Individual Shrink Wrapping of Zucchini Fruit Improves Postharvest Chilling Tolerance Associated with a Reduction in Ethylene Production and Oxidative Stress Metabolites
نویسندگان
چکیده
منابع مشابه
Individual Shrink Wrapping of Zucchini Fruit Improves Postharvest Chilling Tolerance Associated with a Reduction in Ethylene Production and Oxidative Stress Metabolites
We have studied the effect of individual shrink wrapping (ISW) on the postharvest performance of refrigerated fruit from two zucchini cultivars that differ in their sensitivity to cold storage: Sinatra (more sensitive) and Natura (more tolerant). The fruit was individually shrink wrapped before storing at 4°C for 0, 7 and 14 days. Quality parameters, ethylene and CO2 productions, ethylene gene ...
متن کاملOxidative Stress Associated with Chilling Injury in Immature Fruit: Postharvest Technological and Biotechnological Solutions
Immature, vegetable-like fruits are produced by crops of great economic importance, including cucumbers, zucchini, eggplants and bell peppers, among others. Because of their high respiration rates, associated with high rates of dehydration and metabolism, and their susceptibility to chilling injury (CI), vegetable fruits are highly perishable commodities, requiring particular storage conditions...
متن کاملProteomic analysis of differentially expressed proteins involved in ethylene-induced chilling tolerance in harvested banana fruit
To better understand the mechanism involved in ethylene-induced chilling tolerance in harvested banana fruit, a gel-based proteomic study followed by MALDI-TOF-TOF MS was carried out. Banana fruit were treated with 500 ppm ethylene for 12 h and then stored at 6°C. During cold storage, the chilling tolerance was assessed and the proteins from the peel were extracted for proteomic analysis. It wa...
متن کاملEffect of postharvest oxalic acid treatment on ethylene production, quality parameters, and antioxidant potential of peach fruit during cold storage.
The effects of postharvest oxalic acid (OA) treatment on ethylene production, fruit quality, bioactive compounds and antioxidant activity of peach fruit, were examined. Fruits were treated with oxalic acid immediately after harvest and stored at 1° C and 90% relative humidity for 28 days. The oxalic acid treated peach fruit exhibited significantly lower levels of ethylene production, pH, total ...
متن کاملInduction of ethylene in avocado fruit in response to chilling stress on tree.
Chilling of avocado fruit (Persea americana cv. Arad) in the orchard caused a dramatic induction of fruit ripening and a parallel increase in ethylene biosynthesis and receptor genes' expression during shelf life. In-orchard chilling stress stimulated ethylene and CO(2) production already in fruit attached to the tree, and these reduced thereafter during 20 degrees C storage. In non-chilled con...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: PLOS ONE
سال: 2015
ISSN: 1932-6203
DOI: 10.1371/journal.pone.0133058