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Variation in pigments in pecan testa during kernel development and storage.

Chengcai Zhang1, Kailiang Wang1, Huadong Ren1

  • 1State Key Laboratory of Tree Genetics and Breeding, Key Laboratory of Tree Breeding of Zhejiang Province, Research Institute of Subtropical Forestry, Chinese Academy of Forestry, Hangzhou 311400, China.

Food Chemistry
|November 22, 2023
PubMed
Summary

Pecan testa browning, a quality issue, was investigated. Researchers identified phenolic compounds and their precursors responsible for discoloration, aiding in breeding efforts for improved nut quality.

Keywords:
BrowningFlavonoidMetabolomicPecanPhenolic acidsPigmentSeed coat

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Area of Science:

  • Agricultural Science
  • Food Science
  • Metabolomics

Background:

  • Pecan (Carya illinoinensis) is a globally significant tree nut.
  • Testa browning during storage reduces pecan quality.
  • The pigments causing browning and their accumulation are not well understood.

Purpose of the Study:

  • To analyze color changes in pecan testa during kernel development.
  • To identify pigments responsible for testa discoloration.
  • To understand the phenolic composition and accumulation patterns related to browning.

Main Methods:

  • Samples from five developmental stages were stored at room temperature.
  • Color changes were analyzed.
  • Metabolomic analysis was performed on samples with varying colors and their frozen counterparts.

Main Results:

  • A comprehensive phenolic profile of pecan was established, detecting 591 compounds.
  • Fifty-two phenolic compounds were found to regulate testa discoloration.
  • Fifty-nine metabolites were identified as potential pigment precursors.

Conclusions:

  • This study provides the most detailed phenolic composition of pecan to date.
  • New insights into the mechanisms of pecan testa browning were revealed.
  • Findings contribute to understanding pecan's bioactive value and breeding less browning-susceptible varieties.