Intermittent warming heat shock on 'Pisana" apricots during postharvest: Sensorial quality and proteomic approach

E. Seibert, R. Nilo, A. Orellana, P. Rubio, R. Infante

Resultado de la investigación: Conference contribution

4 Citas (Scopus)

Resumen

Apricots are stone fruits with a rather short shelf-life. To extend their postharvest life, the fruits are commonly maintained at low temperature. Nevertheless, chilling injury symptoms like flesh woolliness and browning are developed. To improve their postharvest life, the effect of intermittent warming heat shock (IWHS) (39°C for 7 hours after 12 days of cold storage) was studied in 'Pisana' apricots. Ripe fruits were submitted to intermittent warming, after sensorial-technical parameters, and chilling injury susceptibility was evaluated. The protein expression was also evaluated at harvest and after 15 and 30 days of cold storage. Deep Purple stained 2-DE gels; an average of 700 spots were generated for each evaluation. Some candidates were selected for further characterization due to their differential accumulation. Extractable juice content reached up to 50% in all evaluations. Firmness decreased in all treatments during the 30-day cold storage period. Flesh browning and woolliness was observed at ripening at 20°C after 30 days of postharvest. The heat shock intermittent warming did not affect the appearance, taste and aroma (flavour) of apricots, at least after 15 days of postharvest. In the near future, we would be able to establish correlations between quality parameters, chilling injury incidence and the corresponding protein accumulation profile.

Idioma originalEnglish
Título de la publicación alojadaActa Horticulturae
Páginas599-604
Número de páginas6
Volumen862
EstadoPublished - 31 may 2010

Serie de la publicación

NombreActa Horticulturae
Volumen862
ISSN (versión impresa)05677572

Huella dactilar

chilling injury
apricots
woolliness
cold storage
proteomics
heat stress
fruits
stone fruits
angle of incidence
signs and symptoms (plants)
firmness
juices
storage time
shelf life
ripening
flavor
protein synthesis
odors
gels
temperature

ASJC Scopus subject areas

  • Horticulture

Citar esto

Seibert, E., Nilo, R., Orellana, A., Rubio, P., & Infante, R. (2010). Intermittent warming heat shock on 'Pisana" apricots during postharvest: Sensorial quality and proteomic approach. En Acta Horticulturae (Vol. 862, pp. 599-604). (Acta Horticulturae; Vol. 862).
Seibert, E. ; Nilo, R. ; Orellana, A. ; Rubio, P. ; Infante, R. / Intermittent warming heat shock on 'Pisana" apricots during postharvest : Sensorial quality and proteomic approach. Acta Horticulturae. Vol. 862 2010. pp. 599-604 (Acta Horticulturae).
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title = "Intermittent warming heat shock on 'Pisana{"} apricots during postharvest: Sensorial quality and proteomic approach",
abstract = "Apricots are stone fruits with a rather short shelf-life. To extend their postharvest life, the fruits are commonly maintained at low temperature. Nevertheless, chilling injury symptoms like flesh woolliness and browning are developed. To improve their postharvest life, the effect of intermittent warming heat shock (IWHS) (39°C for 7 hours after 12 days of cold storage) was studied in 'Pisana' apricots. Ripe fruits were submitted to intermittent warming, after sensorial-technical parameters, and chilling injury susceptibility was evaluated. The protein expression was also evaluated at harvest and after 15 and 30 days of cold storage. Deep Purple stained 2-DE gels; an average of 700 spots were generated for each evaluation. Some candidates were selected for further characterization due to their differential accumulation. Extractable juice content reached up to 50{\%} in all evaluations. Firmness decreased in all treatments during the 30-day cold storage period. Flesh browning and woolliness was observed at ripening at 20°C after 30 days of postharvest. The heat shock intermittent warming did not affect the appearance, taste and aroma (flavour) of apricots, at least after 15 days of postharvest. In the near future, we would be able to establish correlations between quality parameters, chilling injury incidence and the corresponding protein accumulation profile.",
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Seibert, E, Nilo, R, Orellana, A, Rubio, P & Infante, R 2010, Intermittent warming heat shock on 'Pisana" apricots during postharvest: Sensorial quality and proteomic approach. En Acta Horticulturae. vol. 862, Acta Horticulturae, vol. 862, pp. 599-604.

Intermittent warming heat shock on 'Pisana" apricots during postharvest : Sensorial quality and proteomic approach. / Seibert, E.; Nilo, R.; Orellana, A.; Rubio, P.; Infante, R.

Acta Horticulturae. Vol. 862 2010. p. 599-604 (Acta Horticulturae; Vol. 862).

Resultado de la investigación: Conference contribution

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T1 - Intermittent warming heat shock on 'Pisana" apricots during postharvest

T2 - Sensorial quality and proteomic approach

AU - Seibert, E.

AU - Nilo, R.

AU - Orellana, A.

AU - Rubio, P.

AU - Infante, R.

PY - 2010/5/31

Y1 - 2010/5/31

N2 - Apricots are stone fruits with a rather short shelf-life. To extend their postharvest life, the fruits are commonly maintained at low temperature. Nevertheless, chilling injury symptoms like flesh woolliness and browning are developed. To improve their postharvest life, the effect of intermittent warming heat shock (IWHS) (39°C for 7 hours after 12 days of cold storage) was studied in 'Pisana' apricots. Ripe fruits were submitted to intermittent warming, after sensorial-technical parameters, and chilling injury susceptibility was evaluated. The protein expression was also evaluated at harvest and after 15 and 30 days of cold storage. Deep Purple stained 2-DE gels; an average of 700 spots were generated for each evaluation. Some candidates were selected for further characterization due to their differential accumulation. Extractable juice content reached up to 50% in all evaluations. Firmness decreased in all treatments during the 30-day cold storage period. Flesh browning and woolliness was observed at ripening at 20°C after 30 days of postharvest. The heat shock intermittent warming did not affect the appearance, taste and aroma (flavour) of apricots, at least after 15 days of postharvest. In the near future, we would be able to establish correlations between quality parameters, chilling injury incidence and the corresponding protein accumulation profile.

AB - Apricots are stone fruits with a rather short shelf-life. To extend their postharvest life, the fruits are commonly maintained at low temperature. Nevertheless, chilling injury symptoms like flesh woolliness and browning are developed. To improve their postharvest life, the effect of intermittent warming heat shock (IWHS) (39°C for 7 hours after 12 days of cold storage) was studied in 'Pisana' apricots. Ripe fruits were submitted to intermittent warming, after sensorial-technical parameters, and chilling injury susceptibility was evaluated. The protein expression was also evaluated at harvest and after 15 and 30 days of cold storage. Deep Purple stained 2-DE gels; an average of 700 spots were generated for each evaluation. Some candidates were selected for further characterization due to their differential accumulation. Extractable juice content reached up to 50% in all evaluations. Firmness decreased in all treatments during the 30-day cold storage period. Flesh browning and woolliness was observed at ripening at 20°C after 30 days of postharvest. The heat shock intermittent warming did not affect the appearance, taste and aroma (flavour) of apricots, at least after 15 days of postharvest. In the near future, we would be able to establish correlations between quality parameters, chilling injury incidence and the corresponding protein accumulation profile.

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Seibert E, Nilo R, Orellana A, Rubio P, Infante R. Intermittent warming heat shock on 'Pisana" apricots during postharvest: Sensorial quality and proteomic approach. En Acta Horticulturae. Vol. 862. 2010. p. 599-604. (Acta Horticulturae).