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Fisiopatías del caqui, El cultivo del caqui

  • Machuca, F.
  • Besada, Cristina
  • Salvador, Alejandra
Proyecto:


Efecto de la salinidad sobre la maduración y comportamiento postcosecha de frutos de caqui 'Rojo Brillante'

  • Besada, Cristina
  • Intrigliolo, Diego S.
  • Bonet, Luis
  • Gil, Rebeca
  • Salvador, Alejandra
Proyecto:


Tecnologías postcosecha de caqui, El cultivo del caqui

  • Besada, Cristina
  • Navarro, Pilar
  • Vendrell, M.
  • Salvador, Alejandra
Proyecto:


Pardeamiento en caqui Rojo Brillante asociado al daño mecánico

  • Besada, Cristina
  • Novillo, Pedro
  • Salvador, Alejandra
Proyecto:


Fruit Quality and Response to Deastringency Treatment of Eight Persimmon Varieties Cultivated under Spanish Growing Conditions, Acta Horticulturae

  • Novillo, P.
  • Besada, Cristina
  • Gil, R.
  • Salvador, Alejandra
In Spain the persimmon production is based on the cultivar 'Rojo Brillante' which is astringent at harvest (PVA type). The application of postharvest CO2-treatments that allow removing the astringency while preserving the firmness has been the main factor for the important expansion of persimmon crop in the last decades. Relying the crop only on one cultivar implied agronomic and commercial risks, thus the availability of new cultivars is currently an important research goal. In this sense the Instituto Valenciano de Investigaciones Agrarias (IVIA, Spain) has recently started a program focused on the introduction of cultivars from other persimmon growth countries, with positive agronomic features as well as diversity in ripening date, astringency, and fruit characteristics. The study of the postharvest quality of those cultivars with good agronomic performance is necessary for their commercial potential. In this study the fruit quality at harvest of eight cultivars has been evaluated at two commercial maturity stages; diameter, firmness, external color, total soluble solids and level of astringency were determined. In those cultivars astringent at harvest, the effectiveness of deastringency treatment with high concentration of CO2, applied in commercial standard conditions, has also been investigated. The analysis of soluble tannins, acetaldehyde production and sensory astringency evaluation revealed that, although this treatment was effective in most of the cultivars assayed, some of them maintained a level of astringency too high after treatment for consumption. Moreover, maturity at harvest influences the effectiveness of the deastringency treatment on some cultivars.
Proyecto:


Effect of CO2 deastringency treatment on flesh disorders induced by mechanical damage in persimmon. Biochemical and microstructural studies

  • Novillo, Pedro
  • Salvador, Alejandra
  • Llorca, Empar
  • Hernando, Isabel
  • Besada, Cristina
Manifestation of flesh browning while commercialising 'Rojo Brillante' persimmon is one of the main causes of postharvest loss. It is known that mechanical damage is a decisive factor for browning development and that astringent fruit is less sensitive to this disorder than fruit submitted to a CO2 deastringency treatment under standard conditions (24 h, 95% CO2, 20 degrees C). However, there is no information available about the mechanism behind this alteration. In the present study, we evaluated the effect of treatment with high CO2 concentrations applied for 0-40 h on the incidence of mechanical impact-induced flesh disorders using biochemical, chromatographic and microstructural techniques. Our results show that the longer the CO2 exposure, the higher the incidence and the greater the severity browning. A deastringency treatment with CO2 results in O-2(-) accumulation in fruit, which is greater the longer treatment is. However, mechanical damage triggers the browning manifestation, resulting in the accumulation of both O-2(-) and H2O2. In this oxidative stress state, which must be greater as higher the level of O-2(-) previously accumulated in the deastringency treatment, insoluble tannins initially uncolour, undergo an oxidation process and turn red-brown, observed as flesh browning. Moreover, we identified a new disorder, "pinkish-bruising", which is manifested in astringent fruit. The mechanism of this alteration, also associated with mechanical damage, seems similar to that of browning, but the oxidation process would affect soluble tannins. (C) 2013 Elsevier Ltd. All rights reserved.
Proyecto:


Deastringency treatment with CO2 induces oxidative stress in persimmon fruit

  • Novillo, Pedro
  • Salvador, Alejandra
  • Magalhaes, Tahise
  • Besada, Cristina
Because of astringency at harvest, 'Rojo Brillante' persimmons are regularly submitted to deastringency treatment based on exposing fruit to a high CO2 concentration. The treatment conditions that ensure total astringency removal throughout the various maturity stages have been determined to be 95% CO2, 20 degrees C, 24 h. The aim of this study was to investigate changes in the redox state of persimmon fruit associated with this deastringency treatment. The levels of reactive oxygen species (ROS) (O-2(-) and H2O2), and the activities of the main ROS scavenging enzymes (CAT, POD, APX, and SOD), were determined at harvest and after deastringency in fruit at three different maturity stages. Our results showed that during 'Rojo Brillante' persimmon maturation, the level of O-2(-) gradually increased, while APX activity was lowered. The deastringency treatment with CO2 induced oxidative stress in the fruit, observed as an over-accumulation of O-2(-) and H2O2. As a response to ROS accumulation, the activities of the CAT, APX and SOD scavenging enzymes were up-regulated after deastringency treatment. The response of POD enzyme was dependent on maturity stage, showing enhanced activity after CO2 treatment only for the fruit at the most mature stage. (C) 2014 Elsevier B.V. All rights reserved.
Proyecto:


Involvement of the Redox System in Chilling Injury and Its Alleviation by 1-Methylcyclopropene in 'Rojo Brillante' Persimmon

  • Novillo, Pedro
  • Salvador, Alejandra
  • Navarro, Pilar
  • Besada, Cristina
A treatment with 1-methylcyclopropene (1-MCP) is known to reduce softening to the flesh of 'Rojo Brillante' persimmon, which is the main chilling injury (CI) symptom that occurs after storage at low temperature. However, very little is known about the mechanism by which 1-MCP confers persimmon tolerance to chilling. The aim of this study was to investigate the changes in the redox system associated with CI and its reduction by 1-MCP during storage at 1 degrees C and after shelf life period. Our results showed that during cold store, both control and 1-MCP treated fruit underwent gradual oxidative stress (accumulation of H2O2, increment in APX, CAT, LOX, and slight increase in SOD activity) but no CI was manifested. During shelf life conditions, ethylene production was slightly higher in control than in 1-MCP treated fruit. Besides, the CI manifestation of control fruit was associated with oxidative burst [major H2O2 accumulation and sharp increase in catalase (CAT), peroxidase (POD), and lipoxygenase (LOX) activity], while 1-MCP treatment greatly reduced the CI symptoms. The 1-MCP treated fruit showed down-regulated POD activity and up-regulated CAT activity, which resulted in slower H2O2 accumulation. The reduction of the flesh softening as the main manifestation of CI in 'Rojo Brillante' persimmon by 1-MCP was associated with the modulation of the redox state of the fruit during the shelf life period that follows low-temperature storage.
Proyecto:


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