Biochemical and proteomic analysis of ‘Dixiland’ peach fruit (Prunus persica) upon heat treatment
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 t...
| Autores principales: | , , , , , , , |
|---|---|
| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
| Publicado: |
Oxford Academic Press
2021
|
| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/8986 https://academic.oup.com/jxb/article/60/15/4315/615589 https://doi.org/10.1093/jxb/erp267 |
| _version_ | 1855036132546314240 |
|---|---|
| author | Lara, María Valeria Borsani, Julia Budde, Claudio Olaf Lauxmann, Martín Alexander Lombardo, Verónica Andrea Murray, Ricardo Ernesto Andreo, Carlos Santiago Drincovich, María Fabiana |
| author_browse | Andreo, Carlos Santiago Borsani, Julia Budde, Claudio Olaf Drincovich, María Fabiana Lara, María Valeria Lauxmann, Martín Alexander Lombardo, Verónica Andrea Murray, Ricardo Ernesto |
| author_facet | Lara, María Valeria Borsani, Julia Budde, Claudio Olaf Lauxmann, Martín Alexander Lombardo, Verónica Andrea Murray, Ricardo Ernesto Andreo, Carlos Santiago Drincovich, María Fabiana |
| author_sort | Lara, María Valeria |
| collection | INTA Digital |
| description | 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 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. |
| format | info:ar-repo/semantics/artículo |
| id | INTA8986 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | Oxford Academic Press |
| publisherStr | Oxford Academic Press |
| record_format | dspace |
| spelling | INTA89862021-03-29T11:14:12Z Biochemical and proteomic analysis of ‘Dixiland’ peach fruit (Prunus persica) upon heat treatment Lara, María Valeria Borsani, Julia Budde, Claudio Olaf Lauxmann, Martín Alexander Lombardo, Verónica Andrea Murray, Ricardo Ernesto Andreo, Carlos Santiago Drincovich, María Fabiana Prunus persica Durazno Daños Tratamiento Térmico Almacenamiento en Frío Peaches Damages Heat Treatment Cold Storage Daño por Frío Postcosecha Variedad Dixiland [Durazno] Chilling Injury Postharvest Variety Dixiland [peach] 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 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. EEA San Pedro Fil: Lara, María Valeria. Universidad Nacional de Rosario. Centro de Estudios Fotosintéticos y Bioquímicos (CEFOBI); Argentina Fil: Lara, María Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Estudios Fotosintéticos y Bioquímicos (CEFOBI); Argentina Fil: Borsani, Julia. Universidad Nacional de Rosario. Centro de Estudios Fotosintéticos y Bioquímicos (CEFOBI); Argentina Fil: Borsani, Julia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Estudios Fotosintéticos y Bioquímicos (CEFOBI); Argentina Fil: Budde, Claudio Olaf. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; Argentina Fil: Lauxmann, Martin Alexander. Universidad Nacional de Rosario. Centro de Estudios Fotosintéticos y Bioquímicos (CEFOBI); Argentina Fil: Lauxmann, Martin Alexander. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Estudios Fotosintéticos y Bioquímicos (CEFOBI); Argentina Fil: Lombardo, Verónica Andrea. Universidad Nacional de Rosario. Centro de Estudios Fotosintéticos y Bioquímicos (CEFOBI); Argentina Fil: Lombardo, Verónica Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Estudios Fotosintéticos y Bioquímicos (CEFOBI); Argentina Fil: Murray, Ricardo Ernesto. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; Argentina. Fil: Andreo, Carlos Santiago. Universidad Nacional de Rosario. Centro de Estudios Fotosintéticos y Bioquímicos (CEFOBI); Argentina Fil: Andreo, Carlos Santiago. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Estudios Fotosintéticos y Bioquímicos (CEFOBI); Argentina Fil: Drincovich, María Fabiana. Universidad Nacional de Rosario. Centro de Estudios Fotosintéticos y Bioquímicos (CEFOBI); Argentina Fil: Drincovich, María Fabiana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Estudios Fotosintéticos y Bioquímicos (CEFOBI); Argentina 2021-03-29T10:45:05Z 2021-03-29T10:45:05Z 2009 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/8986 https://academic.oup.com/jxb/article/60/15/4315/615589 1460-2431e 0022-0957 https://doi.org/10.1093/jxb/erp267 eng info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf Oxford Academic Press Journal of Experimental Botany 60 (15) : 4315–4333 (nov. 2009) |
| spellingShingle | Prunus persica Durazno Daños Tratamiento Térmico Almacenamiento en Frío Peaches Damages Heat Treatment Cold Storage Daño por Frío Postcosecha Variedad Dixiland [Durazno] Chilling Injury Postharvest Variety Dixiland [peach] Lara, María Valeria Borsani, Julia Budde, Claudio Olaf Lauxmann, Martín Alexander Lombardo, Verónica Andrea Murray, Ricardo Ernesto Andreo, Carlos Santiago Drincovich, María Fabiana Biochemical and proteomic analysis of ‘Dixiland’ peach fruit (Prunus persica) upon heat treatment |
| title | Biochemical and proteomic analysis of ‘Dixiland’ peach fruit (Prunus persica) upon heat treatment |
| title_full | Biochemical and proteomic analysis of ‘Dixiland’ peach fruit (Prunus persica) upon heat treatment |
| title_fullStr | Biochemical and proteomic analysis of ‘Dixiland’ peach fruit (Prunus persica) upon heat treatment |
| title_full_unstemmed | Biochemical and proteomic analysis of ‘Dixiland’ peach fruit (Prunus persica) upon heat treatment |
| title_short | Biochemical and proteomic analysis of ‘Dixiland’ peach fruit (Prunus persica) upon heat treatment |
| title_sort | biochemical and proteomic analysis of dixiland peach fruit prunus persica upon heat treatment |
| topic | Prunus persica Durazno Daños Tratamiento Térmico Almacenamiento en Frío Peaches Damages Heat Treatment Cold Storage Daño por Frío Postcosecha Variedad Dixiland [Durazno] Chilling Injury Postharvest Variety Dixiland [peach] |
| url | http://hdl.handle.net/20.500.12123/8986 https://academic.oup.com/jxb/article/60/15/4315/615589 https://doi.org/10.1093/jxb/erp267 |
| work_keys_str_mv | AT laramariavaleria biochemicalandproteomicanalysisofdixilandpeachfruitprunuspersicauponheattreatment AT borsanijulia biochemicalandproteomicanalysisofdixilandpeachfruitprunuspersicauponheattreatment AT buddeclaudioolaf biochemicalandproteomicanalysisofdixilandpeachfruitprunuspersicauponheattreatment AT lauxmannmartinalexander biochemicalandproteomicanalysisofdixilandpeachfruitprunuspersicauponheattreatment AT lombardoveronicaandrea biochemicalandproteomicanalysisofdixilandpeachfruitprunuspersicauponheattreatment AT murrayricardoernesto biochemicalandproteomicanalysisofdixilandpeachfruitprunuspersicauponheattreatment AT andreocarlossantiago biochemicalandproteomicanalysisofdixilandpeachfruitprunuspersicauponheattreatment AT drincovichmariafabiana biochemicalandproteomicanalysisofdixilandpeachfruitprunuspersicauponheattreatment |