CCT ROSARIO   20442
CENTRO CIENTIFICO TECNOLOGICO CONICET - ROSARIO
Centro Científico Tecnológico - CCT
artículos
Título:
Peach (Prunus persica) fruit response to anoxia: reversible ripening delay and analysis of biochemical changes
Autor/es:
LARA, M.V.; BUDDE, CO; PORRINI, L; BORSANI, J.; ANDREO, C.S.; DRINCOVICH, M.F.
Revista:
PLANT CELL
Editorial:
AMER SOC PLANT BIOLOGISTS
Referencias:
Lugar: Rockville; Año: 2011 vol. 52 p. 392 - 403
ISSN:
1040-4651
Resumen:
The use of modified atmospheres has been successfully
applied in different fruits to delay the ripening process
and to prevent physiological disorders. In addition, during
normal ripening, hypoxic areas are generated inside the fruit;
moreover, anaerobic conditions may also arise during fruit
post-harvest storage and handling. In consequence, the fruit
is an interesting model to analyze the metabolic modifications
due to changes in oxygen levels. In this work, a 72 h
anoxic treatment by using an N2 storage atmosphere was
applied to peaches (Prunus persica L. Batsch) after harvest.
Ripening was effectively delayed in treated fruits, preventing
fruit softening, color changes and ethylene production.
Metabolic changes induced by anoxia included induction
of fermentative pathways, glycolysis and enzymes involved
in both sucrose synthesis and degradation. Sucrose, fructose
and glucose contents remained unchanged in treated fruit,
probably due to sucrose cycling. Sorbitol was not consumed
and citrate was increased, correlating with citric acid cycle
impairment due to O2 deprivation. Malate content was not
affected, indicating compensation in the reactions producing
and consuming malate. Changes in malic enzymes
and pyruvate orthophosphate dikinase may provide pyruvate
for fermentation or even act to regenerate NADP. After
fruit transfer to aerobic conditions, no signs of post-anoxia
injury were observed and metabolic changes were reversed,
with the exception of acetaldehyde levels. The results obtained
indicate that peach fruit is an organ with a high capacity
for anoxic tolerance, which is in accord with the
presence of hypoxic areas inside fruits and the fact that
hypoxic pre-treatment improves tolerance to subsequent
anoxia.