Skin Color in Apple Fruit (Malus × domestica): Genetic and Epigenetic Insights

Wang, Wuqian; Celton, Jean‐Marc; Buck-Sorlin, Gerhard; Balzergue, Sandrine; Bucher, Etienne; Laurens, François

doi:10.3390/epigenomes4030013

Cited by 11 publications

(6 citation statements)

References 101 publications

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“…Color is a crucial quality parameter for apples that is used to determine the fruit's maturity and ripeness [222][223][224]. The skin color of an apple is influenced by various factors, including genetics, environmental conditions, and postharvest handling [225][226][227]. The geographical locations of orchards can influence the color of apples as well [228].…”

Section: Colormentioning

confidence: 99%

Analyzing the Quality Parameters of Apples by Spectroscopy from Vis/NIR to NIR Region: A Comprehensive Review

Grabska

Beć

Ueno

et al. 2023

Foods

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Spectroscopic methods deliver a valuable non-destructive analytical tool that provides simultaneous qualitative and quantitative characterization of various samples. Apples belong to the world’s most consumed crops and with the current challenges of climate change and human impacts on the environment, maintaining high-quality apple production has become critical. This review comprehensively analyzes the application of spectroscopy in near-infrared (NIR) and visible (Vis) regions, which not only show particular potential in evaluating the quality parameters of apples but also in optimizing their production and supply routines. This includes the assessment of the external and internal characteristics such as color, size, shape, surface defects, soluble solids content (SSC), total titratable acidity (TA), firmness, starch pattern index (SPI), total dry matter concentration (DM), and nutritional value. The review also summarizes various techniques and approaches used in Vis/NIR studies of apples, such as authenticity, origin, identification, adulteration, and quality control. Optical sensors and associated methods offer a wide suite of solutions readily addressing the main needs of the industry in practical routines as well, e.g., efficient sorting and grading of apples based on sweetness and other quality parameters, facilitating quality control throughout the production and supply chain. This review also evaluates ongoing development trends in the application of handheld and portable instruments operating in the Vis/NIR and NIR spectral regions for apple quality control. The use of these technologies can enhance apple crop quality, maintain competitiveness, and meet the demands of consumers, making them a crucial topic in the apple industry. The focal point of this review is placed on the literature published in the last five years, with the exceptions of seminal works that have played a critical role in shaping the field or representative studies that highlight the progress made in specific areas.

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Section: Colormentioning

confidence: 99%

Analyzing the Quality Parameters of Apples by Spectroscopy from Vis/NIR to NIR Region: A Comprehensive Review

Grabska

Beć

Ueno

et al. 2023

Foods

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“…DNA methylation, which is one of an epigenetic modification, has been suggested that was involved in the fruit color of woody plants, but the mechanism that mediates DNA methylation is not fully understood [ 37 ]. In this study, the ‘Fuji’ cultivar retaining red-striped skin on its fruit turned red-blushed skin with the upregulation of MdMYB10 expression when the paper-bag was removed.…”

Section: Discussionmentioning

confidence: 99%

Effect of Paper-Bagging on Apple Skin Patterning Associated with MdMYB10 Promoter Methylation

Cho

Han

Choi

2022

IJMS

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Paper-bagging is an efficient method to maximize apple skin color, but a relationship between this technique and fruit skin patterning has not been demonstrated. Here, the ‘Fuji’ fruit with red-striped skin changed to red-blushed skin under re-exposure to light after bag treatment. Higher expression of MdMYB10, a transcription factor that regulates anthocyanin biosynthesis in apples, correlated with increased anthocyanin concentration in bag removal fruit. At the mature stage, a comparison of methylation status in the MdMYB10 promoter revealed that the methylation level in the region from −2585 to −2117 bp was reduced in bag removal fruit, especially for CHG context. It can be regulated by the downregulated expression of DNA methyltransferases such as MdMET, MdCMT, and MdDRM. Our results suggest that the bag removal treatment in this cultivar causes a change in skin patterning from striped to blushed pigmentation by inducing DNA demethylation of MdMYB10.

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“…The dark red color of apples is determined by the ratio of the quantitative composition of anthocyanins to chlorophyll. Apples with a higher content of chlorophyll than anthocyanins in the skin have a dark red color, while a light red color of the apple skin means that the content of anthocyanins is higher than that of chlorophyll [30]. In a study conducted in 2008, Iglesias et al found that anthocyanin content strongly correlated with red (a*) and yellow (b*) co-ordinate values [5].…”

Section: Changes Inmentioning

confidence: 99%

“…Color and size are important quality parameters that determine the market value of apples, as well as the consumers' choice [3,29]. Anthocyanins are biologically active compounds that determine the pink hues of the apples and their commercial appearance and primary choice [5,30]. Guan et al pointed out that the repetitive purchase and consumption of fruit depends on their taste, aroma, and texture [31].…”

Section: Introductionmentioning

confidence: 99%

Changes in the Biochemical Composition and Physicochemical Properties of Apples Stored in Controlled Atmosphere Conditions

Butkevičiūtė

Viškelis

et al. 2021

Applied Sciences

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Apples are an important component of the diet and are used in the food industry in the production of food products and beverages. The aim of the study was to determine the changes in the biochemical composition and physicochemical properties of apples stored in a controlled atmosphere. We studied the biochemical composition (sugars, ascorbic acid, soluble solids, and titratable acidity) and physicochemical properties (color coordinates, peel, and flesh firmness) in the apple samples before placing them in the controlled atmosphere chambers and at the end of the experiment 8 months later. The total content of sugars and soluble solids was found to increase in the samples of apples stored in I to VIII conditions. The study showed a decrease in titratable acidity in apple samples of all cultivars stored in I to VIII conditions. The values of C*, L*, a*, and b* co-ordinates of apple colors were evaluated. Apple samples stored in VI conditions were the lightest color, and their lightness was close to that of fresh fruit. The firmness of apple peel samples of the ‘Sampion’ cultivar stored in I and III–VI conditions increased. The study is valuable and proves that, under the studied conditions, it is possible to extend the time of the provision of apples to the consumers with minimal changes in their chemical composition and nutritional value.

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Skin Color in Apple Fruit (Malus × domestica): Genetic and Epigenetic Insights

Cited by 11 publications

References 101 publications

Analyzing the Quality Parameters of Apples by Spectroscopy from Vis/NIR to NIR Region: A Comprehensive Review

Analyzing the Quality Parameters of Apples by Spectroscopy from Vis/NIR to NIR Region: A Comprehensive Review

Effect of Paper-Bagging on Apple Skin Patterning Associated with MdMYB10 Promoter Methylation

Changes in the Biochemical Composition and Physicochemical Properties of Apples Stored in Controlled Atmosphere Conditions

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