ArticleMetabolites2020
GC-MS Based Metabolite Profiling to Monitor Ripening-Specific Metabolites in Pineapple (
Article in Metabolites, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
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Who cites it
18 citing papers in PubMed.
- Seasonal and Environmental Influences on Free Sugar and Amino Acid Profiles ofFood science & nutrition · 2026Article
- Assessment of taste profile dynamics during crabapple (Frontiers in nutrition · 2026Article
- Comparative Metabolomics Analysis of Four Pineapple (Plants (Basel, Switzerland) · 2025Article
- Article
- Multidisciplinary approach combining food metabolomics and epidemiology identifies meglutol as an important bioactive metabolite in tempe, an Indonesian fermented food.Food chemistry · 2024Article
- Integration of Metabolomics and Transcriptomics to Explore Dynamic Alterations in Fruit Color and Quality in 'Comte de Paris' Pineapples during Ripening Processes.International journal of molecular sciences · 2023Article
- Identification of potential quality markers in Indonesia's Arabica specialty coffee using GC/MS-based metabolomics approach.Metabolomics : Official journal of the Metabolomic Society · 2023Article
- Metabolite Changes in IndonesianMetabolites · 2023Article
- Pattern Recognition of Varieties of Peach Fruit and Pulp from Their Volatile Components and Metabolic Profile Using HS-SPME-GC/MS Combined with Multivariable Statistical Analysis.Plants (Basel, Switzerland) · 2022Article
- Dynamic Changes in the Bacterial Community and Metabolic Profile during Fermentation of Low-Salt Shrimp Paste (Terasi).Metabolites · 2022Article
- Metabolomic and transcriptomic analyses reveal the mechanism of sweet-acidic taste formation during pineapple fruit development.Frontiers in plant science · 2022Article
- Untargeted Analysis ofMetabolites · 2021Article
- Gas chromatography/mass spectrometry-based metabolite profiling of coffee beans obtained from different altitudes and origins with various postharvest processing.Metabolomics : Official journal of the Metabolomic Society · 2021Article
- GC-MS Metabolic Profile and α-Glucosidase-, α-Amylase-, Lipase-, and Acetylcholinesterase-Inhibitory Activities of Eight Peach Varieties.Molecules (Basel, Switzerland) · 2021Article
- Metabolomics analysis of the soapberry (Sapindus mukorossi Gaertn.) pericarp during fruit development and ripening based on UHPLC-HRMS.Scientific reports · 2021Article
- Cross-Species Comparison of Metabolomics to Decipher the Metabolic Diversity in Ten Fruits.Metabolites · 2021Article
- High-fat diet-induced memory impairment and anxiety-like behavior in rats attenuated by peel extract ofMetabolism open · 2021Article
- Special Issue on "Fruit Metabolism and Metabolomics".Metabolites · 2020Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
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.
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