ArticleFood chemistry: X2025
Variations in fruit quality properties and phytochemical substances of 'Feizixiao' litchi grown in different geographical origins of China.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Litchi fruit is a highly valued fruit renowned for its nutritional and pharmacological properties. This study systematically investigated the influence of geographical origin on metabolic and transcriptomic profiles across five major Chinese production regions (Hainan, Guangdong, Guangxi, Yunnan, and Fujian). Our analyses revealed significant regional differences in key quality parameters. Fujian litchi exhibited a distinct sour flavor, with the lowest sugar-acid ratio (31.01), while Yunnan samples displayed a balanced sweetness, registering the highest ratio (98.37). Hainan fruits contained the lowest total amino acid content. GC-MS analysis identified 2,4-undecadienal and rose oxide isomers as important regional aroma markers. Metabolomic profiling uncovered 85 common differentially accumulated metabolites (DAMs) across regions, with galactose metabolism and phenylpropanoid biosynthesis emerging as the most affected pathways. Transcriptomic analysis revealed corresponding differential expression of key regulatory genes (GLA, GOLS, CSE, and CAD). These results reveal biochemical drivers of regional quality differences, enabling optimized cultivation by origin.
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