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ARS Home » Pacific West Area » Wenatchee, Washington » Physiology and Pathology of Tree Fruits Research » Research » Publications at this Location » Publication #267351

Title: Metabolic alterations in ‘Granny Smith’ apple associated with scald during cold storage and post-storage ripening

item Leisso, Rachel
item Lee, Jinwook
item Buchanan, David
item Mattheis, James
item Rudell, David

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 5/22/2011
Publication Date: 5/23/2011
Citation: Leisso, R.S., Lee, J., Buchanan, D.A., Mattheis, J.P., Rudell Jr, D.R. 2011. Metabolic alterations in ‘Granny Smith’ apple associated with scald during cold storage and post-storage ripening. Meeting Abstract. N/A.

Interpretive Summary:

Technical Abstract: Incidence and severity of ‘Granny Smith’ superficial scald can increase following removal from cold storage. Scald can be prevented by application of the antioxidant diphenylamine (DPA). To assess metabolic changes associated with increasing scald severity after fruit removal from cold storage, the metabolic profile of ‘Granny Smith’ apple peel was evaluated in relation to antioxidant treatment as well as to 20°C post-storage ripening conditions imposed after up to 6 months cold air storage at 1°C. Metabolites in peel samples were evaluated using multiple extraction protocols coupled with GC-MS and LC-MS. Multivariate analyses of compiled metabolic data indicated the metabolic profile of untreated fruit differed from DPA treated fruit, and changed with storage duration and post-storage ripening, as well prior to and concurrent with superficial scald symptom development, which began to develop starting at 4 months on untreated fruit. Metabolites strongly associated with cold storage typically differed from those linked to post-storage ripening, demonstrating differences between post-storage ripening (or ageing) and ageing over long-term storage at cold temperatures. Superficial scald incidence and severity increased with post-storage ripening. Metabolites most closely associated with scald generally differed from those that increased during post-storage ripening and cold storage, and included alcohol esters of hexanoic acid and methyl esters of organic acids.