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Pepper and its products are loved by people all over the world for its unique flavor, and the composition and content of metabolites have an important influence on the flavor quality of pepper. As a regional characteristic variety of chili pepper in Yunnan province, Xiaomila is favored by consumers because of its rich nutrition and spicy flavor. In order to find out the similarities and differences of metabolites and metabolic pathways in different cultivated varieties during ripening, this study took local traditional Yunnan Xiaomila fruits (Capsicum frutescens L.) and Jingcui (C. baccatum L.) at green ripening stage and red ripening stage as the research object. The non-targeted metabolome technique was used to reveal the metabolite changes and metabolic pathway differences of two kinds of Xiaomila fruits at different growth stages. The results showed that a total of 880 metabolites of 12 classes were identified in Yunnan Xiaomila, among which the proportion of lipids and organic acids was the highest, indicating that Yunnan Xiaomila was rich in nutrients and could be used as a potential functional food raw material. The types and amounts of differential metabolites were significantly different at different growth stages and varieties, but the nutrients of red fruits were richer than those of green fruits. Compared with the two cultivated species, the local Xiaomila in Yunnan was richer in flavonoids, while the amount and variety of amino acids in Jingcui were more. Specific differential metabolites were screened from different comparison groups. Flavonoids, glycerophospholipids, amino acids and other substances could be used as potential biomarkers for different growth stages of the two cultivars. KEGG enrichment analysis found that the metabolic pathways of common metabolites (lipids, amino acids, sugars, carbohydrates, secondary metabolites, terpenes and polyketones, etc.) were included. The key metabolic pathways in the two growth stages were mainly enriched in glycerophospholipid metabolic pathways, biosynthesis of flavonoids and flavonols, biosynthesis of plant secondary metabolites, and biosynthesis of phenylpropanoid. The unique differential metabolic pathways of different comparison groups were found. In conclusion, the results show that there are significant differences in the species and quantity of metabolites in two kinds of Xiaomila and each has its own characteristics, which would provide data support for the quality breeding and the later harvest strategy of Xiaomila fruit.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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