Chilling Injury in Avocados and Its Prevention with Thermal Treatment
Autor(a) principal: | |
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Data de Publicação: | 2012 |
Outros Autores: | , , |
Tipo de documento: | Artigo de conferência |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://www.actahort.org/books/934/934_98.htm http://hdl.handle.net/11449/4079 |
Resumo: | The combinations of temperature and time which can cause chilling injuries in avocados 'Geada', 'Quintal' and 'Fortuna' were determined. The binomial 4 degrees C/ 28 days was selected to determine the activity of peroxidase (POD), polyphenoloxidase (PPO), polygalacturonase (PG) and methylesterase pectin (PME). The respiratory activity was also evaluated. The fruits were stored at this condition until being transferred to ambient conditions (22 degrees C and 77% RH) until maturity, when they were compared to fruits stored permanently at this environment, after being cleaned (control). In the second part of this work, different hydrothermal treatments were tested to prevent or minimize chilling injuries. Avocados 'Geada', 'Quintal' and 'Fortuna' were treated at 38 degrees C for 0, 30, 60 and 90 minutes before storage at 4 degrees C for 28 days. It was observed that the activity of enzymes associated to browning, POD and PPO, and to maturation, PG and PME, had become greater in fruits stored at 4 degrees C, or when they were transferred to environmental conditions. Fruits subjected to refrigeration, after transferred to environment, presented lower respiratory peak intensity and it occurred earlier than the others. Treatments using 38 degrees C for 60 and 90 min minimized the symptoms of chilling injury in avocados 'Geada' while for 'Quintal' the most efficient was 38 degrees C for 60 min. In 'Fortuna' these treatments did not minimize the damage by cold. |
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Chilling Injury in Avocados and Its Prevention with Thermal TreatmentPersea americanaPostharvestStorageheatenzymeThe combinations of temperature and time which can cause chilling injuries in avocados 'Geada', 'Quintal' and 'Fortuna' were determined. The binomial 4 degrees C/ 28 days was selected to determine the activity of peroxidase (POD), polyphenoloxidase (PPO), polygalacturonase (PG) and methylesterase pectin (PME). The respiratory activity was also evaluated. The fruits were stored at this condition until being transferred to ambient conditions (22 degrees C and 77% RH) until maturity, when they were compared to fruits stored permanently at this environment, after being cleaned (control). In the second part of this work, different hydrothermal treatments were tested to prevent or minimize chilling injuries. Avocados 'Geada', 'Quintal' and 'Fortuna' were treated at 38 degrees C for 0, 30, 60 and 90 minutes before storage at 4 degrees C for 28 days. It was observed that the activity of enzymes associated to browning, POD and PPO, and to maturation, PG and PME, had become greater in fruits stored at 4 degrees C, or when they were transferred to environmental conditions. Fruits subjected to refrigeration, after transferred to environment, presented lower respiratory peak intensity and it occurred earlier than the others. Treatments using 38 degrees C for 60 and 90 min minimized the symptoms of chilling injury in avocados 'Geada' while for 'Quintal' the most efficient was 38 degrees C for 60 min. In 'Fortuna' these treatments did not minimize the damage by cold.Univ Estadual Paulista, UNESP, FCAV, Dept Technol, BR-14884900 Jaboticabal, SP, BrazilUniv Estadual Paulista, UNESP, FCAV, Dept Technol, BR-14884900 Jaboticabal, SP, BrazilInt Soc Horticultural ScienceUniversidade Estadual Paulista (Unesp)Donadon, J. R. [UNESP]Durigan, J. F. [UNESP]Morgado, C. M. A. [UNESP]Durigan, M. F. B. [UNESP]2014-05-20T13:17:42Z2014-05-20T13:17:42Z2012-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/conferenceObject747-753http://www.actahort.org/books/934/934_98.htmXxviii International Horticultural Congress on Science and Horticulture For People (ihc2010): International Symposium on Postharvest Technology In The Global Market. Leuven 1: Int Soc Horticultural Science, v. 934, p. 747-753, 2012.0567-7572http://hdl.handle.net/11449/4079WOS:000314776200098Web of Sciencereponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengXxviii International Horticultural Congress on Science and Horticulture For People (ihc2010): International Symposium on Postharvest Technology In The Global Market0,198info:eu-repo/semantics/openAccess2024-06-07T15:33:01Zoai:repositorio.unesp.br:11449/4079Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T19:34:35.677012Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Chilling Injury in Avocados and Its Prevention with Thermal Treatment |
