Genetic and Physical Mapping of QTLs for Fruit Juice Browning and Fruit Acidity on Linkage Group 16 in Apple

Morimoto, Takahiro; Yonemushi, Koki; Ohnishi, Hironori; Banno, Kiyoshi

doi:10.5376/tgmb.2014.04.0002

Cited by 2 publications

(3 citation statements)

References 34 publications

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“…Catechin and epicatechin as representative flavanols showed significantly different (P < 0.05) distribution in peel, pulp, and core of 7 apple varieties [26]. Catechin was in the range of 11.48-37.20 μg/g FW in apple core, 7.64-31.31 μg/g FW in pulp, and 15.02-70.95 in peel, accounting for 1.45-6.88%, 3.41-12.56%, 2.28-9.51% of the total polyphenol content in core, pulp, and peel respectively.…”

Section: Discussionmentioning

confidence: 91%

“…Given that other components of apple Metabolic profiles differences in peel, pulp, and core of 7 apple varieties were evaluated by multivariate statistics analysis. PCA is a widely used chemometric tool for extracting and rationalizing information from any multivariate description of a biological system, and it is used to reveal the internal structure of several variables by a few principal components [26]. In the PCA plot (Figure 2) the QC samples grouped together, revealing that the QC samples had similar metabolic profiles and the entire analysis was stable and repeatable.…”

Section: Metabolomics Profiling In Three Parts Of Apple Fruitmentioning

confidence: 99%

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Investigation the spatial distribution of polyphenols and metabolomic profiling of apple

Li,

Wang,

et al. 2023

Explor Foods Foodomics

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Aim: In this study, Polyphenol and chemical profiles in core, pulp, and peel of 7 apple varieties [Fuji (FS), Qinguan (QG), Qingping (QP), Jinshuai (JS), Gala (GL), Changmiou (CMO), and Huahong (HH)] were comparatively studied to distinguish the different metabolism biomarkers in the three parts of apple fruit. Methods: This study investigated the distribution of 15 polyphenolic compounds using a combination of multivariate analysis and ultra-performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UHPLC-Q-TOF-MS). Results: chlorogenic acid, catechin, epicatechin, phloretin were the most abundant components. While phloretin was the dominant component in core, chlorogenic acid was the main phenolic compound in pulp, and quercetin was mainly found in apple peel. The multivariate analysis showed that the chemical profile of peel was significantly distinct from that of apple pulp and core, whereas apple pulp and core overlapped with each other. The difference attributed to the compounds that were predicted from ultra-high performance liquid chromatography combined with quadrupole time-of-flight mass spectrometry (UHPLC-Q-TOF-MS), which were remarkably different (P < 0.05) and belong to polyphenol. Conclusions: It indicates that the potential superior biomarker of polyphenols is to differentiate the products from apple core, pulp, and peel respectively. This research provided an insight on the polyphenolic profile of core, pulp, and peel of apple fruits.

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Section: Discussionmentioning

confidence: 91%

Section: Metabolomics Profiling In Three Parts Of Apple Fruitmentioning

confidence: 99%

Investigation the spatial distribution of polyphenols and metabolomic profiling of apple

Li,

Wang,

et al. 2023

Explor Foods Foodomics

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“…‘Majda’ could also be connected to non-browning. In the study by Morimoto et al [ 24 ], they reported on the connection between high acidity alleles and the alleles for non-browning. The major locus controlling apple fruit acidity has been designated as Ma (malic acid), where Ma corresponds to the dominant high acidity or the low pH allele and ma is the low acidity or the high pH allele [ 25 ].…”

Section: Discussionmentioning

confidence: 99%

Apple (Malus domestica Borkh.) Cultivar ‘Majda’, a Naturally Non-Browning Cultivar: An Assessment of Its Qualities

Cebulj

Vanzo

Hladnik

et al. 2021

Plants

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Browning of apple and apple products has been a topic of numerous research and there is a great number of methods available for browning prevention. However, one of the most efficient ways, and the one most acceptable for the consumers, is the selection of a non-browning cultivar. Cultivar ‘Majda’ is a Slovenian cultivar, a cross between ‘Jonatan’ and ‘Golden Noble’. In this study, it was thoroughly examined and compared to the well-known cultivar ‘Golden Delicious’ with the aim to decipher the reason for non-browning. We have determined the content of sugars, organic acids, vitamin C, glutathione and phenolics in apple flesh, with the addition of phenolic content in apple peel and leaves. The change in color in halves and pomace was also measured and the activity of peroxidase (POX) and polyphenol oxidase (PPO) were determined. Additionally, the analyses of flesh were repeated post-storage. The most prominent results were high acidity (malic acid), low phenol content, especially hydroxycinnamic acid and flavan-3-ol content of cultivar ‘Majda’ in comparison to ‘Golden Delicious’, and no difference in PPO activity between cultivars. After the overview of the results, we believe that both low phenol content and high reduced glutathione content impact the non-browning characteristics of cultivar ‘Majda’.

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Genetic and Physical Mapping of QTLs for Fruit Juice Browning and Fruit Acidity on Linkage Group 16 in Apple

Cited by 2 publications

References 34 publications

Investigation the spatial distribution of polyphenols and metabolomic profiling of apple

Investigation the spatial distribution of polyphenols and metabolomic profiling of apple

Apple (Malus domestica Borkh.) Cultivar ‘Majda’, a Naturally Non-Browning Cultivar: An Assessment of Its Qualities

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