Evolução do perfil proteometabolômico de pseudofrutos de Hovenia dulcis: do desenvolvimento ontogenético à extração e aplicação in vivo de polissacarídeos

Abstract

Given the limited knowledge regarding the molecular mechanisms underlying the development of Hovenia dulcis in Brazil and the technological potential of its biological matrices, this study aimed to investigate pseudofruit development through an integrated multi-omics approach and to extract, characterize, and apply its polysaccharides (HDPs-BR) as edible coatings for the postharvest preservation of strawberries. Pseudofruit development was characterized through physical, physicochemical, chemical, and high-resolution proteomic analyses across seven developmental stages. In parallel, HDPs-BR extracted from mature pseudofruits were characterized and applied either alone or in combination with sodium alginate (SA) and eugenol (Eug) to strawberries stored for 15 days. The development of Hovenia dulcis extended over 180 days, with effective ripening occurring at 150 days after anthesis, characterized by pronounced softening, pectin solubilization, and the conversion of starch into sugars. Proteomic analyses identified 496 proteins, of which 222 were differentially expressed, revealing the coordinated involvement of energy metabolism, photosynthetic pathways, ethylene signaling, and antioxidant defense mechanisms. Multivariate analysis distinguished three developmental phases chemical defense, metabolic transition, and sensory maturation and revealed that the transition was coordinated by physiological, physicochemical, and metabolic changes. HDPsBR showed an extraction yield of 5.31% and were primarily composed of total sugars (62.68%) and uronic acids (24.95%). They also contained phenolic compounds and exhibited antioxidant activity, demonstrating their bioactive nature. In strawberries, coating performance depended on both formulation and storage period. HDPs-BR at 0.5% favored firmness retention, whereas HDPs-BR at 1% contributed to the retention of phenolic compounds, anthocyanins, and red coloration. The incorporation of SA and Eug provided additional benefits, with HDPs-BR 1% + Eug 0.1% standing out for maintaining red coloration, high anthocyanin content, and antioxidant activity. The coatings also contributed to microbiological control during storage. In conclusion, Hovenia dulcis development is supported by a coordinated proteometabolic network that redirects resources from protective mechanisms toward the acquisition of ripening-associated traits, while its polysaccharides represent a promising bioactive matrix for the development of edible coatings aimed at the sustainable preservation of fresh fruits.