Metabolic Characteristics of Taste Differences of Sweet Potato Leaves Grown in Soil and Hydroponic Cultures by Using Non-Targeted Metabolomics  

作　　者：Zhaomiao Lin Guoliang Li Hong Zhang Rongchang Ji Yongqing Xu Guochun Xu Huawei Li Zhonghua Liu Wenbin Luo Yongxiang Qiu Sixin Qiu Hao Tang 

机构地区：[1]Institute of Crop Sciences,Fujian Academy of Agricultural Sciences,Scientific Observing and Experimental Station of Tuber and Root Crops in South China,Ministry of Agriculture and Rural Affairs,Fuzhou,350013,China

出　　处：《Phyton-International Journal of Experimental Botany》2024年第12期3401-3410,共10页国际实验植物学杂志（英文）

基　　金：funded by the Natural Science Foundation of China(32101841);the Natural Science Foundation of Fujian Province of China(2021J01493);China Agriculture Research System of MOF and MARA(CARS-10-B14);the Fujian Provincial Public Research Institute of Fundamental Research(2017R1026-5);the Fujian Academy of Agricultural Sciences Research Project(AGP2018-12,GJYS202201).

摘　　要：Sweet potato leaves are consumed globally for their nutritional and functional properties,with their taste characteristics significantly influencing their market value and consumer acceptance.However,the metabolic factors determining the taste of sweet potato leaves remain unclear.This study evaluated the taste and metabolic profile of sweet potato leaves cultivated in soil and hydroponic systems,revealing that hydroponic culture improved the taste of the leafy sweet potatoes.Using gas chromatography system(GC)-ToF-MS,200 metabolites were identified,encompassing most plant metabolic pathways.A comparison of good-tasting vs.poor-tasting sweet potato leaves identified 71 metabolites associated with taste quality formation.Poor-tasting leaves exhibited lower levels of amino acid metabolites and higher levels of carbohydrate and secondary metabolites.This research provides novel insights into enhancing the taste of leafy sweet potatoes.

关 键 词：Sweet potato LEAVES taste quality METABOLOMIC soil and hydroponic cultures 

分 类 号：Q94[生物学—植物学]