Lipoperoxidation and Antioxidant Enzymes of Refrigerated Persian Limes (Citrus Latifolia Tanaka) as Influenced by a Prestorage Hot Treatment

Rivera, Fernando; Sotelo, Zulema G.; León, F. Diaz de; Bósquez, E.; Domínguez, Julieta; Chávez, S. H; Cajustes, Jacques; Pérez‐Flores, Laura J.

doi:10.1111/j.1745-4514.2004.tb00074.x

Cited by 9 publications

(10 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Posmyk et al (2001) suggest that chilling sensitivity was associated with lipid peroxidation in germinating soybean seeds. However, previous results of our group in Persian limes do not support the idea that lipid peroxidation is the underlying mechanism for CI, because lipid peroxidation levels found in limes at chilling-inductive temperatures (4 and 8C) were similar to those found in a noninductive temperature (13C) (Rivera et al 2004). In the present study, higher levels of lipid peroxidation were observed at 4C (CI-inductive temperature).…”

Section: Discussioncontrasting

confidence: 83%

“…According to several authors, CI tolerance was associated with the induction of antioxidant enzymes (CAT, SOD and APX) in conditioned fruits, and these increments were maintained along the cold storage period (Sala and Lafuente 1999; Kang and Saltveit 2001). In a previous work, we found that hot dipping (53C for 3 min) did not act as a protective treatment against CI of Persian limes, possibly because it was not able to sustain the increased antioxidant system during the entire storage period (Rivera et al. 2004).…”

Section: Discussionmentioning

confidence: 92%

“…In a previous work, we reported that a hot water dipping treatment (53C for 3 min) of Persian limes ( Citrus latifolia T.) produced a significant but transient increase in the activity of antioxidant enzymes immediately after the treatment, however, this induction was not sustained throughout the storage period. This result suggests that the effectiveness of the conditioning treatment depends on its capacity to sustain the induction of the antioxidant enzymes for the entire storage period (Rivera et al. 2004).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

COLD‐CONDITIONING TREATMENT REDUCES CHILLING INJURY IN MEXICAN LIMES (CITRUS AURANTIFOLIA S.) STORED AT DIFFERENT TEMPERATURES

Rivera¹,

Pelayo‐Zaldívar²,

León³

et al. 2007

Journal of Food Quality

Self Cite

View full text Add to dashboard Cite

Induction of different antioxidant enzymes by high and low temperatures prior to storage has been reported to produce tolerance to chilling injury (CI). Thus, different prestorage temperatures have been suggested to decrease CI in citrus fruits. In this work, the effectiveness of a cold‐conditioning treatment (13C for 48 h) to prevent CI was evaluated in Mexican limes (Citrus aurantifolia S.) stored at 4, 10 and 25C, and 90% relative humidity. Cold conditioning reduced 1.6‐fold CI symptoms, induced a significant increase of 2.2‐fold peroxidase activity and maintained the activity of superoxide dismutase in limes kept at 4C. Our results suggest that the effectiveness of the cold‐conditioning treatment in increasing chilling tolerance in Mexican limes depends on the induction or maintenance of antioxidant enzymatic systems during the entire storage period.

show abstract

Section: Discussioncontrasting

confidence: 83%

Section: Discussionmentioning

confidence: 92%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

COLD‐CONDITIONING TREATMENT REDUCES CHILLING INJURY IN MEXICAN LIMES (CITRUS AURANTIFOLIA S.) STORED AT DIFFERENT TEMPERATURES

Rivera¹,

Pelayo‐Zaldívar²,

León³

et al. 2007

Journal of Food Quality

Self Cite

View full text Add to dashboard Cite

show abstract

“…In such cases, a ROS attack on the unsaturated fatty acid chains of membrane lipids yields malondialdehyde (MDA) and 4-hydroxy alkenes (4-HAE), two products of fatty acid oxidation. In order to counteract the levels of ROS and maintain cellular homeostasis, cells possess both nonenzy-matic and enzymatic defense mechanisms acting in synchrony (Rivera et al 2004). The nonenzymatic system consists of various molecules of low molecular weight such as glutathione (GSH) and ascorbic acid (AsA), whereas the enzymatic system includes GSH peroxidase, catalase, superoxide dismutase and GSH reductase (GR), among other enzymes.…”

Section: Introductionmentioning

confidence: 99%

Biochemical and Visual Changes in Cactus Stems (Opuntia ficus-indica Mill.) Stored at 4, 12 and 26C

Rodríguez‐Verástegui

Osorio-Córdoba

León‐Sánchez

et al. 2015

Journal of Food Biochemistry

View full text Add to dashboard Cite

The purpose of this study was to identify visible and microscopic symptoms as well as certain biochemical changes associated with chilling injury (CI) in "Atlixco" cactus stems. Cladodes were harvested, disinfected, minimally processed and stored at 4, 12 and 26C for 14-21 days. Results indicated that cactus stems were sensitive to CI at 4 and 12C and exhibited pitting and bronzing as visible symptoms of this disorder. Confocal microscopy showed that mitochondrial integrity was maintained at 4C whereas a deterioration of these organelles occurred at 12 and 26C. Electrolyte leakage, together with an increase in the levels of Adenosine triphosphate (ATP), glutathione and the reduced form of ascorbic acid were associated with CI. In spite of the presence of CI at 4C, cactus stems were still able to preserve their taste quality and no adverse effects were observed on either firmness or color for 21 days. PRACTICAL APPLICATIONSMinimally processed products should be refrigerated at ≤4C in order to maintain their quality and prevent the growth of harmful microorganisms. However, the refrigeration of cactus stems at suboptimal temperatures causes the appearance of chilling injury (CI). Previous studies have mentioned the general symptoms of this physiological disorder in cactus stems, but no one has described the symptomatology in detail and there is yet to be reported histological and biochemical characterization that might serve to confirm or diagnose its presence. This study describes the symptoms of CI and provides histological and biochemical indicators for its early identification during storage. It also constitutes the preliminary stage to the future application of postharvest technologies that induce tolerance to CI, preventing browning and preserving the quality of minimally processed cactus stems in order to expand their domestic and international markets.

