Crops ›› 2022, Vol. 38 ›› Issue (6): 167-173.doi: 10.16035/j.issn.1001-7283.2022.06.024

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Volatiles Metabolites Analysis and Evaluation on Quality Traits of Different Tora Varieties

Guo Juxian1(), Huang Jiaxin2, Li Guihua1, Fu Mei1, Luo Wenlong1, Wang Jun2, Lu Meilian2()   

  1. 1Vegetable Research Institute, Guangdong Academy of Agricultural Sciences/Guangdong Key Laboratory for New Technology Research of Vegetables, Guangzhou 510640, Guangdong, China
    2Zhongkai University of Agriculture and Engineering, Guangzhou 510225, Guangdong, China
  • Received:2021-08-20 Revised:2021-09-14 Online:2022-12-15 Published:2022-12-21
  • Contact: Lu Meilian E-mail:guojuxian2021@163.com;761412436@qq.com

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Abstract:

Taro is an important vegetable as well as a staple crop, which is abundant in nutrition and drugs components. However, the studies on the evaluation of taro quality traits and its molecular mechanism were less reported. We systematically evaluated the appearance and nutrient indexes of 18 taro varieties derived from different ecological regions of China by bioinformatics methods, and quantitively and qualitatively determined the relative abundance of volatiles metabolites with GC-MS approach. The results showed that weight per taro, dry mass and starch contents were relatively higher in Kui taro than that in Duozi taro. The quality traits in different taro varieties exert huge variation. Principal component analysis (PCA) revealed the four independent indexes from the determined quality traits, with 82.31% accumulative contribution rates, which reflected the majority variation information. The top five comprehensive scores were found to belong to Kui taro. Furthermore, we analyzed the differentially abundant volatiles metabolites in Tanbu xiang taro and Huaduhongya taro, and identified 76 volatiles metabolites, including two extremely upregulated metabolites, 4-methyl-6-hepten-4-olide and 1-methylethyl-naphthalene, especially in Tanbuxiang taro. The two key metabolites are very likely related to the biological function of aromatic profiles.

Key words: Taro, Nutritional components, Quality evaluation, Principal component analysis, Volatiles metabolites

Table 1

The names and origins of tested taro varieties"

品种编号
Variety
number		 品种名称
Variety name		 来源
Origin		 品种类别
Variety
clustering
1 江西白芽芋Jiangxibaiya taro 江西寻乌 多子芋
2 广西红芽芋Guangxihongya taro 广西天等 多子芋
3 山东小毛芋Shandongxiaomao taro 山东日照 多子芋
4 常德紫禾芋Changdezihe taro 湖南常德 多子芋
5 常德红禾芋Changdehonghe taro 湖南常德 多子芋
6 花都红芽芋Huaduhongya taro 广东广州 多子芋
7 连州岭芋Lianzhouling taro 广东连州 多子芋
8 长亭香芋Changtingxiang taro 福建长亭 魁芋
9 荔浦香芋Lipuxiang taro 广西荔浦 魁芋
10 张溪香芋Zhangxixiang taro 广东乐昌 魁芋
11 始兴香芋Shixingxiang taro 广东始兴 魁芋
12 乳源香芋Ruyuanxiang taro 广东乳源 魁芋
13 连州香芋Lianzhouxiang taro 广东连州 魁芋
14 江西香芋Jiangxixiang taro 江西南非 魁芋
15 永州香芋Yongzhouxiang taro 湖南永州 魁芋
16 龙岩香芋Longyanxiang taro 福建龙岩 魁芋
17 儋州香芋Danzhouxiang taro 海南儋州 魁芋
18 炭步香芋Tanbuxiang taro 广东广州 魁芋

Table 2

Variation of hardness, longitudinal diameter, transverse diameter and weight per taro of different taro varieties"

品种编号Variety number 硬度Hardness (kg/cm2) 纵径Longitudinal diameter (cm) 横径Transverse diameter (cm) 单芋重Weight per taro (g)
1 1.17±0.64de 5.50±0.50h 4.50±0.50fg 58.33±13.09g
2 2.40±1.23abcd 7.00±0.50gh 3.67±0.58gh 68.33±13.48g
3 2.20±0.20abcde 5.33±0.58h 3.01±0.01h 39.17±11.18g
4 2.60±0.79abc 5.33±0.29h 4.67±0.29fg 81.23±7.43g
5 2.17±0.91abcde 5.33±1.26h 4.51±0.50fg 68.11±9.95g
6 1.21±0.58de 8.01±1.00gh 4.67±0.29f 119.67±16.44g
7 1.61±0.26cde 5.51±0.87h 3.01±0.51h 37.73±6.22g
8 1.80±0.98abcde 12.33±0.58ef 8.00±0.01e 590.71±71.05f
9 1.03±0.35e 11.01±1.12f 8.02±0.01e 635.00±36.40def
10 1.63±1.31bcde 22.00±1.73b 10.33±0.58a 1280.33±62.38c
11 1.97±0.38abcde 15.67±2.08c 8.33±0.58de 762.61±128.62def
12 0.91±0.10e 25.67±0.58a 9.17±0.29bcd 1614.63±156.18b
13 2.57±0.93abc 14.33±0.58cd 8.33±0.58de 734.50±58.34def
14 3.13±0.12a 13.01±1.01de 9.54±0.51abc 616.33±74.70ef
15 2.80±0.36abc 10.67±0.58f 8.67±0.29cde 644.41±14.86def
16 2.97±0.42ab 14.33±0.58cd 9.33±0.58bc 614.03±55.43ef
17 0.90±0.10e 11.00±0.50f 7.83±0.76e 530.03±28.47f
18 0.91±0.10e 27.33±0.58a 9.67±0.29ab 1900.01±100.01a
平均值Average 1.89 12.19 6.95 577.51
变异系数CV (%) 48.94 55.91 36.30 94.54

