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Artículo

Induction of stress defense response and quality retention in minimally processed peaches through the application of gamma irradiation treatments

Colletti, Analía Cecilia; Denoya, Gabriela InésIcon ; Budde, Claudio Olaf; Gabilondo, Julieta; Pachado, José A.; Vaudagna, Sergio RamonIcon ; Polenta, Gustavo Alberto
Fecha de publicación: 12/2022
Editorial: Elsevier Science
Revista: Postharvest Biology and Technology
ISSN: 0925-5214
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
Alimentos y Bebidas

Resumen

Consumers demand fruit and vegetable products “on the go” that maintain color, flavor, nutritional and bioactive compounds almost equal to fresh products. Irradiation represents an effective technology traditionally used in fruit and vegetable as a phytosanitary treatment to preserve food quality and safety. In the present study we evaluated the effect of gamma irradiation treatments at several doses (0, 0.1, 0.3, 1.0, 2.5 kGy) on the quality and biochemical aspects of minimally processed peaches (Prunus persica L. Batsch) with low oxygen permeability packaging. During minimal processing, peach slices were treated in an antioxidant solution containing 1 % ascorbic acid and 0.5 % citric acid for 2 min. Trays of minimally processed peaches were irradiated packed inside cardboard boxes. Changes in color, firmness and polyphenoloxidase (PPO) and peroxidase (POD) activities of peaches were analyzed at different storage times (0, 7, 14 d) at 4 °C. In addition, the stress response of plant to these treatments was assessed by using the induction of heat shock proteins (HSP) as a biochemical marker. Results show that irradiation caused no substantial changes in chromatic parameters, although an immediate reduction in firmness and POD activity was observed, proportional to the increased doses applied. In turn, PPO activity remained stable while the activity of some of its isoenzymes decreased for doses higher than 0.3 kGy. The overexpression of HSP, only detected for irradiation doses of 0.1 and 0.3 kGy, in coincidence with the best performing treatments, constitutes a relevant finding not previously reported in fruit. Therefore, low doses of irradiation promoted the physiological and biochemical defense mechanisms of the fruit. HSP could thus be used in plant tissues as a biomarker of the stress brought about by exposure to irradiation, capable of preventing physiological damage. These preliminary results suggest that irradiation treatments (up to 1.0 kGy) in combination with modified atmosphere packaging (from 19 % and 10 % O2 at 0 d to 3 % and 15 % CO2 at 14 d of storage) could render high quality peach products with an extended shelf life.
Palabras clave: ENZYMES , FRESH-CUT , FRUIT , HEAT SHOCK PROTEINS , IRRADIATION DOSE
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info:eu-repo/semantics/restrictedAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
Identificadores
URI: http://hdl.handle.net/11336/212078
URL: https://www.sciencedirect.com/science/article/pii/S0925521422002526
DOI: http://dx.doi.org/10.1016/j.postharvbio.2022.112084
Colecciones
Articulos (ICYTESAS)
Articulos de INSTITUTO DE INVESTIGACION DE LA CADENA LACTEA
Citación
Colletti, Analía Cecilia; Denoya, Gabriela Inés; Budde, Claudio Olaf; Gabilondo, Julieta; Pachado, José A.; et al.; Induction of stress defense response and quality retention in minimally processed peaches through the application of gamma irradiation treatments; Elsevier Science; Postharvest Biology and Technology; 194; 12-2022; 1-8
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