Recently, the Fruit Research Team at the Fruit Research Institute of Guangdong Academy of Agricultural Sciences has made new progress in the study of the mechanism of internal browning in pre-harvest loquat fruits. The relevant findings were published in the Horticultural Plant Journal.
The study focused on the severe industrial problem of internal browning in loquat fruits in the northern part of Guangdong Province, conducting research on the relationship between internal browning occurrence and environmental conditions in multiple orchards in the mountainous areas of northern Guangdong. The research found that high temperatures are a significant factor leading to the occurrence and development of internal browning disease. Through transcriptomic and metabolomic analysis, the results showed that calcium plays an important role in the occurrence of internal browning disease, accelerating the aging process of tissue cells in diseased fruits. Furthermore, it was inferred from the analysis that the oxidation of phenolic hydroxyl compounds is a key factor in the browning of the fruit flesh in internal browning disease.
These research results elucidate the mechanism by which high temperatures cause browning of the flesh in pre-harvest loquat fruits, providing new insights and directions for the development of comprehensive control measures against flesh browning disease in loquat fruits.
Related Paper Information: https://doi.org/10.1016/j.hpj.2023.10.004