Table 3

Pearson correlation analysis on appearance quality indexes of different taro varieties"

指标Index 硬度Hardness 纵径Longitudinal diameter 横径Transverse diameter 单芋重Weight per taro
硬度Hardness 1.000
纵径Longitudinal diameter -0.303 1.000
横径Transverse diameter 0.000 0.815** 1.000
单芋重Weight per taro -0.326 0.987** 0.823** 1.000

Fig.1

Variation of quality indexes in 18 taro varieties"

Table 4

Pearson correlation analysis on the nine quality related indexes"

指标
Index		 Vc 总酚
Total phenolics		 黄酮
Flavone		 直链淀粉
Amylose		 支链淀粉
Amylopectin		 粗纤维
Crude fiber		 还原糖
Reducing sugar		 蛋白质
Protein		 干物质
Dry mass
Vc 1.000
总酚Total phenolics -0.153 1.000
黄酮Flavone -0.106 -0.455 1.000
直链淀粉Amylose 0.602** -0.246 0.430 1.000
支链淀粉Amylopectin -0.029 -0.490* 0.868** 0.588* 1.000
粗纤维Crude fiber 0.320 0.213 0.341 0.338 -0.057 1.000
还原糖Reducing sugar -0.285 0.548* -0.191 -0.255 -0.273 0.254 1.000
蛋白质Protein 0.098 0.244 0.034 -0.036 -0.089 -0.119 -0.144 1.000
干物质Dry mass 0.220 -0.872 0.853 0.698 0.809 -0.510 -0.782 -0.469 1.000

Table 5

The eigenvalues, contribution rates and the accumulative contribution rates of four principal components"

品质指标
Quality index		 主成分1
PC1		 主成分2
PC2		 主成分3
PC4		 主成分4
PC4
硬度Hardness -0.02 0.24 -0.85 0.06
纵径Longitudinal diameter 0.81 -0.37 0.26 -0.13
横径Transverse diameter 0.91 -0.27 -0.10 0.06
单芋重Weight per taro 0.79 -0.39 0.27 -0.10
Vc 0.03 0.68 0.28 -0.56
总酚Total phenolics -0.72 0.11 -0.10 0.43
黄酮Flavone 0.83 0.09 -0.18 0.36
直链淀粉Amylose 0.45 0.84 0.11 0.02
支链淀粉Amylopectin 0.89 0.22 -0.02 0.33
粗纤维Crude fiber -0.25 0.56 0.49 0.21
干物质Dry mass -0.85 -0.40 0.06 -0.26
还原糖Reducing sugar -0.46 -0.15 0.37 0.67
蛋白质Protein -0.06 0.11 -0.56 -0.11
特征值Eigenvalue 5.38 2.20 1.74 1.37
贡献率Contribution rate (%) 41.42 16.96 13.41 10.52
累计贡献率
Accumulative contribution
rate (%)		 41.42 58.38 71.79 82.31

Table 6

The scores of the principal components and the ranking of the excellent degree of the quality of taro varieties"

品种编号Variety number 主成分1PC1 主成分2PC2 主成分3PC3 主成分4PC4 前4名PCTop 4 of PC 排序Ranking
1 -1.76 -0.15 1.31 0.46 -0.78 14
2 -0.15 3.02 0.41 -1.59 0.08 8
3 -1.70 0.21 -0.48 -0.47 -0.95 16
4 -1.40 0.27 -0.88 -0.06 -0.66 13
5 -2.01 -0.64 -0.78 0.53 -0.98 17
6 -1.13 -0.68 0.20 -1.65 -1.19 18
7 -2.14 -0.65 0.71 1.38 -0.80 15
8 0.36 0.80 0.25 1.86 0.88 3
9 0.30 1.19 0.84 1.22 0.75 4
10 2.37 -0.42 0.18 0.15 1.15 1
11 0.51 -0.83 0.23 -0.13 0.04 9
12 2.32 -0.85 1.16 0.34 1.09 2
13 0.69 0.64 -0.13 0.27 0.56 7
14 0.24 -0.28 -2.58 -0.26 -0.01 10
15 0.83 0.17 -1.00 0.38 0.57 6
16 -0.34 -0.59 -1.09 0.09 -0.26 12
17 0.28 0.14 0.36 -0.87 -0.07 11
18 2.70 -1.34 1.27 -1.70 0.58 5

Fig.2

Comparison on quality related traits and correlation analysis in Tanbuxiang taro and Huaduhongya taro (a) images of the roots transversal surface, (b) Principal component analysis on volatile metabolites, (c) heatmap representing the relative abundance variation of 76 volatile metabolites, (d) volcano plot analysis on differentially abundant metabolites"

Table 7

Two significantly enriched metabolites in two taro varieties"

物质Compound 保留时间
Retention time (min)		 品种编号Variety number P值
P value		 Log2FC 调控
Regulation
6 18
4-甲基-6-庚烯-4-油化物4-methyl-6-hepten-4-olide 24.7097 30.10±7.24a 156.10±30.68a 0.015214 -2.37471 上调
1-甲基乙基-萘1-methylethyl-naphthalene 22.0401 3.45±1.34b 8.61±0.50b 0.013334 -1.31847 上调
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