Ethylene responses and quality of antioxidant-rich stored barberry fruit (Berberis microphylla)

Autores
Rodoni, Luis Maria; Feuring, Verónica; Zaro, Maria Jose; Sozzi, Gabriel Oscar; Vicente, Ariel Roberto; Arena, Miriam Elisabet
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
In recent years there has been renewed interest in locally grown and underutilized wild species as sources of bioactive compounds. Barberry (. Berberis microphylla G. Forst) is among the southernmost growing fruit bearing species worldwide. The aim of this study was to characterize this species. We evaluated the antioxidant capacity of ripe barberry fruits as compared to pear, orange, apple, strawberry and blueberry. In a second set of experiments ripe barberry fruit was harvested and treated with ethylene and 1-MCP and the changes in ethylene production and respiration rate during storage were assessed. Finally, ripe barberries were harvested and stored at 0, 5 or 10. °C for 0, 3, 7, 11 or 15 days. During this period we determined weight loss, respiration rate, the percentage of rotten and physiologically decayed berries, firmness, sugar content, acidity, pH, anthocyanins, phenolics and antiradical capacity. Barberries showed 10-fold higher antioxidant capacity than apple, orange and pear and superseded four times that of antioxidant-rich fruits such as blueberry. 1-MCP treatments increased ethylene production suggesting that the hormone auto inhibits it biosynthesis. The fruit stored best at 0. °C and this should be the recommended temperature to minimize deterioration and prevent losses of bio-active compounds. The fruits show a non-climacteric physiology, with ethylene biosynthesis being under negative feedback control. Barberries are an extraordinary high source of antioxidants among fruits.
Fil: Rodoni, Luis Maria. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Feuring, Verónica. Universidad de Buenos Aires; Argentina
Fil: Zaro, Maria Jose. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Sozzi, Gabriel Oscar. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Vicente, Ariel Roberto. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Arena, Miriam Elisabet. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Austral de Investigaciones Científicas; Argentina
Materia
Antioxidant
Berries
Non-Climacteric
Quality
Storage
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/37299
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/37299
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Ethylene responses and quality of antioxidant-rich stored barberry fruit (Berberis microphylla)Rodoni, Luis MariaFeuring, VerónicaZaro, Maria JoseSozzi, Gabriel OscarVicente, Ariel RobertoArena, Miriam ElisabetAntioxidantBerriesNon-ClimactericQualityStoragehttps://purl.org/becyt/ford/4.1https://purl.org/becyt/ford/4In recent years there has been renewed interest in locally grown and underutilized wild species as sources of bioactive compounds. Barberry (. Berberis microphylla G. Forst) is among the southernmost growing fruit bearing species worldwide. The aim of this study was to characterize this species. We evaluated the antioxidant capacity of ripe barberry fruits as compared to pear, orange, apple, strawberry and blueberry. In a second set of experiments ripe barberry fruit was harvested and treated with ethylene and 1-MCP and the changes in ethylene production and respiration rate during storage were assessed. Finally, ripe barberries were harvested and stored at 0, 5 or 10. °C for 0, 3, 7, 11 or 15 days. During this period we determined weight loss, respiration rate, the percentage of rotten and physiologically decayed berries, firmness, sugar content, acidity, pH, anthocyanins, phenolics and antiradical capacity. Barberries showed 10-fold higher antioxidant capacity than apple, orange and pear and superseded four times that of antioxidant-rich fruits such as blueberry. 1-MCP treatments increased ethylene production suggesting that the hormone auto inhibits it biosynthesis. The fruit stored best at 0. °C and this should be the recommended temperature to minimize deterioration and prevent losses of bio-active compounds. The fruits show a non-climacteric physiology, with ethylene biosynthesis being under negative feedback control. Barberries are an extraordinary high source of antioxidants among fruits.Fil: Rodoni, Luis Maria. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Feuring, Verónica. Universidad de Buenos Aires; ArgentinaFil: Zaro, Maria Jose. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Sozzi, Gabriel Oscar. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Vicente, Ariel Roberto. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Arena, Miriam Elisabet. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Austral de Investigaciones Científicas; ArgentinaElsevier Science2014-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/37299Rodoni, Luis Maria; Feuring, Verónica; Zaro, Maria Jose; Sozzi, Gabriel Oscar; Vicente, Ariel Roberto; et al.; Ethylene responses and quality of antioxidant-rich stored barberry fruit (Berberis microphylla); Elsevier Science; Scientia Horticulturae; 179; 11-2014; 233-2380304-4238CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.scienta.2014.09.023info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0304423814005019info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T12:12:36Zoai:ri.conicet.gov.ar:11336/37299instacron: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:34982025-10-22 12:12:36.465CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Ethylene responses and quality of antioxidant-rich stored barberry fruit (Berberis microphylla)
title Ethylene responses and quality of antioxidant-rich stored barberry fruit (Berberis microphylla)
spellingShingle Ethylene responses and quality of antioxidant-rich stored barberry fruit (Berberis microphylla)
Rodoni, Luis Maria
