Protein changes associated with chilling tolerance in tomato fruit with hot water pre-treatment

Salazar‐Salas, Nancy Y.; Valenzuela-Ponce, Lourdes; Vega‐García, Misael Odín; Pineda‐Hidalgo, Karen V.; Vega‐Álvarez, Milton; Chávez-Ontiveros, Jeanett; Delgado‐Vargas, Francisco; López‐Valenzuela, José A.

doi:10.1016/j.postharvbio.2017.08.002

Cited by 15 publications

(11 citation statements)

References 46 publications

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“…Considering the chilling injury index data (Table 1 and Figure S1), the HWT of tomato fruit cv Imperial induced tolerance against this disorder. These results agree with previous observations that HWT reduces the chilling injury symptoms in this tomato cultivar (Cárdenas-Torres et al, 2020;Salazar-Salas et al, 2017). In this regard, the response of plants to different stress conditions (e.g., heat, cold) implies the production of reactive species, and plant protection is mediated by the activation of their enzymatic and nonenzymatic antioxidant systems, among other mechanisms (Giordano et al, 2021;Gonzalez et al, 2019;Zhang et al, 2019).…”

Section: Chilling Injury Tolerance In Hot Water-treated Tomatoes Is Associated With Increased Phenolics Content and Antioxidant Activitysupporting

confidence: 92%

“…Ninety fruit were washed (sodium hypochlorite solution, 200 mg/L) and divided into two groups: one group (45 fruits) was used as control and the other group (45 fruits) was immersed in hot water at 42°C for 5 min. The HWT conditions for this tomato cultivar were previously established based on the effectiveness of the treatment to provide CI tolerance as evidenced by physiological, biochemical, and molecular data (Cárdenas-Torres et al, 2020;Salazar-Salas et al, 2017). Control and HWT fruit were stored sequentially under the following three conditions: 0 days at 5°C, 20 days at 5°C (80%-90% relative humidity), and 7 days at 21°C (80% relative humidity).…”

Section: Plant Materials and Postharvest Treatmentsmentioning

confidence: 99%

“…The CI tolerance induced by HWT in tomato (cv. Imperial) has been associated with changes in the expression of genes encoding heat shock proteins and enzymes of the antioxidant system and the energy metabolism (Cruz-Mendivil et al, 2015;Salazar-Salas et al, 2017); however, the metabolites associated with such tolerance have not been identified. In this regard, the CI tolerance induction has been associated with a range of metabolites and depends on the species, varieties of the same species, and developmental stage, among other factors (Aghdam et al, 2019;Albornoz et al, 2019;Datir et al, 2020;Gonzalez et al, 2019;Jannatizadeh et al, 2019;Loayza et al, 2021;Zhang et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

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Metabolic changes associated with chilling injury tolerance in tomato fruit with hot water pretreatment

Delgado‐Vargas

Vega‐Álvarez

Sánchez

et al. 2022

Journal of Food Biochemistry

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Hot water treatment (HWT) of tomato (Solanum lycopersicum L.) fruit reduces the symptoms of chilling injury (CI). The aim of this study was to identify metabolites associated with HWT-induced CI tolerance in tomato fruit cv. Imperial. Mature green tomatoes with HWT (42°C/5 min) and control were stored under chilling conditions (5°C/20 days) and then ripened (21°C/7 days). Methanol extracts from pericarp were analyzed for total phenolics (TP), antioxidant activity (AoxA), and metabolic profiling by UPLC-DAD-MS and GC-MS. After cold storage and ripening, HWT fruit showed less CI, higher TP, and AoxA than control. It also showed an increased accumulation of phenolics, sugars, and some alkaloids that may be mediated by azelaic acid, glutamine, and tryptophan. The levels of N-feruloyl putrescine, esculeoside AII, and hydroxyα-tomatine II were reduced. The better metabolic performance of HWT fruit under cold storage was associated with a higher accumulation of several metabolites (e.g., antioxidants and osmolytes) in ripening fruit. Practical application:The identification of metabolites associated with the reduction of chilling injury (CI) symptoms in HWT tomato fruit extends the understanding of the mechanisms involved in CI tolerance. This information provides targets that could be used to develop strategies for preventing CI (e.g., genetic improvement of tomato, direct application of key metabolites). The application of such strategies will increase the economic value and decrease postharvest losses.

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Section: Chilling Injury Tolerance In Hot Water-treated Tomatoes Is Associated With Increased Phenolics Content and Antioxidant Activitysupporting

confidence: 92%

Section: Plant Materials and Postharvest Treatmentsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Metabolic changes associated with chilling injury tolerance in tomato fruit with hot water pretreatment

Delgado‐Vargas

Vega‐Álvarez

Sánchez

et al. 2022

Journal of Food Biochemistry

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“…Perlakuan panas selain menghambat kerja enzim dalam mendegradasi komponen penyusun dinding sel, juga dapat menginduksi terbentuknya protein yang dikenal dengan heat shock protein 11,17,18,19 . Protein tersebut dapat meningkatkan keteguhan dinding/membran sel 20 , menjaga metabolisme seperti pembentukan, penguraian, perpindahan dan kerusakan protein pada dinding sel dan dapat membantu pembentukan protein lain meski dalam kondisi yang tidak stabil 21 , seperti salah satunya pada penyimpanan suhu rendah di bawah suhu normal produk sehingga resistensi buah terhadap chilling injury meningkat.…”

