Active Oxygen Species Metabolism in `White Angel' × `Rome Beauty' Apple Selections Resistant and Susceptible to Superficial Scald

Abstract

Fruit from seedlings selected from a population obtained by crossing superficial scald-resistant `White Angel' and superficial scald-susceptible `Rome Beauty' apple (Malus ×domestica Borkh.) were used to investigate the role of oxidative processes in the development of superficial scald. Selections were identified for study based on fruit coloration and scald susceptibility. Plant material had one of the following three physiognomies: 1) red-skinned fruit resistant to scald; 2) red-skinned fruit susceptible to scald; and 3) yellow-skinned fruit susceptible to scald. The concentrations of α-farnesene, conjugated triene (CT) species, hydrogen peroxide (H2O2), thiobarbituric acid-reactive substances, carbonyl groups, and the activities of superoxide dismutase, guaiacol-peroxidase, and catalase were measured at harvest and during 0.5 °C storage. Relationships were poor between scald susceptibility and α-farnesene and its oxidation products, CT258, CT281, and the CT258/CT281 ratio. Tissue concentrations of H2O2 were lower in scald-resistant than in scald-susceptible fruit at harvest and after storage, and these lower concentrations were associated with less damage to cellular membranes (lipid peroxidation) and proteins (carbonyl group content). Higher activities of the H2O2-degrading enzymes, guaiacol-peroxidases, and catalases, were related to lower H2O2 content and lower scald susceptibility. Activities of superoxide dismutase, a H2O2-generating enzyme, were not related to scald susceptibility or storage period. We hypothesize that fruit susceptibility to scald is strongly influenced by cellular efficiency in metabolizing active oxygen species such as H2O2.