High‐temperature conditioning induces chilling tolerance in mandarin fruit: a cell wall approach

Holland, Nély; Nunes, Francisca L da Silva; Medeiros, Igor Ucella Dantas de; Lafuente, Marı́a T.

doi:10.1002/jsfa.5721

Cited by 18 publications

(6 citation statements)

References 62 publications

(95 reference statements)

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“…However, low 1-MCP levels may reduce the incidence of the disorder in other citrus cultivars (Salvador et al, 2006). Other results have shown that ethylene production transiently increases at 37°C during the 3-day conditioning treatment (Holland et al, 2012), which markedly reduces CI. However, the conditioning treatment prevented the rise in ethylene that occurs in non-conditioned fruits in response to chilling, which was much higher than that induced at 37°C (Holland et al, 2012).…”

Section: Resultsmentioning

confidence: 84%

“…Other results have shown that ethylene production transiently increases at 37°C during the 3-day conditioning treatment (Holland et al, 2012), which markedly reduces CI. However, the conditioning treatment prevented the rise in ethylene that occurs in non-conditioned fruits in response to chilling, which was much higher than that induced at 37°C (Holland et al, 2012). This result might suggest that during the 3 days that the conditioning treatment at 37°C lasts, some defense mechanism against chilling is initiated and, therefore, the cold-induced increase in ethylene is not necessary to cope with stress or to contain lesion propagation in tissues that present CI.…”

Section: Resultsmentioning

confidence: 84%

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Insights into the Molecular Events That Regulate Heat-Induced Chilling Tolerance in Citrus Fruits

2017

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Low non-freezing temperature may cause chilling injury (CI), which is responsible for external quality deterioration in many chilling-sensitive horticultural crops. Exposure of chilling-sensitive citrus cultivars to non-lethal high-temperature conditioning may increase their chilling tolerance. Very little information is available about the molecular events involved in such tolerance. In this work, the molecular events associated with the low temperature tolerance induced by heating Fortune mandarin, which is very sensitive to chilling, for 3 days at 37°C prior to cold storage is presented. A transcriptomic analysis reveals that heat-conditioning has an important impact favoring the repression of genes in cold-stored fruit, and that long-term heat-induced chilling tolerance is an active process that requires activation of transcription factors involved in transcription initiation and of the WRKY family. The analysis also shows that chilling favors degradation processes, which affect lipids and proteins, and that the protective effect of the heat-conditioning treatment is more likely to be related to the repression of the genes involved in lipid degradation than to the modification of fatty acids unsaturation, which affects membrane permeability. Another major factor associated with the beneficial effect of the heat treatment on reducing CI is the regulation of stress-related proteins. Many of the genes that encoded such proteins are involved in secondary metabolism and in oxidative stress-related processes.

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Section: Resultsmentioning

confidence: 84%

Section: Resultsmentioning

confidence: 84%

Insights into the Molecular Events That Regulate Heat-Induced Chilling Tolerance in Citrus Fruits

2017

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“…Temperatures higher than 50 ºC increased the heat damage in the epidermis, indicating the importance of the temperature and immersion time in hot water as determining factors of the efficiency of the thermal treatment. According to Sevillano et al (2009) and Holland et al (2012), prolonged times and higher temperatures of thermal treatment with water may produce negative effects on the fruit quality. However, both the treatment time and temperature depend on the species, size and maturity stage, among other factors (Ma et al 2014).…”

Section: Abstract Resumomentioning

confidence: 99%

Effects of thermal treatments on chilling injury and shelf life time of Citrus reticulata Blanco1

Balaguera-López

Ortega

Consuegra

2019

Pesqui. Agropecu. Trop.

