Genetic diversity of 18 processing apple varieties and two fresh varieties were evaluated using 12 simple sequence repeats （SSR） primer pairs previously identified in Malus domestica Borkh. A total of 87 alleles in ...Genetic diversity of 18 processing apple varieties and two fresh varieties were evaluated using 12 simple sequence repeats （SSR） primer pairs previously identified in Malus domestica Borkh. A total of 87 alleles in 10 loci were detected using 10 polymorphic SSR markers selected within the range of 5-14 alleles per locus. All the 20 varieties could be distinguished using two primer pairs and they were divided into four groups using cluster analysis. The genetic similarity （GS） of groups analyzed using cluster analysis varied from 0.14 to 0.83. High acid variety Avrolles separated from other varieties with GS less than 0.42. The second group contained Longfeng and Dolgo from Northeast of China, the inherited genes of Chinese crab apple. The five cider varieties with high tannin contents, namely, Dabinette, Frequin rouge, Kermerrien, M.Menard, and D.Coetligne were clustered into the third group. The fourth group was mainly composed of 12 juice and fresh varieties. Principal coordinate analysis （PCO） also divided all the varieties into four groups. Juice and fresh apple varieties, Longfeng and Dolgo were clustered together, respectively, using both the analyses. Both the analyses showed there was much difference between cider and juice varieties, cider and fresh varieties, as well as Chinese crab apple and western European crab apple, whereas juice varieties and fresh varieties had a similar genetic background. The genetic diversity and differentiation could be sufficiently reflected by combining the two analytical methods.展开更多
Apples at different ripening stages display distinct processing properties and browning characteristics in products.This study aimed to identify differential metabolites and metabolic pathways of browning pulp and bro...Apples at different ripening stages display distinct processing properties and browning characteristics in products.This study aimed to identify differential metabolites and metabolic pathways of browning pulp and browning inhibition pulp of Fuji apple across four ripening stages(M1-M4),corresponding to days after full bloom(DAFB:148,155,162,and 171).We investigated the physicochemical characteristics,browning-related enzyme activities,and metabolomic profiles of apples at the four stages,revealing defensive metabolic changes associated with browning throughout ripening.Specifically,the browning rate in apples increased with ripening,peaking before declining in the late stages,and exhibited positive correlations with activities of polyphenol oxidase(PPO),peroxidase(POD),and catalase(CAT),and negative correlations with superoxide dismutase(SOD),phenylalanine ammonia-lyase(PAL),and H_(2)O_(2) levels.Metabolomic profiling identified 315,393,and 243 distinct metabolites in fresh control(FC),browning pulp(BR),and browning-inhibited pulps(CM)of apple at the four ripening stages,respectively.KEGG enrichment analysis revealed that FC and BR of the four ripening apples were differentiated by phenylpropanoid biosynthesis,while CM was featured by flavonoid biosynthesis.The characterized differential metabolites in BR were changed to α-linolenic acid metabolism with ripening,while those in CM were from flavonoid and phenylpropanoid biosynthesis.Furthermore,the in-depth analysis revealed 40 significantly differential metabolites associated with amino acid,nucleotide,coenzyme,and vitamin metabolism,potentially modulating the stress-responsive cellular redox balance.This research provides critical insights for browning prevention in the processing of fruits at various ripening stages.展开更多
文摘Genetic diversity of 18 processing apple varieties and two fresh varieties were evaluated using 12 simple sequence repeats （SSR） primer pairs previously identified in Malus domestica Borkh. A total of 87 alleles in 10 loci were detected using 10 polymorphic SSR markers selected within the range of 5-14 alleles per locus. All the 20 varieties could be distinguished using two primer pairs and they were divided into four groups using cluster analysis. The genetic similarity （GS） of groups analyzed using cluster analysis varied from 0.14 to 0.83. High acid variety Avrolles separated from other varieties with GS less than 0.42. The second group contained Longfeng and Dolgo from Northeast of China, the inherited genes of Chinese crab apple. The five cider varieties with high tannin contents, namely, Dabinette, Frequin rouge, Kermerrien, M.Menard, and D.Coetligne were clustered into the third group. The fourth group was mainly composed of 12 juice and fresh varieties. Principal coordinate analysis （PCO） also divided all the varieties into four groups. Juice and fresh apple varieties, Longfeng and Dolgo were clustered together, respectively, using both the analyses. Both the analyses showed there was much difference between cider and juice varieties, cider and fresh varieties, as well as Chinese crab apple and western European crab apple, whereas juice varieties and fresh varieties had a similar genetic background. The genetic diversity and differentiation could be sufficiently reflected by combining the two analytical methods.
基金Financial support by the China Agricultural Research System(CARS-27)the Financial Fund of Agricultural Science and Technology Innovation Program,Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences(CAAS-ASTIP-2023IFST)are gratefully acknowledged.
文摘Apples at different ripening stages display distinct processing properties and browning characteristics in products.This study aimed to identify differential metabolites and metabolic pathways of browning pulp and browning inhibition pulp of Fuji apple across four ripening stages(M1-M4),corresponding to days after full bloom(DAFB:148,155,162,and 171).We investigated the physicochemical characteristics,browning-related enzyme activities,and metabolomic profiles of apples at the four stages,revealing defensive metabolic changes associated with browning throughout ripening.Specifically,the browning rate in apples increased with ripening,peaking before declining in the late stages,and exhibited positive correlations with activities of polyphenol oxidase(PPO),peroxidase(POD),and catalase(CAT),and negative correlations with superoxide dismutase(SOD),phenylalanine ammonia-lyase(PAL),and H_(2)O_(2) levels.Metabolomic profiling identified 315,393,and 243 distinct metabolites in fresh control(FC),browning pulp(BR),and browning-inhibited pulps(CM)of apple at the four ripening stages,respectively.KEGG enrichment analysis revealed that FC and BR of the four ripening apples were differentiated by phenylpropanoid biosynthesis,while CM was featured by flavonoid biosynthesis.The characterized differential metabolites in BR were changed to α-linolenic acid metabolism with ripening,while those in CM were from flavonoid and phenylpropanoid biosynthesis.Furthermore,the in-depth analysis revealed 40 significantly differential metabolites associated with amino acid,nucleotide,coenzyme,and vitamin metabolism,potentially modulating the stress-responsive cellular redox balance.This research provides critical insights for browning prevention in the processing of fruits at various ripening stages.
