Growth inhibition by gamma rays affects lipids and fatty acids in garlic sprouts during storage

Autores
Perez, Monica Beatriz; Aveldaño, Marta Isabel; Croci, Clara Ana
Año de publicación
2007
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Bulbs of cv. Colorado garlic were irradiated at dormancy with a dose of 60 Gy of gamma rays and stored for 8 months, during which period the content and fatty acid composition of phospholipids (PL), glycolipids (GL) and neutral lipids were analyzed on three occasions. No significant changes were observed a few hours after irradiation, but the treatment resulted in a considerable reduction in lipid and fatty acid content 150 and 240 days post-harvest, with a concomitant reduction in the process of sprout growth. In total lipid, all fatty acids including the major linoleic acid (18:2) decreased, the largest decrease being in linolenic acid (18:3). The latter was a relatively minor component of PL (phosphatidylcholine and -ethanolamine) and a major acyl group of GL (monogalactosyl- and digalactosylglycerol). Radioinhibition had the opposite effect on polyunsaturated fatty acids of PL and GL, the 18:3/18:2 ratio decreasing in the former and increasing in the latter. Accretion of lipids and fatty acids is a normal biosynthetic process accompanying sprout growth, and the long-term effects of irradiation are interpreted to reflect a delay or slowing down of such process.
Fil: Perez, Monica Beatriz. Universidad Nacional del Sur; Argentina
Fil: Aveldaño, Marta Isabel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Instituto de Investigaciones Bioquímicas de Bahía Blanca. Universidad Nacional del Sur. Instituto de Investigaciones Bioquímicas de Bahía Blanca; Argentina. Universidad Nacional del Sur; Argentina
Fil: Croci, Clara Ana. Universidad Nacional del Sur; Argentina
Materia
Allium Sativum
Garlic
Gamma Irradiation
Sprouting Inhibition
Lipids
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:11336/44391
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/44391
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network_name_str CONICET Digital (CONICET)
spelling Growth inhibition by gamma rays affects lipids and fatty acids in garlic sprouts during storagePerez, Monica BeatrizAveldaño, Marta IsabelCroci, Clara AnaAllium SativumGarlicGamma IrradiationSprouting InhibitionLipidshttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1Bulbs of cv. Colorado garlic were irradiated at dormancy with a dose of 60 Gy of gamma rays and stored for 8 months, during which period the content and fatty acid composition of phospholipids (PL), glycolipids (GL) and neutral lipids were analyzed on three occasions. No significant changes were observed a few hours after irradiation, but the treatment resulted in a considerable reduction in lipid and fatty acid content 150 and 240 days post-harvest, with a concomitant reduction in the process of sprout growth. In total lipid, all fatty acids including the major linoleic acid (18:2) decreased, the largest decrease being in linolenic acid (18:3). The latter was a relatively minor component of PL (phosphatidylcholine and -ethanolamine) and a major acyl group of GL (monogalactosyl- and digalactosylglycerol). Radioinhibition had the opposite effect on polyunsaturated fatty acids of PL and GL, the 18:3/18:2 ratio decreasing in the former and increasing in the latter. Accretion of lipids and fatty acids is a normal biosynthetic process accompanying sprout growth, and the long-term effects of irradiation are interpreted to reflect a delay or slowing down of such process.Fil: Perez, Monica Beatriz. Universidad Nacional del Sur; ArgentinaFil: Aveldaño, Marta Isabel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Instituto de Investigaciones Bioquímicas de Bahía Blanca. Universidad Nacional del Sur. Instituto de Investigaciones Bioquímicas de Bahía Blanca; Argentina. Universidad Nacional del Sur; ArgentinaFil: Croci, Clara Ana. Universidad Nacional del Sur; ArgentinaElsevier Science2007-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/44391Perez, Monica Beatriz; Aveldaño, Marta Isabel; Croci, Clara Ana; Growth inhibition by gamma rays affects lipids and fatty acids in garlic sprouts during storage; Elsevier Science; Postharvest Biology and Technology; 44; 2; 5-2007; 122-1300925-5214CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.postharvbio.2006.08.018info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0925521406003280info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-11-12T09:49:28Zoai:ri.conicet.gov.ar:11336/44391instacron: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:34982025-11-12 09:49:29.054CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Growth inhibition by gamma rays affects lipids and fatty acids in garlic sprouts during storage
title Growth inhibition by gamma rays affects lipids and fatty acids in garlic sprouts during storage
