Calcium Biofortification of Rocha Pear Fruits
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2022 |
| Outros Autores: | , , , , , , , , , , , , , , , |
| Tipo de documento: | Artigo |
| Idioma: | eng |
| Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
| Texto Completo: | http://hdl.handle.net/10362/150556 |
Resumo: | Funding Information: This work received funding from PDR2020-101-030734 and Fundação para a Ciência e a Tecnologia, I.P. (FCT), Portugal, through the research unit UID/FIS/04559/2020 (LIBPhys) from the FCT/MCTES/PIDDAC. Publisher Copyright: © 2022 by the authors. |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Calcium Biofortification of Rocha Pear FruitsImplications on Mineral Elements, Sugars and Fatty Acids Accumulation in TissuesCa enrichmentlipid contentmicro-energy dispersive X-ray fluorescencemineral contentpearssugar contentGeneralFunding Information: This work received funding from PDR2020-101-030734 and Fundação para a Ciência e a Tecnologia, I.P. (FCT), Portugal, through the research unit UID/FIS/04559/2020 (LIBPhys) from the FCT/MCTES/PIDDAC. Publisher Copyright: © 2022 by the authors.Following an agronomic approach for the Ca enrichment of Rocha pears, this study aimed to assess the interactions between mineral nutrients in fruit tissues at harvest and after storage for 5 months and to characterize the implications on the profile of sugars and fatty acids (FA). A total of seven foliar sprays (with concentrations of 0.1–0.6 kg·ha−1 Ca(NO3)2 and 0.8–8 kg·ha−1 CaCl2) were applied to pear trees. After harvest, the fruits were stored for 5 months, in environmentally controlled chambers, and the mineral contents in five regions (on the equatorial section) of the fruits were assessed, while the sugar and FA content were quantified. For both dates, all foliar sprayed treatments, at different extends, increased Ca content in the center and near the epidermis of Rocha pear fruits and the levels of K, Mn, Fe, Zn and Cu also varied. At harvest, the Ca treatments did not affect the levels of sucrose, glucose, fructose and sorbitol and, after storage, their concentrations remained higher in Ca-treated fruits. Additionally, the tendency of the relative proportions of FA was C18:2 > C18:1 > C16:0 > C18:3 > C18:0 > chains inferior to 16 C (<16:0), but after storage it was C18:2 > C16:0 > C18:3 > C18:0 > C18:1 > chains inferior to 16 C (<16:0). It is concluded that the heterogeneous distribution of Ca in the tissues of Rocha pear fruits results from its absorption in the peel after Ca(NO3)2 and CaCl2 sprays and from the xylemic flux in the core prior to maturity. Additionally, the hydrolysis of complex polysaccharides affects the contents of simpler sugars during maturation, ripening and senescence, while storage decreases the amount of total fatty acids (TFA), but the double bond index (DBI) indicate that cell membrane fluidity remains unaffected.DCT - Departamento de Ciências da TerraGeoBioTec - Geobiociências, Geoengenharias e GeotecnologiasLIBPhys-UNLDF – Departamento de FísicaRUNPessoa, Cláudia CamposLidon, Fernando C.Daccak, DianaLuís, Inês CarmoMarques, Ana CoelhoCoelho, Ana Rita F.Legoinha, PauloRamalho, José CochichoLeitão, António E.Guerra, MauroLeitão, Roberta G.Campos, Paula ScottiPais, Isabel P.Silva, Maria ManuelaReboredo, Fernando H.Pessoa, Maria FernandaSimões, Manuela2023-03-14T22:43:00Z2022-09-212022-09-21T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article13application/pdfhttp://hdl.handle.net/10362/150556eng2413-4155PURE: 55624409https://doi.org/10.3390/sci4040035info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-03-11T05:32:34Zoai:run.unl.pt:10362/150556Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T03:54:10.741207Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
