Alteration of the phenylpropanoid pathway by watercore disorder in apple (Malus x domestica)

Cebulj, Anka; Mikulič-Petkovšek, Maja; Lucaciu, Calin Rares; Veberič, Robert; Marinovic, Silvija; Kolarek, Martina; Hutabarat, Olly Sanny; Faramarzi, Shadab; Rattei, Thomas; Molitor, Christian; Hudina, M.; Haselmair-Gosch, Christian; Halbwirth, Heidi; Slatnar, Ana

doi:10.1016/j.scienta.2021.110438

Cited by 9 publications

(9 citation statements)

References 39 publications

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“…Furthermore, sorbitol content not only affects the fruit quality but also relates to the disease resistance of the fruit. Cebulj et al showed that the defense response was enhanced by increasing the sorbitol content in watercore in apples. Meng et al found that exogenous sorbitol treatment partially restored the resistance to A.…”

Section: Discussionmentioning

confidence: 99%

“…Furthermore, sorbitol content not only affects the fruit quality but also relates to the disease resistance of the fruit. Cebulj et al 50 showed that the defense response was enhanced by increasing the sorbitol content in watercore in apples. Meng et al 45 found that exogenous sorbitol treatment partially restored the resistance to A. alternata of transgenic apple fruit by the gene expression of the nucleotide-binding/leucine-rich repeat 16 protein that interacted with the fungal effector.…”

Section: ■ Discussionmentioning

confidence: 99%

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Trehalose Regulates Starch, Sorbitol, and Energy Metabolism to Enhance Tolerance to Blue Mold of “Golden Delicious” Apple Fruit

Sun

Zhu

et al. 2022

J. Agric. Food Chem.

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The efficacy of trehalose on the lesion diameter of apples (cv. Golden Delicious) inoculated with Penicillium expansum was evaluated to screen the optimal concentration. The changes in gene expression and activity of the enzyme in starch, sorbitol, and energy metabolism were also investigated in apples after trehalose treatment. The results revealed that trehalose dipping reduced the lesion diameter of apples inoculated with P. expansum. Trehalose suppressed the activities and gene expressions of β-amylase, NAD-sorbitol dehydrogenase, and NADP-sorbitol dehydrogenase, whereas it decreased the sorbitol 6-phosphate dehydrogenase gene expression and amylose, amylopectin, total starch, and reducing sugar contents. Additionally, trehalose improved the gene expressions and activities of α-amylase, starch-branching enzymes, total amylase, H+-ATPase, and Ca2+-ATPase, as well as soluble sugar, adenosine triphosphate, and adenosine diphosphate contents and energy charge in apples. These findings imply that trehalose could induce tolerance to the blue mold of apple fruit by regulating starch, sorbitol, and energy metabolism.

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Section: Discussionmentioning

confidence: 99%

Section: ■ Discussionmentioning

confidence: 99%

Trehalose Regulates Starch, Sorbitol, and Energy Metabolism to Enhance Tolerance to Blue Mold of “Golden Delicious” Apple Fruit

Sun

Zhu

et al. 2022

J. Agric. Food Chem.

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“…Consumers now think that freshly squeezed cloudy water-cored apple juice is better for their health due to its higher levels of bioactive compounds than common apple juice, such as sorbitol, flavonols, flavanols, folic acid, dihydrochalcone, etc. [ 6 , 7 ].…”

Section: Introductionmentioning

confidence: 99%

Effects of Fruit Storage Temperature and Time on Cloud Stability of Not from Concentrated Apple Juice

