Effect of different treatments on the evolution of polyamines during refrigerated storage of eggplants

Autores
Rodriguez, Silvia del Carmen; Lopez, Beatriz Alicia; Chaves, Alicia Raquel
Año de publicación
2001
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The applicability of a thermal treatment was compared with modified-atmosphere (MA) storage in relation to chilling injury (CI) and polyamines evolution in eggplants. Fruits underwent physiological disorders at 3 °C, evidenced by the appearance of surface injuries at the third day of storage, and, after moving the fruits to 20 °C, by increased respiratory activity and more intense ethylene production. Storage of fruits in sealed low-density polyethylene bags and a previous treatment with heated air (1 h at 35 °C) were both effective in retarding chilling injury, though the former was better. Two free polyamines were found in cv. Black Nite: putrescine, in greater proportion, and spermidine. Putrescine increased in control (untreated) fruits stored at 3 °C in parallel with the external appearance of chilling injury, whereas this increase was either not exhibited or retarded in treated or MA stored fruits. Spermidine did not change in control fruits at 3 °C, remaining almost constant over the whole storage period, whereas in heat- and MAP-treated fruits spermidine levels exhibited a decrease.
Fil: Rodriguez, Silvia del Carmen. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias. Instituto de Ciencias Químicas; Argentina
Fil: Lopez, Beatriz Alicia. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias. Instituto de Ciencias Químicas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Chaves, Alicia Raquel. 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
Materia
Chilling Injury
Eggplant Fruit
Heat Treatment
Modified Storage
Polyamines
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:11336/71699
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/71699
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of different treatments on the evolution of polyamines during refrigerated storage of eggplantsRodriguez, Silvia del CarmenLopez, Beatriz AliciaChaves, Alicia RaquelChilling InjuryEggplant FruitHeat TreatmentModified StoragePolyamineshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The applicability of a thermal treatment was compared with modified-atmosphere (MA) storage in relation to chilling injury (CI) and polyamines evolution in eggplants. Fruits underwent physiological disorders at 3 °C, evidenced by the appearance of surface injuries at the third day of storage, and, after moving the fruits to 20 °C, by increased respiratory activity and more intense ethylene production. Storage of fruits in sealed low-density polyethylene bags and a previous treatment with heated air (1 h at 35 °C) were both effective in retarding chilling injury, though the former was better. Two free polyamines were found in cv. Black Nite: putrescine, in greater proportion, and spermidine. Putrescine increased in control (untreated) fruits stored at 3 °C in parallel with the external appearance of chilling injury, whereas this increase was either not exhibited or retarded in treated or MA stored fruits. Spermidine did not change in control fruits at 3 °C, remaining almost constant over the whole storage period, whereas in heat- and MAP-treated fruits spermidine levels exhibited a decrease.Fil: Rodriguez, Silvia del Carmen. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias. Instituto de Ciencias Químicas; ArgentinaFil: Lopez, Beatriz Alicia. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias. Instituto de Ciencias Químicas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Chaves, Alicia Raquel. 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; ArgentinaAmerican Chemical Society2001-03info: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/11336/71699Rodriguez, Silvia del Carmen; Lopez, Beatriz Alicia; Chaves, Alicia Raquel; Effect of different treatments on the evolution of polyamines during refrigerated storage of eggplants; American Chemical Society; Journal of Agricultural and Food Chemistry; 49; 10; 3-2001; 4700-47050021-8561CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1021/jf0001031info:eu-repo/semantics/altIdentifier/url/https://pubs.acs.org/doi/abs/10.1021/jf0001031info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-17T11:31:26Zoai:ri.conicet.gov.ar:11336/71699instacron: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:34982025-09-17 11:31:26.305CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of different treatments on the evolution of polyamines during refrigerated storage of eggplants
title Effect of different treatments on the evolution of polyamines during refrigerated storage of eggplants
spellingShingle Effect of different treatments on the evolution of polyamines during refrigerated storage of eggplants
Rodriguez, Silvia del Carmen
Chilling Injury
Eggplant Fruit
