UV-B alleviates postharvest chilling injury of zucchini fruit associated with a reduction in oxidative stress

Autores
Tossi, Vanesa Eleonora; Regalado, Jose J.; Martínez, J.; Galván, A.; Martínez Tosar, Leandro Julián; Pitta Alvarez, Sandra Irene; Rebolloso, M. M.; Jamilena, M.
Año de publicación
2024
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Cold storage is widely used to preserve the physical and chemical qualities of fresh fruit and vegetables. However, some tropical and subtropical fruit are very sensitive to cold, exhibiting external and internal chilling injury (CI) symptoms when stored at low temperatures. In this study, we analyze the effect of UV-B irradiation on chilling injury and oxidative stress of zucchini fruit (Cucurbita pepo) from three hybrid cultivars that differ in their sensitivity to CI. Fruit with an average length of 20 cm was irradiated with 1.1 W m−2 of UV-B for 4 hours before storage for 7 days at 4 °C. The fruit of the three cultivars responded positively to UV-B, significantly reducing the CI index, weight and firmness loss, H2O2 content, and membrane damage during cold storage. The fruit exposed to UV-B also exhibited higher levels of flavonoid content and antioxidant capacity, which correlated with a significant reduction in cold damage between cultivars and treatments. The expression of CpNCED1, a key gene in the ABA biosynthesis pathway, increased in response to cold stress and UV-B treatment, suggesting that ABA could mediate the response to UV-B. Taken together, the results indicate that postharvest UV-B irradiation of zucchini fruit enhances chilling tolerance by triggering an increase in flavonoid accumulation and antioxidant capacity, and therefore reducing the oxidative stress generated during fruit storage at low temperature.
Fil: Tossi, Vanesa Eleonora. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Micología y Botánica. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Micología y Botánica; Argentina. Universidad de Almería; España
Fil: Regalado, Jose J.. Universidad de Almería; España
Fil: Martínez, J.. Universidad de Almería; España
Fil: Galván, A.. Universidad de Almería; España
Fil: Martínez Tosar, Leandro Julián. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Micología y Botánica. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Micología y Botánica; Argentina
Fil: Pitta Alvarez, Sandra Irene. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Micología y Botánica. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Micología y Botánica; Argentina
Fil: Rebolloso, M. M.. Universidad de Almería; España
Fil: Jamilena, M.. Universidad de Almería; España
Materia
CUCURBITA PEPO
POSTHARVEST CHILLING INJURY
UV-B IRRADIATION
ABSCISIC ACID
LAVONOIDS
ASCORBIC ACID
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:11336/246976
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/246976
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling UV-B alleviates postharvest chilling injury of zucchini fruit associated with a reduction in oxidative stressTossi, Vanesa EleonoraRegalado, Jose J.Martínez, J.Galván, A.Martínez Tosar, Leandro JuliánPitta Alvarez, Sandra IreneRebolloso, M. M.Jamilena, M.CUCURBITA PEPOPOSTHARVEST CHILLING INJURYUV-B IRRADIATIONABSCISIC ACIDLAVONOIDSASCORBIC ACIDhttps://purl.org/becyt/ford/4.1https://purl.org/becyt/ford/4Cold storage is widely used to preserve the physical and chemical qualities of fresh fruit and vegetables. However, some tropical and subtropical fruit are very sensitive to cold, exhibiting external and internal chilling injury (CI) symptoms when stored at low temperatures. In this study, we analyze the effect of UV-B irradiation on chilling injury and oxidative stress of zucchini fruit (Cucurbita pepo) from three hybrid cultivars that differ in their sensitivity to CI. Fruit with an average length of 20 cm was irradiated with 1.1 W m−2 of UV-B for 4 hours before storage for 7 days at 4 °C. The fruit of the three cultivars responded positively to UV-B, significantly