Surface moisture increases microcracking and water vapour permeance of apple fruit skin

Formation of microcracks in the cuticular membrane (CM) of epidermal segments (ES) of apple [Malus sylvestris (L.) Mill. var. domestica (Borkh.) Mansf., ‘Golden Delicious’, ‘Braeburn’, ‘Idared’, ‘Jonagold’, and ‘Topaz’; all grafted on ‘Malling.9’ rootstocks] fruit was studied after exposure of the surface of the ES to water. Potential strain of the CM on the ES was preserved by mounting a stainless steel washer on the fruit surface using an ethyl-cyanacrylate adhesive. Subsequently, ES were excised by tangentially cutting underneath the washer. The number of microcracks in the CM was established by light microscopy before and after a 48-h incubation period in deionized water. Within 48 h, the number of microcracks rapidly increased when the outer surface of ES of ‘Golden Delicious’ apple was exposed to water, but there was essentially no increase in microcracks when exposed to the ambient atmosphere. The occurrence of microcracks depended on the region of the fruit surface and increased from the rim of the pedicel cavity to the calyx. Increasing the relative humidity (greater than 75% relative humidity at 22 °C) above the outer surface of the ES exponentially increased the number of microcracks. Water-induced microcracking was not limited to ‘Golden Delicious’, but also occurred in ‘Braeburn’, ‘Jonagold’, ‘Topaz’, and, to a markedly smaller extent, in ‘Idared’ apple. The mechanism of formation of microcracks in the CM of apple fruit and their role in fruit russeting are discussed.

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Sources of variation in water vapour permeance of apple fruit

Postharvest Biology and Technology ◽

10.1016/s0925-5214(99)00034-4 ◽

1999 ◽

Vol 17 (1) ◽

pp. 11-17 ◽

Cited By ~ 15

Author(s):

Kate M Maguire ◽

Nigel H Banks ◽

Alexander Lang

Keyword(s):

Water Vapour ◽

Apple Fruit ◽

Sources Of Variation

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Diagnosis and Variation in Appearance of Brown Stink Bug (Hemiptera: Pentatomidae) Injury on Apple

Journal of Entomological Science ◽

10.18474/0749-8004-44.4.314 ◽

2009 ◽

Vol 44 (4) ◽

pp. 314-322 ◽

Cited By ~ 7

Author(s):

Tracy C. Leskey ◽

Brent D. Short ◽

Starker E. Wright ◽

Mark W. Brown

Keyword(s):

Laboratory Diagnosis ◽

Apple Fruit ◽

Stink Bug ◽

Stink Bugs ◽

Fruit Skin ◽

Euschistus Servus ◽

Potential Problems ◽

Extent Of Damage ◽

Observed Damage ◽

Shape And Size

Adult brown stink bugs, Euschistus servus (Say), were caged individually on limbs with apple fruit of 6 cultivars in research orchards in West Virginia. Studies were performed to describe specific characteristics of damage that could be used for field and/or laboratory diagnosis of stink bug injury to apple fruit at harvest. These characteristics were separated into surface and subsurface features. On the apple surface, 3 prevailing types of stink bug injury were observed in the field: (1) a discolored dot, i.e., stink bug feeding puncture; (2) a discolored dot with a depression in the fruit; and (3) a discolored dot with a discolored depression in the fruit. Subsurface characters were related to the extent of damage observed on the fruit skin. Common subsurface damage ranged from a stylet sheath to corky tissue of variable color, shape, and size that sometimes was not contiguous with the skin. Laboratory evaluations under a dissecting microscope revealed that the size of the stink bug feeding puncture was ~0.17 mm diam. This character was the only consistent, definitive symptom of stink bug injury present among all observed damage. Due to variability in other surface and subsurface characters, and potential problems with visual apparency of injury in the field, evaluations of suspected stink bug damage should be performed with 40X magnification in the laboratory to confirm the presence of stink bug feeding punctures.

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Accumulation of anthocyanins and quercetin glycosides in ‘Gala’ and ‘Royal Gala’ apple fruit skin with UV-B–Visible irradiation: modifying effects of fruit maturity, fruit side, and temperature

Scientia Horticulturae ◽

10.1016/s0304-4238(00)00247-8 ◽

2001 ◽

Vol 90 (1-2) ◽

pp. 57-68 ◽

Cited By ~ 46

Author(s):

P.F Reay ◽

J.E Lancaster

Keyword(s):

Apple Fruit ◽

Fruit Skin ◽

Fruit Maturity ◽

Quercetin Glycosides ◽

Visible Irradiation

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Hepatic- and Renal protective Effects of Chrysophyllum albidum (African Star Apple) Fruit-Skin Supplementation on Streptozotocin-Induced Diabetic Rats

10.7176/jnsr/10-6-02 ◽

2020 ◽

Keyword(s):

Apple Fruit ◽

Diabetic Rats ◽

Protective Effects ◽

Fruit Skin ◽

African Star Apple

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Developmental stages affect characteristics of wax apple fruit skin discs cultured with sucrose—with special reference to color

