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Comparative Analysis of Metabolites of ‘Hongro’ Apple Greasiness in Response to Temperature

Greasiness in apple skin reduces its quality, and its level varies depending on the variety. In this study, low-temperature (1 ± 0.5 °C) stored ‘Hongro’ and ‘Fuji’, which had differences in the occurrence of greasiness, were moved to room temperature (20 °C) and untargeted metabolite and fatty acids...

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Autores principales: Eum, Hyang Lan, Lee, Ji-Hyun, Park, Me-Hea, Chang, Min-Sun, Park, Pue Hee, Cho, Jae Han
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10670088/
https://www.ncbi.nlm.nih.gov/pubmed/38002146
http://dx.doi.org/10.3390/foods12224088
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author Eum, Hyang Lan
Lee, Ji-Hyun
Park, Me-Hea
Chang, Min-Sun
Park, Pue Hee
Cho, Jae Han
author_facet Eum, Hyang Lan
Lee, Ji-Hyun
Park, Me-Hea
Chang, Min-Sun
Park, Pue Hee
Cho, Jae Han
author_sort Eum, Hyang Lan
collection PubMed
description Greasiness in apple skin reduces its quality, and its level varies depending on the variety. In this study, low-temperature (1 ± 0.5 °C) stored ‘Hongro’ and ‘Fuji’, which had differences in the occurrence of greasiness, were moved to room temperature (20 °C) and untargeted metabolite and fatty acids for skin and flesh along with quality changes due to greasiness occurrence were compared. Ethylene production differed noticeably between the two varieties and increased rapidly in ‘Hongro’ until 9 d of room-temperature storage. The ethylene production did not differ significantly between the two varieties on day 20 when greasiness occurred. According to the PLS-DA score plot, while ‘Hongro’ had similar amounts of unsaturated and saturated fatty acids, ‘Fuji’ had approximately twice as much unsaturated-fatty-acid content. ‘Hongro’, after 50 d of low-temperature (1 ± 0.5 °C) storage, produced excessive ethylene during room-temperature storage, which was directly related to greasiness development. As a result, the primary wax components of greasy ‘Hongro’ were nonacosane and nonacosan-10-ol. As the room-temperature storage period elapsed, pentyl linoleate and α-farnesene contents increased significantly. Furthermore, these greasiness-triggering characteristics of ‘Hongro’ may have been genetically influenced by the paternal parent used during breeding.
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spelling pubmed-106700882023-11-10 Comparative Analysis of Metabolites of ‘Hongro’ Apple Greasiness in Response to Temperature Eum, Hyang Lan Lee, Ji-Hyun Park, Me-Hea Chang, Min-Sun Park, Pue Hee Cho, Jae Han Foods Article Greasiness in apple skin reduces its quality, and its level varies depending on the variety. In this study, low-temperature (1 ± 0.5 °C) stored ‘Hongro’ and ‘Fuji’, which had differences in the occurrence of greasiness, were moved to room temperature (20 °C) and untargeted metabolite and fatty acids for skin and flesh along with quality changes due to greasiness occurrence were compared. Ethylene production differed noticeably between the two varieties and increased rapidly in ‘Hongro’ until 9 d of room-temperature storage. The ethylene production did not differ significantly between the two varieties on day 20 when greasiness occurred. According to the PLS-DA score plot, while ‘Hongro’ had similar amounts of unsaturated and saturated fatty acids, ‘Fuji’ had approximately twice as much unsaturated-fatty-acid content. ‘Hongro’, after 50 d of low-temperature (1 ± 0.5 °C) storage, produced excessive ethylene during room-temperature storage, which was directly related to greasiness development. As a result, the primary wax components of greasy ‘Hongro’ were nonacosane and nonacosan-10-ol. As the room-temperature storage period elapsed, pentyl linoleate and α-farnesene contents increased significantly. Furthermore, these greasiness-triggering characteristics of ‘Hongro’ may have been genetically influenced by the paternal parent used during breeding. MDPI 2023-11-10 /pmc/articles/PMC10670088/ /pubmed/38002146 http://dx.doi.org/10.3390/foods12224088 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Eum, Hyang Lan
Lee, Ji-Hyun
Park, Me-Hea
Chang, Min-Sun
Park, Pue Hee
Cho, Jae Han
Comparative Analysis of Metabolites of ‘Hongro’ Apple Greasiness in Response to Temperature
title Comparative Analysis of Metabolites of ‘Hongro’ Apple Greasiness in Response to Temperature
title_full Comparative Analysis of Metabolites of ‘Hongro’ Apple Greasiness in Response to Temperature
title_fullStr Comparative Analysis of Metabolites of ‘Hongro’ Apple Greasiness in Response to Temperature
title_full_unstemmed Comparative Analysis of Metabolites of ‘Hongro’ Apple Greasiness in Response to Temperature
title_short Comparative Analysis of Metabolites of ‘Hongro’ Apple Greasiness in Response to Temperature
title_sort comparative analysis of metabolites of ‘hongro’ apple greasiness in response to temperature
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10670088/
https://www.ncbi.nlm.nih.gov/pubmed/38002146
http://dx.doi.org/10.3390/foods12224088
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