Postcosecha de frutos: maduración, ablandamiento y control transcripcional

Martínez-González, Mónica Elizabeth; Balois-Morales, Rosendo; Alía-Tejacal, Irán; Cortés-Cruz, Moisés; Palomino-Hermosillo, Yolotzin Apatzingán; López-Guzmán, Graciela Guadalupe

doi:10.29312/remexca.v0i19.675

Cited by 4 publications

(3 citation statements)

References 67 publications

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“…These quality parameters are desirable since they are related to post-harvest handling and the quality of the fruit in the sense that the fruits do not suffer damage when transported to the market and reach the consumer with acceptable characteristics, which are: Well-formed fruits, almost spherical and uniform in appearance, smooth peduncle scar, absence of scars, sunburn or surface defects. Firm and with its sugar content of no less than 9% soluble solids in its pulp (Martínez-González et al, 2017).…”

Section: Resultsmentioning

confidence: 99%

Biofortification with copper nanoparticles (Nps Cu) and its effect on the physical and nutraceutical quality of hydroponic melon fruits

Fortis-Hernández

LOPEZ

Rangel

et al. 2022

Not Bot Horti Agrobo

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Currently, the use of nanoparticles is having an impact on agricultural production. There is evidence that copper nanoparticles have a strong impact on the growth and development of different crops. Biofortification specifically with (NPs Cu) improves the nutritional quality of food and its consumption has a positive influence on the health of humanity. The objective of this study consisted in evaluating the foliar application of copper nanoparticles (NPs Cu), on the weight of the fruit, nutraceutical quality and concentration of copper in melon fruit pulp. The treatments consisted of five doses of Cu NPs: 0, 1.8, 3.6, 5.4, 7.2 and 9.0 mg L -1 sprinkled foliarly. The variables evaluated were fruit weight, polar and equatorial diameter, firmness, total soluble solids, bioactive compounds and copper content in melon pulp. The results obtained indicated that the foliar application of NPs Cu, improved the physical and nutraceutical quality and the concentration of Cu in melon fruits. The highest weight and the best diameters of the fruit were obtained with the highest concentrations of NPs Cu (7.2 and 9.0 mg L-1). The concentration of 3.6 mg L-1 Cu NPs presented the highest antioxidant capacity with a value of 117,713 mg equiv. Trolox * 100 mg -1 PF, and higher content of phenols with 243.68 mg ac. gallic / 100 g FP, exceeding the concentration of 1.8 mg L -1 by 39% and the control treatment by 48%. The 3.6 and 5.4 mg L-1 treatments obtained the highest amount of flavonoids with values of 149.903 and 148.29 mg QE / 100 g -1 FP, respectively. Regarding the copper concentration in the melon fruit pulp, the 9.0 mg L-1 treatment presented the highest concentration with a value of 5.39 mg kg -1 PS; The results show that, statistically, there is a correlation between the copper nanoparticles and the phytochemical variables in melon fruits. It is concluded that the use of Cu NPs can be an alternative to enrich melon fruits, and could help to solve the copper deficiency in the diet of the population.

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Section: Resultsmentioning

confidence: 99%

Biofortification with copper nanoparticles (Nps Cu) and its effect on the physical and nutraceutical quality of hydroponic melon fruits

Fortis-Hernández

LOPEZ

Rangel

et al. 2022

Not Bot Horti Agrobo

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“…Its participation has also been reported during the development of fruits, such as grapes (Vitis vinifera L.), oranges, and tomatoes (Solanum lycopersicum L.) [8,26,31]. In this context, the possible reason for why only four PMEi genes were positively expressed is that the function of PME during maturation is to modify the cell wall, and since it is a genetically programmed process [32], the up-regulation of PMEis is not extremely necessary, and their greatest activities can only be found in the initial stages of fruit growth. Likewise, the PMEi genes showed a GO term associated with the regulatory and inhibitory activity of enzymes.…”

Section: Pme and Pmeismentioning

confidence: 94%

Pectin-Degrading Enzymes during Soursop (Annona muricata L.) Fruit Ripening: A Bioinformatics Approach

