Using advanced NMR-based metabolomics, researchers profiled 22 apple cultivars and discovered striking differences in sugar content, amino acids, organic acids, and polyphenols. These findings offer a deeper understanding of the genetic and environmental factors that influence apple quality, with implications for breeding, consumer health, and regional branding.
Apples (Malus × domestica Borkh.) are among the most consumed fruits globally, with China producing nearly half of the world’s supply. Shanxi Province plays a key role in China’s apple industry, yet limited data exist on the region’s apple metabolite composition. Metabolomics, especially using 1H NMR spectroscopy, enables comprehensive profiling of metabolites, offering insights into flavor, nutrition, and cultivar authenticity. Previous studies have demonstrated the influence of genetics, altitude, and cultivation practices on apple composition, but few have focused on diverse cultivars grown within a single major production region such as Shanxi.
A study (DOI: 10.48130/fia-0025-0012) published in Food Innovation and Advances on 27 March 2025 by Baoru Yang, Shu Qin and Kang Chen, among others, highlights the importance of considering both cultivar and geographical factors in apple production and provides valuable insights into the nutritional value, sensory quality and potential health benefits of different apple cultivars.
The researchers collected 197 apple samples representing 22 cultivars from five key cities in Shanxi Province. The apples were analyzed using 1H NMR spectroscopy, and data were assessed with multivariate statistical tools. Principal component analysis (PCA) showed that cultivar type, rather than geographical location, altitude, or cultivation practices, was the dominant factor influencing metabolite variation. Among cultivars, ‘Xinhongxing’ stood out for its high glucose but low sucrose and fructose levels, making it potentially less sweet. It also exhibited the highest concentrations of asparagine, quinic acid, phenylalanine, and condensed polyphenols, indicating a highly active shikimate pathway and efficient nitrogen metabolism. These metabolic traits suggest a strong potential for health benefits and stress adaptation. Meanwhile, ‘NY543’ also showed high asparagine and quinic acid content, and ‘Zhongqiuwang’ had the highest fructose levels. Environmental factors such as altitude influenced certain metabolites such as malic acid, with ‘Hongjiangjun’ from high-altitude Ji County displaying significantly higher malate content. L-rhamnitol, a biomarker for geographical origin, was notably low in ‘Xinhongxing’ but high in apples from regions like Linyi and Xiangfen. Heatmap clustering based on metabolite data further separated cultivars into three groups, with ‘Xinhongxing’ forming a unique cluster due to its metabolite profile. Correlation analysis revealed a novel strong positive correlation between asparagine and condensed polyphenols (R=0.97), and between quinic acid and phenylalanine (R=0.66), reflecting metabolic pathway interactions. This study highlights the dominant role of genetic background in shaping apple biochemical traits and provides a foundation for breeding programs aimed at enhancing flavor, nutrition, and adaptability.
In conclusion, identifying cultivars with desirable profiles-whether low in fructose for health-conscious consumers or high in phenolic compounds for antioxidant benefits-can help guide cultivar selection and product development. Furthermore, the strong influence of altitude and genetic background on key metabolites highlights the potential for regional branding and specialty products. By linking taste, nutrition, and environment, the research supports the development of apples that meet consumer preferences while providing functional benefits.
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References
DOI
10.48130/fia-0025-0012
Original Source URL
https://doi.org/10.48130/fia-0025-0012
Funding information
The research was funded by Shanxi Agricultural University, the Finland-China Food and Health Network, and Ningbo University (Grant No. ZX2024000249), the authors thank Professor Yumei Zhang at Peking University for the assistance during the shipping of the samples.
About Food Innovation and Advances
Food is essential to life and relevant to human health. The rapidly increasing global population presents a major challenge to supply abundant, safe, and healthy food into the future. The open access journal Food Innovation and Advances (e-ISSN 2836-774X), published by Maximum Academic Press in association with China Agricultural University, Zhejiang University and Shenyang Agricultural University, publishes high-quality research results related to innovations and advances in food science and technology. The journal will strive to contribute to food sustainability in the present and future.