Hai-fen

Yuan

Chen³

et al. 2022

Foods

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Apple juice that is designated ‘Not from concentrated’ (NFC) is now increasingly popular with consumers due to its unique taste and rich nutritional value. However, layered precipitation and instability have emerged as serious technical problems that restrict the viability of the NFC apple juice industry. This study researched the influence of water-cored ‘Fuji’ apple fruit storage under different temperatures (0, 20 °C) and times (0, 9, 18, 30, 60 days) on the turbidity stability of NFC apple juice. Changes in the physicochemical properties (juice yield, pH, total soluble solids and titratable acid), turbidity stability (turbidity and particle size) and precipitation sensitive substances (insoluble starch, total phenolics, soluble protein and pectin) of NFC apple juice were determined, combined with the respiratory rates and ethylene release of apples, in order to study post-harvest regulation and control of processed fruit. Results indicated that fruit storage temperature and time significantly guided the turbidity stability of NFC apple juice. As a typical respiratory climacteric fruit, apple fruit stored 45 days at 0 °C and 15 days at 20 °C gained the best juice stability, respectively. This is basically consistent with the respiratory peak of fruit when processing raw materials. During the post-ripening process, the insoluble starch in apple gradually hydrolyzed into fructose and glucose, while total phenolics diminished and water-soluble pectin content increased. On the other hand, the amounts of pectin, soluble protein and phenolics in fruit juice declined as the fruit aged in the late storage period (stored 75 days at 0 °C and 40 days at 20 °C). Meanwhile particle size became larger and the turbidity stability of cloudy juices also decreased. This study’s results will provide a sound theoretical basis for improving the turbidity stability of NFC apple juice by regulating the physiological state of processed raw materials.

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“…Sorbitol in the fruit converts into glucose and fructose, and its concentration not only impacts fruit quality but also disease resistance. Study has discovered that an increase in sorbitol level in core rot apples increased the defense response due to reduced sorbitol transporter expression 38 . These results suggest that l ‐glutamate treatment can increase soluble sugar content by improving the activities of sucrose converting related enzymes and inhibiting the activities of sucrose synthesizing related enzymes, and delaying the breakdown of sorbitol by inhibiting the activities of sorbitol decomposition related enzymes.…”

Section: Discussionmentioning

confidence: 94%

l‐Glutamate maintains the quality of apple fruit by mediating carotenoid, sorbitol and sucrose metabolisms

Zhang

Liu

et al. 2023

J Sci Food Agric

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Background: L-Glutamate is involved in many important chemical reactions in horticultural products and improves postharvest disease resistance. Quality decline of apple fruit caused by senescence and fungus invasion often leads to tremendous losses during logistics. This study was performed to evaluate the variations of quality attributes, carotenoid, sorbitol and sucrose metabolisms in apples (cv. Qiujin) after L-glutamate dipping treatment. RESUITS: L-Glutamate immersion maintained high values of L*, a* and b*, flesh firmness, titratable acidity, as well as the total soluble solids, soluble sugar, reducing sugar and ascorbic acid contents in apples. L-Glutamate also decreased mass loss, respiratory rate and ethylene release, enhanced sucrose synthase-cleavage, acid invertase and neutral invertase activities, whereas reduced sorbitol dehydrogenase, sucrose phosphate synthase, sucrose synthase synthesis and sorbitol oxidase activities in apples. Moreover, L-glutamate inhibited lutein, ⊎-carotene and lycopene accumulation, and downregulated phytoene synthase, lycopene ⊎-cyclase, ζ-carotene desaturase, phytoene desaturase, carotenoid isomerase, ζ-carotene isomerase and carotenoids cleavage dioxygenase gene expressions, but up-regulated 9-cis-epoxycarotenoid dioxygenase gene expression in apples.Conclusion: Postharvest L-glutamate dipping treatment can keep apple quality by modulating key enzyme activity and gene expression in sorbitol, sucrose and carotenoid metabolisms.

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Alteration of the phenylpropanoid pathway by watercore disorder in apple (Malus x domestica)

Cited by 9 publications

References 39 publications

Trehalose Regulates Starch, Sorbitol, and Energy Metabolism to Enhance Tolerance to Blue Mold of “Golden Delicious” Apple Fruit

Trehalose Regulates Starch, Sorbitol, and Energy Metabolism to Enhance Tolerance to Blue Mold of “Golden Delicious” Apple Fruit

Effects of Fruit Storage Temperature and Time on Cloud Stability of Not from Concentrated Apple Juice

l‐Glutamate maintains the quality of apple fruit by mediating carotenoid, sorbitol and sucrose metabolisms

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