Metabolomic analysis reveals the browning related enzymes and metabolic pattern differences in apples of different storage periods

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-06-19 DOI:10.1016/j.fochx.2025.102681

Wenyue Wang, Jiaxing Hu, Weining Chen, Xuan Li, Jinfeng Bi

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Abstract

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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代谢组学分析揭示了不同贮藏期苹果褐变相关酶和代谢模式的差异

本研究旨在研究富士苹果在贮藏0、4、6和8个月时新鲜果肉（FC）、褐变果肉（BR）和褐变抑制果肉（CM）中代谢和褐变相关酶的差异。贮藏4个月的苹果褐变率和色差最高，抑制褐变的效果随贮藏时间的延长而降低。PPO和POD活性升高，CAT和SOD活性降低。非靶向代谢组学显示，在4种存储中，FC、BR和CM的代谢物（445、468、265）存在差异，主要与碳水化合物、脂质和氨基酸代谢有关。在BR和FC中，差异代谢物主要富集于次级代谢物生物合成（6个月内）和能量代谢（8个月后）。在CM和FC中，差异代谢物在氮代谢中显著富集。氮代谢物积累诱导褐变，CaCl2可通过减轻亚硝化应激和氧化损伤来缓解褐变。这些发现为苹果储存和加工过程中的质量控制提供了代谢方面的见解。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.