| dc.title.none.fl_str_mv |
Calcium Biofortification of Rocha Pear Fruits Implications on Mineral Elements, Sugars and Fatty Acids Accumulation in Tissues |
| title |
Calcium Biofortification of Rocha Pear Fruits |
| spellingShingle |
Calcium Biofortification of Rocha Pear Fruits Pessoa, Cláudia Campos Ca enrichment lipid content micro-energy dispersive X-ray fluorescence mineral content pears sugar content General |
| title_short |
Calcium Biofortification of Rocha Pear Fruits |
| title_full |
Calcium Biofortification of Rocha Pear Fruits |
| title_fullStr |
Calcium Biofortification of Rocha Pear Fruits |
| title_full_unstemmed |
Calcium Biofortification of Rocha Pear Fruits |
| title_sort |
Calcium Biofortification of Rocha Pear Fruits |
| author |
Pessoa, Cláudia Campos |
| author_facet |
Pessoa, Cláudia Campos Lidon, Fernando C. Daccak, Diana Luís, Inês Carmo Marques, Ana Coelho Coelho, Ana Rita F. Legoinha, Paulo Ramalho, José Cochicho Leitão, António E. Guerra, Mauro Leitão, Roberta G. Campos, Paula Scotti Pais, Isabel P. Silva, Maria Manuela Reboredo, Fernando H. Pessoa, Maria Fernanda Simões, Manuela |
| author_role |
author |
| author2 |
Lidon, Fernando C. Daccak, Diana Luís, Inês Carmo Marques, Ana Coelho Coelho, Ana Rita F. Legoinha, Paulo Ramalho, José Cochicho Leitão, António E. Guerra, Mauro Leitão, Roberta G. Campos, Paula Scotti Pais, Isabel P. Silva, Maria Manuela Reboredo, Fernando H. Pessoa, Maria Fernanda Simões, Manuela |
| author2_role |
author author author author author author author author author author author author author author author author |
| dc.contributor.none.fl_str_mv |
DCT - Departamento de Ciências da Terra GeoBioTec - Geobiociências, Geoengenharias e Geotecnologias LIBPhys-UNL DF – Departamento de Física RUN |
| dc.contributor.author.fl_str_mv |
Pessoa, Cláudia Campos Lidon, Fernando C. Daccak, Diana Luís, Inês Carmo Marques, Ana Coelho Coelho, Ana Rita F. Legoinha, Paulo Ramalho, José Cochicho Leitão, António E. Guerra, Mauro Leitão, Roberta G. Campos, Paula Scotti Pais, Isabel P. Silva, Maria Manuela Reboredo, Fernando H. Pessoa, Maria Fernanda Simões, Manuela |
| dc.subject.por.fl_str_mv |
Ca enrichment lipid content micro-energy dispersive X-ray fluorescence mineral content pears sugar content General |
| topic |
Ca enrichment lipid content micro-energy dispersive X-ray fluorescence mineral content pears sugar content General |
| description |
Funding Information: This work received funding from PDR2020-101-030734 and Fundação para a Ciência e a Tecnologia, I.P. (FCT), Portugal, through the research unit UID/FIS/04559/2020 (LIBPhys) from the FCT/MCTES/PIDDAC. Publisher Copyright: © 2022 by the authors. |
| publishDate |
2022 |
| dc.date.none.fl_str_mv |
2022-09-21 2022-09-21T00:00:00Z 2023-03-14T22:43:00Z |
| dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
| dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
| format |
article |
| status_str |
publishedVersion |
| dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10362/150556 |
| url |
http://hdl.handle.net/10362/150556 |
| dc.language.iso.fl_str_mv |
eng |
| language |
eng |
| dc.relation.none.fl_str_mv |
2413-4155 PURE: 55624409 https://doi.org/10.3390/sci4040035 |
| dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
| eu_rights_str_mv |
openAccess |
| dc.format.none.fl_str_mv |
13 application/pdf |
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reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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