reducing the CI index, weight and firmness loss, H2O2 content, and membrane damage during cold storage. The fruit exposed to UV-B also exhibited higher levels of flavonoid content and antioxidant capacity, which correlated with a significant reduction in cold damage between cultivars and treatments. The expression of CpNCED1, a key gene in the ABA biosynthesis pathway, increased in response to cold stress and UV-B treatment, suggesting that ABA could mediate the response to UV-B. Taken together, the results indicate that postharvest UV-B irradiation of zucchini fruit enhances chilling tolerance by triggering an increase in flavonoid accumulation and antioxidant capacity, and therefore reducing the oxidative stress generated during fruit storage at low temperature.Fil: Tossi, Vanesa Eleonora. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Micología y Botánica. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Micología y Botánica; Argentina. Universidad de Almería; EspañaFil: Regalado, Jose J.. Universidad de Almería; EspañaFil: Martínez, J.. Universidad de Almería; EspañaFil: Galván, A.. Universidad de Almería; EspañaFil: Martínez Tosar, Leandro Julián. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Micología y Botánica. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Micología y Botánica; ArgentinaFil: Pitta Alvarez, Sandra Irene. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Micología y Botánica. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Micología y Botánica; ArgentinaFil: Rebolloso, M. M.. Universidad de Almería; EspañaFil: Jamilena, M.. Universidad de Almería; EspañaElsevier Science2024-02-17info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/246976Tossi, Vanesa Eleonora; Regalado, Jose J.; Martínez, J.; Galván, A.; Martínez Tosar, Leandro Julián; et al.; UV-B alleviates postharvest chilling injury of zucchini fruit associated with a reduction in oxidative stress; Elsevier Science; Postharvest Biology and Technology; 212; 17-2-2024; 1-120925-52141873-2356CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S0925521424000954info:eu-repo/semantics/altIdentifier/doi/10.1016/j.postharvbio.2024.112850info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:06:31Zoai:ri.conicet.gov.ar:11336/246976instacron: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:34982025-09-03 10:06:31.283CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv UV-B alleviates postharvest chilling injury of zucchini fruit associated with a reduction in oxidative stress
title UV-B alleviates postharvest chilling injury of zucchini fruit associated with a reduction in oxidative stress
spellingShingle UV-B alleviates postharvest chilling injury of zucchini fruit associated with a reduction in oxidative stress
Tossi, Vanesa Eleonora
CUCURBITA PEPO
POSTHARVEST CHILLING INJURY
UV-B IRRADIATION
ABSCISIC ACID
LAVONOIDS
ASCORBIC ACID
title_short UV-B alleviates postharvest chilling injury of zucchini fruit associated with a reduction in oxidative stress
title_full UV-B alleviates postharvest chilling injury of zucchini fruit associated with a reduction in oxidative stress
title_fullStr UV-B alleviates postharvest chilling injury of zucchini fruit associated with a reduction in oxidative stress
title_full_unstemmed UV-B alleviates postharvest chilling injury of zucchini fruit associated with a reduction in oxidative stress
title_sort UV-B alleviates postharvest chilling injury of zucchini fruit associated with a reduction in oxidative stress
dc.creator.none.fl_str_mv Tossi, Vanesa Eleonora
Regalado, Jose J.
Martínez, J.
Galván, A.
Martínez Tosar, Leandro Julián
Pitta Alvarez, Sandra Irene
Rebolloso, M. M.
Jamilena, M.
author Tossi, Vanesa Eleonora
author_facet Tossi, Vanesa Eleonora
Regalado, Jose J.
Martínez, J.
Galván, A.
Martínez Tosar, Leandro Julián
Pitta Alvarez, Sandra Irene
Rebolloso, M. M.
Jamilena, M.
author_role author
author2 Regalado, Jose J.
Martínez, J.
Galván, A.
Martínez Tosar, Leandro Julián
Pitta Alvarez, Sandra Irene
Rebolloso, M. M.
Jamilena, M.
