Peel tissue α-farnesene and conjugated trienol concentrations during storage of ‘White Angel’בRome Beauty’ hybrid apple selections susceptible and resistant to superficial scald |
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| Authors: | Bruce D Whitaker Jacqueline F Nock Christopher B Watkins |
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| Institution: | a Horticultural Crops Quality Laboratory, Plant Sciences Institute, Agricultural Research Service, USDA, Building 002, 10300 Baltimore Avenue, Beltsville, MD 20705-2350, USA;b Department of Fruit and Vegetable Science, Cornell University, Ithaca, NY 14853, USA |
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| Abstract: | In a 2-year study, fruit from eight red- and eight yellow-skinned ‘White Angel’בRome Beauty’ hybrid selections were stored for 21 weeks at 0.5°C plus 1 week at 20°C and evaluated for the incidence and severity of superficial scald. Five red-skinned (R-03, R-20, R-22, R-48 and R-85) and three yellow-skinned (Y-26, Y-55 and Y-65) selections were examined in both seasons. Peel-tissue samples taken at 0, 7, 14 and 21 weeks of storage were analyzed for concentrations of α-farnesene and its conjugated trienol (CTol) oxidation products by HPLC with UV detection. Three red-fruited (R-44, R-48 and R-85) and five yellow-fruited (Y-38, Y-40, Y-55, Y-65 and Y-67) lines exhibited scald symptoms. The remaining lines (R-01, R-03, R-16, R-20, R-22, Y-07, Y-26 and Y-28) were free of scald. Overall, production of α-farnesene and accumulation of CTols were not closely correlated with scald susceptibility. Data for the selections most prone to scald, Y-65, Y-40 and R-44, were consistent with the proposed role of α-farnesene oxidation products in scald induction, but for Y-55 and R-48, which developed mild to moderate scald and accumulated very little CTols, the data conflicted with the α-farnesene oxidation–scald induction hypothesis. Also, scald-resistant lines Y-07 and R-22 produced high levels of α-farnesene and reached CTol concentrations comparable to those in several scald-susceptible lines. We conclude that if CTol do play a role in scald induction, there must be other mitigating factors of at least equal importance. Moreover, our findings support the proposal that oxidation products of α-farnesene are not essential for scald development in fruit with severely compromised antioxidative defenses, but free radicals and/or toxic volatiles generated by α-farnesene oxidation can exacerbate scald symptoms. |
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| Keywords: | Peel-tissue samples α -Farnesene Conjugated trienol |
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