Effects of postharvest treatments on gene expression in Prunus persica fruit: Normal and altered ripening

Pavéz, Leonardo; Hödar, Christian; Olivares, Felipe; González, Maurício; Cambiazo, Verónica

doi:10.1016/j.postharvbio.2012.08.002

Cited by 29 publications

(23 citation statements)

References 78 publications

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“…These results hinted at a cryoprotective role of sHSP by maintaining membrane fluidity, and also of higher molecular weight HSP, such as HSP70 and HSP100, by assisting in protein refolding (Sun et al 2002;Timperio et al 2008). Pavez et al (2013) observed that peach fruits under cold storage are able to uphold the capacity for ROS scavenging via induction of expression of genes involved in the antioxidant system such as glutathione reductase, catalase and superoxide dismutase, as well as sHSP. Zhang et al (2005) observed that hot air treatment (38°C for 10 h) mitigated chilling injury in grape berries: this emergence in cold tolerance was associated with a reduction of electrolyte leakage and MDA content and an increase of superoxide dismutase and catalase activities.…”

Section: Looking For a Biotechnological Alternative To Heat Treatmentmentioning

confidence: 93%

The contribution of biotechnology to improving post-harvest chilling tolerance in fruits and vegetables using heat-shock proteins

et al. 2013

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SUMMARYFresh fruits and vegetables have a short post-harvest life and are prone to post-harvest losses due to mechanical injury, physiological causes and decay. Low-temperature storage is widely used as post-harvest treatment applied for delaying senescence in vegetables and ornamentals and ripening in fruits, upholding their post-harvest quality. But the refrigerated storage of tropical and subtropical crop plant species provokes a set of physiological alterations known as chilling injury that negatively affect their quality and frequently renders the product not saleable. Membrane damage and reactive oxygen species (ROS) accumulation are the main adverse effects of chilling injury impact in sensitive horticultural products. The chilling injury tolerance of certain plant species is attributed to their ability to accumulate heat-shock proteins (HSP). The beneficial action of HSP in chilling tolerance is due to their chaperone activity but, besides this biological function, small HSP (sHSP) are able to function as membrane stabilizers and ROS scavengers, or synergistically with cell antioxidant systems. Also, biosynthesis of osmolytes such as raffinose and proline is under the regulation of heat-shock transcription factors (HSTF). These molecules are critical for osmotic adjustment since low temperatures also provoke a secondary osmotic stress. The use of biotechnological strategies can be envisaged, with the aim of generating engineered crop plants of horticultural interest to induce the production and action of HSP and HSTF, in order to assure the beneficial effects of these proteins in promoting chilling injury tolerance during their post-harvest refrigerated storage. In particular, induction of HSTF expression using biotechnology has significant potential and interest for reducing the impact of chilling injury on sensitive produce, avoiding the practical difficulties of applying the classic post-harvest technologies based on heat treatment.

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Section: Looking For a Biotechnological Alternative To Heat Treatmentmentioning

confidence: 93%

The contribution of biotechnology to improving post-harvest chilling tolerance in fruits and vegetables using heat-shock proteins

et al. 2013

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“…It appears, therefore, that color break during ripening is associated with increased oxidative stress in ripening fruits that is linked to a respiratory burst in the mitochondria and enhanced ROS production during chromoplast generation, which is essential for carotenoid production (Bouvier et al, 1998). In postharvest fruits, ROS are one of the main factors causing fruit decay (Vicente et al, 2006;Pavez et al, 2013). As in leaves, fruits also show a double peak in ROS production during their development, the first peak occurring at the start of ripening and the second during overripening either at preharvest or postharvest (Fig.…”

Section: Photooxidative Stress In Leaves Flowers and Fruitsmentioning

confidence: 99%

Photo-Oxidative Stress during Leaf, Flower and Fruit Development

Muñoz

Munné‐Bosch

2017

Plant Physiol.

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“…; Pavez et al . ). In parallel, a variety of pre‐ and post‐harvest treatments have been applied to peach to prevent or at least alleviate CI symptoms, including pharmacological treatment with salicylic acid (SA), methyl jasmonate, γ ‐aminobutyric acid (GABA) or gibberellic acid; the use of modified atmospheres; and the exposure to sub‐lethal high temperatures (Lurie & Crisosto ; Budde et al .…”

Section: Introductionmentioning

confidence: 97%

“…CI includes internal and external browning, flesh breakdown, lack of juiciness (mealiness or woolliness), reddish discolouration (flesh bleeding), black pit cavity, loss of flavour, loss of ability to ripen and increased incidence of decay. Our comprehension of the complex molecular events that underlie the response to cold treatment leading to CI in peach fruit has grown dramatically since the adoption of proteomic and transcriptomic strategies (González-Agüero et al 2008;Ogundiwin et al 2008;Vizoso et al 2009;Dagar, Friedman & Lurie 2010;Nilo et al 2010;Zhang et al 2010;Dagar et al 2013;Pavez et al 2013). In parallel, a variety of pre-and post-harvest treatments have been applied to peach to prevent or at least alleviate CI symptoms, including pharmacological treatment with salicylic acid (SA), methyl jasmonate, γ-aminobutyric acid (GABA) or gibberellic acid; the use of modified atmospheres; and the exposure to sublethal high temperatures (Lurie & Crisosto 2005;Budde et al 2006;Lurie 2006;Wang et al 2006;Jin et al 2009;Cao et al 2010;Lara et al 2009Lara et al , 2011Pegoraro et al 2010Pegoraro et al , 2011Yang et al 2011Yang et al , 2012.…”

Section: Introductionmentioning

confidence: 99%

Deciphering the metabolic pathways influencing heat and cold responses during post‐harvest physiology of peach fruit

Lauxmann

Borsani

Osorio

et al. 2013

Plant Cell & Environment

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Peaches are highly perishable and deteriorate quickly at ambient temperature. Cold storage is commonly used to prevent fruit decay; however, it affects fruit quality causing physiological disorders collectively termed 'chilling injury' (CI). To prevent or ameliorate CI, heat treatment is often applied prior to cold storage. In the present work, metabolic profiling was performed to determine the metabolic dynamics associated with the induction of acquired CI tolerance in response to heat shock. 'Dixiland' peach fruits exposed to 39°C, cold stored, or after a combined treatment of heat and cold, were compared with fruits ripening at 20°C. Dramatic changes in the levels of compatible solutes such as galactinol and raffinose were observed, while amino acid precursors of the phenylpropanoid pathway were also modified due to the stress treatments, as was the polyamine putrescine. The observed responses towards temperature stress in peaches are composed of both common and specific response mechanisms to heat and cold, but also of more general adaptive responses that confer strategic advantages in adverse conditions such as biotic stresses. The identification of such key metabolites, which prime the fruit to cope with different stress situations, will likely greatly accelerate the design and the improvement of plant breeding programs.

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Effects of postharvest treatments on gene expression in Prunus persica fruit: Normal and altered ripening

Cited by 29 publications

References 78 publications

The contribution of biotechnology to improving post-harvest chilling tolerance in fruits and vegetables using heat-shock proteins

The contribution of biotechnology to improving post-harvest chilling tolerance in fruits and vegetables using heat-shock proteins

Photo-Oxidative Stress during Leaf, Flower and Fruit Development

Deciphering the metabolic pathways influencing heat and cold responses during post‐harvest physiology of peach fruit

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