Effect of temperature during and immediately after CO2-Deastringency Treatment on Interval Flesh browning After Cold Storage Persimmon Fruit
Currently, a major cause of postharvest loss of ‘Rojo Brillante’ persimmon, the variety mainly cultivated in the Mediterranean Region, is “internal flesh browning” manifestation after storage or shipping at low temperature, whose causes remain unknown. ‘Rojo Brillante’ is an astringent low temperatu...
| Autores principales: | , , , , |
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| Formato: | acceptedVersion |
| Lenguaje: | Inglés |
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Elsevier
2020
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.11939/6381 https://www.sciencedirect.com/science/article/abs/pii/S0304423820301916 |
| _version_ | 1855032416845955072 |
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| author | Fathi-Najafabadi, Ayoub Salvador, Alejandra Navarro, Pilar Gil, Rebeca Besada, Cristina |
| author_browse | Besada, Cristina Fathi-Najafabadi, Ayoub Gil, Rebeca Navarro, Pilar Salvador, Alejandra |
| author_facet | Fathi-Najafabadi, Ayoub Salvador, Alejandra Navarro, Pilar Gil, Rebeca Besada, Cristina |
| author_sort | Fathi-Najafabadi, Ayoub |
| collection | ReDivia |
| description | Currently, a major cause of postharvest loss of ‘Rojo Brillante’ persimmon, the variety mainly cultivated in the Mediterranean Region, is “internal flesh browning” manifestation after storage or shipping at low temperature, whose causes remain unknown. ‘Rojo Brillante’ is an astringent low temperature-sensitive cultivar. Thus fruit is routinely submitted to high CO2 treatment to remove astringency, and also to 1-MCP treatment before being stored to retard flesh gelling and drastic softening, the main chilling injury symptoms. This study investigates the influence of temperature during CO2 deastringency treatment and immediately after its application on the incidence of ‘internal flesh browning’ in persimmon fruit. Our results revealed for the first time that the temperature immediately after the CO2 deastringency treatment was the main factor implied in this alteration. The fruit transferred directly to cold storage after the CO2 treatment showed ‘internal flesh browning’ after 41 storage d at 1 ºC, while a 24- hour attemperation period at 20 ºC before storage prevented this disorder from appearing. The main effect of the attemperation period was the enhanced release of CO2 from fruit after the CO2 treatment, which resulted in less acetaldehyde (AcH) accumulating after 24 h. Moreover, the temperature of the CO2 application was observed to influence ‘internal flesh browning’ severity as AcH accumulated at higher concentrations in the fruit treated at 20 ºC than at 12 ºC. Our preliminary hypothesis is that AcH can act as a precursor of reactive oxygen species that would be implied in this disorder’s development. |
| format | acceptedVersion |
| id | ReDivia6381 |
| institution | Instituto Valenciano de Investigaciones Agrarias (IVIA) |
| language | Inglés |
| publishDate | 2020 |
| publishDateRange | 2020 |
| publishDateSort | 2020 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | ReDivia63812025-04-25T14:46:56Z Effect of temperature during and immediately after CO2-Deastringency Treatment on Interval Flesh browning After Cold Storage Persimmon Fruit Fathi-Najafabadi, Ayoub Salvador, Alejandra Navarro, Pilar Gil, Rebeca Besada, Cristina Persimmon Attemperation period Flesh browning Gas exchange Respiration J10 Handling, transport, storage and protection of agricultural products Currently, a major cause of postharvest loss of ‘Rojo Brillante’ persimmon, the variety mainly cultivated in the Mediterranean Region, is “internal flesh browning” manifestation after storage or shipping at low temperature, whose causes remain unknown. ‘Rojo Brillante’ is an astringent low temperature-sensitive cultivar. Thus fruit is routinely submitted to high CO2 treatment to remove astringency, and also to 1-MCP treatment before being stored to retard flesh gelling and drastic softening, the main chilling injury symptoms. This study investigates the influence of temperature during CO2 deastringency treatment and immediately after its application on the incidence of ‘internal flesh browning’ in persimmon fruit. Our results revealed for the first time that the temperature immediately after the CO2 deastringency treatment was the main factor implied in this alteration. The fruit transferred directly to cold storage after the CO2 treatment showed ‘internal flesh browning’ after 41 storage d at 1 ºC, while a 24- hour attemperation period at 20 ºC before storage prevented this disorder from appearing. The main effect of the attemperation period was the enhanced release of CO2 from fruit after the CO2 treatment, which resulted in less acetaldehyde (AcH) accumulating after 24 h. Moreover, the temperature of the CO2 application was observed to influence ‘internal flesh browning’ severity as AcH accumulated at higher concentrations in the fruit treated at 20 ºC than at 12 ºC. Our preliminary hypothesis is that AcH can act as a precursor of reactive oxygen species that would be implied in this disorder’s development. 2020-04-16T14:56:49Z 2020-04-16T14:56:49Z 2020 acceptedVersion Fathi-Najafabadi, A., Salvador, A., Navarro, P., Gil, R., & Besada, C. (2020). Effect of temperature during and inmediately after CO2-deastringency treatment on internal flesh browning after cold storage of persimmon fruit. Scientia Horticulturae, 268, 109363. 0304-4238 http://hdl.handle.net/20.500.11939/6381 10.1016/j.scienta.2020.109363 https://www.sciencedirect.com/science/article/abs/pii/S0304423820301916 en Elsevier electronico |
| spellingShingle | Persimmon Attemperation period Flesh browning Gas exchange Respiration J10 Handling, transport, storage and protection of agricultural products Fathi-Najafabadi, Ayoub Salvador, Alejandra Navarro, Pilar Gil, Rebeca Besada, Cristina Effect of temperature during and immediately after CO2-Deastringency Treatment on Interval Flesh browning After Cold Storage Persimmon Fruit |
| title | Effect of temperature during and immediately after CO2-Deastringency Treatment on Interval Flesh browning After Cold Storage Persimmon Fruit |
| title_full | Effect of temperature during and immediately after CO2-Deastringency Treatment on Interval Flesh browning After Cold Storage Persimmon Fruit |
| title_fullStr | Effect of temperature during and immediately after CO2-Deastringency Treatment on Interval Flesh browning After Cold Storage Persimmon Fruit |
| title_full_unstemmed | Effect of temperature during and immediately after CO2-Deastringency Treatment on Interval Flesh browning After Cold Storage Persimmon Fruit |
| title_short | Effect of temperature during and immediately after CO2-Deastringency Treatment on Interval Flesh browning After Cold Storage Persimmon Fruit |
| title_sort | effect of temperature during and immediately after co2 deastringency treatment on interval flesh browning after cold storage persimmon fruit |
| topic | Persimmon Attemperation period Flesh browning Gas exchange Respiration J10 Handling, transport, storage and protection of agricultural products |
| url | http://hdl.handle.net/20.500.11939/6381 https://www.sciencedirect.com/science/article/abs/pii/S0304423820301916 |
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