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
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/4545
Acceder
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oai_identifier_str oai:localhost:20.500.12123/4545
network_acronym_str INTADig
repository_id_str l
network_name_str INTA Digital (INTA)
spelling 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/restrictedAccess2025-10-23T11:16:51Zoai: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:l2025-10-23 11:16:52.194INTA 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
eu_rights_str_mv 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)
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
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score 12.982451

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