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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Published inFoods Vol. 12; no. 22; p. 4088
Main Authors Eum, Hyang Lan, Lee, Ji-Hyun, Park, Me-Hea, Chang, Min-Sun, Park, Pue Hee, Cho, Jae Han
Format Journal Article
LanguageEnglish
Published Basel MDPI AG 01.11.2023
Subjects
Apples
Carbon dioxide
Comparative analysis
Consumer behavior
Ethylene
Farnesene
fatty acid
Fatty acids
Fruits
Fuji
Gases
greasiness
Hongro
Horticulture
Instrument industry
Low temperature
Metabolites
Physiology
Room temperature
Saturated fatty acids
Senescence
Sensors
Skin
Storage
Temperature
United States
South Korea
United States > US
Japan
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Summary: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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ISSN:2304-8158
2304-8158
DOI:10.3390/foods12224088