Ascorbic Acid Content in ‘Passe-Crassane’ Winter Pear as Affected by 1-Methylcyclopropene during Cold Storage and Shelf Life
Articolo
Data di Pubblicazione:
2016
Citazione:
Ascorbic Acid Content in ‘Passe-Crassane’ Winter Pear as Affected by 1-Methylcyclopropene during Cold Storage and Shelf Life / G. Cocetta, I. Mignani, A. Spinardi. - In: HORTSCIENCE. - ISSN 0018-5345. - 51:5(2016 May), pp. 543-548.
Abstract:
‘Passe-Crassane’ is a winter pear which requires a cold storage period to produce
ethylene and properly ripen. In this study, the effects of 1-methylcyclopropene (1-MCP), an
ethylene perception inhibitor,were studied during cold storage (30, 60, 90, and 135 days) and
shelf life at 20 8C (30 days) of ‘Passe-Crassane’ pears. Ethylene accumulation was monitored
and quality parametersweremeasured.Oxidative stress of fruitwas estimated bymeasuring
lipid peroxidation. The cell antioxidant status was assayed determining ascorbic acid (AsA)
content and the activities of the enzymes ascorbate peroxidase (APX), monodehyroascorbate
reductase (MDHAR), dehydroascorbate reductase (DHAR), and glutathione reductase (GR)
involved in its oxidation and recycling. AsA content was positively affected by higher
temperature (20 8C) and by 1-MCP after 90 days of storage. This effect was more evident
after shelf life. Thiobarbituric acid reactive substances (TBARS) increased in pears kept at
20 8C and in treated pears, starting from 60 days of cold storage and remained elevated after
shelf life. Although during storage 1-MCP enhanced the activities of APX and DHAR only at
90 days, after shelf life the effect on APX, MDHAR, and DHAR activities was more
pronounced and enzyme activities were higher in treated pears sampled after 60 and 90 days
of storage. The results indicate that 1-MCP has a beneficial effect on the antioxidant potential
of winter pears: it maintained high AsA levels throughout storage and shelf life and
improved the enzymatic mechanisms of AsA recycling, especially after shelf life. The effect of
1-MCP on pear ripeningmay not be solely due to its action on ethylene but also to an increase
in antioxidant defense. A stress response linked to lipid peroxidation is triggered by the
interaction of cold temperatures and treatment as ‘Passe-Crassane’ pears acquires ripening
competence. However, it may be compensated by the high AsA content.
Tipologia IRIS:
01 - Articolo su periodico
Keywords:
antioxidant enzymes; ethylene; ripening competence; chilling; TBARS
Elenco autori:
G. Cocetta, I. Mignani, A. Spinardi
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