Lipid dynamics of 'Fenjiao' bananas (Musa ABB Pisang Awak) during post-ripening based on lipidomics analysis

Abstract

Changes in cellular lipid homeostasis during ripening of ‘Fenjiao’ bananas (Musa ABB Pisang Awak) significantly affected its storage tolerance, and an in-depth understanding of the changes in cellular lipids during fruit ripening could provide more information and basic data for post-harvest quality regulation of 'Fenjiao' bananas. In this study, a comprehensive metabolomics approach was employed to annotate and characterize a total of 184 lipids, which encompassed glycerides, glycero-phospholipids, sphingolipids, and sterols. In the pulp of 'Fenjiao' bananas at three different stages of ripening (color-transferring, yellow-ripening, and over-ripening), of which glycerides and glycerophospho-lipids were the most predominant lipid constituents in the pulp of ‘Fenjiao’ bananas, with the percentages of the species accounting for 60.33% and 30.43%, respectively. During the post-ripening process of ‘Fenjiao’ bananas, the percentage of glycerides in the pulp exhibited a decreasing trend followed by an increasing trend. In contrast, the trend of glycerophospholipids was opposite to that of glycerides, showing an increasing trend followed by a decreasing trend. The tria-cylglycerol (TAG) content will increase significantly during the senescence stage of the 'Fenjiao' bananas, whereas the levels of diglycerides (DAG), Phosphatidylinositol (PI), Pho-sphatidylcholine (PC), and Phosphatidylethanolamine (PE) will gradually decrease. Through analysis of the differential lipid metabolites, it was discovered that these lipids were primarily enriched in the glycerolipid metabolism, glycerophospholipid metabolism, biosynthesis of unsaturated fatty acids, saturated fatty acid biosynthesis, and phosphatidylinositol signaling pathway. This study is the first to describe and analyze the lipid dynamics during the post-ripening process of 'Fenjiao' bananas, providing valuable insights into its cellular lipid metabolism during this stage.