ArticleScientific reports2025
Proteomic mechanism of sugar and organic acid metabolism during Korla fragrant pear (Pyrus sinkiangensis Yü) fruit development.
Article in Scientific reports, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Discovery of urinary biomarkers of kiwifruit intake in a randomized intervention study.Nutrition journal · 2025Trial
- Integrated Proteomics and Metabolomics Analysis Reveals Regulatory Mechanisms Underlying Flower Bud Development in Camellia drupifera.Biochemical genetics · 2026Article
- Based on metabolome and transcriptome analysis, differences in organic acids of 'Korla Xiangli' fruit from different male parent.Food chemistry. Molecular sciences · 2026Article
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9 authors.
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Abstract
Korla fragrant pear (Pyrus sinkiangensis Yü) fruit development involves complex physiological and biochemical processes; however, few data are available at the proteomic and metabolomic levels, which would be helpful for understanding the molecular mechanisms of fruit and quality development. Here, Korla fragrant pear was investigated across three stages, namely, early development (5 weeks after flower blooming, WAF), middle development (10WAF), and near ripening (15WAF), via tandem mass tag (TMT) labeling technology and ultra-performance liquid chromatography‒tandem mass spectrometry (UPLC‒MS/MS). Through proteomic and metabolomic analyses, we identified a total of 8487 proteins expressed during pear fruit development, and 3762 differentially expressed proteins (DEPs) were characterized at three fruit development stages. Moreover, 27 soluble sugars and 43 organic acids were found to accumulate differentially in the fruit at different developmental stages. The expression of proteins related to sugar metabolism and accumulation increased with increasing fruit development stage, which was consistent with the trend in soluble sugar content during fruit development. All 6 disaccharides, including cellobiose (Cel), lactose (Lac), maltose (Mal), trehalose (Tre), phenylglucoside (Phe) and sucrose (Suc), detected in this study were present at low levels in the early stages of fruit development but accumulated in large amounts from 15 WAF to 20 WAF, which may explain the high sweetness of the ripe Korla fragrant pear. In addition, The low organic acid levels during fruit development may explain the low organic acid content of Korla fragrant pear. Thus, our proteomic and metabolomic analyses reveal the molecular basis for the high sweetness and the low organic acidity of Korla fragrant pears.
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