Implication of the antioxidant system in chilling injury tolerance in the red peel of grapefruit
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Altres documents de l'autoria: Lado, Joanna; Rodrigo, María Jesús; López Climent, María Fernanda; Gomez-Cadenas, Aurelio; Zacarías, Lorenzo
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Implication of the antioxidant system in chilling injury tolerance in the red peel of grapefruitAutoria
Data de publicació
2016Editor
ElsevierISSN
0925-5214Tipus de document
info:eu-repo/semantics/articleVersió de l'editorial
http://www.sciencedirect.com/science/article/pii/S0925521415301186Paraules clau / Matèries
Resum
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 ... [+]
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. [-]
Publicat a
Postharvest Biology and Technology 111 (2016) 214–223Drets d'accés
0925-5214/ã 2015 Elsevier B.V. All rights reserved.
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