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 Barberries showed 10-fold higher antioxidant capacity than apple, orange and pear and superseded four times that of antioxidant-rich fruits such as blueberry. 1-MCP treatments increased ethylene production suggesting that the hormone auto inhibits it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
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/37299
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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 Técnicas2025-09-29T10:40:12Zoai: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:34982025-09-29 10:40:12.444CONICET 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) |
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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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13.070432 |