Proteomic, metabalomic, and biochemical analysis of heat treated Valencia oranges during storage
- Autores
- Perotti, Valeria Elisa; del Vecchio, Hernán A.; Sansevich, Alina; Meier, Guillermo Enrique; Bello, Fernando; Cocco, Mariángeles; Garran, Sergio Mario; Anderson, Catalina Margarita; Vazquez, Daniel Eduardo; Podesta, Florencio Esteban
- Año de publicación
- 2011
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- Heat treatment induces defense mechanisms and triggers physiological responses that allow citrus fruit to withstand stressful conditions during storage. The aim of this paper was to identify changes in the proteome and the biochemistry of Valencia oranges (Citrus sinensis cv Valencia late) subjected to heat treatment before 0, 30 and 60 d of storage at 5 °C. Heat treatment for 48 h at 37 °C and 90% relative humidity was followed by 24 h at 20 °C. Differentially expressed proteins were detected by two-dimensional differential gel electrophoresis and identified by matrix-assisted laser desorption/ionization MS. Twenty eight different proteins in 40 spots among the 61 analyzed were identified. Functional classification showed that the main affected categories were “Cell rescue, defense, and virulence” and “Metabolism”; while 20% were found to be storage proteins with the rest related to minor categories. Activity of antioxidant enzymes was also evaluated. The most conspicuous change was an increase in superoxide dismutase in both the flavedo and juice sacs. Peroxidases increased in flavedo but decreased in sacs while alcohol dehydrogenase increased in treated flavedo, but not in sacs. Other fermentative enzymes were not affected. Metabolite content showed a higher concentration of sugars in heat treated fruit, while the main acids were slightly or not affected. These results are consistent with the development of a lower degree of fruit susceptibility to fungal pathogens, thus explaining the maintenance of postharvest quality.
EEA Concordia
Fil: Perotti, Valeria Elisa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Centro de Estudios Fotosintéticos y Bioquímicos (i); Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina
Fil: del Vecchio, Hernán A.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Centro de Estudios Fotosintéticos y Bioquímicos (i); Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina
Fil: Sansevich, Alina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Centro de Estudios Fotosintéticos y Bioquímicos (i); Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina
Fil: Meier, Guillermo Enrique. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Concordia; Argentina
Fil: Bello, Fernando. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Concordia; Argentina
Fil: Cocco, Mariángeles. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Concordia; Argentina
Fil: Garran, Sergio Mario. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Concordia; Argentina
Fil: Anderson, Catalina Margarita. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Concordia; Argentina
Fil: Vazquez, Daniel Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Concordia; Argentina
Fil: Podesta, Florencio Esteban. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Centro de Estudios Fotosintéticos y Bioquímicos (i); Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina - Fuente
- Postharvest Biology and Technology 62 (2) : 97-114 (November 2011)
- Materia
-
Naranja Dulce
Variedades
Tratamiento Térmico
Citrus
Tecnología Postcosecha
Sweet Oranges
Varieties
Heat Treatment
Postharvest Technology
Proteomics - Nivel de accesibilidad
- acceso restringido
- Condiciones de uso
- Repositorio
- Institución
- Instituto Nacional de Tecnología Agropecuaria
- OAI Identificador
- oai:localhost:20.500.12123/4545
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Proteomic, metabalomic, and biochemical analysis of heat treated Valencia oranges during storagePerotti, Valeria Elisadel Vecchio, Hernán A.Sansevich, AlinaMeier, Guillermo EnriqueBello, FernandoCocco, MariángelesGarran, Sergio MarioAnderson, Catalina MargaritaVazquez, Daniel EduardoPodesta, Florencio EstebanNaranja DulceVariedadesTratamiento TérmicoCitrusTecnología PostcosechaSweet OrangesVarietiesHeat TreatmentPostharvest TechnologyProteomicsHeat treatment induces defense mechanisms and triggers physiological responses that allow citrus fruit to withstand stressful conditions during storage. The aim of this paper was to identify changes in the proteome and the biochemistry of Valencia oranges (Citrus sinensis cv Valencia late) subjected to heat treatment before 0, 30 and 60 d of storage at 5 °C. Heat treatment for 48 h at 37 °C and 90% relative humidity was followed by 24 h at 20 °C. Differentially expressed proteins were detected by two-dimensional differential gel electrophoresis and identified by matrix-assisted laser desorption/ionization MS. Twenty eight different proteins in 40 spots among the 61 analyzed were identified. Functional classification showed that the main affected categories were “Cell rescue, defense, and virulence” and “Metabolism”; while 20% were found to be storage proteins with the rest related to minor categories. Activity of antioxidant enzymes was also evaluated. The most conspicuous change was an increase in superoxide dismutase in both the flavedo and juice sacs. Peroxidases increased in flavedo but decreased in sacs while alcohol dehydrogenase increased in treated flavedo, but not in sacs. Other fermentative enzymes were not affected. Metabolite content showed a higher concentration of sugars in heat treated fruit, while the main acids were slightly or not affected. These results are consistent with the development of a lower degree of fruit susceptibility to fungal pathogens, thus explaining the maintenance of postharvest quality.EEA ConcordiaFil: Perotti, Valeria Elisa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Centro de Estudios Fotosintéticos y Bioquímicos (i); Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; ArgentinaFil: del Vecchio, Hernán A.