show abstract

“…Embora a redução da sensibilidade ao frio tenha sido relatada em vários frutos submetidos a tratamentos térmicos, o possível mecanismo envolvido na indução de tolerância ao frio permanece ainda pouco compreendido. Alguns estudos têm atribuído tais benefícios à síntese de proteínas de choque térmico (HSP) em resposta ao estresse promovido pela exposição temporária dos frutos ao calor (VIERLING, 1991;LURIE;SABEHAT, 1997), enquanto outros sugerem que os tratamentos térmicos estimulam a atividade de enzimas antioxidantes, prevenindo a acumulação de radicais livres e o dano oxidativo aos tecidos (SALA; LAFUENTE, 1999;RIVERA, et al 2004;ZHANG et al, 2005;GASEMNEZHAD et al, 2008).…”

Section: Tecnologias Empregadas Na Pós-colheita Para Retardar O Desenunclassified

Indução de tolerância de frutos às injúrias de frio: aspectos fisiológicos e bioquímicos

Sestari¹

View full text Add to dashboard Cite

In the northeastern region of Brazil, saline soils are constraints to banana production, becoming necessary to understand the mechanisms of salt tolerance. two bananas genotypes, tap Maeo, tolerant, and Berlin, sensitive, were subjected to treatment with 50 mol m-3 Nacl or without salt. this study evaluated the effects of salt on the following physiological aspects: leaf area, content and distribution of Na + , membrane integrity, proton atPase activity. Besides, a search for differentially expressed genes was performed using the Differential Display technique. tap Maeo genotype showed the smallest reduction in leaf area, smaller accumulation of Na + and malondialdehyde (MDa), and higher activity of proton atPase activity. two sequences differentially expressed in the tolerant genotype, (Musa 07, Musa 23), shared a high degree of identity with the amino acid sequences of the genes SOS1 and SOS2, respectively. the clone Musa 10 was highly similar to amino acid sequence of the ascorbate peroxidase gene, and Musa 26, encodes the enzyme betaine aldehyde dehydrogenase. These significant biological markers indicate that salinity tolerance in banana involves at least two simultaneous mechanisms: the activation of the SOS pathway, increasing the extrusion of Na + , and the activation of antioxidative system, increasing the synthesis of aPX and betaine aldehyde dehydrogenase enzyme. RESUMO-Na região Nordeste do Brasil, solos salinos são restritivos à produção de banana, tornando-se necessário compreender os mecanismos de tolerância de sal. Dois genótipos de banana, tap Maeo, tolerante, e Berlim, sensível, foram submetidos ao tratamento com 50 mol m-3 Nacl ou sem sal. este estudo avaliou os efeitos do sal sobre os seguintes aspectos fisiológicos: área foliar, conteúdo e distribuição de Na + , integridade da membrana, atividade da atPase. além disso, uma busca por genes diferencialmente expressos foi realizada usando a técnica Differential Display. O genótipo tap Maeo apresentou a menor redução na área foliar, menor acúmulo de Na + e malondialdeído (MDa) bem como maior atividade da H + atPase. Duas sequências diferencialmente expressas no genótipo tolerante (Musa 07, Musa 23) compartilham alto grau de identidade com as sequências de aminoácidos dos genes SOS1 e SOS2, respectivamente. O clone Musa 10 é muito semelhante à sequência de aminoácidos do gene da peroxidase do ascorbato, e o Musa 26 codifica a enzima aldeído betaína desidrogenase. Estes marcadores biológicos significativos indicam que a tolerância à salinidade em banana envolve pelo menos dois mecanismos simultâneos: a ativação da via SOS, aumentando a extrusão do Na + , e a ativação do sistema antioxidante, aumentando a síntese de aPX e da enzima aldeído betaína desidrogenase. Termos para indexação: área foliar, DDRt PcR, Musa, Na + , rota SOS, sistema antioxidativo. 1 (Paper 232-15).

show abstract

Lipoperoxidation and Antioxidant Enzymes of Refrigerated Persian Limes (Citrus Latifolia Tanaka) as Influenced by a Prestorage Hot Treatment

Cited by 9 publications

References 31 publications

COLD‐CONDITIONING TREATMENT REDUCES CHILLING INJURY IN MEXICAN LIMES (CITRUS AURANTIFOLIA S.) STORED AT DIFFERENT TEMPERATURES

COLD‐CONDITIONING TREATMENT REDUCES CHILLING INJURY IN MEXICAN LIMES (CITRUS AURANTIFOLIA S.) STORED AT DIFFERENT TEMPERATURES

Biochemical and Visual Changes in Cactus Stems (Opuntia ficus-indica Mill.) Stored at 4, 12 and 26C

Indução de tolerância de frutos às injúrias de frio: aspectos fisiológicos e bioquímicos

Contact Info

Product

Resources

About