spellingShingle Growth inhibition by gamma rays affects lipids and fatty acids in garlic sprouts during storage
Perez, Monica Beatriz
Allium Sativum
Garlic
Gamma Irradiation
Sprouting Inhibition
Lipids
title_short Growth inhibition by gamma rays affects lipids and fatty acids in garlic sprouts during storage
title_full Growth inhibition by gamma rays affects lipids and fatty acids in garlic sprouts during storage
title_fullStr Growth inhibition by gamma rays affects lipids and fatty acids in garlic sprouts during storage
title_full_unstemmed Growth inhibition by gamma rays affects lipids and fatty acids in garlic sprouts during storage
title_sort Growth inhibition by gamma rays affects lipids and fatty acids in garlic sprouts during storage
dc.creator.none.fl_str_mv Perez, Monica Beatriz
Aveldaño, Marta Isabel
Croci, Clara Ana
author Perez, Monica Beatriz
author_facet Perez, Monica Beatriz
Aveldaño, Marta Isabel
Croci, Clara Ana
author_role author
author2 Aveldaño, Marta Isabel
Croci, Clara Ana
author2_role author
author
dc.subject.none.fl_str_mv Allium Sativum
Garlic
Gamma Irradiation
Sprouting Inhibition
Lipids
topic Allium Sativum
Garlic
Gamma Irradiation
Sprouting Inhibition
Lipids
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Bulbs of cv. Colorado garlic were irradiated at dormancy with a dose of 60 Gy of gamma rays and stored for 8 months, during which period the content and fatty acid composition of phospholipids (PL), glycolipids (GL) and neutral lipids were analyzed on three occasions. No significant changes were observed a few hours after irradiation, but the treatment resulted in a considerable reduction in lipid and fatty acid content 150 and 240 days post-harvest, with a concomitant reduction in the process of sprout growth. In total lipid, all fatty acids including the major linoleic acid (18:2) decreased, the largest decrease being in linolenic acid (18:3). The latter was a relatively minor component of PL (phosphatidylcholine and -ethanolamine) and a major acyl group of GL (monogalactosyl- and digalactosylglycerol). Radioinhibition had the opposite effect on polyunsaturated fatty acids of PL and GL, the 18:3/18:2 ratio decreasing in the former and increasing in the latter. Accretion of lipids and fatty acids is a normal biosynthetic process accompanying sprout growth, and the long-term effects of irradiation are interpreted to reflect a delay or slowing down of such process.
Fil: Perez, Monica Beatriz. Universidad Nacional del Sur; Argentina
Fil: Aveldaño, Marta Isabel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Instituto de Investigaciones Bioquímicas de Bahía Blanca. Universidad Nacional del Sur. Instituto de Investigaciones Bioquímicas de Bahía Blanca; Argentina. Universidad Nacional del Sur; Argentina
Fil: Croci, Clara Ana. Universidad Nacional del Sur; Argentina
description Bulbs of cv. Colorado garlic were irradiated at dormancy with a dose of 60 Gy of gamma rays and stored for 8 months, during which period the content and fatty acid composition of phospholipids (PL), glycolipids (GL) and neutral lipids were analyzed on three occasions. No significant changes were observed a few hours after irradiation, but the treatment resulted in a considerable reduction in lipid and fatty acid content 150 and 240 days post-harvest, with a concomitant reduction in the process of sprout growth. In total lipid, all fatty acids including the major linoleic acid (18:2) decreased, the largest decrease being in linolenic acid (18:3). The latter was a relatively minor component of PL (phosphatidylcholine and -ethanolamine) and a major acyl group of GL (monogalactosyl- and digalactosylglycerol). Radioinhibition had the opposite effect on polyunsaturated fatty acids of PL and GL, the 18:3/18:2 ratio decreasing in the former and increasing in the latter. Accretion of lipids and fatty acids is a normal biosynthetic process accompanying sprout growth, and the long-term effects of irradiation are interpreted to reflect a delay or slowing down of such process.
publishDate 2007
dc.date.none.fl_str_mv 2007-05
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/44391
Perez, Monica Beatriz; Aveldaño, Marta Isabel; Croci, Clara Ana; Growth inhibition by gamma rays affects lipids and fatty acids in garlic sprouts during storage; Elsevier Science; Postharvest Biology and Technology; 44; 2; 5-2007; 122-130
0925-5214
CONICET Digital
CONICET
url http://hdl.handle.net/11336/44391
identifier_str_mv Perez, Monica Beatriz; Aveldaño, Marta Isabel; Croci, Clara Ana; Growth inhibition by gamma rays affects lipids and fatty acids in garlic sprouts during storage; Elsevier Science; Postharvest Biology and Technology; 44; 2; 5-2007; 122-130
0925-5214
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.postharvbio.2006.08.018
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0925521406003280
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.24909

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