ArticleBMC plant biology2021
Metabolomic insights into the browning of the peel of bagging 'Rui Xue' apple fruit.
Article in BMC plant biology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed, 32 citations in OpenAlex.
- Effects of Different Pre-Harvest Bagging Times on Fruit Quality of Apple.Foods (Basel, Switzerland) · 2024Article
- Sweet cherry TCP gene family analysis reveals potential functions of PavTCP1, PavTCP2 and PavTCP3 in fruit light responses.BMC genomics · 2024Article
- Effects and Mechanism Analysis of Non-Bagging and Bagging Cultivation on the Growth and Content Change of Specific Substances of Fuji Apple Fruit.Plants (Basel, Switzerland) · 2023Article
- Variation in Cell Wall Metabolism and Flesh Firmness of Four Apple Cultivars during Fruit Development.Foods (Basel, Switzerland) · 2022Article
- Physiological Characteristics of Sunburn Peel after Apple Debagged.Molecules (Basel, Switzerland) · 2022Article
- Research Progress and Trends in Metabolomics of Fruit Trees.Frontiers in plant science · 2022Review
- The Developmental Delay of Seedlings With Cotyledons Only Confers Stress Tolerance toFrontiers in plant science · 2022Article
Corrections and comments
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Authors and funding
6 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundBagging is one of the most important techniques for producting high-quality fruits. In the actual of cultivating, we found a new kind of browning in peel of apple fruit that occurs before harvest and worsen during storage period. There are many studies on metabonomic analysis of browning about storage fruits, but few studies on the mechanism of browning before harvest.
resultsIn this study, five-year-old trees of 'Rui Xue' (CNA20151469.1) were used as materials. Bagging fruits without browning (BFW) and bagging fruits with browning (BFB) were set as the experimental groups, non-bagging fruits (NBF) were set as control. After partial least squares discriminant analysis (PLS-DA), 50 kinds of metabolites were important with predictive VIP > 1 and p-value < 0.05. The most important differential metabolites include flavonoids and lipids molecules, 11 flavonoids and 6 lipids molecules were significantly decreased in the BFW compared with NBF. After browning, 11 flavonoids and 7 lipids were further decreased in BFB compared with BFW. Meanwhile, the significantly enriched metabolic pathways include galactose metabolism, ABC membrane transporter protein, flavonoid biosynthesis and linoleic acid metabolism pathways et al. Physiological indicators show that, compared with NBF, the content of malondialdehyde (MDA), hydrogen peroxide (H
conclusionsOur findings demonstrated that the microenvironment of fruit was changed by bagging, the destruction of cell structure, the decrease of flavonoids and the increase of triterpenoids were the main reasons for the browning of peel.
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