Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/870536
Registro completo de metadados
Campo DCValorIdioma
dc.contributor.authorSOUZA, E. L. dept_BR
dc.contributor.authorSOUZA, A. L. K. dept_BR
dc.contributor.authorTIECHER, A.pt_BR
dc.contributor.authorGIRARDI, C. L.pt_BR
dc.contributor.authorNORA, L.pt_BR
dc.contributor.authorSILVA, J. A. dapt_BR
dc.contributor.authorARGENTA, L. C.pt_BR
dc.contributor.authorROMBALDI, C. V.pt_BR
dc.date.accessioned2016-10-20T21:38:55Z-
dc.date.available2016-10-20T21:38:55Z-
dc.date.created2010-12-20pt_BR
dc.date.issued2010pt_BR
dc.identifier.citationScientia Horticulturae, v. 127, n. 3, p. 242-248, 2010.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/870536pt_BR
dc.descriptionOne of the major causes of ?Fuyu? persimmon loss after cold storage (CS) is the breakdown of its flesh, which results in the production of a translucent fruit (a water-soaked fruit). It is believed that the cause of this disturbance is linked to disorganization of the cytoskelet and endomembrane system, which changes the synthesis and transport of proteins and metabolites, resulting in incomplete ripening. To test this hypothesis, ?Fuyu? persimmon was subjected to three different postharvest treatments (T): Control ? harvested and kept at 23±3 ◦C and relative humidity (RH) of 85±5% (room temperature, RT) for 12 days, T1 ? harvested and kept under cold storage (CS) (1±1 ◦C and RH of 85±5%) for 30 days followed by RT storage for 2 days, T2 ? kept under RT for 2 days (acclimatization) followed by CS for 30 days. Control and T2 resulted in fruit with decreased flesh firmness (FF), and increased soluble solids (SS) and ascorbic acid (AA) contents. In these fruit the activity of endo-1,4-ß-glucanase (endo-1,4-ß-gluc), pectin methylesterase (PME), polygalacturonase (PG) and ß-galactosidase (ß-gal) increased. T1 resulted in translucent fruit with decreased FF, without any enzymatic activity changes, probably due to the physical disruption of the cytoskeleton. Further, there was an increased content of proteins corresponding to expansins in fruit kept under Control and T2 conditions, which suggests that these conditions do contribute to the synthesis and/or transport of proteins involved in the process of solubilization of the cell wall. In these fruit, there was also a major accumulation of gene transcripts corresponding to heat shock proteins (HSPs) of organelles related to endomembrane, which suggests participation of these genes in the prevention of damage caused by cold conditions. These data proved the hypotheses that acclimatization contributes to the expression of HSPs, and synthesis and transportat of proteins involved in the solubilization of the cell wall. The expression of these genes results in the normal ripening of the persimmon, as confirmed by the evolution of ethylene production.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectAcúmulo de proteínapt_BR
dc.titleChanges in enzymatic activity, accumulation of proteins and softening of persimmon (Diospyros kaki Thunb.) flesh as a function of pre-cooling acclimatization.pt_BR
dc.typeArtigo de periódicopt_BR
dc.date.updated2016-10-20T21:38:55Zpt_BR
dc.subject.thesagroFruticulturapt_BR
dc.subject.thesagroCaquipt_BR
dc.subject.thesagroPós-colheitapt_BR
dc.subject.thesagroConservaçãopt_BR
dc.subject.thesagroEnzimapt_BR
dc.subject.thesagroResfriamentopt_BR
dc.subject.thesagroTexturapt_BR
riaa.ainfo.id870536pt_BR
riaa.ainfo.lastupdate2016-10-20pt_BR
dc.identifier.doi10.1016/j.scienta.2010.09.025pt_BR
dc.contributor.institutionEDSON LUIZ DE SOUZA, EPAGRI; André Luiz Kulkamp de Souza, UFPEL; Aline Tiecher, UFPEL; CESAR LUIS GIRARDI, CNPUV; LEONARDO NORA, UFPEL; Jorge Adolfo da Silva, UFPEL; Luiz Carlos Argenta, EPAGRI; Cesar Valmor Rombaldi, UFPEL.pt_BR
Aparece nas coleções:Artigo em periódico indexado (CNPUV)

Arquivos associados a este item:
Arquivo Descrição TamanhoFormato 
girardi.pdf365,79 kBAdobe PDFThumbnail
Visualizar/Abrir
Mostrar registro simples do item Visualizar estatísticas

FacebookTwitterDeliciousLinkedInGoogle BookmarksMySpace