Effect of heat treatment on strawberry fruit damage and oxidative metabolism during storage

Autores
Vicente, Ariel Roberto; Martinez, Gustavo Adolfo; Chaves, Alicia Raquel; Civello, Pedro Marcos
Año de publicación
2006
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Strawberries (Fragaria × ananassa Duch., cv. Selva) were heat-treated in an air oven (45 °C, 3 h). After treatment, the fruit were stored at 0 °C for 0, 7 or 14 d, and then held for 2 d at 20 °C. Respiration rate, hydrogen peroxide level, potassium leakage, antioxidant capacity, ascorbic acid, superoxide dismutase (SOD), ascorbate peroxidase (APX) and pyrogallol peroxidase (POD) activities were measured. Heat-treated fruit showed lower decay and less tissue damage than control fruit as judged by changes in ion leakage, respiration rate and pyrogallol peroxidase (POD). Heat-treated fruit also presented lower levels of H2O2 than control fruit during storage. In addition, antioxidant capacity was higher in heat-treated fruit both after 1 d at 20 °C or 7 d at 0 °C. Ascorbate peroxidase (APX) and superoxide dismutase (SOD) activity were not affected immediately after the treatment. However, higher activity was found in heat-treated fruit during storage, indicating that the heat treatment produced changes in the oxidative metabolism of the fruit. Interestingly, the main differences were not observed immediately after the treatment but during the storage. The differential responses observed in the case of heat-treated fruit during storage could protect the fruit against reactive oxygen species generated during senescence or pathogen attack. © 2006 Elsevier B.V. All rights reserved.
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: Martinez, Gustavo Adolfo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto de Investigaciones Biotecnológicas. Instituto de Investigaciones Biotecnológicas "Dr. Raúl Alfonsín" (sede Chascomús). Universidad Nacional de San Martín. Instituto de Investigaciones Biotecnológicas. Instituto de Investigaciones Biotecnológicas "Dr. Raúl Alfonsín" (sede Chascomús); 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
Fil: Civello, Pedro Marcos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto de Investigaciones Biotecnológicas. Instituto de Investigaciones Biotecnológicas "Dr. Raúl Alfonsín" (sede Chascomús). Universidad Nacional de San Martín. Instituto de Investigaciones Biotecnológicas. Instituto de Investigaciones Biotecnológicas "Dr. Raúl Alfonsín" (sede Chascomús); Argentina
Materia
ANTIOXIDANT
ASCORBATE
FRAGARIA × ANANASSA
PEROXIDASE
POSTHARVEST
ROS
SOD
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:11336/151823
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/151823
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of heat treatment on strawberry fruit damage and oxidative metabolism during storageVicente, Ariel RobertoMartinez, Gustavo AdolfoChaves, Alicia RaquelCivello, Pedro MarcosANTIOXIDANTASCORBATEFRAGARIA × ANANASSAPEROXIDASEPOSTHARVESTROSSODhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Strawberries (Fragaria × ananassa Duch., cv. Selva) were heat-treated in an air oven (45 °C, 3 h). After treatment, the fruit were stored at 0 °C for 0, 7 or 14 d, and then held for 2 d at 20 °C. Respiration rate, hydrogen peroxide level, potassium leakage, antioxidant capacity, ascorbic acid, superoxide dismutase (SOD), ascorbate peroxidase (APX) and pyrogallol peroxidase (POD) activities were measured. Heat-treated fruit showed lower decay and less tissue damage than control fruit as judged by changes in ion leakage, respiration rate and pyrogallol peroxidase (POD). Heat-treated fruit also presented lower levels of H2O2 than control fruit during storage. In addition, antioxidant capacity was higher in heat-treated fruit both after 1 d at 20 °C or 7 d at 0 °C. Ascorbate peroxidase (APX) and superoxide dismutase (SOD) activity were not affected immediately after the treatment. However, higher activity was found in heat-treated fruit during storage, indicating that the heat treatment produced changes in the oxidative metabolism of the fruit. Interestingly, the main differences were not observed immediately after the treatment but during the storage. The differential responses observed in the case of heat-treated fruit during storage could protect the fruit against reactive oxygen species generated during senescence or pathogen attack. © 2006 Elsevier B.V. All rights reserved.