# Integrative Analysis of Nutritional Components, Differential Metabolites, and Endophytic Microbiota Reveals Flavor Determinants of Lushan Russet Potato

## TL;DR

This study identifies the factors behind the unique flavor of Lushan Russet potatoes, showing it depends on nutrients, metabolites, and internal microbes.

## Contribution

The study integrates nutritional, metabolomic, and microbiome data to reveal flavor determinants in Lushan Russet potatoes.

## Key findings

- Lushan Russet potatoes have higher dry matter and potassium compared to other varieties.
- 461 metabolites were identified, with 263 showing significant differences between high-altitude and reference varieties.
- Endophytic microbiota diversity correlates with metabolomic changes, influencing flavor.

## Abstract

The Lushan Russet potato, cultivated in Lushan Mountain (China), is renowned for its unique flavor, which deteriorates when cultivated at low altitudes. To unravel its flavor determinants, we compared high/low-altitude-cultivated Lushan Russet potato (LsM/LS) and reference Zhongshu5 (Zs) via nutritional, metabolomic, and endophytic microbiota analyses. LsM/LS had higher dry matter, potassium, and other flavor-related components than Zs. Non-targeted LC-MS metabolomics identified 461 metabolites. Pairwise comparisons revealed 263 significant differential metabolites (SDMs) between LsM and Zs (205 more abundant in LsM), 240 between LS and Zs, and 237 between LsM and LS. KEGG enrichment showed that SDMs were mainly involved in metabolic pathways. High-throughput sequencing of endophytic microbiota showed clear beta diversity separation, which correlated with metabolomic changes. These results indicate that Lushan Russet potato’s unique flavor is jointly determined by nutrient/metabolite accumulation and endophytic microbiome diversity, providing a basis for optimizing its quality and mitigating flavor deterioration in low-altitude cultivation.