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dc.contributor.author
Vicente, Ariel Roberto
dc.contributor.author
Martinez, Gustavo Adolfo
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Chaves, Alicia Raquel
dc.contributor.author
Civello, Pedro Marcos
dc.date.available
2022-02-10T22:05:22Z
dc.date.issued
2006-05
dc.identifier.citation
Vicente, Ariel Roberto; Martinez, Gustavo Adolfo; Chaves, Alicia Raquel; Civello, Pedro Marcos; Effect of heat treatment on strawberry fruit damage and oxidative metabolism during storage; Elsevier Science; Postharvest Biology and Technology; 40; 2; 5-2006; 116-122
dc.identifier.issn
0925-5214
dc.identifier.uri
http://hdl.handle.net/11336/151823
dc.description.abstract
Strawberries (Fragaria × ananassa Duch., cv. Selva) were heat-treated in an air oven (45 °C, 3 h). After treatment, the fruit were stored at 0 °C for 0, 7 or 14 d, and then held for 2 d at 20 °C. Respiration rate, hydrogen peroxide level, potassium leakage, antioxidant capacity, ascorbic acid, superoxide dismutase (SOD), ascorbate peroxidase (APX) and pyrogallol peroxidase (POD) activities were measured. Heat-treated fruit showed lower decay and less tissue damage than control fruit as judged by changes in ion leakage, respiration rate and pyrogallol peroxidase (POD). Heat-treated fruit also presented lower levels of H2O2 than control fruit during storage. In addition, antioxidant capacity was higher in heat-treated fruit both after 1 d at 20 °C or 7 d at 0 °C. Ascorbate peroxidase (APX) and superoxide dismutase (SOD) activity were not affected immediately after the treatment. However, higher activity was found in heat-treated fruit during storage, indicating that the heat treatment produced changes in the oxidative metabolism of the fruit. Interestingly, the main differences were not observed immediately after the treatment but during the storage. The differential responses observed in the case of heat-treated fruit during storage could protect the fruit against reactive oxygen species generated during senescence or pathogen attack. © 2006 Elsevier B.V. All rights reserved.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier Science
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
ANTIOXIDANT
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ASCORBATE
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FRAGARIA × ANANASSA
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PEROXIDASE
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POSTHARVEST
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ROS
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SOD
dc.subject.classification
Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Effect of heat treatment on strawberry fruit damage and oxidative metabolism during storage
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2020-09-25T16:53:26Z
dc.journal.volume
40
dc.journal.number
2
dc.journal.pagination
116-122
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Vicente, Ariel Roberto. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
dc.description.fil
Fil: Martinez, Gustavo Adolfo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto de Investigaciones Biotecnológicas. Instituto de Investigaciones Biotecnológicas "Dr. Raúl Alfonsín" (sede Chascomús). Universidad Nacional de San Martín. Instituto de Investigaciones Biotecnológicas. Instituto de Investigaciones Biotecnológicas "Dr. Raúl Alfonsín" (sede Chascomús); Argentina
dc.description.fil
Fil: Chaves, Alicia Raquel. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
dc.description.fil
Fil: Civello, Pedro Marcos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto de Investigaciones Biotecnológicas. Instituto de Investigaciones Biotecnológicas "Dr. Raúl Alfonsín" (sede Chascomús). Universidad Nacional de San Martín. Instituto de Investigaciones Biotecnológicas. Instituto de Investigaciones Biotecnológicas "Dr. Raúl Alfonsín" (sede Chascomús); Argentina
dc.journal.title
Postharvest Biology and Technology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.postharvbio.2005.12.012
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0925521406000111#:~:text=Ascorbate%20peroxidase%20(APX)%20and%20superoxide,oxidative%20metabolism%20of%20the%20fruit.
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