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Titolo:
Involvement of oxidative processes in the development of core browning in controlled-atmosphere stored pears
Autore:
Larrigaudiere, C; Pinto, E; Lentheric, I; Vendrell, M;
Indirizzi:
CeRTA, IRTA, Ctr Udl, Area Post Collita, Lleida 25198, Spain CeRTA Lleida Spain 25198 Ctr Udl, Area Post Collita, Lleida 25198, Spain CSIC, Ctr Invest & Desarrollo, ES-08034 Barcelona, Spain CSIC Barcelona Spain ES-08034 st & Desarrollo, ES-08034 Barcelona, Spain
Titolo Testata:
JOURNAL OF HORTICULTURAL SCIENCE & BIOTECHNOLOGY
fascicolo: 2, volume: 76, anno: 2001,
pagine: 157 - 162
SICI:
1462-0316(200103)76:2<157:IOOPIT>2.0.ZU;2-Q
Fonte:
ISI
Lingua:
ENG
Soggetto:
LIPID-PEROXIDATION; ASCORBIC-ACID; ACTIVE OXYGEN; FRUIT; SENESCENCE; PLANTS; SYSTEM; LIPOXYGENASE; GLUTATHIONE; ACTIVATION;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
39
Recensione:
Indirizzi per estratti:
Indirizzo: Larrigaudiere, C CeRTA, IRTA, Ctr Udl, Area Post Collita, Rovira Roure 177, Lleida 25198, Spain CeRTA Rovira Roure 177 Lleida Spain 25198 a 25198, Spain
Citazione:
C. Larrigaudiere et al., "Involvement of oxidative processes in the development of core browning in controlled-atmosphere stored pears", J HORT SCI, 76(2), 2001, pp. 157-162

Abstract

'Blanquilla' pears (Pyrus communis) were harvested 3 d after the estimatedideal time for commercial harvest and stored for six months in controlled atmosphere (CA) at 2% O-2 + 0.7% CO2, 2% O-2 + 5% CO2 or in air at -0.5 degreesC. The incidence Tof core browning, concentrations of ascorbate and glutathione and activities of superoxide dismutase (SOD), catalase (CAT), ascorbate peroxidase (APX), glutathione reductase (GR) and Lipoxygenase (LOX) were measured after storage. Core browning only occurred in pears stored at 5% CO2. It was associated with the accumulation of lipid peroxidation products (ethane and thiobarbituric acid reactive substances - TEARS), which is evidence of increasing oxidative damage during CA storage. Lower ascorbate concentrations were observed in CA stored fruits. Despite an important increase in the amount of glutathione at the end of the storage, no significantdifferences were found for the different atmospheres. Concomitantly, the activity of SOD, APX and LOX increased during storage and were significantlyhigher in the fruit stored in 5% CO2. In contrast, only slight differencesin the activities in CAT and GR were observed. It is therefore suggested that fruit susceptibility to CO2-induced core browning is due to oxidative damage and lipid perodixation, and strongly influenced by ascorbate.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 04/04/20 alle ore 11:55:58