Metabolomics of Lonicera caerulea fruit during ripening and its relationship with color and antioxidant activity

摘要: We performed mass spectrometry-based metabolites profiling in Lonicera caerulea fruits according to seven ripening stages. During ripening, fruit color significantly changed from green red, with sugars, organic acids, phenolic anthocyanins, and flavonoids altered. In particular, the contents of cyanidin-3-glucoside, peonidin-glucoside, peonidin-3-rutinoside cyanidin-3-rutinoside, which are closely associated color, were elevated stages four seven. The changes antioxidant activity during similar those total flavonoid contents. L. at stage six (pale-purple) had higher cyanidin-3,5-diglucoside than (fully purple). From this study, we revealed primary secondary properties these results could be helpful determine optimal harvest fruit.