Short Term Effect of Salt Shock on Ethylene and Polyamines Depends on Plant Salt Sensitivity.

In the present manuscript the short term effect (3-24 h) of a saline shock (NaCl 100 mM) on fresh weight, water content, respiration rate, ethylene production and Na+, Cl-, ACC and polyamine concentration was studied in four plant species with different salt sensitivity, pepper, lettuce, spinach, and beetroot. Higher reduction in fresh weight and water content as a consequence of saline shock was found in pepper and lettuce plants than in spinach and beetroot, the latter behaving as more salinity tolerant. In general, salinity led to rapid increases in respiration rate, ethylene production and ACC and polyamine (putrescine, spermidine, and spermine) concentrations in shoot and root. These increases were related to plant salinity sensitivity, since they were higher in the most sensitive species and vice versa. However, ethylene and respiration rates in salt stressed plants recovered similar values to controls after 24 h of treatment in salt tolerant plants, while still remaining high in the most sensitive. On the other hand, sudden increases in putrescine, spermidine, and spermine concentration were higher and occurred earlier in pepper and lettuce, the most sensitive species, than in spinach and beetroot, the less sensitive ones. These increases tended to disappear after 24 h, except in lettuce. These changes would support the conclusion that ethylene and polyamine increases could be considered as a plant response to saline shock and related to the plant species sensitivity to this stress. In addition, no competition between polyamines and ethylene biosynthesis for their common precursor was observed.

Obtaining and storage of ready-to-use segments from traditional orange obtained by enzymatic peeling.

The aim of this study was to optimize all parameters implied in the process of obtaining orange segments as minimally processed product by enzymatic peeling, from the method of segment obtaining to the storage conditions, and also to evaluate two films with different permeability. Enzymatic peeling was carried out by fruit infusion under vacuum conditions in a commercial preparation of pectinases and cellulases (Peelzym II). The best condition to obtain Cadenera segments by enzymatic peeling was 1 mL/L of Peelzym II applied at 53 kPa with three vacuum pulses of 2 min and a subsequent period of 30 min in the enzymatic solution at atmospheric pressure. The segments were packaged in two films with different permeability and they were stored for 10 days at 4 °C. Samplings were carried out after 4, 7 and 10 days of storage. The results showed that the concentration of CO(2) in the less permeable film (PA 120) ranged between 0.7 and 1.2 mL/100 mL, while in the most permeable one (PA 240) was around 0.2 mL/100 mL. Under these conditions, the weight loss was kept at low levels until day 7 of storage, showing a significant increase after 10 days. Colour (a/b) increased with the peeling process and it remained without significant changes during the whole storage period for both films. The antioxidant capacity slightly decreased after 10 days of storage. The microbial flora was reduced after the enzymatic peeling. Both the sensory and the microbiological quality were kept in adequate levels for consumption during 7 days. From this moment, they lost sweetness and aroma and the microbial development increased. Thus, the use of the most permeable film and a maximum storage time of 7 days are recommended to maintain the most quality of the segments.

Roasting and packaging in nitrogen atmosphere protect almond var. Guara against lipid oxidation.

The effect of packaging in nitrogen (N2) atmosphere or in air on the quality of peeled and roasted almond var. Guara during storage for 20 weeks at 20 °C ± 1 °C and 65-70% relative humidity (RH) was studied. No changes in the sugar, fat, protein or fiber contents were observed during the storage period nor in color. Only the lipid fraction showed significant changes with the kind of packaging atmosphere. The composition of fatty acids remained unchanged during the 5 month storage in all the samples. Packaging in N2 atmosphere was seen to have a protective effect against the accumulation of conjugated dienes (CD) in peeled almonds, while in roasted almonds, the protective effect was lower and even nil by the end of storage. The contrary effect was observed for the ultraviolet (UV; K270) index which increased more slowly in the roasted samples packaged in N2, while in peeled samples it reached the same levels at the end of storage regardless of the packaging atmosphere. No effect of the packaging atmosphere was observed on the evolution of the peroxide value in the tested samples (peeled or roasted almonds). None of these changes in the lipid fraction was reflected in the final sensory quality of the samples and the taster panel found no changes in the sensory quality in any case.

Role of ethylene and abscisic acid in physicochemical modifications during melon ripening.

Hormonal metabolism associated with fruit ripening in two cantaloupe muskmelon cultivars, Talma and Manta, has been studied. The ethylene crisis began on day 33 after fruit set, reaching the maximum values of internal ethylene concentration and ethylene production rate on day 35 after fruit set. This was the optimum moment for consumption as shown by the higher content in soluble solids, ripening index, sensory analysis, and color parameter values. The b parameter and the b/a quotient values in peel were good indicators of the maturity stage, the optimum moment for harvesting being about day 33 after fruit set (when autocatalytic ethylene synthesis has begun), with values of 20 and 5 for the b parameter and b/a quotient, respectively. In both cultivars, free 1-aminocyclopropane-1-carboxylic acid (ACC) content increased until day 35 after fruit set and conjugated ACC increased in postclimacterium. The increase in both ACC-synthase and ACC-oxidase activities together could be responsible for the climacteric ethylene production. Significant differences in the abscisic acid evolution in Talma and Manta cultivars were reached, and also a possible stimulation of ethylene by this hormone could be established.