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Centro de Estudios Fotosintéticos y Bioquímicos (i); Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; ArgentinaFil: Sansevich, Alina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Centro de Estudios Fotosintéticos y Bioquímicos (i); Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; ArgentinaFil: Meier, Guillermo Enrique. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Concordia; ArgentinaFil: Bello, Fernando. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Concordia; ArgentinaFil: Cocco, Mariángeles. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Concordia; ArgentinaFil: Garran, Sergio Mario. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Concordia; ArgentinaFil: Anderson, Catalina Margarita. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Concordia; ArgentinaFil: Vazquez, Daniel Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Concordia; ArgentinaFil: Podesta, Florencio Esteban. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Centro de Estudios Fotosintéticos y Bioquímicos (i); Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; ArgentinaElsevier2019-03-07T14:45:35Z2019-03-07T14:45:35Z2011-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://www.sciencedirect.com/science/article/pii/S0925521411001323http://hdl.handle.net/20.500.12123/45450925-5214https://doi.org/10.1016/j.postharvbio.2011.05.015Postharvest Biology and Technology 62 (2) : 97-114 (November 2011)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-29T13:44:35Zoai:localhost:20.500.12123/4545instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-29 13:44:35.795INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse |
dc.title.none.fl_str_mv |
Proteomic, metabalomic, and biochemical analysis of heat treated Valencia oranges during storage |
title |
Proteomic, metabalomic, and biochemical analysis of heat treated Valencia oranges during storage |
spellingShingle |
Proteomic, metabalomic, and biochemical analysis of heat treated Valencia oranges during storage Perotti, Valeria Elisa Naranja Dulce Variedades Tratamiento Térmico Citrus Tecnología Postcosecha Sweet Oranges Varieties Heat Treatment Postharvest Technology Proteomics |
title_short |
Proteomic, metabalomic, and biochemical analysis of heat treated Valencia oranges during storage |
title_full |
Proteomic, metabalomic, and biochemical analysis of heat treated Valencia oranges during storage |
title_fullStr |
Proteomic, metabalomic, and biochemical analysis of heat treated Valencia oranges during storage |
title_full_unstemmed |
Proteomic, metabalomic, and biochemical analysis of heat treated Valencia oranges during storage |
title_sort |
Proteomic, metabalomic, and biochemical analysis of heat treated Valencia oranges during storage |
dc.creator.none.fl_str_mv |
Perotti, Valeria Elisa del Vecchio, Hernán A. Sansevich, Alina Meier, Guillermo Enrique Bello, Fernando Cocco, Mariángeles Garran, Sergio Mario Anderson, Catalina Margarita Vazquez, Daniel Eduardo Podesta, Florencio Esteban |
author |
Perotti, Valeria Elisa |
author_facet |
Perotti, Valeria Elisa del Vecchio, Hernán A. Sansevich, Alina Meier, Guillermo Enrique Bello, Fernando Cocco, Mariángeles Garran, Sergio Mario Anderson, Catalina Margarita Vazquez, Daniel Eduardo Podesta, Florencio Esteban |
author_role |
author |
author2 |
del Vecchio, Hernán A. Sansevich, Alina Meier, Guillermo Enrique Bello, Fernando Cocco, Mariángeles Garran, Sergio Mario Anderson, Catalina Margarita Vazquez, Daniel Eduardo Podesta, Florencio Esteban |
author2_role |
author author author author author author author author author |
dc.subject.none.fl_str_mv |
Naranja Dulce Variedades Tratamiento Térmico Citrus Tecnología Postcosecha Sweet Oranges Varieties Heat Treatment Postharvest Technology Proteomics |
topic |
Naranja Dulce Variedades Tratamiento Térmico Citrus Tecnología Postcosecha Sweet Oranges Varieties Heat Treatment Postharvest Technology Proteomics |
dc.description.none.fl_txt_mv |
