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Abstract
Shipping of peaches to distant markets and storage require low temperature; however, cold storage affects fruit quality causing physiological disorders collectively termed ‘chilling injury’ (CI). In order to ameliorate CI, different strategies have been applied before cold storage; among them heat treatment (HT) has been widely used. In this work, the effect of HT on peach fruit quality as well as on carbon metabolism was evaluated. When fruit were [ver mas...]
dc.contributor.authorLara, María Valeria
dc.contributor.authorBorsani, Julia
dc.contributor.authorBudde, Claudio Olaf
dc.contributor.authorLauxmann, Martín Alexander
dc.contributor.authorLombardo, Verónica Andrea
dc.contributor.authorMurray, Ricardo Ernesto
dc.contributor.authorAndreo, Carlos Santiago
dc.contributor.authorDrincovich, María Fabiana
dc.date.accessioned2021-03-29T10:45:05Z
dc.date.available2021-03-29T10:45:05Z
dc.date.issued2009
dc.identifier.issn1460-2431e
dc.identifier.issn0022-0957
dc.identifier.otherhttps://doi.org/10.1093/jxb/erp267
dc.identifier.urihttp://hdl.handle.net/20.500.12123/8986
dc.identifier.urihttps://academic.oup.com/jxb/article/60/15/4315/615589
dc.description.abstractShipping of peaches to distant markets and storage require low temperature; however, cold storage affects fruit quality causing physiological disorders collectively termed ‘chilling injury’ (CI). In order to ameliorate CI, different strategies have been applied before cold storage; among them heat treatment (HT) has been widely used. In this work, the effect of HT on peach fruit quality as well as on carbon metabolism was evaluated. When fruit were exposed to 39 °C for 3 d, ripening was delayed, with softening inhibition and slowing down of ethylene production. Several differences were observed between fruit ripening at ambient temperature versus fruit that had been heat treated. However, the major effects of HT on carbon metabolism and organoleptic characteristics were reversible, since normal fruit ripening was restored after transferring heated peaches to ambient temperature. Positive quality features such as an increment in the fructose content, largely responsible for the sweetness, and reddish coloration were observed. Nevertheless, high amounts of acetaldehyde and low organic acid content were also detected. The differential proteome of heated fruit was characterized, revealing that heat-induced CI tolerance may be acquired by the activation of different molecular mechanisms. Induction of related stress proteins in the heat-exposed fruits such as heat shock proteins, cysteine proteases, and dehydrin, and repression of a polyphenol oxidase provide molecular evidence of candidate proteins that may prevent some of the CI symptoms. This study contributes to a deeper understanding of the cellular events in peach under HT in view of a possible technological use aimed to improve organoleptic and shelf-life features.eng
dc.formatapplication/pdfes_AR
dc.language.isoenges_AR
dc.publisherOxford Academic Presses_AR
dc.rightsinfo:eu-repo/semantics/openAccesses_AR
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/
dc.sourceJournal of Experimental Botany 60 (15) : 4315–4333 (nov. 2009)es_AR
dc.subjectPrunus persicaes_AR
dc.subjectDuraznoes_AR
dc.subjectPeacheseng
dc.subjectDañoses_AR
dc.subjectDamageseng
dc.subjectTratamiento Térmicoes_AR
dc.subjectHeat Treatmenteng
dc.subjectAlmacenamiento en Fríoes_AR
dc.subjectCold Storageeng
dc.subject.otherDaño por Fríoes_AR
dc.subject.otherChilling Injuryeng
dc.subject.otherPostcosechaes_AR
dc.subject.otherPostharvesteng
dc.subject.otherVariedad Dixiland [Durazno]es_AR
dc.subject.otherVariety Dixiland [peach]eng
dc.titleBiochemical and proteomic analysis of ‘Dixiland’ peach fruit (Prunus persica) upon heat treatmentes_AR
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articlees_AR
dc.typeinfo:eu-repo/semantics/publishedVersiones_AR
dc.rights.licenseCreative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.description.origenEEA San Pedroes_AR
dc.description.filFil: Lara, María Valeria. Universidad Nacional de Rosario. Centro de Estudios Fotosintéticos y Bioquímicos (CEFOBI); Argentinaes_AR
dc.description.filFil: Lara, María Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Estudios Fotosintéticos y Bioquímicos (CEFOBI); Argentinaes_AR
dc.description.filFil: Borsani, Julia. Universidad Nacional de Rosario. Centro de Estudios Fotosintéticos y Bioquímicos (CEFOBI); Argentinaes_AR
dc.description.filFil: Borsani, Julia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Estudios Fotosintéticos y Bioquímicos (CEFOBI); Argentinaes_AR
dc.description.filFil: Budde, Claudio Olaf. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; Argentinaes_AR
dc.description.filFil: Lauxmann, Martin Alexander. Universidad Nacional de Rosario. Centro de Estudios Fotosintéticos y Bioquímicos (CEFOBI); Argentinaes_AR
dc.description.filFil: Lauxmann, Martin Alexander. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Estudios Fotosintéticos y Bioquímicos (CEFOBI); Argentinaes_AR
dc.description.filFil: Lombardo, Verónica Andrea. Universidad Nacional de Rosario. Centro de Estudios Fotosintéticos y Bioquímicos (CEFOBI); Argentinaes_AR
dc.description.filFil: Lombardo, Verónica Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Estudios Fotosintéticos y Bioquímicos (CEFOBI); Argentinaes_AR
dc.description.filFil: Murray, Ricardo Ernesto. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; Argentina.es_AR
dc.description.filFil: Andreo, Carlos Santiago. Universidad Nacional de Rosario. Centro de Estudios Fotosintéticos y Bioquímicos (CEFOBI); Argentinaes_AR
dc.description.filFil: Andreo, Carlos Santiago. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Estudios Fotosintéticos y Bioquímicos (CEFOBI); Argentinaes_AR
dc.description.filFil: Drincovich, María Fabiana. Universidad Nacional de Rosario. Centro de Estudios Fotosintéticos y Bioquímicos (CEFOBI); Argentinaes_AR
dc.description.filFil: Drincovich, María Fabiana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Estudios Fotosintéticos y Bioquímicos (CEFOBI); Argentinaes_AR
dc.subtypecientifico


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