ArticleMetabolites2019
Metabolomic Dynamics Reveals Oxidative Stress in Spongy Tissue Disorder During Ripening of
Article in Metabolites, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
What it found
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Who cites it
9 citing papers in PubMed.
- Metabolomic-based promising technique for fruit-based natural products analysis.Food chemistry: X · 2025Review
- Mango, the king of fruits, with fascinating pharmacological activities and medicinal uses.Open veterinary journal · 2025Review
- Internal Disorders of Mango Fruit and Their Management-Physiology, Biochemistry, and Role of Mineral Nutrients.Plants (Basel, Switzerland) · 2024Review
- Molecular Insights into Abiotic Stresses in Mango.Plants (Basel, Switzerland) · 2023Review
- Synergistic Effects of Tragacanth and Anti-ethylene Treatments on Postharvest Quality Maintenance of Mango (Plants (Basel, Switzerland) · 2023Article
- Genomic Approaches for Improvement of Tropical Fruits: Fruit Quality, Shelf Life and Nutrient Content.Genes · 2021Review
- Metabolomic insights into the browning of the peel of bagging 'Rui Xue' apple fruit.BMC plant biology · 2021Article
- Special Issue: Plant Metabolomics.Metabolites · 2020Article
- Cross-Species Comparison of Fruit-Metabolomics to Elucidate Metabolic Regulation of Fruit Polyphenolics Among Solanaceous Crops.Metabolites · 2020Article
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Authors and funding
4 authors.
Funding
Abstract
Spongy tissue disorder, a mesocarp specific malady, severely affects the flavor and pulp characters of Alphonso mango fruit reducing its consumer acceptability. Here, we investigated comparative metabolomic changes that occur during ripening in healthy and spongy tissue-affected fruits using high resolution mass spectrometric analysis. During the spongy tissue formation, 46 metabolites were identified to be differentially accumulated. These putative metabolites belong to various primary and secondary metabolic pathways potentially involved in maintaining the quality of the fruit. Analysis revealed metabolic variations in tricarboxylic acid cycle and gamma amino butyric acid shunt generating reactive oxygen species, which causes stressed conditions inside the mesocarp. Further, reduced levels of antioxidants and enzymes dissipating reactive oxygen species in mesocarp deteriorate the fruit physiology. This oxidative stress all along affects the level of amino acids, sugars and enzymes responsible for flavor generation in the fruit. Our results provide metabolic insights into spongy tissue development in ripening Alphonso mango fruit.
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Registered trials
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