Although many aspects of scald have been investigated, we are still far away from a general understanding of the disorder. Here, we tried to elucidate the role of the phenolic compounds and their fate during scald development. The study was performed on ‘Granny Smith’ apples. After 5 months in cold storage, scald developed rapidly at room temperature, giving us the opportunity to study unaffected, partly scalded, and fully scalded apple peels. We analyzed the phenolic content, enzyme activity, and gene expression of the flavonoid pathway as well as peroxidase and polyphenol oxidase activity. We demonstrate that scald incidence is mostly dependent on hydroxycinnamic acids, namely, chlorogenic acid and its increased accumulation during scald development, while other phenolic compounds do not seem to be relevant. Expression of genes of the flavonoid pathway was strongly increased during disorder development, whereas a decreased activity of most analyzed flavonoid pathway enzymes was observed. The results presented here help elucidate the role of phenolic content during scald development, which will be useful for future studies of scald development.

中文翻译：

---

基于苯酚含量、酶活性和基因表达分析的烫伤发展对苯丙烷代谢的影响

尽管已经对烫伤的许多方面进行了研究，但我们离对这种疾病的普遍了解还很远。在这里，我们试图阐明酚类化合物在烫伤发展过程中的作用及其命运。该研究是在“史密斯奶奶”苹果上进行的。冷藏 5 个月后，烫伤在室温下迅速发展，让我们有机会研究未受影响、部分烫伤和完全烫伤的苹果皮。我们分析了类黄酮途径的酚类含量、酶活性和基因表达以及过氧化物酶和多酚氧化酶活性。我们证明烫伤发生率主要取决于羟基肉桂酸，即绿原酸及其在烫伤发展过程中的积累增加，而其他酚类化合物似乎并不相关。在疾病发展过程中，类黄酮途径基因的表达强烈增加，而观察到大多数分析的类黄酮途径酶的活性降低。这里介绍的结果有助于阐明酚类含量在烫伤发展过程中的作用，这将有助于未来的烫伤发展研究。