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; ArgentinaFil: Martinez, Gustavo Adolfo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto de Investigaciones Biotecnológicas. Instituto de Investigaciones Biotecnológicas "Dr. Raúl Alfonsín" (sede Chascomús). Universidad Nacional de San Martín. Instituto de Investigaciones Biotecnológicas. Instituto de Investigaciones Biotecnológicas "Dr. Raúl Alfonsín" (sede Chascomús); 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; ArgentinaFil: Civello, Pedro Marcos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto de Investigaciones Biotecnológicas. Instituto de Investigaciones Biotecnológicas "Dr. Raúl Alfonsín" (sede Chascomús). Universidad Nacional de San Martín. Instituto de Investigaciones Biotecnológicas. Instituto de Investigaciones Biotecnológicas "Dr. Raúl Alfonsín" (sede Chascomús); ArgentinaElsevier Science2006-05info: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/11336/151823Vicente, Ariel Roberto; Martinez, Gustavo Adolfo; Chaves, Alicia Raquel; Civello, Pedro Marcos; Effect of heat treatment on strawberry fruit damage and oxidative metabolism during storage; Elsevier Science; Postharvest Biology and Technology; 40; 2; 5-2006; 116-1220925-5214CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.postharvbio.2005.12.012info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0925521406000111#:~:text=Ascorbate%20peroxidase%20(APX)%20and%20superoxide,oxidative%20metabolism%20of%20the%20fruit.info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:36:05Zoai:ri.conicet.gov.ar:11336/151823instacron: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 09:36:05.446CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of heat treatment on strawberry fruit damage and oxidative metabolism during storage
title Effect of heat treatment on strawberry fruit damage and oxidative metabolism during storage
spellingShingle Effect of heat treatment on strawberry fruit damage and oxidative metabolism during storage
Vicente, Ariel Roberto
ANTIOXIDANT
ASCORBATE
FRAGARIA × ANANASSA
PEROXIDASE
POSTHARVEST
ROS
SOD
title_short Effect of heat treatment on strawberry fruit damage and oxidative metabolism during storage
title_full Effect of heat treatment on strawberry fruit damage and oxidative metabolism during storage
title_fullStr Effect of heat treatment on strawberry fruit damage and oxidative metabolism during storage
title_full_unstemmed Effect of heat treatment on strawberry fruit damage and oxidative metabolism during storage
title_sort Effect of heat treatment on strawberry fruit damage and oxidative metabolism during storage
dc.creator.none.fl_str_mv Vicente, Ariel Roberto
Martinez, Gustavo Adolfo
Chaves, Alicia Raquel
Civello, Pedro Marcos
author Vicente, Ariel Roberto
author_facet Vicente, Ariel Roberto
Martinez, Gustavo Adolfo
Chaves, Alicia Raquel
Civello, Pedro Marcos
author_role author
author2 Martinez, Gustavo Adolfo
Chaves, Alicia Raquel
Civello, Pedro Marcos
author2_role author
author
author
dc.subject.none.fl_str_mv ANTIOXIDANT
ASCORBATE
FRAGARIA × ANANASSA
PEROXIDASE
POSTHARVEST
ROS
SOD
topic ANTIOXIDANT
ASCORBATE
FRAGARIA × ANANASSA
PEROXIDASE
POSTHARVEST
ROS
SOD
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Strawberries (Fragaria × ananassa Duch., cv. Selva) were heat-treated in an air oven (45 °C, 3 h). After treatment, the fruit were stored at 0 °C for 0, 7 or 14 d, and then held for 2 d at 20 °C. Respiration rate, hydrogen peroxide level, potassium leakage, antioxidant capacity, ascorbic acid, superoxide dismutase (SOD), ascorbate peroxidase (APX) and pyrogallol peroxidase (POD) activities were measured. Heat-treated fruit showed lower decay and less tissue damage than control fruit as judged by changes in ion leakage, respiration rate and pyrogallol peroxidase (POD). Heat-treated fruit also presented lower levels of H2O2 than control fruit during storage. In addition, antioxidant capacity was higher in heat-treated fruit both after 1 d at 20 °C or 7 d at 0 °C. Ascorbate peroxidase (APX) and superoxide dismutase (SOD) activity were not affected immediately after the treatment. However, higher activity was found in heat-treated fruit during storage, indicating that the heat treatment produced changes in the oxidative metabolism of the fruit. Interestingly, the main differences were not observed immediately after the treatment but during the storage. The differential responses observed in the case of heat-treated fruit during storage could protect the fruit against reactive oxygen species generated during senescence or pathogen attack. © 2006 Elsevier B.V. All rights reserved.
