ArticleMolecules (Basel, Switzerland)2022
Physiological Characteristics of Sunburn Peel after Apple Debagged.
Article in Molecules (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
5 citing papers in PubMed, 17 citations in OpenAlex.
- Shade Nets Modulate Photosynthetic Balance and Antioxidant Homeostasis to Improve Fruit Quality in Ponkan.Plants (Basel, Switzerland) · 2026Article
- Anatomical Changes in the Peel of Sun-Damaged Pomegranates (Plants (Basel, Switzerland) · 2026Article
- Regulation ofInternational journal of molecular sciences · 2025Article
- Transcriptomic and Metabolomic Analysis Reveals the Potential Roles of Polyphenols and Flavonoids in Response to Sunburn Stress in Chinese Olive (Plants (Basel, Switzerland) · 2024Article
- Impacts of Climate Change and Mitigation Strategies for Some Abiotic and Biotic Constraints Influencing Fruit Growth and Quality.Plants (Basel, Switzerland) · 2024Review
Corrections and comments
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Authors and funding
6 authors at 2 institutions in 1 country.
Funding
Abstract
The bagging of fruits provides efficient protection from high-intensity sunlight and improves fruit color and quality. However, bagged fruit suddenly exposed to bright light can cause sunburn and destroys the peel cell structure. In this study, fruits from ten-year-old apple trees of 'Gala' variety were debagged, and the effect of sunburn on fruits was divided into: (1) normal peels (BFN), (2) peels with albefaction (BFA), and (3) browning (BFB). The non-bagging fruits (NBF) were set as a control to study the physiological characteristics of apple fruits with different levels of sunburn. Our results showed that in the early stages of debagged fruits' sunburn, the cell structure of the peel was partially destroyed, the color of the injured fruit surface turned white, and the peroxidation in the cell membrane of the peel increased. Initially, the fruit improved its photosynthetic protection ability, and the activity of antioxidants and phenolics was enhanced, to cope with external injury. However, with the increase in duration of high-intensity sunlight, the cell structure of the peel was severely damaged, and the increase in membrane peroxidation resulted in brown coloration of fruits. Under the same conditions, the photoprotection ability and antioxidant enzyme activity of non-bagged fruits showed higher levels. In conclusion, the non-bagged fruits were more adaptable to high-intensity sunlight as compared to debagged fruits.
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Registered trials
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