The effect of delay between heat treatment and cold storage on alleviation of chilling injury in banana fruit.
J Sci Food Agric
; 92(13): 2624-9, 2012 Oct.
Article
em En
| MEDLINE
| ID: mdl-22495636
ABSTRACT
BACKGROUND:
To understand the mechanisms leading to the enhanced chilling resistance of banana by hot-water dipping (HWD, 52 °C for 3 min), we investigated the effect of a 0.5-24 h delay between HWD and cold storage on chilling resistance and the change related to the metabolism of reactive oxygen species (ROS).RESULTS:
The HWD-treated fruit with a delay of less than 6 h exhibited markedly less chilling injury than the non-heated control fruit, while a delay more than 6 h resulted in significant loss in chilling resistance. Increased hydrogen peroxide content and rate of superoxide radical production were detected in the fruit at 0.5-1.5 h after HWD treatment, and the levels declined with a longer delay, which may be correlated with the enhanced gene expression levels of the gene coding for a ROS-generating related enzyme, NADPH oxidase (MaNOX). Enhanced activities and gene expression of an ascorbate peroxidase (MaAPX) were recorded in the fruit at 1.5-6 h after the treatment, and after 6 h the ascorbate peroxidase levels decayed to the levels as the control fruit. The higher APX gene expression was maintained in the treated fruit with a 3 h delay during the subsequent cold storage at 7 °C, correlating with the enhanced chilling resistance.CONCLUSION:
The HWD-treated fruit left at ambient temperature up to 6 h prior to cold storage maintained the effect of heat treatment and transiently increased ROS content, and the ascorbate peroxidase activity that occurred 0.5-6 h after the treatment may be correlated with the elevated chilling resistance induced by HWD treatment.
Texto completo:
1
Base de dados:
MEDLINE
Assunto principal:
Espécies Reativas de Oxigênio
/
Temperatura Baixa
/
NADPH Oxidases
/
Musa
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Ascorbato Peroxidases
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Frutas
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Temperatura Alta
Idioma:
En
Ano de publicação:
2012
Tipo de documento:
Article