Effect of foliar application of phosphites in "hayward" kiwifruit in storage and shelf life: analysis of pectin composition

Autores
Rivas Velasquez, Manuel de Jesus; Paz, Cosme Daniel; Dal Lago, Claudia Cristina; Martínez Noël, Giselle María Astrid; Yommi, A. K.; Andreu, Adriana Balbina
Año de publicación
2019
Idioma
inglés
Tipo de recurso
documento de conferencia
Estado
versión publicada
Descripción
The kiwifruit (Actinidia chinensis var chinensis cv. Hayward), a climacteric fruit, can be harvested at physiological maturity and maintain its quality for up to six months at cold storage. The length of the storage period depends, among others, on cell wall composition and structure, which impacts on texture and softening. Indeed, solubilization and degradation of pectins occur during fruit softening, leading to disintegration of the cell wall. Pectin is a complex heterogeneous polymer that can have different interactions within the cell wall as free pectin, bound to starch, attached by calcium bridges and bound to cellulose via hydrogen bonds. The phosphites activate the synthesis of compounds that reinforce cell walls, like pectin and lignin. The aim of this work was to study the effect of foliar application of phosphite on pectin composition in cold storage and shelf life. Plants were foliar sprayed (six weekly applications) 100 days after blooming, with 0.3% potassium phosphite (KPhi; 30% P2O5, 20% K2O) or water (Control). Fruits were harvested at physiological maturity and stored for 5 and 6 months (5M and 6M) at 0°C and 90-95% RH. Kiwifruit was analyzed at the end of each storage period (ES) and its shelf life (SL, 7 day at 20°C). Samples of outer pericarp tissue were frozen and ground using liquid N2. A chemical solvent method was used to successively extract cell walls and determine the composition of pectin. The cell wall material (CWM) was obtained by the enzymes inactivation with a mixture of phenol:acetic acid:water (PAW) and water soluble pectin fraction (W-SP) was recovered. To remove the kiwifruit starch and extract their bound pectin (S-SP), a solution of dimethyl sulfoxide was used. The Na2CO3 was added to obtain the pectin attached by tightly bonds and calcium bridges (C-SP). Each extract was dialysed 5 days, lyophilized and weighed. The results showed that KPhi treatment increased the yields of total pectins respect to the Control and also resulted lower at 5M respect to 6M of storage. At shelf life, pectin yield decreased in all treatments compared to end of storage. The yield of W-SP fractions was lower in SL than in ES, and resulted highest in KPhi treatment at 6M. The yield S-SP fraction was lowest in KPhi and in SL. This could be due to the enzymatic degradation of starch. The proportion of C-SP yield also was lower in KPhi but was higher in SL. The yield of CWM decreased from the 5M to 6M and increase at SF with the application of KPhi. These results suggest that KPhi treatment promote the pectin biosynthesis and their release in shelf life. After 5-6 months of cold storage, Hayward kiwifruit enters in its last ripening/over-ripening stage related to senescence, led by cell wall disintegration. In conclusion, KPhi treatment is suggested to be used in order to maintain the firmmess Hayward kiwifruit, at least until 5 months in cold storage prior shelf life and its consumption.
Fil: Rivas Velasquez, Manuel de Jesus. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
Fil: Paz, Cosme Daniel. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
Fil: Dal Lago, Claudia Cristina. Universidad Nacional de Mar del Plata; Argentina
Fil: Martínez Noël, Giselle María Astrid. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Biodiversidad y Biotecnología; Argentina
Fil: Yommi, A. K.. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires Sur. Estación Experimental Agropecuaria Balcarce; Argentina
Fil: Andreu, Adriana Balbina. Universidad Nacional de Mar del Plata. Instituto de Biología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
LV Annual Meeting Argentine Society for Biochemistry and Molecular Biology y XIV Annual Meeting Argentinean Society for General Microbiology
Salta
Argentina
Sociedad Argentina de Investigaciones Bioquimicas
Materia
PHOSPHITES
KIWIFRUIT
STORAGE
SHELF LIFE
PECTIN
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/139352

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oai_identifier_str oai:ri.conicet.gov.ar:11336/139352
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of foliar application of phosphites in "hayward" kiwifruit in storage and shelf life: analysis of pectin compositionRivas Velasquez, Manuel de JesusPaz, Cosme DanielDal Lago, Claudia CristinaMartínez Noël, Giselle María AstridYommi, A. K.Andreu, Adriana BalbinaPHOSPHITESKIWIFRUITSTORAGESHELF LIFEPECTINhttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1The kiwifruit (Actinidia chinensis var chinensis cv. Hayward), a climacteric fruit, can be harvested at physiological maturity and maintain its quality for up to six months at cold storage. The length of the storage period depends, among others, on cell wall composition and structure, which impacts on texture and softening. Indeed, solubilization and degradation of pectins occur during fruit softening, leading to disintegration of the cell wall. Pectin is a complex heterogeneous polymer that can have different interactions within the cell wall as free pectin, bound to starch, attached by calcium bridges and bound