Metabolomic analysis of browning mechanisms of morels (Morchella sextelata) during storage

Browning is a major problem affecting the quality of the morel. This study aims to clarify the browning mechanisms of the morel in terms of metabolite changes during storage. Morels were stored at 20 degrees C and 4 degrees C, respectively, and browned gradually with the extension of the storage periods. The soluble quinone content was increased, while the total phenolic content was decreased in the later storage periods. Metabolomics analysis revealed that many metabolic profiles of substances in morel were altered with increased amino acids and fatty acids and decreased soluble sugars, organic acids and some phenolics with the browning process in storage. Especially, dopamine, a precursor of melanin produced from tyrosine oxidation, was up-accumulated after storage. However, quinone, the browning substance was increased after storage. Through the metabolomic results and correlation analysis, it could be suggested that tyrosine metabolism was a vital pathway leading to the browning of morels during storage. The membrane lipid and energy metabolism involved in the upstream of tyrosine metabolism pathway might also concern the browning of morels during storage.

Automated summary

This study aimed to clarify the browning mechanisms of morels during storage by analyzing metabolite changes. As storage time increased, morels gradually browned, with increased soluble quinone content and decreased total phenolic content. Metabolomics analysis revealed alterations in metabolic profiles, with increased amino acids and fatty acids and decreased soluble sugars, organic acids, and some phenolics during the browning process.