Heat Treatment
Modified Storage
Polyamines
title_short Effect of different treatments on the evolution of polyamines during refrigerated storage of eggplants
title_full Effect of different treatments on the evolution of polyamines during refrigerated storage of eggplants
title_fullStr Effect of different treatments on the evolution of polyamines during refrigerated storage of eggplants
title_full_unstemmed Effect of different treatments on the evolution of polyamines during refrigerated storage of eggplants
title_sort Effect of different treatments on the evolution of polyamines during refrigerated storage of eggplants
dc.creator.none.fl_str_mv Rodriguez, Silvia del Carmen
Lopez, Beatriz Alicia
Chaves, Alicia Raquel
author Rodriguez, Silvia del Carmen
author_facet Rodriguez, Silvia del Carmen
Lopez, Beatriz Alicia
Chaves, Alicia Raquel
author_role author
author2 Lopez, Beatriz Alicia
Chaves, Alicia Raquel
author2_role author
author
dc.subject.none.fl_str_mv Chilling Injury
Eggplant Fruit
Heat Treatment
Modified Storage
Polyamines
topic Chilling Injury
Eggplant Fruit
Heat Treatment
Modified Storage
Polyamines
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The applicability of a thermal treatment was compared with modified-atmosphere (MA) storage in relation to chilling injury (CI) and polyamines evolution in eggplants. Fruits underwent physiological disorders at 3 °C, evidenced by the appearance of surface injuries at the third day of storage, and, after moving the fruits to 20 °C, by increased respiratory activity and more intense ethylene production. Storage of fruits in sealed low-density polyethylene bags and a previous treatment with heated air (1 h at 35 °C) were both effective in retarding chilling injury, though the former was better. Two free polyamines were found in cv. Black Nite: putrescine, in greater proportion, and spermidine. Putrescine increased in control (untreated) fruits stored at 3 °C in parallel with the external appearance of chilling injury, whereas this increase was either not exhibited or retarded in treated or MA stored fruits. Spermidine did not change in control fruits at 3 °C, remaining almost constant over the whole storage period, whereas in heat- and MAP-treated fruits spermidine levels exhibited a decrease.
Fil: Rodriguez, Silvia del Carmen. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias. Instituto de Ciencias Químicas; Argentina
Fil: Lopez, Beatriz Alicia. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias. Instituto de Ciencias Químicas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Chaves, Alicia Raquel. 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
description The applicability of a thermal treatment was compared with modified-atmosphere (MA) storage in relation to chilling injury (CI) and polyamines evolution in eggplants. Fruits underwent physiological disorders at 3 °C, evidenced by the appearance of surface injuries at the third day of storage, and, after moving the fruits to 20 °C, by increased respiratory activity and more intense ethylene production. Storage of fruits in sealed low-density polyethylene bags and a previous treatment with heated air (1 h at 35 °C) were both effective in retarding chilling injury, though the former was better. Two free polyamines were found in cv. Black Nite: putrescine, in greater proportion, and spermidine. Putrescine increased in control (untreated) fruits stored at 3 °C in parallel with the external appearance of chilling injury, whereas this increase was either not exhibited or retarded in treated or MA stored fruits. Spermidine did not change in control fruits at 3 °C, remaining almost constant over the whole storage period, whereas in heat- and MAP-treated fruits spermidine levels exhibited a decrease.
publishDate 2001
dc.date.none.fl_str_mv 2001-03
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/11336/71699
Rodriguez, Silvia del Carmen; Lopez, Beatriz Alicia; Chaves, Alicia Raquel; Effect of different treatments on the evolution of polyamines during refrigerated storage of eggplants; American Chemical Society; Journal of Agricultural and Food Chemistry; 49; 10; 3-2001; 4700-4705
0021-8561
CONICET Digital
CONICET
url http://hdl.handle.net/11336/71699
identifier_str_mv Rodriguez, Silvia del Carmen; Lopez, Beatriz Alicia; Chaves, Alicia Raquel; Effect of different treatments on the evolution of polyamines during refrigerated storage of eggplants; American Chemical Society; Journal of Agricultural and Food Chemistry; 49; 10; 3-2001; 4700-4705
0021-8561
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1021/jf0001031
info:eu-repo/semantics/altIdentifier/url/https://pubs.acs.org/doi/abs/10.1021/jf0001031
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 American Chemical Society
publisher.none.fl_str_mv American Chemical Society
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 13.000565

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