to cellulose via hydrogen bonds. The phosphites activate the synthesis of compounds that reinforce cell walls, like pectin and lignin. The aim of this work was to study the effect of foliar application of phosphite on pectin composition in cold storage and shelf life. Plants were foliar sprayed (six weekly applications) 100 days after blooming, with 0.3% potassium phosphite (KPhi; 30% P2O5, 20% K2O) or water (Control). Fruits were harvested at physiological maturity and stored for 5 and 6 months (5M and 6M) at 0°C and 90-95% RH. Kiwifruit was analyzed at the end of each storage period (ES) and its shelf life (SL, 7 day at 20°C). Samples of outer pericarp tissue were frozen and ground using liquid N2. A chemical solvent method was used to successively extract cell walls and determine the composition of pectin. The cell wall material (CWM) was obtained by the enzymes inactivation with a mixture of phenol:acetic acid:water (PAW) and water soluble pectin fraction (W-SP) was recovered. To remove the kiwifruit starch and extract their bound pectin (S-SP), a solution of dimethyl sulfoxide was used. The Na2CO3 was added to obtain the pectin attached by tightly bonds and calcium bridges (C-SP). Each extract was dialysed 5 days, lyophilized and weighed. The results showed that KPhi treatment increased the yields of total pectins respect to the Control and also resulted lower at 5M respect to 6M of storage. At shelf life, pectin yield decreased in all treatments compared to end of storage. The yield of W-SP fractions was lower in SL than in ES, and resulted highest in KPhi treatment at 6M. The yield S-SP fraction was lowest in KPhi and in SL. This could be due to the enzymatic degradation of starch. The proportion of C-SP yield also was lower in KPhi but was higher in SL. The yield of CWM decreased from the 5M to 6M and increase at SF with the application of KPhi. These results suggest that KPhi treatment promote the pectin biosynthesis and their release in shelf life. After 5-6 months of cold storage, Hayward kiwifruit enters in its last ripening/over-ripening stage related to senescence, led by cell wall disintegration. In conclusion, KPhi treatment is suggested to be used in order to maintain the firmmess Hayward kiwifruit, at least until 5 months in cold storage prior shelf life and its consumption.Fil: Rivas Velasquez, Manuel de Jesus. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; ArgentinaFil: Paz, Cosme Daniel. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; ArgentinaFil: Dal Lago, Claudia Cristina. Universidad Nacional de Mar del Plata; ArgentinaFil: Martínez Noël, Giselle María Astrid. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Biodiversidad y Biotecnología; ArgentinaFil: Yommi, A. K.. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires Sur. Estación Experimental Agropecuaria Balcarce; ArgentinaFil: Andreu, Adriana Balbina. Universidad Nacional de Mar del Plata. Instituto de Biología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; ArgentinaLV Annual Meeting Argentine Society for Biochemistry and Molecular Biology y XIV Annual Meeting Argentinean Society for General MicrobiologySaltaArgentinaSociedad Argentina de Investigaciones BioquimicasSociedad Argentina de Investigaciones Bioquímicas2019info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/conferenceObjectReuniónJournalhttp://purl.org/coar/resource_type/c_5794info:ar-repo/semantics/documentoDeConferenciaapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/139352Effect of foliar application of phosphites in "hayward" kiwifruit in storage and shelf life: analysis of pectin composition; LV Annual Meeting Argentine Society for Biochemistry and Molecular Biology y XIV Annual Meeting Argentinean Society for General Microbiology; Salta; Argentina; 2019; 139-1390327-9545CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.saib.org.ar/sites/default/files/BIOCELL-SAIB-2019-version-final.pdfInternacionalinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:32:43Zoai:ri.conicet.gov.ar:11336/139352instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:32:44.086CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of foliar application of phosphites in "hayward" kiwifruit in storage and shelf life: analysis of pectin composition
title Effect of foliar application of phosphites in "hayward" kiwifruit in storage and shelf life: analysis of pectin composition
spellingShingle Effect of foliar application of phosphites in "hayward" kiwifruit in storage and shelf life: analysis of pectin composition
Rivas Velasquez, Manuel de Jesus
PHOSPHITES
KIWIFRUIT
STORAGE
SHELF LIFE
PECTIN
title_short Effect of foliar application of phosphites in "hayward" kiwifruit in storage and shelf life: analysis of pectin composition
title_full Effect of foliar application of phosphites in "hayward" kiwifruit in storage and shelf life: analysis of pectin composition
title_fullStr Effect of foliar application of phosphites in "hayward" kiwifruit in storage and shelf life: analysis of pectin composition
title_full_unstemmed Effect of foliar application of phosphites in "hayward" kiwifruit in storage and shelf life: analysis of pectin composition
title_sort Effect of foliar application of phosphites in "hayward" kiwifruit in storage and shelf life: analysis of pectin composition
dc.creator.none.fl_str_mv Rivas Velasquez, Manuel de Jesus
Paz, Cosme Daniel
Dal Lago, Claudia Cristina
Martínez Noël, Giselle María Astrid
Yommi, A. K.
