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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...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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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. |
format | Online Article Text |
id | pubmed-10670088 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
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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