Differences in commercial quality and carotenoids profile of yellow- and white-fleshed nectarine fruit during low temperature storage and the regulation of carotenoids by sugar

The aim of this study was to assess commercial quality parameters, carotenoids and sugars in two different nectarine cultivars (‘Zijinhong’, yellow flesh, and ‘Ruiguang’, white flesh) to gain insight into their commercial quality differences and the interaction among carotenoid, glucose, sucrose and fructose in nectarines during low temperature storage. In comparison with the white-fleshed cultivar ‘Ruiguang’, higher storability by higher soluble solid content and slower decrease of fruit firmness were exhibited in yellow-fleshed ‘Zijinhong’ nectarine. The increased carotenoids accumulation and inhibition of glucose and fructose degradation occurred in both cultivars, and glucose were positively correlated with total carotenoid contents (0.9825). It was confirmed through an in vitro test that glucose and fructose induced the biosynthesis of carotenoids. In addition, the gene expression of phytoene synthase and carotenoid cleavage dioxygenase were highly correlated with carotenoid content in ‘Zijinhong’ nectarine flesh. •‘Zijinhong’ nectarine exhibited higher SSC and slower decrease of fruit firmness.•Nectarine enhanced accumulation of carotenoid by the regulating of glucose.•The most abundant carotenoid in nectarine was found to be β-carotene.•The content of carotenoid was highly correlated with gene expressions of PSY and CCD.