METABOLIC CHANGES IN 1-METHYLCYCLOPROPENE (1-MCP)-TREATED 'EMPIRE' APPLE AT DIFFERENT STORAGE TEMPERATURES
Empire apple fruit can develop a chilling injury expressed as a firm flesh browning if stored at 0.5°C, and injury can be reduced by storing fruit at 2-3°C. Treatment of fruit with 1-MCP treatment, however, can make browning incidence and severity worse, especially at warmer storage temperatures. To better understand the metabolic changes associated with flesh browning, metabolic profiling using GC-MS has been used to evaluate metabolomic changes in untreated and 1-MCP treated Empire fruit cortex stored in controlled atmosphere (CA) storage at 0.5 and 3.3°C for up to 40 weeks. Browning incidence and severity was higher in 1-MCP treated fruit than untreated fruit at both temperatures. Metabolites with elevated levels in 1-MCP treated cortex stored at both 0.5 or 3.3°C included rhamnose, sorbitol, threonate, fumaric acid and glutamate. The amino acids, leucine, valine, aspartate, threonine, isoleucine, phenylalanine and tryptophan were also elevated at both storage temperatures in 1-MCP treated fruit. Overall, the results indicate that 1-MCP has wide ranging effects on metabolic processes of treated apple fruit. However, whether these changes are related to flesh browning in a causal way remains uncertain.
Lee, J., Rudell, D.R. and Watkins, C.B. (2014). METABOLIC CHANGES IN 1-METHYLCYCLOPROPENE (1-MCP)-TREATED 'EMPIRE' APPLE AT DIFFERENT STORAGE TEMPERATURES. Acta Hortic. 1048, 113-119
metabolomics, GC-MS, carbohydrates, organic acids, amino acids, phenolic compounds