Biochemical and proteomic analysis of ‘Dixiland’ peach fruit (Prunus persica) upon heat treatment

Autores
Lara, María Valeria; Borsani, Julia; Budde, Claudio Olaf; Lauxmann, Martín Alexander; Lombardo, Verónica Andrea; Murray, Ricardo Ernesto; Andreo, Carlos Santiago; Drincovich, María Fabiana
Año de publicación
2009
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Shipping of peaches to distant markets and storage require low temperature; however, cold storage affects fruit quality causing physiological disorders collectively termed ‘chilling injury’ (CI). In order to ameliorate CI, different strategies have been applied before cold storage; among them heat treatment (HT) has been widely used. In this work, the effect of HT on peach fruit quality as well as on carbon metabolism was evaluated. When fruit were exposed to 39 °C for 3 d, ripening was delayed, with softening inhibition and slowing down of ethylene production. Several differences were observed between fruit ripening at ambient temperature versus fruit that had been heat treated. However, the major effects of HT on carbon metabolism and organoleptic characteristics were reversible, since normal fruit ripening was restored after transferring heated peaches to ambient temperature. Positive quality features such as an increment in the fructose content, largely responsible for the sweetness, and reddish coloration were observed. Nevertheless, high amounts of acetaldehyde and low organic acid content were also detected. The differential proteome of heated fruit was characterized, revealing that heat-induced CI tolerance may be acquired by the activation of different molecular mechanisms. Induction of related stress proteins in the heat-exposed fruits such as heat shock proteins, cysteine proteases, and dehydrin, and repression of a polyphenol oxidase provide molecular evidence of candidate proteins that may prevent some of the CI symptoms. This study contributes to a deeper understanding of the cellular events in peach under HT in view of a possible technological use aimed to improve organoleptic and shelf-life features.
EEA San Pedro
Fil: Lara, María Valeria. Universidad Nacional de Rosario. Centro de Estudios Fotosintéticos y Bioquímicos (CEFOBI); Argentina
Fil: Lara, María Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Estudios Fotosintéticos y Bioquímicos (CEFOBI); Argentina
Fil: Borsani, Julia. Universidad Nacional de Rosario. Centro de Estudios Fotosintéticos y Bioquímicos (CEFOBI); Argentina
Fil: Borsani, Julia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Estudios Fotosintéticos y Bioquímicos (CEFOBI); Argentina
Fil: Budde, Claudio Olaf. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; Argentina
Fil: Lauxmann, Martin Alexander. Universidad Nacional de Rosario. Centro de Estudios Fotosintéticos y Bioquímicos (CEFOBI); Argentina
Fil: Lauxmann, Martin Alexander. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Estudios Fotosintéticos y Bioquímicos (CEFOBI); Argentina
Fil: Lombardo, Verónica Andrea. Universidad Nacional de Rosario. Centro de Estudios Fotosintéticos y Bioquímicos (CEFOBI); Argentina
Fil: Lombardo, Verónica Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Estudios Fotosintéticos y Bioquímicos (CEFOBI); Argentina
Fil: Murray, Ricardo Ernesto. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; Argentina.
