CEFOBI   05405
CENTRO DE ESTUDIOS FOTOSINTETICOS Y BIOQUIMICOS
Unidad Ejecutora - UE
congresos y reuniones científicas
Título:
METABOLOMIC ANALYSIS OF DIXILAND PEACHES DURING RIPENING AND AFTER A POSTHARVEST HEAT TREATMENT
Autor/es:
LAUXMANN, MARTÍN ALEXANDER; BORSANI, JULIA; OSORIO ALGAR, SOÑA; LOMBARDO, VERONICA; BUDDE, CLAUDIO OLAF; ANDREO, CARLOS SANTIAGO; FERNIE, ALISDAIR R; LARA, MARÍA VALERIA; DRINCOVICH, MARÍA FABIANA
Lugar:
La Plata, Bs. As. , Argentina
Reunión:
Congreso; XXVIII Reunión Argentina de Fisiología Vegetal; 2010
Institución organizadora:
Sociedad Argentina de Fisiología Vegetal
Resumen:
METABOLOMIC ANALYSIS
OF DIXILAND PEACHES DURING RIPENING AND AFTER A POSTHARVEST HEAT TREATMENT
Lauxmann MA1, Borsani J1, Osorio S2,Lombardo VA1, Budde CO3, Andreo CS1 , Fernie A2, Lara MV1 and
Drincovich MF1.
1CEFOBI-UNR,
Rosario. 2Max
Planck Institute of Molecular Plant Physiology,
Germany. 3INTA,
San Pedro. lauxmann@cefobi-conicet.gov.ar
Refrigeration
of peach fruits at low temperatures (0º C and 85-90% of relative humidity) is
used to retard ripening and to extend fruit market life. Low temperatures not
only reduce the enzymatic and microbial activity but also slow down fruit respiratory
rhythm. However, under these conditions several fruits can develop chilling
injury. Heat treatment is one of the most studied stresses applied in
postharvest technology to increase chilling-injury tolerance.
In the
present work, GC-MS metabolomic analysis has been
performed in Dixiland peaches during ripening at 20ºC (0, 3, 5 and 7 days after
harvest) and after a 3-day-heat treatment at 39ºC (HT) followed by 3 days
at 20ºC
(HT3). Sugar and amino acid contents remained practically unchanged during
ripening. Nevertheless, glucose, fructose and the amino acids serine, valine,
alanine and aspartate increased their levels as a consequence of the heat
treatment. On the other hand, the tricarboxilic acid contents decreased both
during ripening and after the applied treatment. These organic acids might have
been employed as carbon supplies for several biosynthetic processes and would explain
the accumulation of some amino acids. Interestingly, heat-treated fruits showed
an increased level of some compatible osmolytes such as raffinose, trehalose,
galactitol and maltitol. Some of these solutes have been proved
to confer unique protective metabolic roles, such as stabilization
of macromolecules, among others. Therefore, the increase of these metabolites,
together with the overall metabolic changes produced by the treatment, may confer
chilling injury tolerance when heat treatment is applied before cold storage.