Abstract：
Puffiness, a physiological disorder commonly observed during the ripening and post-harvest processes of fruits in Citrus reticulata, significantly affects the quality and shelf-life of citrus fruits. The complex array of factors contributing to puffiness has obscured the current understanding of its mechanistic basis. This study examined the puffing index (PI) of 12 citrus varieties at full ripeness, focusing on the albedo layer as a crucial tissue, and investigated the correlation between cellular structural characteristics, key primary metabolites and PI. The findings revealed that the cell gap difference and the number of lipid droplets were closely linked to PI. Chlorogenic acid, Ferulic acid, D-Galacturonic acid, D-Glucuronic acid, (9Z,11E)-Octadecadienoic acid, and 9(10)-EpOME were identified as pivotal primary metabolites for rind puffing. Determination of lignin, protopectin, cellulose and lipoxygenase content further validated the relationship between cell wall, lipid metabolism and rind puffing. This study furnishes novel insights into the mechanisms underlying puffing disorder.
摘要：
浮肿,在柑橘果实的成熟和收获后过程中通常观察到的生理障碍，显著影响柑橘类水果的品质和货架期。导致浮肿的一系列复杂因素掩盖了目前对其机理基础的理解。这项研究检查了12个柑橘品种在完全成熟时的膨化指数（PI），聚焦于反照率层作为关键组织，并研究了细胞结构特征之间的相关性，主要代谢物和PI。研究结果表明，细胞间隙差异和脂滴数量与PI密切相关。绿原酸,阿魏酸,D-半乳糖醛酸,D-葡萄糖醛酸,(9Z,11E)-十八碳二烯酸，和9（10）-EpOME被鉴定为果皮膨化的关键初级代谢产物。木质素的测定，protopectin,纤维素和脂氧合酶含量进一步验证了细胞壁之间的关系,脂质代谢和皮膨化。这项研究为膨化障碍的潜在机制提供了新的见解。