author2_role author
author
author
author
author
author
author
dc.subject.none.fl_str_mv CUCURBITA PEPO
POSTHARVEST CHILLING INJURY
UV-B IRRADIATION
ABSCISIC ACID
LAVONOIDS
ASCORBIC ACID
topic CUCURBITA PEPO
POSTHARVEST CHILLING INJURY
UV-B IRRADIATION
ABSCISIC ACID
LAVONOIDS
ASCORBIC ACID
purl_subject.fl_str_mv https://purl.org/becyt/ford/4.1
https://purl.org/becyt/ford/4
dc.description.none.fl_txt_mv Cold storage is widely used to preserve the physical and chemical qualities of fresh fruit and vegetables. However, some tropical and subtropical fruit are very sensitive to cold, exhibiting external and internal chilling injury (CI) symptoms when stored at low temperatures. In this study, we analyze the effect of UV-B irradiation on chilling injury and oxidative stress of zucchini fruit (Cucurbita pepo) from three hybrid cultivars that differ in their sensitivity to CI. Fruit with an average length of 20 cm was irradiated with 1.1 W m−2 of UV-B for 4 hours before storage for 7 days at 4 °C. The fruit of the three cultivars responded positively to UV-B, significantly reducing the CI index, weight and firmness loss, H2O2 content, and membrane damage during cold storage. The fruit exposed to UV-B also exhibited higher levels of flavonoid content and antioxidant capacity, which correlated with a significant reduction in cold damage between cultivars and treatments. The expression of CpNCED1, a key gene in the ABA biosynthesis pathway, increased in response to cold stress and UV-B treatment, suggesting that ABA could mediate the response to UV-B. Taken together, the results indicate that postharvest UV-B irradiation of zucchini fruit enhances chilling tolerance by triggering an increase in flavonoid accumulation and antioxidant capacity, and therefore reducing the oxidative stress generated during fruit storage at low temperature.
Fil: Tossi, Vanesa Eleonora. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Micología y Botánica. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Micología y Botánica; Argentina. Universidad de Almería; España
Fil: Regalado, Jose J.. Universidad de Almería; España
Fil: Martínez, J.. Universidad de Almería; España
Fil: Galván, A.. Universidad de Almería; España
Fil: Martínez Tosar, Leandro Julián. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Micología y Botánica. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Micología y Botánica; Argentina
Fil: Pitta Alvarez, Sandra Irene. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Micología y Botánica. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Micología y Botánica; Argentina
Fil: Rebolloso, M. M.. Universidad de Almería; España
Fil: Jamilena, M.. Universidad de Almería; España
description Cold storage is widely used to preserve the physical and chemical qualities of fresh fruit and vegetables. However, some tropical and subtropical fruit are very sensitive to cold, exhibiting external and internal chilling injury (CI) symptoms when stored at low temperatures. In this study, we analyze the effect of UV-B irradiation on chilling injury and oxidative stress of zucchini fruit (Cucurbita pepo) from three hybrid cultivars that differ in their sensitivity to CI. Fruit with an average length of 20 cm was irradiated with 1.1 W m−2 of UV-B for 4 hours before storage for 7 days at 4 °C. The fruit of the three cultivars responded positively to UV-B, significantly reducing the CI index, weight and firmness loss, H2O2 content, and membrane damage during cold storage. The fruit exposed to UV-B also exhibited higher levels of flavonoid content and antioxidant capacity, which correlated with a significant reduction in cold damage between cultivars and treatments. The expression of CpNCED1, a key gene in the ABA biosynthesis pathway, increased in response to cold stress and UV-B treatment, suggesting that ABA could mediate the response to UV-B. Taken together, the results indicate that postharvest UV-B irradiation of zucchini fruit enhances chilling tolerance by triggering an increase in flavonoid accumulation and antioxidant capacity, and therefore reducing the oxidative stress generated during fruit storage at low temperature.
publishDate 2024
dc.date.none.fl_str_mv 2024-02-17
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/11336/246976
Tossi, Vanesa Eleonora; Regalado, Jose J.; Martínez, J.; Galván, A.; Martínez Tosar, Leandro Julián; et al.; UV-B alleviates postharvest chilling injury of zucchini fruit associated with a reduction in oxidative stress; Elsevier Science; Postharvest Biology and Technology; 212; 17-2-2024; 1-12
0925-5214
1873-2356
CONICET Digital
CONICET
url http://hdl.handle.net/11336/246976
identifier_str_mv Tossi, Vanesa Eleonora; Regalado, Jose J.; Martínez, J.; Galván, A.; Martínez Tosar, Leandro Julián; et al.; UV-B alleviates postharvest chilling injury of zucchini fruit associated with a reduction in oxidative stress; Elsevier Science; Postharvest Biology and Technology; 212; 17-2-2024; 1-12
0925-5214
1873-2356
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S0925521424000954
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.postharvbio.2024.112850
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
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 13.13397

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