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The ‘Arrayana’ mandarin (Citrus reticulata Blanco) is considered the variety most widely grown in Colombia. Despite being a non-climacteric fruit, it has a short postharvest life. In order to evaluate the effects of thermal treatments on the chilling injury and shelf life time of this cultivar, ripe fruits were selected and submitted to the following treatments: non-treated fruit (control); hot water at 50 ºC for 5 min; hot water at 53 ºC for 3 min; intermittent warming in 8-day cycles at 2 ºC + 1 day at 18 ºC; and intermittent warming in 12-day cycles at 2 ºC + 1 day at 18 ºC. The fruits were stored at 2 ºC for 40 days and then left for one week at room temperature. The thermal treatments decreased the chilling injury in the mandarin fruits during the shelf life time, with the intermittent warming treatments being the most favourable ones (mainly in cycles of 12 days at 2 ºC + 1 day at 18 ºC), because, besides decreasing the chilling injuries and electrolytes leakage, they promoted a higher carotenoid biosynthesis and epidermis colouring, without negative effects on the fruit internal quality.

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“…Investigadores como Ghasemnezhad et al (2008) en mandarina 'Satsuma', encontraron resultados favorables con agua a 47,5ºC por 2 o 5 min y con agua a 50ºC por 2 min. De acuerdo con Holland et al (2012) tiempos prolongados y altas temperaturas del tratamiento térmico con agua pueden generar efectos negativos en la calidad de los frutos. No obstante, tanto el tiempo como la temperatura del tratamiento dependerá de la especie, el tamaño, estado de madurez, entre otros (Ma et al, 2014).…”

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Comportamiento poscosecha de frutos de mandarina (Citrus reticulata Blanco) var. Arrayana: efecto de diferentes tratamientos térmicos

Balaguera-López

Palacios

2018

Rev. Colomb. Cienc. Hortic.

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La mandarina (Citrus reticulata Blanco) ‘Arrayana’ es una de las variedades más importantes en el país, sin embargo, las pérdidas en poscosecha son altas por la alta perecibilidad del fruto. Por tanto, el objetivo de este estudio fue evaluar el efecto de diferentes tratamientos térmicos sobre el comportamiento poscosecha de frutos de mandarina var. Arrayana almacenados a 2ºC durante 40 días. Se utilizó un diseño completamente al azar, donde se evaluaron los siguientes tratamientos térmicos: (T1) frutos testigo, (T2) frutos tratados con agua caliente a 50°C durante 5 minutos, (T3) frutos tratados con agua caliente a 53°C durante 3 minutos, (T4) frutos sometidos a calentamiento intermitente con ciclos de 8 días a 2°C + 1 día a 18°C y (T5) frutos sometidos a calentamiento intermitente con ciclos de 12 días a 2°C + 1 día a 18°C. Durante el almacenamiento no se presentaron síntomas de daños por frío visibles. Al final de almacenamiento, no hubo diferencias estadísticas en los azúcares sacarosa, fructosa y glucosa, la acidez total titulable, los ácidos cítrico, málico y ascórbico ni los sólidos solubles totales. El calentamiento intermitente se caracterizó por aumentar las pérdidas de peso de los frutos y la tasa respiratoria, pero generó mejor coloración de los frutos porque indujo mayor cambio de color de la epidermis al presentar mayor acumulación de carotenoides totales y una baja concentración de clorofilas.

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High‐temperature conditioning induces chilling tolerance in mandarin fruit: a cell wall approach

Abstract: High-temperature conditioning may reduce chilling-induced flavedo pitting in 'Fortune' mandarin fruit by maintaining normal levels of WSP and increasing putative sites for calcium bridge formation within the cell wall, but not by inducing changes in other matrix cell wall components.

Cited by 18 publications

References 62 publications

Insights into the Molecular Events That Regulate Heat-Induced Chilling Tolerance in Citrus Fruits

Insights into the Molecular Events That Regulate Heat-Induced Chilling Tolerance in Citrus Fruits

Effects of thermal treatments on chilling injury and shelf life time of Citrus reticulata Blanco1

Comportamiento poscosecha de frutos de mandarina (Citrus reticulata Blanco) var. Arrayana: efecto de diferentes tratamientos térmicos

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