Andreu, Adriana Balbina
author Rivas Velasquez, Manuel de Jesus
author_facet Rivas Velasquez, Manuel de Jesus
Paz, Cosme Daniel
Dal Lago, Claudia Cristina
Martínez Noël, Giselle María Astrid
Yommi, A. K.
Andreu, Adriana Balbina
author_role author
author2 Paz, Cosme Daniel
Dal Lago, Claudia Cristina
Martínez Noël, Giselle María Astrid
Yommi, A. K.
Andreu, Adriana Balbina
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv PHOSPHITES
KIWIFRUIT
STORAGE
SHELF LIFE
PECTIN
topic PHOSPHITES
KIWIFRUIT
STORAGE
SHELF LIFE
PECTIN
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv The kiwifruit (Actinidia chinensis var chinensis cv. Hayward), a climacteric fruit, can be harvested at physiological maturity and maintain its quality for up to six months at cold storage. The length of the storage period depends, among others, on cell wall composition and structure, which impacts on texture and softening. Indeed, solubilization and degradation of pectins occur during fruit softening, leading to disintegration of the cell wall. Pectin is a complex heterogeneous polymer that can have different interactions within the cell wall as free pectin, bound to starch, attached by calcium bridges and bound to cellulose via hydrogen bonds. The phosphites activate the synthesis of compounds that reinforce cell walls, like pectin and lignin. The aim of this work was to study the effect of foliar application of phosphite on pectin composition in cold storage and shelf life. Plants were foliar sprayed (six weekly applications) 100 days after blooming, with 0.3% potassium phosphite (KPhi; 30% P2O5, 20% K2O) or water (Control). Fruits were harvested at physiological maturity and stored for 5 and 6 months (5M and 6M) at 0°C and 90-95% RH. Kiwifruit was analyzed at the end of each storage period (ES) and its shelf life (SL, 7 day at 20°C). Samples of outer pericarp tissue were frozen and ground using liquid N2. A chemical solvent method was used to successively extract cell walls and determine the composition of pectin. The cell wall material (CWM) was obtained by the enzymes inactivation with a mixture of phenol:acetic acid:water (PAW) and water soluble pectin fraction (W-SP) was recovered. To remove the kiwifruit starch and extract their bound pectin (S-SP), a solution of dimethyl sulfoxide was used. The Na2CO3 was added to obtain the pectin attached by tightly bonds and calcium bridges (C-SP). Each extract was dialysed 5 days, lyophilized and weighed. The results showed that KPhi treatment increased the yields of total pectins respect to the Control and also resulted lower at 5M respect to 6M of storage. At shelf life, pectin yield decreased in all treatments compared to end of storage. The yield of W-SP fractions was lower in SL than in ES, and resulted highest in KPhi treatment at 6M. The yield S-SP fraction was lowest in KPhi and in SL. This could be due to the enzymatic degradation of starch. The proportion of C-SP yield also was lower in KPhi but was higher in SL. The yield of CWM decreased from the 5M to 6M and increase at SF with the application of KPhi. These results suggest that KPhi treatment promote the pectin biosynthesis and their release in shelf life. After 5-6 months of cold storage, Hayward kiwifruit enters in its last ripening/over-ripening stage related to senescence, led by cell wall disintegration. In conclusion, KPhi treatment is suggested to be used in order to maintain the firmmess Hayward kiwifruit, at least until 5 months in cold storage prior shelf life and its consumption.