Fil: Andreo, Carlos Santiago. Universidad Nacional de Rosario. Centro de Estudios Fotosintéticos y Bioquímicos (CEFOBI); Argentina
Fil: Andreo, Carlos Santiago. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Estudios Fotosintéticos y Bioquímicos (CEFOBI); Argentina
Fil: Drincovich, María Fabiana. Universidad Nacional de Rosario. Centro de Estudios Fotosintéticos y Bioquímicos (CEFOBI); Argentina
Fil: Drincovich, María Fabiana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Estudios Fotosintéticos y Bioquímicos (CEFOBI); Argentina
Fuente
Journal of Experimental Botany 60 (15) : 4315–4333 (nov. 2009)
Materia
Prunus persica
Durazno
Daños
Tratamiento Térmico
Almacenamiento en Frío
Peaches
Damages
Heat Treatment
Cold Storage
Daño por Frío
Postcosecha
Variedad Dixiland [Durazno]
Chilling Injury
Postharvest
Variety Dixiland [peach]
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/8986
Acceder
id INTADig_385c2cf25d944f60848e8cee60807c71
oai_identifier_str oai:localhost:20.500.12123/8986
network_acronym_str INTADig
repository_id_str l
network_name_str INTA Digital (INTA)
spelling Biochemical and proteomic analysis of ‘Dixiland’ peach fruit (Prunus persica) upon heat treatmentLara, María ValeriaBorsani, JuliaBudde, Claudio OlafLauxmann, Martín AlexanderLombardo, Verónica AndreaMurray, Ricardo ErnestoAndreo, Carlos SantiagoDrincovich, María FabianaPrunus persicaDuraznoDañosTratamiento TérmicoAlmacenamiento en FríoPeachesDamagesHeat TreatmentCold StorageDaño por FríoPostcosechaVariedad Dixiland [Durazno]Chilling InjuryPostharvestVariety Dixiland [peach]Shipping of peaches to distant markets and storage require low temperature; however, cold storage affects fruit quality causing physiological disorders collectively termed ‘chilling injury’ (CI). In order to ameliorate CI, different strategies have been applied before cold storage; among them heat treatment (HT) has been widely used. In this work, the effect of HT on peach fruit quality as well as on carbon metabolism was evaluated. When fruit were exposed to 39 °C for 3 d, ripening was delayed, with softening inhibition and slowing down of ethylene production. Several differences were observed between fruit ripening at ambient temperature versus fruit that had been heat treated. However, the major effects of HT on carbon metabolism and organoleptic characteristics were reversible, since normal fruit ripening was restored after transferring heated peaches to ambient temperature. Positive quality features such as an increment in the fructose content, largely responsible for the sweetness, and reddish coloration were observed. Nevertheless, high amounts of acetaldehyde and low organic acid content were also detected. The differential proteome of heated fruit was characterized, revealing that heat-induced CI tolerance may be acquired by the activation of different molecular mechanisms. Induction of related stress proteins in the heat-exposed fruits such as heat shock proteins, cysteine proteases, and dehydrin, and repression of a polyphenol oxidase provide molecular evidence of candidate proteins that may prevent some of the CI symptoms. This study contributes to a deeper understanding of the cellular events in peach under HT in view of a possible technological use aimed to improve organoleptic and shelf-life features.EEA San PedroFil: Lara, María Valeria. Universidad Nacional de Rosario. Centro de Estudios Fotosintéticos y Bioquímicos (CEFOBI); ArgentinaFil: Lara, María Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Estudios Fotosintéticos y Bioquímicos (CEFOBI); ArgentinaFil: Borsani, Julia. Universidad Nacional de Rosario. Centro de Estudios Fotosintéticos y Bioquímicos (CEFOBI); ArgentinaFil: Borsani, Julia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Estudios Fotosintéticos y Bioquímicos (CEFOBI); ArgentinaFil: Budde, Claudio Olaf. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; ArgentinaFil: Lauxmann, Martin Alexander. Universidad Nacional de Rosario. Centro de Estudios Fotosintéticos y Bioquímicos (CEFOBI); ArgentinaFil: Lauxmann, Martin Alexander. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Estudios Fotosintéticos y Bioquímicos (CEFOBI); ArgentinaFil: Lombardo, Verónica Andrea. Universidad Nacional de Rosario. Centro de Estudios Fotosintéticos y Bioquímicos (CEFOBI); ArgentinaFil: Lombardo, Verónica Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Estudios Fotosintéticos y Bioquímicos (CEFOBI); ArgentinaFil: Murray, Ricardo Ernesto. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; Argentina.Fil: Andreo, Carlos Santiago. Universidad Nacional de Rosario. Centro de Estudios Fotosintéticos y Bioquímicos (CEFOBI); ArgentinaFil: Andreo, Carlos Santiago. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Estudios Fotosintéticos y Bioquímicos (CEFOBI); ArgentinaFil: Drincovich, María Fabiana. Universidad Nacional de Rosario. Centro de Estudios Fotosintéticos y Bioquímicos (CEFOBI); ArgentinaFil: Drincovich, María Fabiana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Estudios Fotosintéticos y Bioquímicos (CEFOBI); ArgentinaOxford Academic Press2021-03-29T10:45:05Z2021-03-29T10:45:05Z2009info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/8986https://academic.oup.com/jxb/article/60/15/4315/6155891460-2431e0022-0957https://doi.org/10.1093/jxb/erp267Journal of Experimental Botany 60 (15) : 4315–4333 (nov. 2009)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2025-09-04T09:48:48Zoai:localhost:20.500.12123/8986instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-04 09:48:49.28INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Biochemical and proteomic analysis of ‘Dixiland’ peach fruit (Prunus persica) upon heat treatment
title Biochemical and proteomic analysis of ‘Dixiland’ peach fruit (Prunus persica) upon heat treatment
spellingShingle Biochemical and proteomic analysis of ‘Dixiland’ peach fruit (Prunus persica) upon heat treatment
Lara, María Valeria
Prunus persica
Durazno
Daños
Tratamiento Térmico
Almacenamiento en Frío
Peaches
Damages
Heat Treatment
Cold Storage
Daño por Frío
Postcosecha
Variedad Dixiland [Durazno]
Chilling Injury
Postharvest
Variety Dixiland [peach]
title_short Biochemical and proteomic analysis of ‘Dixiland’ peach fruit (Prunus persica) upon heat treatment
title_full Biochemical and proteomic analysis of ‘Dixiland’ peach fruit (Prunus persica) upon heat treatment
title_fullStr Biochemical and proteomic analysis of ‘Dixiland’ peach fruit (Prunus persica) upon heat treatment
title_full_unstemmed Biochemical and proteomic analysis of ‘Dixiland’ peach fruit (Prunus persica) upon heat treatment
title_sort Biochemical and proteomic analysis of ‘Dixiland’ peach fruit (Prunus persica) upon heat treatment
dc.creator.none.fl_str_mv Lara, María Valeria
Borsani, Julia
Budde, Claudio Olaf
Lauxmann, Martín Alexander
Lombardo, Verónica Andrea
Murray, Ricardo Ernesto
Andreo, Carlos Santiago
Drincovich, María Fabiana
author Lara, María Valeria
author_facet Lara, María Valeria
Borsani, Julia
Budde, Claudio Olaf
Lauxmann, Martín Alexander
Lombardo, Verónica Andrea
Murray, Ricardo Ernesto
Andreo, Carlos Santiago
Drincovich, María Fabiana
author_role author
author2 Borsani, Julia
Budde, Claudio Olaf
Lauxmann, Martín Alexander
Lombardo, Verónica Andrea
Murray, Ricardo Ernesto
Andreo, Carlos Santiago
Drincovich, María Fabiana
author2_role author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Prunus persica
Durazno
Daños
Tratamiento Térmico
Almacenamiento en Frío
Peaches
Damages
Heat Treatment
Cold Storage
Daño por Frío
Postcosecha
Variedad Dixiland [Durazno]
Chilling Injury
Postharvest
Variety Dixiland [peach]
topic Prunus persica
Durazno
Daños
Tratamiento Térmico
Almacenamiento en Frío
Peaches
Damages
Heat Treatment
Cold Storage
Daño por Frío
Postcosecha
Variedad Dixiland [Durazno]
Chilling Injury
Postharvest
Variety Dixiland [peach]
dc.description.none.fl_txt_mv Shipping of peaches to distant markets and storage require low temperature; however, cold storage affects fruit quality causing physiological disorders collectively termed ‘chilling injury’ (CI). In order to ameliorate CI, different strategies have been applied before cold storage; among them heat treatment (HT) has been widely used. In this work, the effect of HT on peach fruit quality as well as on carbon metabolism was evaluated. When fruit were exposed to 39 °C for 3 d, ripening was delayed, with softening inhibition and slowing down of ethylene production. Several differences were observed between fruit ripening at ambient temperature versus fruit that had been heat treated. However, the major effects of HT on carbon metabolism and organoleptic characteristics were reversible, since normal fruit ripening was restored after transferring heated peaches to ambient temperature. Positive quality features such as an increment in the fructose content, largely responsible for the sweetness, and reddish coloration were observed. Nevertheless, high amounts of acetaldehyde and low organic acid content were also detected. The differential proteome of heated fruit was characterized, revealing that heat-induced CI tolerance may be acquired by the activation of different molecular mechanisms. Induction of related stress proteins in the heat-exposed fruits such as heat shock proteins, cysteine proteases, and dehydrin, and repression of a polyphenol oxidase provide molecular evidence of candidate proteins that may prevent some of the CI symptoms. This study contributes to a deeper understanding of the cellular events in peach under HT in view of a possible technological use aimed to improve organoleptic and shelf-life features.
