Targeted transcriptomic and metabonomic analyses were conducted to explore the metabolic basis of amino acids, organic acids, terpenoids, esters and carotenoids in two genotypes of mango cultivars ‘Guifei,’ an endospermic genotype and a mutant genotype without an endosperm that produce large- and small-sized fruit, respectively, with different flavor metabolite contents. A total of 88 different metabolites were separately identified in the pulp of different-sized mango fruit, including organic acids, amino acids, phenolic acids and saccharides. Seventy-three types of volatile organic compounds (VOCs) were identified in the pulp of different-sized mango fruit based on metabolomics. The major volatile compounds identified were terpenoids, esters and aromatics. p-Mentha-1(7),2‑dien-8-ol, Selina-6-en-4-ol and 1,3-Dimethyl-5-(propen-1-yl) adamantane are major terpenes that play an important role in the aroma of ‘Guifei’ mango fruits. In addition, p-Mentha-1(7), 2‑dien-8-ol was found in the mutant genotype without endosperm for the first time and had a relatively high concentration in the glycosidically bound form in ‘Guifei’ mango. Twelve types of carotenes were identified in the pulp of different-sized mango fruits. The carotenoid contents of the two genotypes were significantly different, and β-cryptoxanthin and zeaxanthin were the key metabolites that caused the difference in the total carotenoid content between the examined cultivars. The integrated analysis of carotenoid metabolism data and transcriptome data showed that GGPS, Z-ISO and NCED were the key genes that led to the differences in fruit flavor and carotenoid content of the mango pulp. This study provides new insights into the effects of mutant genotypes on the appearance and intrinsic quality of fruit.

进行了靶向转录组学和代谢组学分析，以探索芒果品种“桂飞”两种基因型中氨基酸、有机酸、萜类化合物、酯类和类胡萝卜素的代谢基础，一种胚乳基因型和一种无胚乳的突变基因型，产生大小不等。大小的水果，分别具有不同的风味代谢物含量。在不同大小的芒果果肉中分别鉴定出88种不同的代谢物，包括有机酸、氨基酸、酚酸和糖类。基于代谢组学，在不同大小芒果果肉中鉴定出 73 种挥发性有机化合物（VOCs）。鉴定出的主要挥发性化合物是萜类化合物、酯类和芳烃。p-Mentha-1(7),2-dien-8-ol, Selina-6-en-4-ol 和 1, 3-Dimethyl-5-(propen-1-yl) 金刚烷是主要的萜类化合物，在“贵妃”芒果果实的香气中发挥着重要作用。此外，p-Mentha-1(7), 2-dien-8-ol 首次在无胚乳的突变基因型中发现，在‘贵妃’芒果中以糖苷结合形式存在较高浓度。在不同大小的芒果果肉中鉴定出 12 种胡萝卜素。两种基因型的类胡萝卜素含量存在显着差异，β-隐黄质和玉米黄质是导致不同品种类胡萝卜素总含量差异的关键代谢物。类胡萝卜素代谢数据和转录组数据的综合分析表明，GGPS、Z-ISO和NCED是导致芒果果肉果实风味和类胡萝卜素含量差异的关键基因。