1-1110
title_auth	Comparative changes of health-promoting phytochemicals and sugar metabolism of two hardy kiwifruit (Actinidia arguta) cultivars during fruit development and maturity
abstract	IntroductionHardy kiwifruit (Actinidia arguta) has an extensive range of nutritional and bioactive compounds and has been valued as a great resource for kiwifruit breeding. A better understanding of the dynamic changes of the composition and accumulation of nutritional compounds during fruit development and ripening is required before genetic or cultural improvements can be targeted.MethodsIn the present study, the phytochemical analysis of two A. arguta cultivars ‘Yilv’ and ‘Lvmi-1’ showed that they comprised different morphology, with a higher fruit diameter while a lower vertical fruit diameter of ‘Lvmi-1’ compared with ‘Yilv’. The antioxidant capacity of both cultivars decreased during the maturity time and showed no significant difference between them. Furthermore, although glucose gradually increased during the maturity time, the predominant sugar composition was speculated to be fructose in ‘Lvmi-1’ fruit while sucrose in ‘Yilv’ fruit at the early fruit developmental stages. Moreover, the predominant acids in ‘Yilv’ and ‘Lvmi-1’ were citric acid followed by quinic acid, malic acid, and oxalic acid. The expression of sugar- and starch-related genes encoding the crucial enzymes suggested different changes in ‘Yilv’ and ‘Lvmi-1’. Notably, a subsequent correlation analysis showed a significant positive correlation between sucrose phosphate synthase (SPS) expression and glucose in ‘Yilv’, fructokinase (FK) expression, and starch content in ‘Lvmi-1’, implying their vital roles in sugar and starch accumulation. By contrast, a significant negative correlation between FK expression and fructose in ‘Lvmi-1’ fruit was observed.Results and DiscussionIn summary, our results provide supplementary information for the dynamic changes of nutritional compounds and antioxidant capacity during hardy kiwifruit maturity time and give a clue for exploring the mechanism of sugar and starch accumulation in hardy kiwifruit.
abstractGer	IntroductionHardy kiwifruit (Actinidia arguta) has an extensive range of nutritional and bioactive compounds and has been valued as a great resource for kiwifruit breeding. A better understanding of the dynamic changes of the composition and accumulation of nutritional compounds during fruit development and ripening is required before genetic or cultural improvements can be targeted.MethodsIn the present study, the phytochemical analysis of two A. arguta cultivars ‘Yilv’ and ‘Lvmi-1’ showed that they comprised different morphology, with a higher fruit diameter while a lower vertical fruit diameter of ‘Lvmi-1’ compared with ‘Yilv’. The antioxidant capacity of both cultivars decreased during the maturity time and showed no significant difference between them. Furthermore, although glucose gradually increased during the maturity time, the predominant sugar composition was speculated to be fructose in ‘Lvmi-1’ fruit while sucrose in ‘Yilv’ fruit at the early fruit developmental stages. Moreover, the predominant acids in ‘Yilv’ and ‘Lvmi-1’ were citric acid followed by quinic acid, malic acid, and oxalic acid. The expression of sugar- and starch-related genes encoding the crucial enzymes suggested different changes in ‘Yilv’ and ‘Lvmi-1’. Notably, a subsequent correlation analysis showed a significant positive correlation between sucrose phosphate synthase (SPS) expression and glucose in ‘Yilv’, fructokinase (FK) expression, and starch content in ‘Lvmi-1’, implying their vital roles in sugar and starch accumulation. By contrast, a significant negative correlation between FK expression and fructose in ‘Lvmi-1’ fruit was observed.Results and DiscussionIn summary, our results provide supplementary information for the dynamic changes of nutritional compounds and antioxidant capacity during hardy kiwifruit maturity time and give a clue for exploring the mechanism of sugar and starch accumulation in hardy kiwifruit.
abstract_unstemmed	IntroductionHardy kiwifruit (Actinidia arguta) has an extensive range of nutritional and bioactive compounds and has been valued as a great resource for kiwifruit breeding. A better understanding of the dynamic changes of the composition and accumulation of nutritional compounds during fruit development and ripening is required before genetic or cultural improvements can be targeted.MethodsIn the present study, the phytochemical analysis of two A. arguta cultivars ‘Yilv’ and ‘Lvmi-1’ showed that they comprised different morphology, with a higher fruit diameter while a lower vertical fruit diameter of ‘Lvmi-1’ compared with ‘Yilv’. The antioxidant capacity of both cultivars decreased during the maturity time and showed no significant difference between them. Furthermore, although glucose gradually increased during the maturity time, the predominant sugar composition was speculated to be fructose in ‘Lvmi-1’ fruit while sucrose in ‘Yilv’ fruit at the early fruit developmental stages. Moreover, the predominant acids in ‘Yilv’ and ‘Lvmi-1’ were citric acid followed by quinic acid, malic acid, and oxalic acid. The expression of sugar- and starch-related genes encoding the crucial enzymes suggested different changes in ‘Yilv’ and ‘Lvmi-1’. Notably, a subsequent correlation analysis showed a significant positive correlation between sucrose phosphate synthase (SPS) expression and glucose in ‘Yilv’, fructokinase (FK) expression, and starch content in ‘Lvmi-1’, implying their vital roles in sugar and starch accumulation. By contrast, a significant negative correlation between FK expression and fructose in ‘Lvmi-1’ fruit was observed.Results and DiscussionIn summary, our results provide supplementary information for the dynamic changes of nutritional compounds and antioxidant capacity during hardy kiwifruit maturity time and give a clue for exploring the mechanism of sugar and starch accumulation in hardy kiwifruit.
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title_short	Comparative changes of health-promoting phytochemicals and sugar metabolism of two hardy kiwifruit (Actinidia arguta) cultivars during fruit development and maturity
url	https://doi.org/10.3389/fpls.2022.1087452 https://doaj.org/article/b87ff3a1303b4714a9cc7e34ec677389 https://www.frontiersin.org/articles/10.3389/fpls.2022.1087452/full https://doaj.org/toc/1664-462X
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Comparative changes of health-promoting phytochemicals and sugar metabolism of two hardy kiwifruit (Actinidia arguta) cultivars during fruit development and maturity

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