EEA San Pedro
Fil: Lara, María Valeria. Universidad Nacional de Rosario. Centro de Estudios Fotosintéticos y Bioquímicos (CEFOBI); Argentina
Fil: Lara, María Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Estudios Fotosintéticos y Bioquímicos (CEFOBI); Argentina
Fil: Borsani, Julia. Universidad Nacional de Rosario. Centro de Estudios Fotosintéticos y Bioquímicos (CEFOBI); Argentina
Fil: Borsani, Julia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Estudios Fotosintéticos y Bioquímicos (CEFOBI); Argentina
Fil: Budde, Claudio Olaf. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; Argentina
Fil: Lauxmann, Martin Alexander. Universidad Nacional de Rosario. Centro de Estudios Fotosintéticos y Bioquímicos (CEFOBI); Argentina
Fil: Lauxmann, Martin Alexander. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Estudios Fotosintéticos y Bioquímicos (CEFOBI); Argentina
Fil: Lombardo, Verónica Andrea. Universidad Nacional de Rosario. Centro de Estudios Fotosintéticos y Bioquímicos (CEFOBI); Argentina
Fil: Lombardo, Verónica Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Estudios Fotosintéticos y Bioquímicos (CEFOBI); Argentina
Fil: Murray, Ricardo Ernesto. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; Argentina.
Fil: Andreo, Carlos Santiago. Universidad Nacional de Rosario. Centro de Estudios Fotosintéticos y Bioquímicos (CEFOBI); Argentina
Fil: Andreo, Carlos Santiago. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Estudios Fotosintéticos y Bioquímicos (CEFOBI); Argentina
Fil: Drincovich, María Fabiana. Universidad Nacional de Rosario. Centro de Estudios Fotosintéticos y Bioquímicos (CEFOBI); Argentina
Fil: Drincovich, María Fabiana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Estudios Fotosintéticos y Bioquímicos (CEFOBI); Argentina
description Shipping of peaches to distant markets and storage require low temperature; however, cold storage affects fruit quality causing physiological disorders collectively termed ‘chilling injury’ (CI). In order to ameliorate CI, different strategies have been applied before cold storage; among them heat treatment (HT) has been widely used. In this work, the effect of HT on peach fruit quality as well as on carbon metabolism was evaluated. When fruit were exposed to 39 °C for 3 d, ripening was delayed, with softening inhibition and slowing down of ethylene production. Several differences were observed between fruit ripening at ambient temperature versus fruit that had been heat treated. However, the major effects of HT on carbon metabolism and organoleptic characteristics were reversible, since normal fruit ripening was restored after transferring heated peaches to ambient temperature. Positive quality features such as an increment in the fructose content, largely responsible for the sweetness, and reddish coloration were observed. Nevertheless, high amounts of acetaldehyde and low organic acid content were also detected. The differential proteome of heated fruit was characterized, revealing that heat-induced CI tolerance may be acquired by the activation of different molecular mechanisms. Induction of related stress proteins in the heat-exposed fruits such as heat shock proteins, cysteine proteases, and dehydrin, and repression of a polyphenol oxidase provide molecular evidence of candidate proteins that may prevent some of the CI symptoms. This study contributes to a deeper understanding of the cellular events in peach under HT in view of a possible technological use aimed to improve organoleptic and shelf-life features.
publishDate 2009
dc.date.none.fl_str_mv 2009
2021-03-29T10:45:05Z
2021-03-29T10:45:05Z
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/20.500.12123/8986
https://academic.oup.com/jxb/article/60/15/4315/615589
1460-2431e
0022-0957
https://doi.org/10.1093/jxb/erp267
url http://hdl.handle.net/20.500.12123/8986
https://academic.oup.com/jxb/article/60/15/4315/615589
https://doi.org/10.1093/jxb/erp267
identifier_str_mv 1460-2431e
0022-0957
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Oxford Academic Press
publisher.none.fl_str_mv Oxford Academic Press
dc.source.none.fl_str_mv Journal of Experimental Botany 60 (15) : 4315–4333 (nov. 2009)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
_version_ 1842341385823322112
score 12.623145

Publicaciones similares