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Abstract <p>Southern highbush blueberries are highly valued for their nutritional properties and appealing flavor. However, the factors that contribute to flavor quality in southern highbush varieties remain inadequately characterized. In this study, the pleasant flavor of the southern variety ‘O’Neal’ was revealed through an integrative analysis of fruit ripening, using the less flavorful variety ‘Zhongzhi 4’ as a control. Fruit expansion of ‘Zhongzhi 4’ and ‘O’Neal’ similarly occurred at 35 days after flowering (stage S4). In ‘O’Neal’, fructose and sucrose levels increased markedly from stage S3 until ripening, while a significant increase in ‘Zhongzhi 4’ was observed starting at stage S4. As sugar levels increased in both varieties during these stages, titratable acidity content decreased simultaneously. The main nutritional properties of fruits from the two varieties both increased after stage S5 and developed an obviously higher level in the ripened fruits of ‘Zhongzhi 4’. Using LC-MS/MS to analyze two blueberry fruits at coloration (S5) and ripening (S7) stages, the largest number of differentially abundant metabolites was found in the fully ripe fruit group. At stage S7, ‘O’Neal’ showed reduced levels of indole-3-acetic-acid-<i>O</i>-glucuronide and shikimic acid, alongside elevated levels of carbohydrates such as stachyose hydrate, α-maltose, and D-xylulose. Therefore, the good flavor of ripe ‘O’Neal’ fruit is associated with earlier and higher sugar accumulation, lower acid content, some related key metabolites, and simultaneously lower nutrient levels. The findings provide insights for exploring the physiological and biochemical factors shaping blueberry flavor.</p>

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Blueberry Flavor Stems from Dynamic Shifts in Sugars, Acids, and Nutrient Properties during Fruit Ripening

  • 期刊论文

  • 发表日期：

    2026年1月23日

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  • X. L. Li,
  • J. Y. Dong,
  • Y. Q. Wu,
  • W. L. Wu,
  • Z. J. Huang,
  • C. H. Zhang,
  • W. L. Li

摘要

Abstract

Southern highbush blueberries are highly valued for their nutritional properties and appealing flavor. However, the factors that contribute to flavor quality in southern highbush varieties remain inadequately characterized. In this study, the pleasant flavor of the southern variety ‘O’Neal’ was revealed through an integrative analysis of fruit ripening, using the less flavorful variety ‘Zhongzhi 4’ as a control. Fruit expansion of ‘Zhongzhi 4’ and ‘O’Neal’ similarly occurred at 35 days after flowering (stage S4). In ‘O’Neal’, fructose and sucrose levels increased markedly from stage S3 until ripening, while a significant increase in ‘Zhongzhi 4’ was observed starting at stage S4. As sugar levels increased in both varieties during these stages, titratable acidity content decreased simultaneously. The main nutritional properties of fruits from the two varieties both increased after stage S5 and developed an obviously higher level in the ripened fruits of ‘Zhongzhi 4’. Using LC-MS/MS to analyze two blueberry fruits at coloration (S5) and ripening (S7) stages, the largest number of differentially abundant metabolites was found in the fully ripe fruit group. At stage S7, ‘O’Neal’ showed reduced levels of indole-3-acetic-acid-O-glucuronide and shikimic acid, alongside elevated levels of carbohydrates such as stachyose hydrate, α-maltose, and D-xylulose. Therefore, the good flavor of ripe ‘O’Neal’ fruit is associated with earlier and higher sugar accumulation, lower acid content, some related key metabolites, and simultaneously lower nutrient levels. The findings provide insights for exploring the physiological and biochemical factors shaping blueberry flavor.