Next Article in Journal
Validation of a Quantitative Proton Nuclear Magnetic Resonance Spectroscopic Screening Method for Coffee Quality and Authenticity (NMR Coffee Screener)
Previous Article in Journal
The Role of Trust in Explaining Food Choice: Combining Choice Experiment and Attribute Best–Worst Scaling
Article

Metabolomics Analysis of the Deterioration Mechanism and Storage Time Limit of Tender Coconut Water during Storage

College of Food Science and Engineering, Hainan University, Haikou 57022, China
*
Author to whom correspondence should be addressed.
Foods 2020, 9(1), 46; https://doi.org/10.3390/foods9010046
Received: 5 November 2019 / Revised: 23 December 2019 / Accepted: 1 January 2020 / Published: 3 January 2020
(This article belongs to the Section Food Quality and Safety)
Tender coconut water tastes sweet and is enjoyed by consumers, but its commercial development is restricted by an extremely short shelf life, which cannot be explained by existing research. UPLC-MS/MS-based metabolomics methods were used to identify and statistically analyze metabolites in coconut water under refrigerated storage. A multivariate statistical analysis method was used to analyze the UPLC-MS/MS datasets from 35 tender coconut water samples stored for 0–6 weeks. In addition, we identified other differentially expressed metabolites by selecting p-values and fold changes. Hierarchical cluster analysis and association analysis were performed with the differentially expressed metabolites. Metabolic pathways were analyzed using the KEGG database and the MetPA module of MetaboAnalyst. A total of 72 differentially expressed metabolites were identified in all groups. The OPLS-DA score chart showed that all samples were well grouped. Thirty-one metabolic pathways were enriched in the week 0–1 samples. The results showed that after a tender coconut is peeled, the maximum storage time at 4 °C is 1 week. Analysis of metabolic pathways related to coconut water storage using the KEGG and MetPA databases revealed that amino acid metabolism is one of the main causes of coconut water quality deterioration. View Full-Text
Keywords: tender coconut water; differentially expressed metabolite; storage period; metabolic pathway; amino acid tender coconut water; differentially expressed metabolite; storage period; metabolic pathway; amino acid
Show Figures

Figure 1

MDPI and ACS Style

Zhang, Y.; Chen, W.; Chen, H.; Zhong, Q.; Yun, Y.; Chen, W. Metabolomics Analysis of the Deterioration Mechanism and Storage Time Limit of Tender Coconut Water during Storage. Foods 2020, 9, 46. https://doi.org/10.3390/foods9010046

AMA Style

Zhang Y, Chen W, Chen H, Zhong Q, Yun Y, Chen W. Metabolomics Analysis of the Deterioration Mechanism and Storage Time Limit of Tender Coconut Water during Storage. Foods. 2020; 9(1):46. https://doi.org/10.3390/foods9010046

Chicago/Turabian Style

Zhang, Yunwu, Wenxue Chen, Haiming Chen, Qiuping Zhong, Yonghuan Yun, and Weijun Chen. 2020. "Metabolomics Analysis of the Deterioration Mechanism and Storage Time Limit of Tender Coconut Water during Storage" Foods 9, no. 1: 46. https://doi.org/10.3390/foods9010046

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop