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New insights into the heterogeneous ripening in Hass avocado via LC–MS/MS proteomics
Year:
2017
Source of publication :
Postharvest Biology and Technology
Authors :
Lurie, Susan
;
.
Volume :
132
Co-Authors:
Fuentealba, C., Pontificia Universidad Católica de Valparaíso, School of Agronomy, Calle San Francisco s/n, La Palma, Quillota, Chile
Hernández, I., Pontificia Universidad Católica de Valparaíso, School of Agronomy, Calle San Francisco s/n, La Palma, Quillota, Chile
Olaeta, J.A., Pontificia Universidad Católica de Valparaíso, School of Agronomy, Calle San Francisco s/n, La Palma, Quillota, Chile
Defilippi, B., Unidad de Postcosecha, Instituto de Investigaciones Agropecuarias INIA, La Platina, Santiago, Chile
Meneses, C., Centro de Biotecnología Vegetal, Facultad de Ciencias Biológicas, Universidad Andrés Bello, Santiago, Chile, FONDAP Center for Genome Regulation, Republica 217, Santiago, Chile
Campos, R., Centro de Biotecnología Vegetal, Facultad de Ciencias Biológicas, Universidad Andrés Bello, Santiago, Chile
Lurie, S., Department of Postharvest Science of Fresh Produce, Volcani Center, Israel
Carpentier, S., Division of Crop Biotechnics, Department of Biosystems, KU Leuven, Belgium, SYBIOMA: Facility for Systems Biology Mass Spectrometry, Leuven, Belgium
Pedreschi, R., Pontificia Universidad Católica de Valparaíso, School of Agronomy, Calle San Francisco s/n, La Palma, Quillota, Chile
Facilitators :
From page:
51
To page:
61
(
Total pages:
11
)
Abstract:
Hass avocado postharvest ripening heterogeneity creates several logistics problems at destination markets. Although several approaches mainly based on targeted analysis have been undertaken to broaden our understanding of the potential causes of this postharvest ripening heterogeneity, still the secret is not yet unveiled. In this study biopsies from individual fruit displaying contrasting ripening behavior (slow vs fast) and subjected to different storage conditions (immediately after harvest, 30 d regular air at 5 °C and 30 d at 5 °C and 4 kPa O2 and 6 kPa CO2) were analyzed for targeted fatty acid analysis and cell wall enzyme activity combined with a more integrative approach based on gel free proteomics LC–MS/MS. The high throughput proteomics was capable of discriminating between slow and fast ripening avocado fruit. Proteins that were mainly less abundant in the slow ripening phenotype were annotated to correct protein folding, translation and de novo synthesis and higher abundant proteins were annotated to amino sugar and nucleotide metabolism, detoxification and stress response and proteolysis. Our study opens new insights into the causes of heterogeneous ripening and may provide new markers for avocado ripening at harvest and after prolonged storage. © 2017 Elsevier B.V.
Note:
Related Files :
Avocado
Cell wall enzymes
fatty acids
Gel-free proteomics
HASS
heterogeneity
Persea americana
proteomics
ripening
Show More
Related Content
More details
DOI :
10.1016/j.postharvbio.2017.06.001
Article number:
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
19283
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:27
You may also be interested in
Scientific Publication
New insights into the heterogeneous ripening in Hass avocado via LC–MS/MS proteomics
132
Fuentealba, C., Pontificia Universidad Católica de Valparaíso, School of Agronomy, Calle San Francisco s/n, La Palma, Quillota, Chile
Hernández, I., Pontificia Universidad Católica de Valparaíso, School of Agronomy, Calle San Francisco s/n, La Palma, Quillota, Chile
Olaeta, J.A., Pontificia Universidad Católica de Valparaíso, School of Agronomy, Calle San Francisco s/n, La Palma, Quillota, Chile
Defilippi, B., Unidad de Postcosecha, Instituto de Investigaciones Agropecuarias INIA, La Platina, Santiago, Chile
Meneses, C., Centro de Biotecnología Vegetal, Facultad de Ciencias Biológicas, Universidad Andrés Bello, Santiago, Chile, FONDAP Center for Genome Regulation, Republica 217, Santiago, Chile
Campos, R., Centro de Biotecnología Vegetal, Facultad de Ciencias Biológicas, Universidad Andrés Bello, Santiago, Chile
Lurie, S., Department of Postharvest Science of Fresh Produce, Volcani Center, Israel
Carpentier, S., Division of Crop Biotechnics, Department of Biosystems, KU Leuven, Belgium, SYBIOMA: Facility for Systems Biology Mass Spectrometry, Leuven, Belgium
Pedreschi, R., Pontificia Universidad Católica de Valparaíso, School of Agronomy, Calle San Francisco s/n, La Palma, Quillota, Chile
New insights into the heterogeneous ripening in Hass avocado via LC–MS/MS proteomics
Hass avocado postharvest ripening heterogeneity creates several logistics problems at destination markets. Although several approaches mainly based on targeted analysis have been undertaken to broaden our understanding of the potential causes of this postharvest ripening heterogeneity, still the secret is not yet unveiled. In this study biopsies from individual fruit displaying contrasting ripening behavior (slow vs fast) and subjected to different storage conditions (immediately after harvest, 30 d regular air at 5 °C and 30 d at 5 °C and 4 kPa O2 and 6 kPa CO2) were analyzed for targeted fatty acid analysis and cell wall enzyme activity combined with a more integrative approach based on gel free proteomics LC–MS/MS. The high throughput proteomics was capable of discriminating between slow and fast ripening avocado fruit. Proteins that were mainly less abundant in the slow ripening phenotype were annotated to correct protein folding, translation and de novo synthesis and higher abundant proteins were annotated to amino sugar and nucleotide metabolism, detoxification and stress response and proteolysis. Our study opens new insights into the causes of heterogeneous ripening and may provide new markers for avocado ripening at harvest and after prolonged storage. © 2017 Elsevier B.V.
Scientific Publication
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