Papaya pulp gelling: is it premature ripening or problems of water accumulation in the apoplast?
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2010 |
| Outros Autores: | , , , , , , , |
| Tipo de documento: | Artigo |
| Idioma: | eng |
| Título da fonte: | LOCUS Repositório Institucional da UFV |
| Texto Completo: | http://dx.doi.org/10.1590/S0100-29452011005000003 http://www.locus.ufv.br/handle/123456789/16872 |
Resumo: | O aspecto geleificado da polpa de mamão é constantemente confundido com amadurecimento prematuro. Este trabalho caracterizou esse distúrbio fisiológico na polpa de frutos de mamão através de medidas de liberação de eletrólitos, conteúdo de Pi, peroxidação lipídica, firmeza da polpa, condudo mineral (Ca, Mg e K - na polpa e semente) e análises histológicas da polpa. Os resultados mostram que o aspecto geleificado da polpa de mamão não está associado com o amadurecimento prematuro. Os resultados indicam uma redução da entrada de água no vacúolo como a principal causa da perda de turgor celular, enquanto o aspecto encharcado da polpa pode ser devido ao acúmulo de água no apoplasto. |
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Oliveira, Jurandi Gonçalves deBressan-Smith, Ricardo EnriqueCampostrini, EliemarCunha, Maura DaCosta, Ernani SantosTorres Netto, AlenaCoutinho, Kelly da SilvaSilva, Marcelo Gomes daVitória, Angela Pierre2018-01-26T12:49:04Z2018-01-26T12:49:04Z2010-04-271806-9967http://dx.doi.org/10.1590/S0100-29452011005000003http://www.locus.ufv.br/handle/123456789/16872O aspecto geleificado da polpa de mamão é constantemente confundido com amadurecimento prematuro. Este trabalho caracterizou esse distúrbio fisiológico na polpa de frutos de mamão através de medidas de liberação de eletrólitos, conteúdo de Pi, peroxidação lipídica, firmeza da polpa, condudo mineral (Ca, Mg e K - na polpa e semente) e análises histológicas da polpa. Os resultados mostram que o aspecto geleificado da polpa de mamão não está associado com o amadurecimento prematuro. Os resultados indicam uma redução da entrada de água no vacúolo como a principal causa da perda de turgor celular, enquanto o aspecto encharcado da polpa pode ser devido ao acúmulo de água no apoplasto.Gelled aspect in papaya fruit is typically confused with premature ripening. This research reports the characterization of this physiological disorder in the pulp of papaya fruit by measuring electrolyte leakage, Pi content, lipid peroxidation, pulp firmness, mineral contents (Ca, Mg and K - in pulp and seed tissues), and histological analysis of pulp tissue. The results showed that the gelled aspect of the papaya fruit pulp is not associated with tissue premature ripening. Data indicate a reduction of the vacuole water intake as the principal cause of the loss of cellular turgor; while the waterlogged aspect of the tissue may be due to water accumulation in the apoplast.engRevista Brasileira de Fruticulturav. 32, n. 4, p. 961-969, December 2010Ultrastructural alterationsCell turgorFruit qualityPhysiological disturbancesBiochemical alterationsPapaya pulp gelling: is it premature ripening or problems of water accumulation in the apoplast?info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfinfo:eu-repo/semantics/openAccessreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFVORIGINALartigo.pdfartigo.pdftexto completoapplication/pdf966999https://locus.ufv.br//bitstream/123456789/16872/1/artigo.pdfe382ddfbc7b78a2d5b84f76979c1e7afMD51LICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://locus.ufv.br//bitstream/123456789/16872/2/license.txt8a4605be74aa9ea9d79846c1fba20a33MD52THUMBNAILartigo.pdf.jpgartigo.pdf.jpgIM Thumbnailimage/jpeg4819https://locus.ufv.br//bitstream/123456789/16872/3/artigo.pdf.jpg0ecfea0a3d73cb3b6bf8bd6e96a217bdMD53123456789/168722018-01-26 22:00:35.588oai:locus.ufv.br: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Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452018-01-27T01:00:35LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false |
| dc.title.en.fl_str_mv |
Papaya pulp gelling: is it premature ripening or problems of water accumulation in the apoplast? |
| title |
Papaya pulp gelling: is it premature ripening or problems of water accumulation in the apoplast? |
| spellingShingle |
Papaya pulp gelling: is it premature ripening or problems of water accumulation in the apoplast? Oliveira, Jurandi Gonçalves de Ultrastructural alterations Cell turgor Fruit quality Physiological disturbances Biochemical alterations |
| title_short |
Papaya pulp gelling: is it premature ripening or problems of water accumulation in the apoplast? |
| title_full |
Papaya pulp gelling: is it premature ripening or problems of water accumulation in the apoplast? |
| title_fullStr |
Papaya pulp gelling: is it premature ripening or problems of water accumulation in the apoplast? |
| title_full_unstemmed |
Papaya pulp gelling: is it premature ripening or problems of water accumulation in the apoplast? |
| title_sort |
Papaya pulp gelling: is it premature ripening or problems of water accumulation in the apoplast? |
| author |
Oliveira, Jurandi Gonçalves de |
| author_facet |
Oliveira, Jurandi Gonçalves de Bressan-Smith, Ricardo Enrique Campostrini, Eliemar Cunha, Maura Da Costa, Ernani Santos Torres Netto, Alena Coutinho, Kelly da Silva Silva, Marcelo Gomes da Vitória, Angela Pierre |
| author_role |
author |
| author2 |
Bressan-Smith, Ricardo Enrique Campostrini, Eliemar Cunha, Maura Da Costa, Ernani Santos Torres Netto, Alena Coutinho, Kelly da Silva Silva, Marcelo Gomes da Vitória, Angela Pierre |
| author2_role |
author author author author author author author author |
| dc.contributor.author.fl_str_mv |
Oliveira, Jurandi Gonçalves de Bressan-Smith, Ricardo Enrique Campostrini, Eliemar Cunha, Maura Da Costa, Ernani Santos Torres Netto, Alena Coutinho, Kelly da Silva Silva, Marcelo Gomes da Vitória, Angela Pierre |
| dc.subject.pt-BR.fl_str_mv |
Ultrastructural alterations Cell turgor Fruit quality Physiological disturbances Biochemical alterations |
| topic |
Ultrastructural alterations Cell turgor Fruit quality Physiological disturbances Biochemical alterations |
| description |
O aspecto geleificado da polpa de mamão é constantemente confundido com amadurecimento prematuro. Este trabalho caracterizou esse distúrbio fisiológico na polpa de frutos de mamão através de medidas de liberação de eletrólitos, conteúdo de Pi, peroxidação lipídica, firmeza da polpa, condudo mineral (Ca, Mg e K - na polpa e semente) e análises histológicas da polpa. Os resultados mostram que o aspecto geleificado da polpa de mamão não está associado com o amadurecimento prematuro. Os resultados indicam uma redução da entrada de água no vacúolo como a principal causa da perda de turgor celular, enquanto o aspecto encharcado da polpa pode ser devido ao acúmulo de água no apoplasto. |
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2010 |
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2010-04-27 |
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2018-01-26T12:49:04Z |
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2018-01-26T12:49:04Z |
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info:eu-repo/semantics/publishedVersion |
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http://dx.doi.org/10.1590/S0100-29452011005000003 http://www.locus.ufv.br/handle/123456789/16872 |
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1806-9967 |
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1806-9967 |
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http://dx.doi.org/10.1590/S0100-29452011005000003 http://www.locus.ufv.br/handle/123456789/16872 |
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eng |
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v. 32, n. 4, p. 961-969, December 2010 |
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