Integration of proteomics and metabolomics data of early and middle season Hass avocados under heat treatment

Virgílio Gavicho Uarrota, Claudia Fuentealba, Ignacia Hernández, Bruno Defilippi-Bruzzone, Claudio Meneses, Reinaldo Campos-Vargas, Susan Lurie, Maarten Hertog, Sebastien Carpentier, Carlos Poblete-Echeverría, Romina Pedreschi

Resultado de la investigación: Contribución a una revistaArtículo

5 Citas (Scopus)

Resumen

Ripening heterogeneity of Hass avocados results in inconsistent quality fruit delivered to the triggered and ready to eat markets. This research aimed to understand the effect of a heat shock (HS) prior to controlled atmosphere (CA) storage on the reduction of ripening heterogeneity. HS prior to CA storage reduces more drastically the ripening heterogeneity in middle season fruit. Via correlation network analysis we show the different metabolomics networks between HS and CA. High throughput proteomics revealed 135 differentially expressed proteins unique to middle season fruit triggered by HS. Further integration of metabolomics and proteomics data revealed that HS reduced the glycolytic throughput and induced protein degradation to deliver energy for the alternative ripening pathways. L-isoleucine, L-valine, L-aspartic and ubiquitin carboxyl-terminal hydrolase involved in protein degradation were positively correlated to HS samples. Our study provides new insights into the effectiveness of HS in synchronizing ripening of Hass avocados.

Idioma originalInglés
Páginas (desde-hasta)512-521
Número de páginas10
PublicaciónFood Chemistry
Volumen289
DOI
EstadoPublicada - 15 ago 2019

Áreas temáticas de ASJC Scopus

  • Química analítica
  • Alimentación

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    Gavicho Uarrota, V., Fuentealba, C., Hernández, I., Defilippi-Bruzzone, B., Meneses, C., Campos-Vargas, R., Lurie, S., Hertog, M., Carpentier, S., Poblete-Echeverría, C., & Pedreschi, R. (2019). Integration of proteomics and metabolomics data of early and middle season Hass avocados under heat treatment. Food Chemistry, 289, 512-521. https://doi.org/10.1016/j.foodchem.2019.03.090