Díaz-Rincón,

Balois-Morales,

Bautista-Rosales

et al. 2023

Horticulturae

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The rapid ripening of soursop (Annona muricata L.) fruits is owing to its high respiration rate. Several enzymes affect the fruit cell wall in this process, resulting in the depolymerization of pectin primarily in the homogalacturonan. The main group of enzymes affecting the pectin content of soursop fruits include polygalacturonase (PG), pectate lyase (PL), pectin methylesterase (PME), and PME inhibitors (PMEis). In this study, pectin-degrading enzymes were analyzed using bioinformatic tools to uncover the gaps in our knowledge of this fruit. In this context, 67 genes encoding PG, 33 PL, 58 PME, and 39 PMEi isoenzymes were found. These genes were categorized into several families based on the results of phylogenetic analysis. Regarding the analysis of gene expression, a total of 25 were identified as differentially expressed genes (DEGs) in PG, while 3, 21, and 15 were found for PL, PME, and PMEis, respectively. Likewise, functional enrichment analysis demonstrated that the DEGs are involved in the modification of the cell wall, specifically in the degradation of pectin. On the other hand, gene co-expression networks revealed that the genes PG32 and PG35 affect the expression of PGs, as well as PL19 of the PL family, PME20, PME32, and PME35 of the PME family, and PMEi04 of the PMEi family. This suggests that they have a significant impact on the softening of soursop fruits.

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“…Morales et al (2016) indicaron que la aplicación única de RVS limitó la pérdida de firmeza de cáscara y pulpa en chirimoya 'Fino de Jete', pero no influyó en el porcentaje de SST. En el caso de las guanábanas de este trabajo, la menor pérdida de color sí estuvo acompañada con menor acumulación de SST, lo cual puede indicar menor metabolismo de maduración y senescencia en los frutos tratados con RVS y BAP en relación con los frutos control (Martínez-González et al 2017). Por su parte, Siang et al (2019) indicaron que menor tasa de respiración y producción de etileno no se relacionó con menor porcentaje de SST en guanábanas tratadas con 1-MCP.…”

Section: Porcentaje De Sólidos Solubles Totales (Sst)unclassified

El resveratrol y la 6-bencil amino purina reducen la pérdida de firmeza y color en poscosecha de guanábana (Annona muricata L., Annonaceae)

Salomon-Castaño¹,

Fuentes²,

Mora³

et al. 2020

aap

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Principalmente por su naturaleza climatérica, en guanábana existen pérdidas del 60% de la producción durante la comercialización. Así, se limita su consumo en fresco, por lo que se prefiere su transformación y se requieren alternativas poscosecha. El objetivo de este trabajo fue evaluar el efecto poscosecha de la aplicación precosecha simultánea de 1.6 mM de resveratrol (RVS) y 1.0 mM de 6-bencil amino purina (BAP) en frutos de guanábana del Soconusco, Chiapas, México. Se realizó la aplicación de RVS y BAP a frutos de 12 árboles, 10 días antes de cosecha. Dichos frutos, una vez cosechados se almacenaron a 18°C ± 2 y se evaluó color, firmeza, contenido de compuestos fenólicos y sólidos solubles totales. Los frutos tratados con RVS y BAP duraron 3 días más en almacenamiento que los frutos control. Además, a los 5 días de almacenamiento, los frutos tratados con RVS y BAP conservaron 70% de firmeza inicial de cosecha, mientras que los frutos control solo mantuvieron 30%. La mayoría de los factores de color mostraron diferencias entre tratamientos a los 5 y 8 días de almacenamiento, sugiriendo menor pérdida de color verde y menor aparición de color marrón en la cáscara de los frutos a los que se aplicó RVS y BAP.

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Postcosecha de frutos: maduración, ablandamiento y control transcripcional

Cited by 4 publications

References 67 publications

Biofortification with copper nanoparticles (Nps Cu) and its effect on the physical and nutraceutical quality of hydroponic melon fruits

Biofortification with copper nanoparticles (Nps Cu) and its effect on the physical and nutraceutical quality of hydroponic melon fruits

Pectin-Degrading Enzymes during Soursop (Annona muricata L.) Fruit Ripening: A Bioinformatics Approach

El resveratrol y la 6-bencil amino purina reducen la pérdida de firmeza y color en poscosecha de guanábana (Annona muricata L., Annonaceae)

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