Comparative Analysis of Metabolites of ‘Hongro’ Apple Greasiness in Response to Temperature

Abstract

Greasiness in apple skin reduces its quality, and its level varies depending on the variety. In this study, low-temperature (1 ± 0.5 °C) stored ‘Hongro’ and ‘Fuji’, which had differences in the occurrence of greasiness, were moved to room temperature (20 °C) and untargeted metabolite and fatty acids for skin and flesh along with quality changes due to greasiness occurrence were compared. Ethylene production differed noticeably between the two varieties and increased rapidly in ‘Hongro’ until 9 d of room-temperature storage. The ethylene production did not differ significantly between the two varieties on day 20 when greasiness occurred. According to the PLS-DA score plot, while ‘Hongro’ had similar amounts of unsaturated and saturated fatty acids, ‘Fuji’ had approximately twice as much unsaturated-fatty-acid content. ‘Hongro’, after 50 d of low-temperature (1 ± 0.5 °C) storage, produced excessive ethylene during room-temperature storage, which was directly related to greasiness development. As a result, the primary wax components of greasy ‘Hongro’ were nonacosane and nonacosan-10-ol. As the room-temperature storage period elapsed, pentyl linoleate and α-farnesene contents increased significantly. Furthermore, these greasiness-triggering characteristics of ‘Hongro’ may have been genetically influenced by the paternal parent used during breeding.

Keywords

• ‘Hongro’
• ‘Fuji’
• greasiness
• temperature
• ethylene
• fatty acid