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: Martinez, Gustavo Adolfo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto de Investigaciones Biotecnológicas. Instituto de Investigaciones Biotecnológicas "Dr. Raúl Alfonsín" (sede Chascomús). Universidad Nacional de San Martín. Instituto de Investigaciones Biotecnológicas. Instituto de Investigaciones Biotecnológicas "Dr. Raúl Alfonsín" (sede Chascomús); 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
Fil: Civello, Pedro Marcos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto de Investigaciones Biotecnológicas. Instituto de Investigaciones Biotecnológicas "Dr. Raúl Alfonsín" (sede Chascomús). Universidad Nacional de San Martín. Instituto de Investigaciones Biotecnológicas. Instituto de Investigaciones Biotecnológicas "Dr. Raúl Alfonsín" (sede Chascomús); Argentina
description Strawberries (Fragaria × ananassa Duch., cv. Selva) were heat-treated in an air oven (45 °C, 3 h). After treatment, the fruit were stored at 0 °C for 0, 7 or 14 d, and then held for 2 d at 20 °C. Respiration rate, hydrogen peroxide level, potassium leakage, antioxidant capacity, ascorbic acid, superoxide dismutase (SOD), ascorbate peroxidase (APX) and pyrogallol peroxidase (POD) activities were measured. Heat-treated fruit showed lower decay and less tissue damage than control fruit as judged by changes in ion leakage, respiration rate and pyrogallol peroxidase (POD). Heat-treated fruit also presented lower levels of H2O2 than control fruit during storage. In addition, antioxidant capacity was higher in heat-treated fruit both after 1 d at 20 °C or 7 d at 0 °C. Ascorbate peroxidase (APX) and superoxide dismutase (SOD) activity were not affected immediately after the treatment. However, higher activity was found in heat-treated fruit during storage, indicating that the heat treatment produced changes in the oxidative metabolism of the fruit. Interestingly, the main differences were not observed immediately after the treatment but during the storage. The differential responses observed in the case of heat-treated fruit during storage could protect the fruit against reactive oxygen species generated during senescence or pathogen attack. © 2006 Elsevier B.V. All rights reserved.
publishDate 2006
dc.date.none.fl_str_mv 2006-05
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/11336/151823
Vicente, Ariel Roberto; Martinez, Gustavo Adolfo; Chaves, Alicia Raquel; Civello, Pedro Marcos; Effect of heat treatment on strawberry fruit damage and oxidative metabolism during storage; Elsevier Science; Postharvest Biology and Technology; 40; 2; 5-2006; 116-122
0925-5214
CONICET Digital
CONICET
url http://hdl.handle.net/11336/151823
identifier_str_mv Vicente, Ariel Roberto; Martinez, Gustavo Adolfo; Chaves, Alicia Raquel; Civello, Pedro Marcos; Effect of heat treatment on strawberry fruit damage and oxidative metabolism during storage; Elsevier Science; Postharvest Biology and Technology; 40; 2; 5-2006; 116-122
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.2005.12.012
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0925521406000111#:~:text=Ascorbate%20peroxidase%20(APX)%20and%20superoxide,oxidative%20metabolism%20of%20the%20fruit.
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
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 13.070432

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