The abstract is read at the publisher; the summary is JClub's.
Exogenous ursolic acid (UA) alleviates enzymatic browning in fresh-cut apple by coordinating MdMYB70 and MdbHLH62 to regulate ascorbic acid (AsA) levels.
- Why it matters: Browning limits fresh-cut apple quality, and although UA reduces browning, the molecular pathway linking UA to AsA and oxidative processes was unclear.
- What they did: UA treatment was applied to fresh-cut apple, with browning and AsA accumulation assessed alongside transcriptome analysis; gene correlation and WGCNA highlighted MdMYB70 and MdbHLH62, supported by functional assays on MdGGP2 and MdAPX1.
- The result: MdMYB70 activated MdGGP2 to promote AsA biosynthesis, while MdbHLH62 repressed MdAPX1 to reduce AsA oxidative consumption, enabling UA-linked suppression of browning.
The findingWhy it mattersWhat they didThe result
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