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dc.contributor.CRUESPUniversidade Estadual de Campinaspt_BR
dc.typeArtigo de periódicopt_BR
dc.titleCarbohydrate metabolism as related to high-temperature conditioning and peel disorders occurring during storage of citrus fruitpt_BR
dc.contributor.authorHolland, Npt_BR
dc.contributor.authorMenezes, HCpt_BR
dc.contributor.authorLafuente, MTpt_BR
unicamp.authorCSIC, Inst Agroquim & Tecnol Alimentos, Valencia 46100, Spain Univ Estadual Campinas, FEA, Dept Tecnol Alimentos, BR-13083970 Campinas, SP, Brazilpt_BR
dc.subjectabscisic acid (ABA)pt_BR
dc.subjectchilling and nonchilling physiological disorderspt_BR
dc.subjectheat conditioningpt_BR
dc.subjectsoluble carbohydratespt_BR
dc.subjectsucrose phosphate synthasept_BR
dc.subjectsucrose synthasept_BR
dc.subject.wosSucrose-phosphate Synthasept_BR
dc.subject.wosChilling Sensitivitypt_BR
dc.subject.wosSugar Accumulationpt_BR
dc.subject.wosFortune Mandarinspt_BR
dc.subject.wosTarocco Orangespt_BR
dc.subject.wosGrapefruit Peelpt_BR
dc.subject.wosReducing Sugarpt_BR
dc.description.abstractThe aim of this research was to understand the involvement of the carbohydrate metabolism in physiological disorders occurring during the postharvest storage of citrus fruit. These disorders, manifested in the rind, depreciate fruit quality and often originate important losses. There has been increasing interest in the use of nonharmful treatments, such as high-temperature conditioning, to avoid citrus peel damage during fruit storage at low temperature in chilling-sensitive cultivars, but their influence in postharvest disorders occurring at nonchilling temperatures and the mechanisms related to them are poorly understood. The data obtained showed that heat conditioning (3 days/37 degrees C) increases the chilling tolerance of cv. Navelate fruit and favored sucrose, but not hexoses, accumulation and its maintenance after the fruit was transferred to low temperature. This effect was related to heat-induced increase in the activities of the sucrose-synthesizing enzymes sucrose phosphate synthase (SPS) and sucrose synthase (SS). Furthermore, sucrose levels and the activities of both enzymes were higher in cv. Pinalate oranges, a chilling-tolerant spontaneous abscisic acid deficient mutant of Navelate. In contrast, carbohydrates appeared not to be involved in the susceptibility of oranges to rind staining, a physiological disorder different from chilling injury, which mainly occurred at a nonchilling temperature (12 degrees C) and was not reduced by heat conditioning. The effect of low temperature in SS and SIPS activities was less than that of high temperature, which might be related to the lower changes occurring in sucrose during fruit storage at 2 degrees
dc.relation.ispartofJournal Of Agricultural And Food Chemistrypt_BR
dc.relation.ispartofabbreviationJ. Agric. Food Chem.pt_BR
dc.publisherAmer Chemical Socpt_BR
dc.identifier.citationJournal Of Agricultural And Food Chemistry. Amer Chemical Soc, v. 53, n. 22, n. 8790, n. 8796, 2005.pt_BR
dc.sourceWeb of Sciencept_BR
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