数字农科院2.0

Changes in physicochemical properties and metabolomics of coconut water from three cultivars across different maturation stages in China

文献类型： 外文期刊

作者： Shaoran Shi;Lei Xu;Yang Zhao;Qingsong Zheng;Xin Zhang;Fuming Deng;Xiaojun Liao

作者机构：

关键词： Coconut water;Maturation stage;Metabolomics;Physicochemical property

期刊名称： Food Bioscience

ISSN： 2212-4292

年卷期： 2025 年 69 卷

页码：

收录情况： SCIE（2025版） ; ; 农林核心（2024版）

摘要： This study presents the first comprehensive analysis of coconut water from three main cultivars (coconut water of Hainan Gaoye (GY), Wenye No.2 (WY2), and Wenye No.3(WY3)), across maturation stages spanning 5 to 10 month-ages in China. As the coconuts matured, pH, protein, amino acids, phenolics, and minerals (e.g., K, Ca) increased, while total acidity and malic acid declined. Sweetness parameters and vitamins peaked at 7-8 month-ages, reflecting an optimal flavor window. A wide range of eighty metabolites were annotated in untargeted metabolomics analysis, including amino acids, vitamins, flavonoids, lipids, and alkaloids. Twenty-one of them were reported for the first time in coconut water. GY formed a unique cluster, with WY2 as well as WY3 showing greater similarity. Functional pathway enrichment suggested that cultivars differ in carbohydrate and amino acid metabolism, while developmental changes were linked to pathways influencing energy metabolism, amino acid biosynthesis, and secondary metabolite production. These findings identify key harvest windows for coconut water, and provide guidance for its high-value utilization.

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