Biochemical characterization of the flavedo of heat-treated Valencia orange during postharvest cold storage
Heat treatment is a powerful and eco-friendly method to prevent Penicillium infection in citrus fruit dur-ing the postharvest. Several studies have been dedicated to investigate the general chemical changes thatjustify the immediate reaction responsible for the induced tolerance; but just how primary metabolismand enzymology are affected by heat treatment and along a prolonged cold storage is still unclear. Inthis work, the main enzymes of carbon metabolism of Valencia orange flavedo were analyzed during thepostharvest period after a heat treatment (HT) of 48 h at 37◦C. Enzymatic activity measurements indi-cated that the NADPH producing enzymes glucose 6-phosphate dehydrogenase and non-phosphorylatingglyceraldehyde 3-phosphate dehydrogenase have lower levels in HT fruit. In parallel, a higher synthe-sis of sucrose from organic acids was observed in HT epicarp. Sucrose-phosphate synthase would havean important role in sucrose accumulation. The pathway of carbon through glycolysis was affected bycold storage, independently of HT, in a way that it favors the ATP-dependent phosphofructokinase overthe PPi-dependent homologous enzyme and the use of phosphoenolpyruvate (PEP) by PEP carboxy-lase instead of pyruvate kinase. Similarly, phenylpropanoid compounds did not show major changes inresponse to HT, although some of them showed a marked descent along the cold storage. Proteomic stud-ies revealed alterations in the abundance of ascorbate peroxidase, two germin-like proteins and smallHSPs, completing the description of the main metabolic changes in this tissue.
| Main Authors: | , , , , , , , , |
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| Format: | info:ar-repo/semantics/artículo biblioteca |
| Language: | eng |
| Published: |
2015
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| Subjects: | Frutas Cítricas, Naranja Dulce, Glicólisis, Almacenamiento en Frío, Tratamiento Térmico, Tecnología Postcosecha, Postharvest Technology, Heat Treatment, Cold Storage, Glycolysis, Sweet Oranges, Citrus Fruits, Proteomics, |
| Online Access: | http://hdl.handle.net/20.500.12123/2829 https://www.sciencedirect.com/science/article/pii/S0925521414002415 https://doi.org/10.1016/j.pmpp.2016.05.001 |
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