ArticleInternational journal of molecular sciences2023
Natural Variation Confers 'Aiyuan 38' Citrus Mutant a New Color and Unique Flavor.
Article in International journal of molecular sciences, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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7 citing papers in PubMed.
- Effect of Different Interstocks on Fruit Quality, Amino Acids, and Antioxidant Capacity in 'Yuanxiaochun' Citrus.Antioxidants (Basel, Switzerland) · 2025Article
- Identification of key genes controlling anthocyanin biosynthesis in the fruits of a bud variety of Tarocco blood-orange.BMC plant biology · 2025Article
- Development of Yein-Early, a Unique Fruit-Color and Leaf-Shape Mutant ofCurrent issues in molecular biology · 2024Article
- De novo transcriptome profiling reveals the patterns of gene expression in plum fruits with bud mutations.Physiology and molecular biology of plants : an international journal of functional plant biology · 2024Article
- Volatile metabolomics and transcriptomics analyses provide insights into the mechanism of volatile changes during fruit development of 'Ehime 38' (Frontiers in plant science · 2024Article
- Effect of Natural Variation and Rootstock on Fruit Quality and Volatile Organic Compounds of 'International journal of molecular sciences · 2023Article
- Effects of Exogenous Application of Glycine Betaine Treatment on 'Huangguoggan' Fruit during Postharvest Storage.International journal of molecular sciences · 2023Article
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11 authors.
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Abstract
Citrus exhibits unique nutritional values. Most citrus cultivars are derived from mutations. However, the effect of these mutations on fruit quality is unclear. We have previously found a yellowish bud mutant in the citrus cultivar 'Aiyuan 38'. Therefore, this study aimed to determine the effect of the mutation on fruit quality. 'Aiyuan 38' (WT) and a bud mutant variant (MT) were used to analyze variations in fruit color variation and flavor substances using colorimetric instruments, high-performance liquid chromatography (HPLC), headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), and odor activity values (OAVs). The mutation in MT conferred yellowish characteristics to its peel. Although the differences in total sugar and acid content of the pulp were not statistically significant between WT and MT, the MT glucose content was significantly lower and the malic acid level was significantly higher. HS-SPME-GC-MS analysis revealed that the MT pulp released more types and contents of volatile organic compounds (VOCs) than the WT, whereas the opposite trend was observed for the peel. Analysis of the OAV revealed that the MT pulp contains 6 unique VOCs, whereas the peel contains only 1. This study provides a useful reference for the study of flavor substances associated with citrus bud mutations.
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