Section: Bahan Dan Metodeunclassified

Pengukusan untuk Menurunkan Gejala Chilling Injury dan Mempertahankan Mutu Buah Pisang Nipah

hamzah

Assrorudin²

2020

J. Penelit Pascapanen Pertan

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Buah pisang nipah termasuk buah klimakterik yang pematangannya akan berlangsung cepat jika disimpan pada suhu ruang. Penyimpanan suhu rendah merupakan salah satu teknik memperpanjang umur simpan buah pisang namun dapat menyebabkan kerusakan berupa pencokelatan kulit buah yang dikenal sebagai salah satu gejala chilling injury. Penelitian ini bertujuan untuk mendapatkan informasi tentang pengaruh pengukusan dalam menurunkan gejala chilling injury serta mempertahankan mutu buah pisang nipah yang disimpan pada suhu rendah. Percobaan dilakukan menggunakan rancangan acak lengkap dengan empat perlakuan dan tiga ulangan. Perlakuan terdiri dari pengukusan pada suhu 42oC selama 15 menit, 48oC selama 10 menit, 100oC selama 30 detik dan tanpa pengukusan. Parameter pengamatan terdiri dari indeks chilling injury, susut bobot, kekerasan buah dan total padatan terlarut. Hasil penelitian menunjukkan perlakuan pengukusan dapat mengurangi gejala chilling injury dan dapat mempertahankan buah pisang selama 15 hari penyimpanan. Pengukusan pada suhu 100oC selama 30 detik merupakan perlakuan terbaik. Perlakuan pengukusan tidak menurunkan kandungan total padatan terlarut dan berpengaruh tidak nyata terhadap peningkatan susut bobot serta penurunan kekerasan buah pisang nipah. Steaming to Reduce the Symptoms of Chilling Injury and Maintaining Quality of Banana CV. NipahNipah banana is a kind of climacteric fruit which is the ripening can be faster if its storage at room temperature. Low temperature storage is a way to prolong shelf-life but can caused peel browning, known as chilling injury symptom. This study was aiming to get information about steaming decreased chilling injury symptom and maintaining nipah banana quality at low temperature. The experiment was arranged in a randomized complete design with 4 treatments and 3 replication. Nipah bananas were steamed at 42oC 15 minutes, 48oC 10 minutes, 100oC 30 seconds and unsteamed. Chilling injury index, weight lost, firmnes and total soluble solid were measured. The result showed that steaming treatments decreased chilling injury symptom and maintained Nipah banana until 15 days storage. Steaming on 100oC,30 seconds was more effective to alleviate chilling injury symptom than others. No significant effect were found on weight loss, firmness and total soluble solid.

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“…Chilling tolerance with hot water treatment was studied in tomato fruits, the study concluded by using a hot water treatment to induce chilling injury tolerance. The chilling injury tolerance is thought to be due to the prevention of protein denaturation and activation of the antioxidant compounds [79]. Moreover, proteomic analysis for several stresses have been performed in tomato.…”

Section: Tomato Proteomics: Applicability and Challengesmentioning

confidence: 99%

Advances in Omics Approaches for Abiotic Stress Tolerance in Tomato

Chaudhary

Khatri

Singla

et al. 2019

Biology

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Tomato, one of the most important crops worldwide, has a high demand in the fresh fruit market and processed food industries. Despite having considerably high productivity, continuous supply as per the market demand is hard to achieve, mostly because of periodic losses occurring due to biotic as well as abiotic stresses. Although tomato is a temperate crop, it is grown in almost all the climatic zones because of widespread demand, which makes it challenge to adapt in diverse conditions. Development of tomato cultivars with enhanced abiotic stress tolerance is one of the most sustainable approaches for its successful production. In this regard, efforts are being made to understand the stress tolerance mechanism, gene discovery, and interaction of genetic and environmental factors. Several omics approaches, tools, and resources have already been developed for tomato growing. Modern sequencing technologies have greatly accelerated genomics and transcriptomics studies in tomato. These advancements facilitate Quantitative trait loci (QTL) mapping, genome-wide association studies (GWAS), and genomic selection (GS). However, limited efforts have been made in other omics branches like proteomics, metabolomics, and ionomics. Extensive cataloging of omics resources made here has highlighted the need for integration of omics approaches for efficient utilization of resources and a better understanding of the molecular mechanism. The information provided here will be helpful to understand the plant responses and the genetic regulatory networks involved in abiotic stress tolerance and efficient utilization of omics resources for tomato crop improvement.

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Protein changes associated with chilling tolerance in tomato fruit with hot water pre-treatment

Cited by 15 publications

References 46 publications

Metabolic changes associated with chilling injury tolerance in tomato fruit with hot water pretreatment

Metabolic changes associated with chilling injury tolerance in tomato fruit with hot water pretreatment

Pengukusan untuk Menurunkan Gejala Chilling Injury dan Mempertahankan Mutu Buah Pisang Nipah

Advances in Omics Approaches for Abiotic Stress Tolerance in Tomato

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