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Abstract <p>To elucidate the quality differences in <i>Pyropia haitanensis</i> at different harvest periods, broad-target metabolomics techniques and machine learning were used to analyze thallus flavor, taste, and color quality. According to the results, as the harvest period was extended, the TCA cycle activity decreased and the downstream umami substances (Glu and IMP) decreased, while some bitter amino acid contents exceeded the flavor threshold, which adversely affected the thallus flavor quality. Additionally, carbon metabolism substrates gradually formed precursors of cell wall components, such as cellulose and trehalose, thereby promoting the synthesis of more cell wall components, and increasing thallus thickness as well as hardness and chewiness, making the taste quality deteriorate. Sharp decreases in pigment (chlorophyll <i>a</i> and phycoerythrin) contents caused <i>P. haitanensis</i> thallus to change from light black to dark green. In summary, the study results revealed key metabolites that explain the quality differences among <i>P. haitanensis</i> at different harvest periods.</p>

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Analysis of the differences in Pyropia haitanensis quality at different harvest periods based on the metabolome

  • 期刊论文

  • 发表日期：

    2025年11月18日

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  • Haosen Huang,
  • Kai Xu,
  • Dehua Ji,
  • Yan Xu,
  • Wenlei Wang,
  • Chaotian Xie

摘要

Abstract

To elucidate the quality differences in Pyropia haitanensis at different harvest periods, broad-target metabolomics techniques and machine learning were used to analyze thallus flavor, taste, and color quality. According to the results, as the harvest period was extended, the TCA cycle activity decreased and the downstream umami substances (Glu and IMP) decreased, while some bitter amino acid contents exceeded the flavor threshold, which adversely affected the thallus flavor quality. Additionally, carbon metabolism substrates gradually formed precursors of cell wall components, such as cellulose and trehalose, thereby promoting the synthesis of more cell wall components, and increasing thallus thickness as well as hardness and chewiness, making the taste quality deteriorate. Sharp decreases in pigment (chlorophyll a and phycoerythrin) contents caused P. haitanensis thallus to change from light black to dark green. In summary, the study results revealed key metabolites that explain the quality differences among P. haitanensis at different harvest periods.