Metabolomic analysis reveals the browning related enzymes and metabolic pattern differences in apples of different storage periods
文献类型： 外文期刊
作者： Wang, Wenyue 1 ; Hu, Jiaxing 1 ; Chen, Weining 1 ; Li, Xuan 1 ; Bi, Jinfeng 1 ;
作者机构： 1.Minist Agr & Rural Affairs Peoples Republ China, Inst Food Sci & Technol, Key Lab Agroprod Proc, CAAS, Beijing 100193, Peoples R China
关键词： Apple processing browning; Enzyme activity; Metabolites composition
期刊名称：FOOD CHEMISTRY-X （ 影响因子：8.2； 五年影响因子：8.2 ）
ISSN： 2590-1575
年卷期： 2025 年 29 卷
页码：
收录情况： SCI
摘要： This study aimed to investigated metabolism and browning-related enzyme differences of Fuji apples in fresh (FC), browning pulp (BR), and browning inhibition pulp (CM) at 0, 4, 6, and 8 months of storage. Apples stored for 4-months exhibited the highest browning rate and color differences, with browning inhibition effectiveness decreasing over time. PPO and POD activity increased, while CAT and SOD decreased. Untargeted metabolomics revealed differential metabolites (445, 468, 265) in FC, BR, and CM among four-storage, mainly related to carbohydrate, lipid, and amino acid metabolism. In BR vs. FC, differential metabolites were primarily enriched in secondary metabolite biosynthesis (within 6-months) and energy metabolism (after 8-months). In CM vs. FC, differential metabolites were significantly enriched in nitrogen metabolism. Nitrogen metabolite accumulation induces browning, which can be mitigated by CaCl2 through alleviating nitrosative stress and oxidative damage. These findings provide metabolic insights into quality control during apple storage and processing.
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