Effects of High CO2 Levels on Fermentation, Peroxidation, and Cellular Water Stress in Fragaria vesca Stored at Low Temperature in Conditions of Unlimited O-2
To better understand the tolerance of strawberries (Fragaria vesca L.) to high CO2 in storage atmospheres, fermentation and cellular damage were investigated. Fruits were stored for 3 and 6 days at 0 degrees C in the presence of different CO2 levels (0, 20, or 40%) with 20% O-2. Changes in pyruvate...
| Autores principales: | , , , , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
2017
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| Acceso en línea: | http://hdl.handle.net/20.500.11939/4856 |
| _version_ | 1855491825525063680 |
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| author | Blanch, Maria Rosales, Raquel Mateos, Raquel Pérez-Gago, María B. Sanchez-Ballesta, Maria T. Escribano, Maria I. Merodio, Carmen |
| author_browse | Blanch, Maria Escribano, Maria I. Mateos, Raquel Merodio, Carmen Pérez-Gago, María B. Rosales, Raquel Sanchez-Ballesta, Maria T. |
| author_facet | Blanch, Maria Rosales, Raquel Mateos, Raquel Pérez-Gago, María B. Sanchez-Ballesta, Maria T. Escribano, Maria I. Merodio, Carmen |
| author_sort | Blanch, Maria |
| collection | ReDivia |
| description | To better understand the tolerance of strawberries (Fragaria vesca L.) to high CO2 in storage atmospheres, fermentation and cellular damage were investigated. Fruits were stored for 3 and 6 days at 0 degrees C in the presence of different CO2 levels (0, 20, or 40%) with 20% O-2. Changes in pyruvate decarboxylase (PDC) and alcohol dehydrogenase (ADH) gene expression and in fermentative metabolites, as well as in bound water and malondialdehyde (MDA) concentrations, were analyzed. In strawberries stored without added CO2, up-regulation of PDC and ADH was not associated with an increase in fermentative metabolites. By contrast, moderate ethanol fermentation in fruits exposed to 20% CO2 seems to be essential to maintain fruit metabolism, reducing both lipid peroxidation and cellular water stress. However, if the CO2 concentration increases (40%), the excess acetaldehyde and ethanol produced were closely correlated with a decrease in bound water and production of MDA. |
| format | Artículo |
| id | ReDivia4856 |
| institution | Instituto Valenciano de Investigaciones Agrarias (IVIA) |
| language | Inglés |
| publishDate | 2017 |
| publishDateRange | 2017 |
| publishDateSort | 2017 |
| record_format | dspace |
| spelling | ReDivia48562025-04-25T14:44:48Z Effects of High CO2 Levels on Fermentation, Peroxidation, and Cellular Water Stress in Fragaria vesca Stored at Low Temperature in Conditions of Unlimited O-2 Blanch, Maria Rosales, Raquel Mateos, Raquel Pérez-Gago, María B. Sanchez-Ballesta, Maria T. Escribano, Maria I. Merodio, Carmen To better understand the tolerance of strawberries (Fragaria vesca L.) to high CO2 in storage atmospheres, fermentation and cellular damage were investigated. Fruits were stored for 3 and 6 days at 0 degrees C in the presence of different CO2 levels (0, 20, or 40%) with 20% O-2. Changes in pyruvate decarboxylase (PDC) and alcohol dehydrogenase (ADH) gene expression and in fermentative metabolites, as well as in bound water and malondialdehyde (MDA) concentrations, were analyzed. In strawberries stored without added CO2, up-regulation of PDC and ADH was not associated with an increase in fermentative metabolites. By contrast, moderate ethanol fermentation in fruits exposed to 20% CO2 seems to be essential to maintain fruit metabolism, reducing both lipid peroxidation and cellular water stress. However, if the CO2 concentration increases (40%), the excess acetaldehyde and ethanol produced were closely correlated with a decrease in bound water and production of MDA. 2017-06-01T10:11:11Z 2017-06-01T10:11:11Z 2015 JAN 28 2015 article Blanch, M., Rosales, Raquel, Mateos, Raquel, Perez-Gago, M.B., Sanchez-Ballesta, M. T., Escribano, M. I., Merodio, C. (2015). Effects of High CO2 Levels on Fermentation, Peroxidation, and Cellular Water Stress in Fragaria vesca Stored at Low Temperature in Conditions of Unlimited O-2. Journal of Agricultural and Food Chemistry, 63(3), 761-768. 0021-8561 http://hdl.handle.net/20.500.11939/4856 http://hdl.handle.net/20.500.11939/4856 10.1021/jf505715s en openAccess Impreso |
| spellingShingle | Blanch, Maria Rosales, Raquel Mateos, Raquel Pérez-Gago, María B. Sanchez-Ballesta, Maria T. Escribano, Maria I. Merodio, Carmen Effects of High CO2 Levels on Fermentation, Peroxidation, and Cellular Water Stress in Fragaria vesca Stored at Low Temperature in Conditions of Unlimited O-2 |
| title | Effects of High CO2 Levels on Fermentation, Peroxidation, and Cellular Water Stress in Fragaria vesca Stored at Low Temperature in Conditions of Unlimited O-2 |
| title_full | Effects of High CO2 Levels on Fermentation, Peroxidation, and Cellular Water Stress in Fragaria vesca Stored at Low Temperature in Conditions of Unlimited O-2 |
| title_fullStr | Effects of High CO2 Levels on Fermentation, Peroxidation, and Cellular Water Stress in Fragaria vesca Stored at Low Temperature in Conditions of Unlimited O-2 |
| title_full_unstemmed | Effects of High CO2 Levels on Fermentation, Peroxidation, and Cellular Water Stress in Fragaria vesca Stored at Low Temperature in Conditions of Unlimited O-2 |
| title_short | Effects of High CO2 Levels on Fermentation, Peroxidation, and Cellular Water Stress in Fragaria vesca Stored at Low Temperature in Conditions of Unlimited O-2 |
| title_sort | effects of high co2 levels on fermentation peroxidation and cellular water stress in fragaria vesca stored at low temperature in conditions of unlimited o 2 |
| url | http://hdl.handle.net/20.500.11939/4856 http://hdl.handle.net/20.500.11939/4856 |
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