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<p>Fruit color is a key external characteristic of hawthorn. Whereas the peel of most hawthorn fruits is red, orange-hued hawthorn is rare and highly valued. To investigate the factors contributing to the formation of the orange peel color, this study analysed the peel of the ‘Damianqiu’ hawthorn. A total of 116 flavonoids and 45 carotenoids were identified. During peel development, anthocyanin content showed a significant increase, rising from 7.67&#xa0;µg·g⁻¹ at the S1 stage to a peak of 1,739.42&#xa0;µg·g⁻¹ at the S5 stage, representing an increase of approximately 226-fold increase. Cyanidin-3-O-galactoside was the predominant anthocyanin, accounting for over 98% of the total anthocyanin content. Carotenoid levels initially declined, decreasing by about half, from 115.47&#xa0;µg·g⁻¹ at the S1 stage, decreased, before rising to 139.77&#xa0;µg·g⁻¹ at the S5 stage. Lutein and β-carotene were the primary carotenoids detected. The concentration of colored flavonoids, excluding anthocyanins, was 683.49&#xa0;µg·g⁻¹ at the S1 stage, peaking at 1,523.52&#xa0;µg·g⁻¹ at the S2 stage, representing an increase of 1.23-fold, and subsequently declining to 818.04&#xa0;µg·g⁻¹ at the S5 stage. In addition, the chlorophyll content decreased by approximately 9-fold during the entire period of development period, reaching a level of only about 10% of the initial content. The transition from green to orange in ‘Damianqiu’ hawthorn peel was driven by the accumulation of anthocyanins, and other colored flavonoids, and carotenoids, coupled with chlorophyll degradation. Understanding the dynamic changes in pigment metabolites during fruit development provides a theoretical foundation for the targeted genetic breeding of hawthorn with specific peel colors.</p>

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Dynamic changes in pigment metabolites during the green-to-orange transition of hawthorn peel revealed by targeted metabolomics

  • 期刊论文

  • 发表日期：

    2025年11月24日

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  • Jianyi Liu,
  • Jiaxin Meng,
  • Kerui Jing,
  • Jiaqi Zuo,
  • Siyuan Gao,
  • Yanyan Hao,
  • Ningguang Dong

摘要

Fruit color is a key external characteristic of hawthorn. Whereas the peel of most hawthorn fruits is red, orange-hued hawthorn is rare and highly valued. To investigate the factors contributing to the formation of the orange peel color, this study analysed the peel of the ‘Damianqiu’ hawthorn. A total of 116 flavonoids and 45 carotenoids were identified. During peel development, anthocyanin content showed a significant increase, rising from 7.67 µg·g⁻¹ at the S1 stage to a peak of 1,739.42 µg·g⁻¹ at the S5 stage, representing an increase of approximately 226-fold increase. Cyanidin-3-O-galactoside was the predominant anthocyanin, accounting for over 98% of the total anthocyanin content. Carotenoid levels initially declined, decreasing by about half, from 115.47 µg·g⁻¹ at the S1 stage, decreased, before rising to 139.77 µg·g⁻¹ at the S5 stage. Lutein and β-carotene were the primary carotenoids detected. The concentration of colored flavonoids, excluding anthocyanins, was 683.49 µg·g⁻¹ at the S1 stage, peaking at 1,523.52 µg·g⁻¹ at the S2 stage, representing an increase of 1.23-fold, and subsequently declining to 818.04 µg·g⁻¹ at the S5 stage. In addition, the chlorophyll content decreased by approximately 9-fold during the entire period of development period, reaching a level of only about 10% of the initial content. The transition from green to orange in ‘Damianqiu’ hawthorn peel was driven by the accumulation of anthocyanins, and other colored flavonoids, and carotenoids, coupled with chlorophyll degradation. Understanding the dynamic changes in pigment metabolites during fruit development provides a theoretical foundation for the targeted genetic breeding of hawthorn with specific peel colors.