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Changes in functional nutrients in red-fleshed kiwifruits after forchlorfenuron application leveraging a multi-omics approach

文献类型： 外文期刊

作者： Wang, Shiyu 1 ; Bi, Yingying 1 ; Han, Lijun 1 ; Qiao, Chengkui 3 ; Zhuang, Ming 1 ; Cao, Mengyuan 1 ;

作者机构： 1.China Agr Univ, Coll Sci, Beijing 100193, Peoples R China

2.SCIEX Applicat Ctr, Shanghai 200233, Peoples R China

3.Chinese Acad Agr Sci, Zhengzhou Fruit Res Inst, Zhengzhou 450009, Peoples R China

关键词： Red-fleshed kiwifruit; Forchlorfenuron; Metabolomics; Transcriptomics

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2025 年 493 卷

页码：

收录情况： SCI

摘要： Forchlorfenuron (CPPU), a plant growth regulator used to enhance kiwifruit yield, lacks multi-omics research in red-fleshed kiwifruits. This study analyzed CPPU's regulatory mechanisms on metabolites, nutrients, and gene expression in 'Zhonghua 50' during development and maturation. The results indicated that CPPU enhanced fruit size and weight, but this promotion decreased as kiwifruit approached maturity. CPPU promoted mitosis and affected the photosynthetic system and defense responses. CPPU affected multiple metabolic pathways and some key genes encoding enzymes in each pathway. Flavonoids other than anthocyanins down-regulated during fruit development, the changes of HCT-related gene expression possibly be related to fruit expansion. Sugar and organic acid changed insignificantly during the edible period, but the regulation of CPPU on kiwifruit flavor displayed cultivar specificity. The up-regulation of PAL would impact the resistance to biotic stresses. Some amino acids were down-regulated at the edible stage, which may negatively impact the fruit's nutritional value.

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