Heat treatment induces defense mechanisms and triggers physiological responses that allow citrus fruit to withstand stressful conditions during storage. The aim of this paper was to identify changes in the proteome and the biochemistry of Valencia oranges (Citrus sinensis cv Valencia late) subjected to heat treatment before 0, 30 and 60 d of storage at 5 °C. Heat treatment for 48 h at 37 °C and 90% relative humidity was followed by 24 h at 20 °C. Differentially expressed proteins were detected by two-dimensional differential gel electrophoresis and identified by matrix-assisted laser desorption/ionization MS. Twenty eight different proteins in 40 spots among the 61 analyzed were identified. Functional classification showed that the main affected categories were “Cell rescue, defense, and virulence” and “Metabolism”; while 20% were found to be storage proteins with the rest related to minor categories. Activity of antioxidant enzymes was also evaluated. The most conspicuous change was an increase in superoxide dismutase in both the flavedo and juice sacs. Peroxidases increased in flavedo but decreased in sacs while alcohol dehydrogenase increased in treated flavedo, but not in sacs. Other fermentative enzymes were not affected. Metabolite content showed a higher concentration of sugars in heat treated fruit, while the main acids were slightly or not affected. These results are consistent with the development of a lower degree of fruit susceptibility to fungal pathogens, thus explaining the maintenance of postharvest quality. EEA Concordia Fil: Perotti, Valeria Elisa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Centro de Estudios Fotosintéticos y Bioquímicos (i); Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina Fil: del Vecchio, Hernán A.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Centro de Estudios Fotosintéticos y Bioquímicos (i); Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina Fil: Sansevich, Alina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Centro de Estudios Fotosintéticos y Bioquímicos (i); Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina Fil: Meier, Guillermo Enrique. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Concordia; Argentina Fil: Bello, Fernando. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Concordia; Argentina Fil: Cocco, Mariángeles. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Concordia; Argentina Fil: Garran, Sergio Mario. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Concordia; Argentina Fil: Anderson, Catalina Margarita. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Concordia; Argentina Fil: Vazquez, Daniel Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Concordia; Argentina Fil: Podesta, Florencio Esteban. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Centro de Estudios Fotosintéticos y Bioquímicos (i); Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina |
description |
Heat treatment induces defense mechanisms and triggers physiological responses that allow citrus fruit to withstand stressful conditions during storage. The aim of this paper was to identify changes in the proteome and the biochemistry of Valencia oranges (Citrus sinensis cv Valencia late) subjected to heat treatment before 0, 30 and 60 d of storage at 5 °C. Heat treatment for 48 h at 37 °C and 90% relative humidity was followed by 24 h at 20 °C. Differentially expressed proteins were detected by two-dimensional differential gel electrophoresis and identified by matrix-assisted laser desorption/ionization MS. Twenty eight different proteins in 40 spots among the 61 analyzed were identified. Functional classification showed that the main affected categories were “Cell rescue, defense, and virulence” and “Metabolism”; while 20% were found to be storage proteins with the rest related to minor categories. Activity of antioxidant enzymes was also evaluated. The most conspicuous change was an increase in superoxide dismutase in both the flavedo and juice sacs. Peroxidases increased in flavedo but decreased in sacs while alcohol dehydrogenase increased in treated flavedo, but not in sacs. Other fermentative enzymes were not affected. Metabolite content showed a higher concentration of sugars in heat treated fruit, while the main acids were slightly or not affected. These results are consistent with the development of a lower degree of fruit susceptibility to fungal pathogens, thus explaining the maintenance of postharvest quality. |
publishDate |
2011 |
dc.date.none.fl_str_mv |
2011-11 2019-03-07T14:45:35Z 2019-03-07T14:45:35Z |
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 |
https://www.sciencedirect.com/science/article/pii/S0925521411001323 http://hdl.handle.net/20.500.12123/4545 0925-5214 https://doi.org/10.1016/j.postharvbio.2011.05.015 |
url |
https://www.sciencedirect.com/science/article/pii/S0925521411001323 http://hdl.handle.net/20.500.12123/4545 https://doi.org/10.1016/j.postharvbio.2011.05.015 |
identifier_str_mv |
0925-5214 |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/restrictedAccess |
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restrictedAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
Postharvest Biology and Technology 62 (2) : 97-114 (November 2011) reponame:INTA Digital (INTA) instname:Instituto Nacional de Tecnología Agropecuaria |
reponame_str |
INTA Digital (INTA) |
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INTA Digital (INTA) |
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Instituto Nacional de Tecnología Agropecuaria |
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INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria |
repository.mail.fl_str_mv |
tripaldi.nicolas@inta.gob.ar |
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