Nutrients in ‘Opal’ apples and key metabolites in delayed browning of their pulps were analyzed based on comparative omics

The ‘Opal’ apple, a crossbreed between the ‘Topaz’ and ‘Golden Delicious’ varieties, has unique crunchy, tangy flavor, slow browning rate that can keep long-lasting freshness after being sliced up. With ‘Fuji’ apples as reference controls, content of mineral elements, their key metabolites in pulps two kinds were analyzed to clarify nutritional properties features apples. In this study, differential cultivars apple statistically with principal component analysis (PCA) orthogonal partial least squares discriminant (OPLS-DA) using UHPLC-LTQ-Orbitrap MS, combined non-targeted metabolomics technology, identify varieties apple. results showed there was total 147 significantly 10 categories, which phenylpropanoids polyketides account for highest proportion, Through KEGG pathway analysis, compounds annotated into 52 pathways, they enriched pathways ABC transporters Flavonoid biosynthesis. lay theoretical basis researches on quality provide data support indepth development different products.