Fecha/hora: 20/05/2024 14:46:17

Biblioteca(s): 	INIA Las Brujas.	
Tipo de la producción científica: 	Artículos en Revistas Indexadas Internacionales	
Circulación/Nivel: 	Internacional - --	
Fecha corriente: 	23/10/2015	
Fecha de la última actualización: 	15/10/2019	
Autoria: 	LADO, J.; RODRIGO, M.J.; LÓPEZ-CLIMENT, M.; GÓMEZ-CADENAS, A.; ZACARÍAS, L.	
Afiliación: 	JOANNA LADO LINDNER, IATA (Instituto de Agroquímica y Tecnología de Alimentos); INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; MARÍA JESÚS RODRIGO, IATA (Instituto de Agroquímica y Tecnología de Alimentos); MARÍA LÓPEZ-CLIMENT, Universidad Jaume I de Castellón (ES); AURELIO GÓMEZ-CADENAS, Universidad Jaume I de Castellón (ES); LORENZO ZACARÍAS, IATA (Instituto de Agroquímica y Tecnología de Alimentos).	
Título: 	Implication of the antioxidant system in chilling injury tolerance in the red peel of grapefruit.	
Año de publicación: 	2015	
Fuente/Imprenta: 	Postharvest Biology and Technology, 2016, 111 , art. no. 10121 , pp. 214 - 223 .	
DOI: 	10.1016/j.postharvbio.2015.09.013	
Idioma: 	Inglés	
Notas: 	Article history: Received 20 February 2015 / Received in revised form 10 September 2015 / Accepted 10 September 2015.	
Contenido: 	ABSTRACT.

Previous observations have indicated that the red peel areas of grapefruit with high lycopene concentrations were more tolerant to CI than yellow peel areas (Lado et al., 2015a). Because lycopene is a carotene with powerful antioxidant capacity, this study investigated whether the CI tolerance of the lycopene-accumulating rind of grapefruit may be due to an enhancement of the enzymatic and/or nonenzymatic antioxidant systems. Total antioxidant capacity, antioxidant metabolite (GSH and AsA) contents, and antioxidant enzyme (GR [glutathione reductase], ascorbate peroxidase [APX], catalase [CAT] and superoxide dismutase [SOD]) activity and gene expression were measured in the peel of Star
Ruby grapefruit with contrasting CI tolerance during storage at 2 C for up to 58 d. The peel of CI-tolerant fruit exhibited a lower lipid peroxidation level (MDA content). The hydrogen peroxide concentration was similar after 3 weeks of storage, when the differences in chilling damage between sensitive and tolerant fruit were noticeable, suggesting that the increase in H2O2 is a response of flavedo cells to cold stress that is not necessarily related to the development of CI. Moreover, CI tolerance was not associated with
enhancement of either total antioxidant capacity or glutathione and AsA contents, indicating that such antioxidant responses may be cold-mediated and not directly linked to chilling tolerance. Analysis of singlet oxygen scavenging capacity by the SOAC assay revealed considerably higher activity in the lycopene-accumulating peel than in the yellow peel at harvest time and throughout the entire cold storage and shelf-life period. Enzymatic activity and gene expression analyses of GR, APX and SOD did not reveal the involvement of these antioxidant enzymes in the protection against CI. However, high CAT activity was detected in the peel of CI-tolerant fruit, although this difference did not correlate with changes in the expression levels of the CAT1 and CAT2 genes. Therefore, the boost in singlet oxygen scavenging capacity is likely the primary factor responsible for CI tolerance in the lycopene-accumulating peel of grapefruit.
@ 2015 Elsevier B.V. All rights reserved.	
Thesagro: 	ANTIOXIDANTES; CITRUS; DANOS POR HELADA; LYCOPENE.	
Categoría del tema: 	--	
Registro original: 	INIA Las Brujas (LB)	
Ejemplares: 	LB - (100759-1) - PXI - AP - PP - PP/POSTHARV.BIOL.&TECHN./2015 -  -  - DIS