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<p>‘Ruaner’ pear, a climacteric fruit renowned for its smooth texture when frozen, is highly prized by consumers. Although abundant ancient pear tree resources exist for this variety, the impact of tree age on fruit quality remains poorly understood. This study employed an integrated analytical approach combining ultra-performance liquid chromatography (UPLC), high-performance liquid chromatography-mass spectrometry (UPLC-MS), gas chromatography-mass spectrometry (GC-MS), and gas chromatography-ion mobility spectrometry (GC-IMS) techniques, supplemented by multivariate statistical analysis, to characterize the flavor profiles of ‘Ruaner’ pears at different tree ages (50a, 260a, and 380a). Results indicate that the fructose content in both peel and pulp was highest in 380a (69.34 and 97.06&#xa0;mg/g, respectively), significantly exceeding that in 50a (56.15 and 84.34&#xa0;mg/g) and 260a (55.15 and 89.14&#xa0;mg/g). Similarly, sucrose content in peel was significantly higher in the 380a (21.3&#xa0;mg/g) than in the 50a (15.27&#xa0;mg/g) and 260a (16.3&#xa0;mg/g), though no significant difference was observed in pulp. Additionally, citric acid content in pulp was highest in 380a (22805.02 µg/g), significantly above levels in 50a (15691.51 µg/g) and 260a (18823.86 µg/g). No significant differences were found in quinic acid and citric acid. Notably, the pear pulp of 260a exhibited the highest concentrations of total phenolics (1.04&#xa0;mg/g) and flavonoids (0.15&#xa0;mg/g). A total of 68 and 135 volatile compounds were identified by GC-IMS and GC-MS, respectively, with esters being the dominant volatiles. Multivariate analysis confirmed significant age-dependent variations in volatiles composition and concentration. Particularly, key volatiles including ethyl butanoate, nonanal, and octanal showed markedly higher expression levels in fruits from 260a and 380a, demonstrating clear age-related accumulation patterns. These results indicate that tree age significantly influences the flavor quality of ‘Ruaner’ pears, offering new insights for germplasm utilization and quality improvement in pear cultivation.</p> Graphical abstract <p></p>

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Tree age dictates flavor profile: integrated metabolomics reveals distinct sugar-acid and volatile signatures in ‘Ruaner’ pears (Pyrus ussuriensis)

  • 期刊论文

  • 发表日期：

    2026年3月9日

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  • Shenghao Lou,
  • Menghua Lin,
  • Wenyuan Li,
  • Lu Shi,
  • Yahui Li,
  • Baocheng Xu,
  • Ying Liang,
  • Zhiyong Zhang

摘要

‘Ruaner’ pear, a climacteric fruit renowned for its smooth texture when frozen, is highly prized by consumers. Although abundant ancient pear tree resources exist for this variety, the impact of tree age on fruit quality remains poorly understood. This study employed an integrated analytical approach combining ultra-performance liquid chromatography (UPLC), high-performance liquid chromatography-mass spectrometry (UPLC-MS), gas chromatography-mass spectrometry (GC-MS), and gas chromatography-ion mobility spectrometry (GC-IMS) techniques, supplemented by multivariate statistical analysis, to characterize the flavor profiles of ‘Ruaner’ pears at different tree ages (50a, 260a, and 380a). Results indicate that the fructose content in both peel and pulp was highest in 380a (69.34 and 97.06 mg/g, respectively), significantly exceeding that in 50a (56.15 and 84.34 mg/g) and 260a (55.15 and 89.14 mg/g). Similarly, sucrose content in peel was significantly higher in the 380a (21.3 mg/g) than in the 50a (15.27 mg/g) and 260a (16.3 mg/g), though no significant difference was observed in pulp. Additionally, citric acid content in pulp was highest in 380a (22805.02 µg/g), significantly above levels in 50a (15691.51 µg/g) and 260a (18823.86 µg/g). No significant differences were found in quinic acid and citric acid. Notably, the pear pulp of 260a exhibited the highest concentrations of total phenolics (1.04 mg/g) and flavonoids (0.15 mg/g). A total of 68 and 135 volatile compounds were identified by GC-IMS and GC-MS, respectively, with esters being the dominant volatiles. Multivariate analysis confirmed significant age-dependent variations in volatiles composition and concentration. Particularly, key volatiles including ethyl butanoate, nonanal, and octanal showed markedly higher expression levels in fruits from 260a and 380a, demonstrating clear age-related accumulation patterns. These results indicate that tree age significantly influences the flavor quality of ‘Ruaner’ pears, offering new insights for germplasm utilization and quality improvement in pear cultivation.

Graphical abstract