Dynamics of metabolic adaptation during initiation of controlled atmosphere storage of ‘Jonagold’ apple: Effects of storage gas concentrations and conditioning

Bekele, Elias Abebe; Ampofo-Asiama, Jerry; Alis, R.R.; Hertog, Maarten; Nicolaı̈, Bart; Geeraerd, Annemie

doi:10.1016/j.postharvbio.2016.02.003

Cited by 43 publications

(31 citation statements)

References 60 publications

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“…Therefore, hypoxia affects the fate also of other compounds belonging to this chemical class. Among them, Glu, Pro, as well as Ile, Thr, and Ser production/accumulation increase, while Asp and Asn contents showed a decrease in fruits stored under low oxygen concentrations Hatoum et al, 2014;Bekele et al, 2016;Cukrov et al, 2016;Brikis et al, 2018). These results are mainly in agreement with the role of these amino acids as precursors for Ala and GABA production (Oliveira and Sodek, 2013).…”

Section: Amino Acid Metabolismsupporting

confidence: 73%

“…SuSy induction has been related to the activation of alternative pathways that use inorganic pyrophosphate (PPi) instead of ATP phosphorylation reactions to compensate for severe ATP deficiency. In apples kept from 0.4 to 3.0 kPa oxygen, fructose and glucose do not show significant changes within 30-60 days of storage, probably due to similar rates of consumption and synthesis (Bekele et al, 2016;Cukrov et al, 2016). To meet the energy demand under low oxygen concentrations, an increase in carbohydrate flux through glycolysis occurs with the conversion of glucose-6-phosphate to pyruvate (Pasteur effect).…”

Section: Carbohydrate Metabolismmentioning

confidence: 99%

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Primary Metabolism in Fresh Fruits During Storage

et al. 2020

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The extension of commercial life and the reduction of postharvest losses of perishable fruits is mainly based on storage at low temperatures alone or in combination with modified atmospheres (MAs) and controlled atmospheres (CAs), directed primarily at reducing their overall metabolism thus delaying ripening and senescence. Fruits react to postharvest conditions with desirable changes if appropriate protocols are applied, but otherwise can develop negative and unacceptable traits due to the onset of physiological disorders. Extended cold storage periods and/or inappropriate temperatures can result in development of chilling injuries (CIs). The etiology, incidence, and severity of such symptoms vary even within cultivars of the same species, indicating the genotype significance. Carbohydrates and amino acids have protective/regulating roles in CI development. MA/CA storage protocols involve storage under hypoxic conditions and high carbon dioxide concentrations that can maximize quality over extended storage periods but are also affected by the cultivar, exposure time, and storage temperatures. Pyruvate metabolism is highly reactive to changes in oxygen concentration and is greatly affected by the shift from aerobic to anaerobic metabolism. Ethylene-induced changes in fruits can also have deleterious effects under cold storage and MA/CA conditions, affecting susceptibility to chilling and carbon dioxide injuries. The availability of the inhibitor of ethylene perception 1-methylcyclopropene (1-MCP) has not only resulted in development of a new technology but has also been used to increase understanding of the role of ethylene in ripening of both non-climacteric and climacteric fruits. Temperature, MA/CA, and 1-MCP alter fruit physiology and biochemistry, resulting in compositional changes in carbon-and nitrogen-related metabolisms and compounds. Successful application of these storage technologies to fruits must consider their effects on the metabolism of carbohydrates, organic acids, amino acids and lipids.

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Section: Amino Acid Metabolismsupporting

confidence: 73%

Section: Carbohydrate Metabolismmentioning

confidence: 99%

Primary Metabolism in Fresh Fruits During Storage

et al. 2020

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“…39 Amino acids responded differentially to either shelf life after 1-week cold storage 40 or to different 5-week cold storage regimes in 'Jonagold' apples. 39 The profiles and content of major amino acids respond differently to storage temperature and apple tissue. 41 In addition, glutamate was increased in cold-stored 'Granny Smith' apple cortex tissues relative to other amino acids and the level in peel tissue.…”

Section: Discussionmentioning

confidence: 99%

Fruit quality and major metabolites in cold‐stored ‘Wonhwang’ Asian pears are differentially affected by fruit size

Lwin

Lee

2020

J Sci Food Agric

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BACKGROUND: The size of 'Wonhwang' Asian pear fruit may affect fruit quality and physiological disorders differentially during distribution. Thus, this study aimed to evaluate the effect of fruit size on fruit physiological attributes and metabolic responses in terms of soluble carbohydrates and free amino acids in different-sized 'Wonhwang' Asian pears during cold storage and shelf life. RESULTS: The rate of weight loss and the severity of fruit shriveling were higher in small fruit than in large fruit, while the severity of decay was lower during shelf life. Lightness and chroma values were lower in the cortex and core tissues of large fruit than small fruit, but hue angle values were higher in large fruit compared to small fruit. Glucose and fructose were higher in large fruit than in small fruit but sucrose and sorbitol were lower during shelf life after cold storage. The levels of most free amino acids were higher in large fruit than in small fruit, and only γ-aminobutyric acid (GABA) level was lower in large fruit. CONCLUSION: These results indicate that fruit physiological and metabolic responses are differentially affected by fruit size during cold storage and shelf life.

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“…For example, preservation of anthocyanins, an important group of secondary metabolites in fruit and vegetables, is very much influenced by temperature (Raffo et al 2008;Odriozola-Serrano et al 2009). Besides temperature, the composition of storage atmosphere is another important factor influencing respiration and in conjunction ripening and senescence of fruit and vegetables (Harman and McDonald 1989;Simões et al 2011;Bekele et al 2016).…”

Section: Introductionmentioning

confidence: 99%