Food and Fermentation Industries >

2025 , Vol. 51 >Issue 4: 264 - 270

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038378

Physiological mechanism of delayed browning of OPAL apple pulp

  • CHU Yannan ,
  • JIA Yonghua ,
  • YUE Haiying ,
  • LIU Ting ,
  • LI Yuan ,
  • YUE Fenfen ,
  • WU Hao ,
  • LAI Jiahui ,
  • TIAN Jianwen ,
  • LI Xiaolong
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  • 1(Horticulture Institute, Ningxia Academy of Agriculture and Forestry Sciences, Yinchuan 750002, China)
    2(Forestry Technology Extension Service Center, Zhongwei 755000, China)
    3(Ningxia Hui Autonomous Region Agricultural Comprehensive Development Center, Yinchuan 750001, China)
    4(Ningxia Lingwu Baijitan National Nature Reserve Administration, Lingwu 751400, China)

Received date: 2023-12-26

  Revised date: 2024-03-28

  Online published: 2025-03-10

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Abstract

The browning problem greatly affects the quality of fruits and restricts the development of the horticultural product processing industry.The OPAL apple is a variety with slow browning.This study selected Golden Delicious, Fuji, and OPAL as experimental materials to determine their fruit quality and physiological indicators and to explore the physiological mechanism of its delayed fruit flesh browning.The activity of polyphenol oxidase was measured, and ultra-high performance liquid chromatography high-resolution mass spectrometry technology was used for principal component analysis and orthogonal partial least squares discriminant analysis.The main differential metabolites and browning-related metabolites were compared to explore the physiological mechanism of OPAL apple browning delay.Results showed that OPAL had higher commercial and nutritional values, and its content of polyphenol oxidase during the entire browning period was lower than that of Golden Delicious and Fuji apples.OPAL apples had a higher proportion of lipids, lipid molecules, phenylpropanoids, and polyphenols.The contents of chlorogenic acid and uroglucuronide in OPAL apples were lower than those of the other two varieties, while the contents of catechin and amino acids were higher, which could also explain its slow browning characteristics.

Key words： apple; browning; enzyme activity; untargeted metabolism

Cite this article

CHU Yannan , JIA Yonghua , YUE Haiying , LIU Ting , LI Yuan , YUE Fenfen , WU Hao , LAI Jiahui , TIAN Jianwen , LI Xiaolong . Physiological mechanism of delayed browning of OPAL apple pulp[J]. Food and Fermentation Industries, 2025 , 51(4) : 264 -270 . DOI: 10.13995/j.cnki.11-1802/ts.038378

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