Antioxidant
Berries
Non-Climacteric
Quality
Storage
title_short Ethylene responses and quality of antioxidant-rich stored barberry fruit (Berberis microphylla)
title_full Ethylene responses and quality of antioxidant-rich stored barberry fruit (Berberis microphylla)
title_fullStr Ethylene responses and quality of antioxidant-rich stored barberry fruit (Berberis microphylla)
title_full_unstemmed Ethylene responses and quality of antioxidant-rich stored barberry fruit (Berberis microphylla)
title_sort Ethylene responses and quality of antioxidant-rich stored barberry fruit (Berberis microphylla)
dc.creator.none.fl_str_mv Rodoni, Luis Maria
Feuring, Verónica
Zaro, Maria Jose
Sozzi, Gabriel Oscar
Vicente, Ariel Roberto
Arena, Miriam Elisabet
author Rodoni, Luis Maria
author_facet Rodoni, Luis Maria
Feuring, Verónica
Zaro, Maria Jose
Sozzi, Gabriel Oscar
Vicente, Ariel Roberto
Arena, Miriam Elisabet
author_role author
author2 Feuring, Verónica
Zaro, Maria Jose
Sozzi, Gabriel Oscar
Vicente, Ariel Roberto
Arena, Miriam Elisabet
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Antioxidant
Berries
Non-Climacteric
Quality
Storage
topic Antioxidant
Berries
Non-Climacteric
Quality
Storage
purl_subject.fl_str_mv https://purl.org/becyt/ford/4.1
https://purl.org/becyt/ford/4
dc.description.none.fl_txt_mv In recent years there has been renewed interest in locally grown and underutilized wild species as sources of bioactive compounds. Barberry (. Berberis microphylla G. Forst) is among the southernmost growing fruit bearing species worldwide. The aim of this study was to characterize this species. We evaluated the antioxidant capacity of ripe barberry fruits as compared to pear, orange, apple, strawberry and blueberry. In a second set of experiments ripe barberry fruit was harvested and treated with ethylene and 1-MCP and the changes in ethylene production and respiration rate during storage were assessed. Finally, ripe barberries were harvested and stored at 0, 5 or 10. °C for 0, 3, 7, 11 or 15 days. During this period we determined weight loss, respiration rate, the percentage of rotten and physiologically decayed berries, firmness, sugar content, acidity, pH, anthocyanins, phenolics and antiradical capacity. Barberries showed 10-fold higher antioxidant capacity than apple, orange and pear and superseded four times that of antioxidant-rich fruits such as blueberry. 1-MCP treatments increased ethylene production suggesting that the hormone auto inhibits it biosynthesis. The fruit stored best at 0. °C and this should be the recommended temperature to minimize deterioration and prevent losses of bio-active compounds. The fruits show a non-climacteric physiology, with ethylene biosynthesis being under negative feedback control. Barberries are an extraordinary high source of antioxidants among fruits.
Fil: Rodoni, Luis Maria. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Feuring, Verónica. Universidad de Buenos Aires; Argentina
Fil: Zaro, Maria Jose. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Sozzi, Gabriel Oscar. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Vicente, Ariel Roberto. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Arena, Miriam Elisabet. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Austral de Investigaciones Científicas; Argentina
description In recent years there has been renewed interest in locally grown and underutilized wild species as sources of bioactive compounds. Barberry (. Berberis microphylla G. Forst) is among the southernmost growing fruit bearing species worldwide. The aim of this study was to characterize this species. We evaluated the antioxidant capacity of ripe barberry fruits as compared to pear, orange, apple, strawberry and blueberry. In a second set of experiments ripe barberry fruit was harvested and treated with ethylene and 1-MCP and the changes in ethylene production and respiration rate during storage were assessed. Finally, ripe barberries were harvested and stored at 0, 5 or 10. °C for 0, 3, 7, 11 or 15 days. During this period we determined weight loss, respiration rate, the percentage of rotten and physiologically decayed berries, firmness, sugar content, acidity, pH, anthocyanins, phenolics and antiradical capacity. Barberries showed 10-fold higher antioxidant capacity than apple, orange and pear and superseded four times that of antioxidant-rich fruits such as blueberry. 1-MCP treatments increased ethylene production suggesting that the hormone auto inhibits it biosynthesis. The fruit stored best at 0. °C and this should be the recommended temperature to minimize deterioration and prevent losses of bio-active compounds. The fruits show a non-climacteric physiology, with ethylene biosynthesis being under negative feedback control. Barberries are an extraordinary high source of antioxidants among fruits.
publishDate 2014
dc.date.none.fl_str_mv 2014-11
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/11336/37299
Rodoni, Luis Maria; Feuring, Verónica; Zaro, Maria Jose; Sozzi, Gabriel Oscar; Vicente, Ariel Roberto; et al.; Ethylene responses and quality of antioxidant-rich stored barberry fruit (Berberis microphylla); Elsevier Science; Scientia Horticulturae; 179; 11-2014; 233-238
0304-4238
CONICET Digital
CONICET
url http://hdl.handle.net/11336/37299
identifier_str_mv Rodoni, Luis Maria; Feuring, Verónica; Zaro, Maria Jose; Sozzi, Gabriel Oscar; Vicente, Ariel Roberto; et al.; Ethylene responses and quality of antioxidant-rich stored barberry fruit (Berberis microphylla); Elsevier Science; Scientia Horticulturae; 179; 11-2014; 233-238
0304-4238
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.scienta.2014.09.023
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0304423814005019
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
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 12.982451

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