Organic acid and sugar components accumulation and flavor associated metabolites dynamic changes in yellow- and white-fleshed seedless loquats (Eriobotrya japonica)

. 2023 Dec 6;21:101046. doi: 10.1016/j.fochx.2023.101046

Chemical compounds	PubChem CID	Formula	Source	Class I	Class II	Information
PI(18:3_16:0)	52,927,793	C₄₃H₇₇O₁₃P	Lipidome	Glycerol Phospholipids (GP)	Phosphatidy-linositol (PI)	The two lipids may be biomarkers between yellow- and white-fleshed triploid loquat
PE(18:3_18:3)	9,546,735	C₄₁H₇₀NO₈P	Lipidome	Glycerol Phospholipids (GP)	Phosphatidy lethanolamine (PE)
β-carotene	5,280,489	C₄₀H₅₆	Determination of carotenoids	Carotenoids	Carotenes	These three carotenoids contribute to the color differences
Violaxanthin-myristate-caprate	(N/A)	C₆₄H₁₀₀O₆	Determination of carotenoids	Carotenoids	Xanthophylls
Lutein dilaurate	122,234,427	C₆₄H₁₀₁O₄	Determination of carotenoids	Carotenoids	Xanthophylls
Trigonelline	5570	C₇H₇NO₂	Metabolome	Alkaloids	Alkaloids	Trigonelline is only detected in WHZY
Catechin	9064	C₁₅H₁₄O₆	Metabolome	Flavonoids	Flavanols	The metabolites of flavonoids in loquats with yellow and white flesh are significantly different, and these two metabolites are related to the flavor of the fruit.
Narirutin	442,431	C₂₇H₃₂O₁₄	Metabolome	Flavonoids	Dihydroflavone
(S)-2-(4-aminobutanamido)-3-(1-methyl-1H-imidazol-5-yl) propanoic acid	20,849,429	C₁₁H₁₈N₄O₃	Metabolome	Organic acids	Organic acids	The DAM with the largest VIP values during the FR stages.
Malic acid	525	C₄H₆O₅	HPLC	Organic acids	Organic acids	White-fleshed triploid loquats were significantly lower in malic acid than yellow-fleshed triploid loquats.