title |
Chilling Injury in Avocados and Its Prevention with Thermal Treatment |
spellingShingle |
Chilling Injury in Avocados and Its Prevention with Thermal Treatment Donadon, J. R. [UNESP] Persea americana Postharvest Storage heat enzyme |
title_short |
Chilling Injury in Avocados and Its Prevention with Thermal Treatment |
title_full |
Chilling Injury in Avocados and Its Prevention with Thermal Treatment |
title_fullStr |
Chilling Injury in Avocados and Its Prevention with Thermal Treatment |
title_full_unstemmed |
Chilling Injury in Avocados and Its Prevention with Thermal Treatment |
title_sort |
Chilling Injury in Avocados and Its Prevention with Thermal Treatment |
author |
Donadon, J. R. [UNESP] |
author_facet |
Donadon, J. R. [UNESP] Durigan, J. F. [UNESP] Morgado, C. M. A. [UNESP] Durigan, M. F. B. [UNESP] |
author_role |
author |
author2 |
Durigan, J. F. [UNESP] Morgado, C. M. A. [UNESP] Durigan, M. F. B. [UNESP] |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (Unesp) |
dc.contributor.author.fl_str_mv |
Donadon, J. R. [UNESP] Durigan, J. F. [UNESP] Morgado, C. M. A. [UNESP] Durigan, M. F. B. [UNESP] |
dc.subject.por.fl_str_mv |
Persea americana Postharvest Storage heat enzyme |
topic |
Persea americana Postharvest Storage heat enzyme |
description |
The combinations of temperature and time which can cause chilling injuries in avocados 'Geada', 'Quintal' and 'Fortuna' were determined. The binomial 4 degrees C/ 28 days was selected to determine the activity of peroxidase (POD), polyphenoloxidase (PPO), polygalacturonase (PG) and methylesterase pectin (PME). The respiratory activity was also evaluated. The fruits were stored at this condition until being transferred to ambient conditions (22 degrees C and 77% RH) until maturity, when they were compared to fruits stored permanently at this environment, after being cleaned (control). In the second part of this work, different hydrothermal treatments were tested to prevent or minimize chilling injuries. Avocados 'Geada', 'Quintal' and 'Fortuna' were treated at 38 degrees C for 0, 30, 60 and 90 minutes before storage at 4 degrees C for 28 days. It was observed that the activity of enzymes associated to browning, POD and PPO, and to maturation, PG and PME, had become greater in fruits stored at 4 degrees C, or when they were transferred to environmental conditions. Fruits subjected to refrigeration, after transferred to environment, presented lower respiratory peak intensity and it occurred earlier than the others. Treatments using 38 degrees C for 60 and 90 min minimized the symptoms of chilling injury in avocados 'Geada' while for 'Quintal' the most efficient was 38 degrees C for 60 min. In 'Fortuna' these treatments did not minimize the damage by cold. |
publishDate |
2012 |
dc.date.none.fl_str_mv |
2012-01-01 2014-05-20T13:17:42Z 2014-05-20T13:17:42Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/conferenceObject |
format |
conferenceObject |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://www.actahort.org/books/934/934_98.htm Xxviii International Horticultural Congress on Science and Horticulture For People (ihc2010): International Symposium on Postharvest Technology In The Global Market. Leuven 1: Int Soc Horticultural Science, v. 934, p. 747-753, 2012. 0567-7572 http://hdl.handle.net/11449/4079 WOS:000314776200098 |
url |
http://www.actahort.org/books/934/934_98.htm http://hdl.handle.net/11449/4079 |
identifier_str_mv |
Xxviii International Horticultural Congress on Science and Horticulture For People (ihc2010): International Symposium on Postharvest Technology In The Global Market. Leuven 1: Int Soc Horticultural Science, v. 934, p. 747-753, 2012. 0567-7572 WOS:000314776200098 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Xxviii International Horticultural Congress on Science and Horticulture For People (ihc2010): International Symposium on Postharvest Technology In The Global Market 0,198 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
747-753 |
dc.publisher.none.fl_str_mv |
Int Soc Horticultural Science |
publisher.none.fl_str_mv |
Int Soc Horticultural Science |
dc.source.none.fl_str_mv |
Web of Science reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
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1808129088939884544 |