Carbon metabolism and DIGE proteomic studies of ?Dixiland? peaches after heat treatment

BORSANI, JULIA; BUDDE, CLAUDIO OLAF; DRINCOVICH, MARÍA FABIANA; ANDREO, CARLOS SANTIAGO; MURRAY, RICARDO; LARA, MARÍA VALERIA

Mar del Plata

Congreso; XLIII Runión anual de SAIB; 2007

Fresh peaches can develop chilling injury during storage at lowtemperatures. In order to prevent this disorder, heat treatments havebeen applied after harvest of several fruits and vegetables. In thepresent work, the level of activity and expression of key enzymesinvolved in carbon metabolism, as well as 2-D Difference GelElectrophoresis (DIGE) Proteomics analysis, have been performedafter heat treatment of ?Dixiland? peaches and during ripening atroom temperature. Peaches with the same maturity grade wereharvest and stored for ripening during 3 and 7 days or treated with39ºC for 3 days. The analysis of enzyme activities andWestern blotof several enzymes involved in carbon metabolism in the differentpeach samples, indicates that during ripening, enzymes involved insucrose metabolism and sugar utilization are induced. On the otherhand, after heat treatment, up- and down- regulation of enzymesinvolved in organic acid synthesis and consumption, respectively,has been observed. Fifty-four polypeptide dots that aredifferentially expressed in the different samples have beenidentified among the peach samples analyzed. Identification ofsome of these dots have been performed by MS/MS. Theunderstanding of proteins and metabolic routes involved inprotective processes against chilling injury will have a great impactin a way to improve the treatments to avoid it.