Short-term high CO2 treatment alleviates chilling injury of persimmon cv. Fuyu by preserving the parenchyma structure
Persimmon cv. Fuyu is chilling-sensitive and manifests chilling injury symptoms, flesh gelling and fruit darkening, during cold storage and subsequent shelf life. The objective of this study was to evaluate the effect of short-term high CO2 treatments on chilling injury manifestation of 'Fuyu...
| Main Authors: | , , , , |
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| Format: | Artículo |
| Language: | Inglés |
| Published: |
2017
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| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.11939/4843 |
| _version_ | 1855491823454126080 |
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| author | Besada, Cristina Llorca, Empar Novillo, Pedro Hernando, Isabel Salvador, Alejandra |
| author_browse | Besada, Cristina Hernando, Isabel Llorca, Empar Novillo, Pedro Salvador, Alejandra |
| author_facet | Besada, Cristina Llorca, Empar Novillo, Pedro Hernando, Isabel Salvador, Alejandra |
| author_sort | Besada, Cristina |
| collection | ReDivia |
| description | Persimmon cv. Fuyu is chilling-sensitive and manifests chilling injury symptoms, flesh gelling and fruit darkening, during cold storage and subsequent shelf life. The objective of this study was to evaluate the effect of short-term high CO2 treatments on chilling injury manifestation of 'Fuyu'. Short-term high CO2 treatments consisted in maintaining fruit in a 95% CO2 atmosphere for 0, 12, 24 or 36 h before storage at 1 degrees C. After 35 d and 50 d of low-temperature storage and after subsequent shelf-life periods of 5 d at 20 degrees C, fruit quality and microstructural changes of flesh were evaluated. Our results showed that short-term high CO2 treatments alleviate the main chilling injury symptoms, flesh gelling and fruit darkening. The longer the treatment, the greater chilling injury alleviation becomes. The microstructural study revealed that flesh gelling is associated with a complete disruption of cell walls and membranes, which led to the total loss of the initial parenchyma structure. Short-term high CO2 treatment alleviated flesh gelling by preserving the integrity of cells walls and plasmalemma. (C) 2014 Elsevier Ltd. All rights reserved. |
| format | Artículo |
| id | ReDivia4843 |
| institution | Instituto Valenciano de Investigaciones Agrarias (IVIA) |
| language | Inglés |
| publishDate | 2017 |
| publishDateRange | 2017 |
| publishDateSort | 2017 |
| record_format | dspace |
| spelling | ReDivia48432025-04-25T14:44:46Z Short-term high CO2 treatment alleviates chilling injury of persimmon cv. Fuyu by preserving the parenchyma structure Besada, Cristina Llorca, Empar Novillo, Pedro Hernando, Isabel Salvador, Alejandra Persimmon Short-term high CO2 treatment Chilling injury Flesh gelling Microstructure DEASTRINGENCY TREATMENT ROJO-BRILLANTE ANTIOXIDANT ABILITY MEMBRANE INTEGRITY FRUIT-QUALITY STORAGE TEMPERATURE REDUCTION SYMPTOMS ETHYLENE Persimmon cv. Fuyu is chilling-sensitive and manifests chilling injury symptoms, flesh gelling and fruit darkening, during cold storage and subsequent shelf life. The objective of this study was to evaluate the effect of short-term high CO2 treatments on chilling injury manifestation of 'Fuyu'. Short-term high CO2 treatments consisted in maintaining fruit in a 95% CO2 atmosphere for 0, 12, 24 or 36 h before storage at 1 degrees C. After 35 d and 50 d of low-temperature storage and after subsequent shelf-life periods of 5 d at 20 degrees C, fruit quality and microstructural changes of flesh were evaluated. Our results showed that short-term high CO2 treatments alleviate the main chilling injury symptoms, flesh gelling and fruit darkening. The longer the treatment, the greater chilling injury alleviation becomes. The microstructural study revealed that flesh gelling is associated with a complete disruption of cell walls and membranes, which led to the total loss of the initial parenchyma structure. Short-term high CO2 treatment alleviated flesh gelling by preserving the integrity of cells walls and plasmalemma. (C) 2014 Elsevier Ltd. All rights reserved. 2017-06-01T10:11:09Z 2017-06-01T10:11:09Z 2015 MAY article Besada, C., Llorca, Empar, Novillo, P., Hernando, I., Salvador, Alejandra (2015). Short-term high CO2 treatment alleviates chilling injury of persimmon cv. Fuyu by preserving the parenchyma structure. Food Control, 51, 163-170. 0956-7135 http://hdl.handle.net/20.500.11939/4843 10.1016/j.foodcont.2014.11.013 en openAccess Impreso |
| spellingShingle | Persimmon Short-term high CO2 treatment Chilling injury Flesh gelling Microstructure DEASTRINGENCY TREATMENT ROJO-BRILLANTE ANTIOXIDANT ABILITY MEMBRANE INTEGRITY FRUIT-QUALITY STORAGE TEMPERATURE REDUCTION SYMPTOMS ETHYLENE Besada, Cristina Llorca, Empar Novillo, Pedro Hernando, Isabel Salvador, Alejandra Short-term high CO2 treatment alleviates chilling injury of persimmon cv. Fuyu by preserving the parenchyma structure |
| title | Short-term high CO2 treatment alleviates chilling injury of persimmon cv. Fuyu by preserving the parenchyma structure |
| title_full | Short-term high CO2 treatment alleviates chilling injury of persimmon cv. Fuyu by preserving the parenchyma structure |
| title_fullStr | Short-term high CO2 treatment alleviates chilling injury of persimmon cv. Fuyu by preserving the parenchyma structure |
| title_full_unstemmed | Short-term high CO2 treatment alleviates chilling injury of persimmon cv. Fuyu by preserving the parenchyma structure |
| title_short | Short-term high CO2 treatment alleviates chilling injury of persimmon cv. Fuyu by preserving the parenchyma structure |
| title_sort | short term high co2 treatment alleviates chilling injury of persimmon cv fuyu by preserving the parenchyma structure |
| topic | Persimmon Short-term high CO2 treatment Chilling injury Flesh gelling Microstructure DEASTRINGENCY TREATMENT ROJO-BRILLANTE ANTIOXIDANT ABILITY MEMBRANE INTEGRITY FRUIT-QUALITY STORAGE TEMPERATURE REDUCTION SYMPTOMS ETHYLENE |
| url | http://hdl.handle.net/20.500.11939/4843 |
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