Abstract
Pineapple is one of the most cultivated tropical, non-climacteric fruits in the world due to its high market value and production volume. Since non-climacteric fruits do not ripen after harvest, the ripening stage at the time of harvest is an important factor that determines sensory quality and shelf life. The objective of this research was to investigate metabolite changes in the pineapple ripening process by metabolite profiling approach. Pineapple (Queen variety) samples from Indonesia were subjected to GC-MS analysis. A total of 56, 47, and 54 metabolites were annotated from the crown, flesh, and peel parts, respectively. From the principal component analysis (PCA) plot, separation of samples based on ripening stages from C0–C2 (early ripening stages) and C3–C4 (late ripening stages) was observed for flesh and peel parts, whereas no clear separation was seen for the crown part. Furthermore, orthogonal projection to latent structures (OPLS) analysis suggested metabolites that were associated with the ripening stages in flesh and peel parts of pineapple. This study indicated potentially important metabolites that are correlated to the ripening of pineapple that would provide a basis for further study on pineapple ripening process.
Highlights
Pineapple (Ananas comosus) market value is approximately 14.7 billion USD with a production volume of around 25 million metric tons in the world [1]
Is suitable for metabolite profiling because it provides employed for the study of pineapple ripening process
gas chromatography-mass spectrometer (GC-MS) is suitable for metabolite profiling high sensitivity, reproducibility, and quantitation of a largeand number of metabolites single-step because it provides high sensitivity, reproducibility, quantitation of a with largea number of extraction
Summary
Pineapple (Ananas comosus) market value is approximately 14.7 billion USD with a production volume of around 25 million metric tons in the world [1]. Pineapple is categorized as a non-climacteric fruit. The major difference between climacteric and non-climacteric fruit is non-climacteric fruit produces low levels of ethylene and does not show any major peak in the respiration rate during the ripening process, whereas climacteric fruit depends on ethylene bursts during ripening [2,3]. Ethylene treatment does not give any effect to non-climacteric fruit with the exception of degreening (removal of chlorophyll) [4]. Another distinct characteristic of non-climacteric fruit is the fruit will not continue its ripening process after harvest, making it important to be harvested in the right ripening stage to ensure proper quality [3].
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