Scientia Horticulturae ◽

10.1016/s0304-4238(03)00041-4 ◽

2003 ◽

Vol 98 (4) ◽

pp. 397-407 ◽

Cited By ~ 6

Author(s):

Y.J Chang ◽

M.Y Chung ◽

M.N Tseng ◽

C.C Chu ◽

Z.H Shü

Keyword(s):

Special Reference ◽

Developmental Stages ◽

Apple Fruit ◽

Fruit Skin

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Light, Temperature, and Sucrose Affect Color, Diameter, and Soluble Solids of Disks of Wax Apple Fruit Skin

HortScience ◽

10.21273/hortsci.36.2.279 ◽

2001 ◽

Vol 36 (2) ◽

pp. 279-281 ◽

Cited By ~ 15

Author(s):

Zen-hong Shü ◽

Cheng-chung Chu ◽

Lee-juan Hwang ◽

Ching-shung Shieh

Keyword(s):

Apple Fruit ◽

Soluble Solids ◽

Anthocyanin Synthesis ◽

Culture Solution ◽

Anthocyanin Content ◽

Unique Role ◽

Light Levels ◽

Solids Concentration ◽

Fruit Skin ◽

Temperature Levels

A study was conducted to assess the combined effects of light, temperature and sucrose on color, weight, diameter, and soluble solids of the skin of wax apple (Syzygium samarangense Merr. & Perry) fruits. Skin disks were cultured in a factorial arrangement of two light levels [dark or light (300 μmol·m-2·s-1)] as subplots and three sucrose concentrations (0%, 3%, or 6%) as sub-subplots within three temperature levels (20, 25, or 30 °C) as whole plot treatments. Weight, diameter, soluble solids concentration (SSC), and anthocyanin content were measured 2 weeks after incubation. Light increased SSC and anthocyanin, but reduced the increase in weight and diameter. Increasing the temperature limited increase in diameter and anthocyanin content. Weight, SSC, and anthocyanin contents increased in a linear fashion with concentration of sucrose in the culture solution. However, none of the three factors played a unique role in anthocyanin synthesis in wax apple. Among the 18 combinations, light/20°C/6% sucrose gave the highest SSC and anthocyanin content, while dark/20°C/6% sucrose produced the largest diameter.

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MYB_SH[AL]QKY[RF] transcription factors MdLUX and MdPCL-like promote anthocyanin accumulation through DNA hypomethylation and MdF3H activation in apple

Tree Physiology ◽

10.1093/treephys/tpaa156 ◽

2020 ◽

Author(s):

Wen-Fang Li ◽

Gai-Xing Ning ◽

Cun-Wu Zuo ◽

Ming-Yu Chu ◽

Shi-Jin Yang ◽

...

Keyword(s):

Dna Methylation ◽

Transcription Factors ◽

Promoter Region ◽

Anthocyanin Biosynthesis ◽

Apple Fruit ◽

Anthocyanin Synthesis ◽

Mrna Levels ◽

Anthocyanin Accumulation ◽

Dna Hypomethylation ◽

Fruit Skin

Abstract Heritable DNA methylation is a highly conserved epigenetic mark that is important for many biological processes. In a previous transcriptomic study on the fruit skin pigmentation of apple (Malus domestica Borkh.) cv. ‘Red Delicious’ (G0) and its four continuous-generation bud sport mutants including ‘Starking Red’ (G1), ‘Starkrimson’ (G2), ‘Campbell Redchief’ (G3) and ‘Vallee spur’ (G4), we identified MYB transcription factors (TFs) MdLUX and MdPCL-like involved in regulating anthocyanin synthesis. However, how these TFs ultimately determine the fruit skin colour traits remain elusive. Here, bioinformatics analysis revealed that MdLUX and MdPCL-like contained a well-conserved motif SH[AL]QKY[RF] in their C-terminal region and were located in the nucleus of onion epidermal cells. Overexpression of MdLUX and MdPCL-like in ‘Golden Delicious’ fruits, ‘Gala’ calli and Arabidopsis thaliana promoted the accumulation of anthocyanin, whereas MdLUX and MdPCL-like suppression inhibited anthocyanin accumulation in ‘Red Fuji’ apple fruit skin. Yeast one-hybrid assays revealed that MdLUX and MdPCL-like may bind to the promoter region of the anthocyanin biosynthesis gene MdF3H. Dual-luciferase assays indicated that MdLUX and MdPCL-like activated MdF3H. The whole-genome DNA methylation study revealed that the methylation levels of the mCG context at the upstream (i.e., promoter region) of MdLUX and MdPCL-like were inversely correlated with their mRNA levels and anthocyanin accumulation. Hence, the data suggest that MYB_SH[AL]QKY[RF] TFs MdLUX and MdPCL-like promote anthocyanin biosynthesis in apple fruit skins through the DNA hypomethylation of their promoter regions and the activation of the structural flavonoid gene MdF3H.

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