Systems-Based Approaches to Unravel Networks and Individual Elements Involved in Apple Superficial Scald.

ABSTRACT: Superficial scald is a major physiological disorder in apple fruit that is induced by cold storage and is mainly expressed as brown necrotic patches on peel tissue. However, a global view of the gene-protein-metabolite interactome underlying scald prevention/sensitivity is currently missing. Herein, we have found for the first time that cold storage in an atmosphere enriched with ozone (O₃) induced scald symptoms in 'Granny Smith' apple fruits during subsequent ripening at room temperature. In contrast, treatment with the ethylene perception inhibitor 1-methylcyclopropene (1-MCP) reversed this O₃-induced scald effect. Amino acids, including branched-chain amino acids, were the most strongly induced metabolites in peel tissue of 1-MCP treated fruits. Proteins involved

SUBMITTER: Karagiannis E 

PROVIDER: S-EPMC7031346 | biostudies-literature | 2020

REPOSITORIES: biostudies-literature