CEFOBI   05405
CENTRO DE ESTUDIOS FOTOSINTETICOS Y BIOQUIMICOS
Unidad Ejecutora - UE
congresos y reuniones científicas
Título:
Linking sensory attributes, chilling injury and chemical composition of peach fruits
Autor/es:
MONTI, LAURA; GABILONDO, JULIETA; BUSTAMANTE, CLAUDIA; SOSA, M; GARITTA, L; BUDDE, CLAUDIO OLAF; FERNIE, ALISDAIR R; LARA, MARÍA VALERIA; DRINCOVICH, MARÍA FABIANA
Lugar:
Mar del Plata
Reunión:
Congreso; LI Reunión Anual de SAIB; 2015
Institución organizadora:
Sociedad Argentina de Investigación Bioquímica y Biología Molecular (SAIB)
Resumen:
parameters and consumer´s acceptance, after storage at 0ºC. The varieties selected were Flordaking (FD, CIsusceptible),Rojo 2 (R2, CI-intermediate susceptibility) and Spring Lady (SL, CI-resistant). The % of expressiblejuice, soluble solids concentration (SSC), and metabolite content assessed by GC-MS in the mesocarp of peach fruits,were analyzed at harvest and after cold storage. The consumer´s acceptance of cold-stored fruits was performed by apanel of 100 hundred consumers. The variables juiciness and flavor evaluated by the consumers were correlated tothe % of expressible juice and SSC, respectively. The varieties selected by consumers as the juiciest were those withthe highest % of expressible juice, while the varieties perceived with green flavor showed the lowest SSC. The degreeof CI was negatively correlated to consumer?s acceptance. Regarding metabolite analysis, it was found a positivecorrelation between raffinose content and CI resistance, with SL displaying 2- to 3-times higher content than themore susceptible cultivars. Therefore this metabolite may be directly related to such resistance. Since CI greatlyimpairs consumer´s satisfaction, identification of metabolites involved in CI-resistance would be helpful to assistbreeding programs