Effect of heat treatment on the quality and energy metabolism in "Golden Delicious" apple fruit.

Abstract

The effect of heat treatment on fruit firmness and related enzymes, acidity and related enzymes, and energy metabolism on postharvest apple fruit was investigated. Results showed that heat treatment prevented softening at the early stage and maintained acidity. Compared with the control, heat treatment markedly inhibited the transcript level of MdcyME1-3 but improved the transcript level of MdPG3 and MdGAL1, thus heat-treated fruit exhibited higher activity of polygalacturonase (PG) and β-galactosidase (β-Gal). Moreover, levels of energy charge in heat-treated fruit were significantly higher than that in the control fruit. These results suggested that β-Gal played an important role in apple fruit softening at the later storage, and heat treatment maintained acidity and energy metabolism while enhanced the activity of cell wall enzymes. PRACTICAL APPLICATIONS: To reveal the mechanism of energy metabolism affecting fruit softening and change in fruit acidity, the enzyme activity and gene expression of apple fruits after heat treatment were studied. By comparing the heat treatment group with the control group, this study successfully explained the genomic mechanism controlling apple fruit acidity and softening in the fruit mature period at high level of energy charge, found key cell wall enzymes and candidate genes, and supplied theoretical guidance for maintaining the fruit quality of "Golden Delicious" fruit.