UV-C effect on ethylene, polyamines and the regulation of tomato fruit ripening

Tiecher, Aline; Paula, Luciane Arantes de; Chaves, Fábio Clasen; Rombaldi, César Valmor

doi:10.1016/j.postharvbio.2013.07.016

Cited by 71 publications

(66 citation statements)

References 39 publications

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“…This treatment may also accelerate the ethylene production and, consequently, activate the expression of ethylene response factor (ERF) genes. This response is consistent with the fact that UV-C is a stress agent in plants and generally increases the ethylene production under stress, probably by acting on system 2 autocatalytic ethylene [95,96]. Even though the UV-C increases the ACC (1-aminocyclopropane-1-carboxylate) oxidase transcription and stimulates the ethylene production, the maturation evolution is still delayed [95].…”

Section: Sanitizing Methodssupporting

confidence: 82%

Phenolic Compounds: Functional Properties, Impact of Processing and Bioavailability

Minatel¹,

Borges²,

Ferreira³

et al. 2017

Phenolic Compounds - Biological Activity

232

182

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In this chapter, we discuss the influence of the processing methods on the content of phenolic compounds in fruits and vegetables. The intake of fruits and vegetables based-foods are associated with delayed aging and a decreased risk of chronic disease development. Fruits and vegetables can be consumed in natura, but the highest amounts are ingested after some processing methods, such as cooking procedures or sanitizing methods. These methods are directly methods are directly related to alteration on the phenolic content. In addition, the postharvest conditions may modify several phytochemical substances. Phenolic compounds are referred to as phytochemicals found in a large number of foods and beverages. The relative high diversity of these molecules produced by plants must be taken into account when methods of preparation are employed to obtain industrial or homemade products. Phenolic compounds comprise one (phenolic acids) or more (polyphenols) aromatic rings with attached hydroxyl groups in their structures. Their antioxidant capacities are related to these hydroxyl groups and phenolic rings. Despite the antioxidant activity, they have many other beneficial effects on human health. However, before attributing health benefits to these compounds, absorption, distribution, and metabolism of each phenolic compound in the body are important points that should be considered.

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Section: Sanitizing Methodssupporting

confidence: 82%

Phenolic Compounds: Functional Properties, Impact of Processing and Bioavailability

Minatel¹,

Borges²,

Ferreira³

et al. 2017

Phenolic Compounds - Biological Activity

232

182

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“…using an Ultracarb 30-ODS (5 lm Â 4.6 mm Â 150 mm) column, and UV detector set at 450 nm (Tiecher, de Paula, Chaves, & Rombaldi, 2013). The separation was carried out using a gradient elution including methanol (A), acetonitrile (B), and ethyl acetate (C).…”

Section: Carotenoid Contentmentioning

confidence: 99%

Bioactive and yield potential of jelly palms (Butia odorata Barb. Rodr.)

et al. 2015

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In this descriptive study, Butia odorata genotypes were evaluated for yield, fruit number, pulp yield, bioactive content (including phenolic compounds, carotenoid, anthocyanin, L-ascorbic acid, and fibre content), antioxidant potential, and phenotypic characteristics. Genotype 117 was the highest yielding, with an estimated fruit yield of 22,000 kg ha(-1) and pulp yield of 12,000 kg ha(-1). On the other hand, the lowest yielding genotype, accession 49, showed an estimated fruit yield of 8400 kg ha(-1). Jelly palm fruit were generally rich in phenolic content (280.50-398.50 mg 100(-1)g), carotenoid content (2.80-4.08 mg 100 g(-1)), and L-ascorbic acid content (34.63-63.84 mg 100g(-1)). While the highest yielding genotype was not the richest in bioactive content, the lowest yielding genotype showed the highest l-ascorbic acid content. Although fruit yield and phytochemical composition are desirable attributes in jelly palm fruit, none of the genotypes evaluated showed high levels of both. Therefore, fruit yield and bioactive phytochemical content appear to be inversely proportional.

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“…Noting the evolution of colour parameters of UV-C treated samples, the delay on red colour development was achieved on tomatoes treated with the lowest intensity (0.32 kJ.m −2 ). Tiecher et al (2013) investigated the effects of UV-C treatment (3.7 kJ.m −2 ) and 1-methylcyclopropene (1-MCP; 2 μL.L −1 ), both separately and in combination, on colour of tomato fruits at breaker ripening stage at room temperature. Results showed that UV-C treated samples had higher°h values (ca.…”

Section: Colourmentioning

confidence: 99%

Use of UV-C postharvest treatment for extending fresh whole tomato (Solanum lycopersicum, cv. Zinac) shelf-life

et al. 2014

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The effect of UV-C treatments (0.32, 0.97, 2.56, 4.16 and 4.83 kJ.m(-2) at 254 nm) on the physical-chemical properties [colour, texture, total phenolic content (TPC), weight loss (WL)], and mesophylic counts of whole tomato, was evaluated during 15 days at 10 °C. During storage, the Ctr samples acquired faster red colour than all UV-C samples (higher a* and lower °h values). Comparing texture of Ctr and UV-C samples at 15(th) storage day, an increase of 9 and 8 % on firmness of treated samples at low UV-C intensities (0.32 and 0.97 kJ.m(-2), respectively) was observed. At the end of the storage, Ctr samples showed ca. 4 Log10 of mesophylic load, and the samples treated at 0.97 and 4.83 kJ.m(-2) revealed the lowest microbial load (1.9 and 3.2 Log10, respectively). These results indicate that UV-C radiation, at an appropriate dose, combined with low storage temperature (10 °C) are an effective method to preserve the postharvest life of tomato, without adversely affecting quality parameters.

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UV-C effect on ethylene, polyamines and the regulation of tomato fruit ripening

Cited by 71 publications

References 39 publications

Phenolic Compounds: Functional Properties, Impact of Processing and Bioavailability

Phenolic Compounds: Functional Properties, Impact of Processing and Bioavailability

Bioactive and yield potential of jelly palms (Butia odorata Barb. Rodr.)

Use of UV-C postharvest treatment for extending fresh whole tomato (Solanum lycopersicum, cv. Zinac) shelf-life

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