...
  • 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Journal of Experimental Botany >Biochemical and proteomic analysis of 'Dixiland' peach fruit (Prunus persica) upon heat treatment.
【24h】

Biochemical and proteomic analysis of 'Dixiland' peach fruit (Prunus persica) upon heat treatment.

机译：热处理后的“ Dixiland”桃果实（Prunus persica）的生化和蛋白质组学分析。

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

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 degrees 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.
机译：将桃子运送到遥远的市场和储存需要低温;但是，冷藏会影响水果质量，从而导致生理失调，统称为“冷藏伤”（CI）。为了改善CI，在冷藏之前已采用了不同的策略。其中热处理（HT）已被广泛使用。在这项工作中，评估了HT对桃果实品质以及碳代谢的影响。当水果在39摄氏度下暴露3 d时，成熟会延迟，软化抑制作用和乙烯生成速度会减慢。在室温下成熟的水果与经过热处理的水果之间观察到一些差异。但是，HT对碳代谢和感官特性的主要影响是可逆的，因为在将加热的桃子转移到环境温度后恢复了正常的果实成熟。观察到了积极的品质特征，例如果糖含量的增加（主要负责甜味）和红色。然而，也检测到大量乙醛和低有机酸含量。对加热的水果的差异蛋白质组进行了表征，表明通过诱导不同的分子机制可以获得热诱导的CI耐受性。在热暴露的水果中诱导相关的应激蛋白，例如热激蛋白，半胱氨酸蛋白酶和脱水蛋白，以及抑制多酚氧化酶，为候选蛋白提供了分子证据，这些蛋白可以预防某些CI症状。鉴于可能旨在改善感官和保存期限的技术用途，这项研究有助于更深入地了解高温条件下桃中的细胞事件。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号