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resumen

Resumen
Fleshy fruit are susceptible to develop chilling injury (CI) disorders when stored at low temperatures for extended periods during the postharvest. In peach (Prunus persica L. Batsch) fruit, the woolly texture, expressed as a lack of juiciness, is the most important CI symptom. In the present work, we set up to study the metabolomic and proteomic differences of Spring Lady peach fruit, which, despite had been subjected to the same postharvest treatment [ver mas...]
dc.contributor.authorMonti, Laura Lucia
dc.contributor.authorBustamante, Claudia Anabel
dc.contributor.authorBudde, Claudio Olaf
dc.contributor.authorGabilondo, Julieta
dc.contributor.authorMüller, Gabriela Leticia
dc.contributor.authorLara, Maria Valeria
dc.contributor.authorDrincovich, María Fabiana
dc.date.accessioned2019-05-28T12:17:01Z
dc.date.available2019-05-28T12:17:01Z
dc.date.issued2019
dc.identifier.issn0925-5214
dc.identifier.otherhttps://doi.org/10.1016/j.postharvbio.2019.02.007
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S0925521418310895
dc.identifier.urihttp://hdl.handle.net/20.500.12123/5211
dc.description.abstractFleshy fruit are susceptible to develop chilling injury (CI) disorders when stored at low temperatures for extended periods during the postharvest. In peach (Prunus persica L. Batsch) fruit, the woolly texture, expressed as a lack of juiciness, is the most important CI symptom. In the present work, we set up to study the metabolomic and proteomic differences of Spring Lady peach fruit, which, despite had been subjected to the same postharvest treatment (24 d at 0 °C followed by 5 d at 20 °C), display a contrasting woolliness phenotype. A drastic decrease in the content of sugars and sugar alcohols (sucrose, fructose, glucose, ribose, xylose, galactose, sorbitol and raffinose), as well as in all the amino acids detected (Ala, Asn, Gly, Glu, Ile, Ser, Thr, and Val), was found in woolly (WF) when compared to juicy fruit (JF). The quantitative proteomic analysis of JF and WF identified 227 differentially expressed proteins (DEP), from which 165 were increased and 62 decreased in WF with respect to JF. The identification of clusters of functionally associated proteins among the DEP revealed biochemical and physiological processes linked to the development of the woolly phenotype; such as sugar catabolism, amino acid usage, and proteome reconfiguration. On the other hand, a decrease of proteins involved in reactive oxygen species (ROS) detoxification, lower ascorbate peroxidase activity, and higher ROS levels, were found in the mesocarp of WF when compared to JF. Overall, this work identifies the induction of carbon oxidation processes, proteome reconfiguration, and increased ROS generation, as relevant metabolic signatures of woolliness development in peach fruit. Besides, the experimental approach used here clearly shows that the woolly phenotype can be triggered in similar biochemical contexts. The relevance of oxidative stress, probably as a consequence of an imbalance between ROS production and elimination, is highlighted as a causal mechanism of woolliness development in peach fruit.eng
dc.formatapplication/pdfes_AR
dc.language.isoenges_AR
dc.publisherElsevier
dc.rightsinfo:eu-repo/semantics/restrictedAccesses_AR
dc.sourcePostharvest Biology and Technology 151 : 142-151. (May 2019)es_AR
dc.subjectDuraznoes_AR
dc.subjectPeacheseng
dc.subjectAlmacenamiento en Fríoes_AR
dc.subjectCold Storageeng
dc.subjectDeterioroes_AR
dc.subjectDeteriorationeng
dc.subjectFisiología Postcosechaes_AR
dc.subjectPostharvest Physiologyeng
dc.subject.otherMetabolomaes_AR
dc.subject.otherMetabolomeeng
dc.subject.otherProteomaes_AR
dc.subject.otherProteomeeng
dc.subject.otherWoollinesses_AR
dc.subject.otherLanosidadeng
dc.subject.otherDaño por Fríoes_AR
dc.subject.otherChilling Injuryeng
dc.titleMetabolomic and proteomic profiling of Spring Lady peach fruit with contrasting woolliness phenotype reveals carbon oxidative processes and proteome reconfiguration in chilling-injured fruites_AR
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articlees_AR
dc.typeinfo:eu-repo/semantics/publishedVersiones_AR
dc.description.origenEEA San Pedroes_AR
dc.description.filFil: Monti, Laura L. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Centro de Estudios Fotosintéticos y Bioquímicos; Argentinaes_AR
dc.description.filFil: Bustamante, Claudia A. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Centro de Estudios Fotosintéticos y Bioquímicos; Argentinaes_AR
dc.description.filFil: Budde, Claudio Olaf. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; Argentinaes_AR
dc.description.filFil: Gabilondo, Julieta. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; Argentinaes_AR
dc.description.filFil: Müller, Gabriela L. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Centro de Estudios Fotosintéticos y Bioquímicos; Argentinaes_AR
dc.description.filFil: Lara, María Valeria. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Centro de Estudios Fotosintéticos y Bioquímicos; Argentinaes_AR
dc.description.filFil: Drincovich, María Fabiana. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Centro de Estudios Fotosintéticos y Bioquímicos; Argentinaes_AR
dc.subtypecientifico


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