Fil: Rivas Velasquez, Manuel de Jesus. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
Fil: Paz, Cosme Daniel. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
Fil: Dal Lago, Claudia Cristina. Universidad Nacional de Mar del Plata; Argentina
Fil: Martínez Noël, Giselle María Astrid. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Biodiversidad y Biotecnología; Argentina
Fil: Yommi, A. K.. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires Sur. Estación Experimental Agropecuaria Balcarce; Argentina
Fil: Andreu, Adriana Balbina. Universidad Nacional de Mar del Plata. Instituto de Biología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
LV Annual Meeting Argentine Society for Biochemistry and Molecular Biology y XIV Annual Meeting Argentinean Society for General Microbiology
Salta
Argentina
Sociedad Argentina de Investigaciones Bioquimicas
description The kiwifruit (Actinidia chinensis var chinensis cv. Hayward), a climacteric fruit, can be harvested at physiological maturity and maintain its quality for up to six months at cold storage. The length of the storage period depends, among others, on cell wall composition and structure, which impacts on texture and softening. Indeed, solubilization and degradation of pectins occur during fruit softening, leading to disintegration of the cell wall. Pectin is a complex heterogeneous polymer that can have different interactions within the cell wall as free pectin, bound to starch, attached by calcium bridges and bound to cellulose via hydrogen bonds. The phosphites activate the synthesis of compounds that reinforce cell walls, like pectin and lignin. The aim of this work was to study the effect of foliar application of phosphite on pectin composition in cold storage and shelf life. Plants were foliar sprayed (six weekly applications) 100 days after blooming, with 0.3% potassium phosphite (KPhi; 30% P2O5, 20% K2O) or water (Control). Fruits were harvested at physiological maturity and stored for 5 and 6 months (5M and 6M) at 0°C and 90-95% RH. Kiwifruit was analyzed at the end of each storage period (ES) and its shelf life (SL, 7 day at 20°C). Samples of outer pericarp tissue were frozen and ground using liquid N2. A chemical solvent method was used to successively extract cell walls and determine the composition of pectin. The cell wall material (CWM) was obtained by the enzymes inactivation with a mixture of phenol:acetic acid:water (PAW) and water soluble pectin fraction (W-SP) was recovered. To remove the kiwifruit starch and extract their bound pectin (S-SP), a solution of dimethyl sulfoxide was used. The Na2CO3 was added to obtain the pectin attached by tightly bonds and calcium bridges (C-SP). Each extract was dialysed 5 days, lyophilized and weighed. The results showed that KPhi treatment increased the yields of total pectins respect to the Control and also resulted lower at 5M respect to 6M of storage. At shelf life, pectin yield decreased in all treatments compared to end of storage. The yield of W-SP fractions was lower in SL than in ES, and resulted highest in KPhi treatment at 6M. The yield S-SP fraction was lowest in KPhi and in SL. This could be due to the enzymatic degradation of starch. The proportion of C-SP yield also was lower in KPhi but was higher in SL. The yield of CWM decreased from the 5M to 6M and increase at SF with the application of KPhi. These results suggest that KPhi treatment promote the pectin biosynthesis and their release in shelf life. After 5-6 months of cold storage, Hayward kiwifruit enters in its last ripening/over-ripening stage related to senescence, led by cell wall disintegration. In conclusion, KPhi treatment is suggested to be used in order to maintain the firmmess Hayward kiwifruit, at least until 5 months in cold storage prior shelf life and its consumption.
publishDate 2019
dc.date.none.fl_str_mv 2019
dc.type.none.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/conferenceObject
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Journal
http://purl.org/coar/resource_type/c_5794
info:ar-repo/semantics/documentoDeConferencia
status_str publishedVersion
format conferenceObject
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/139352
Effect of foliar application of phosphites in "hayward" kiwifruit in storage and shelf life: analysis of pectin composition; LV Annual Meeting Argentine Society for Biochemistry and Molecular Biology y XIV Annual Meeting Argentinean Society for General Microbiology; Salta; Argentina; 2019; 139-139
0327-9545
CONICET Digital
CONICET
url http://hdl.handle.net/11336/139352
identifier_str_mv Effect of foliar application of phosphites in "hayward" kiwifruit in storage and shelf life: analysis of pectin composition; LV Annual Meeting Argentine Society for Biochemistry and Molecular Biology y XIV Annual Meeting Argentinean Society for General Microbiology; Salta; Argentina; 2019; 139-139
0327-9545
CONICET Digital
CONICET
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language eng
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https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
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dc.publisher.none.fl_str_mv Sociedad Argentina de Investigaciones Bioquímicas
publisher.none.fl_str_mv Sociedad Argentina de Investigaciones Bioquímicas
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