A role for non-pectolytic proteins in postharvest firmness loss in sweet cherry?

• B. Belge ^[1] ; L. F. Goulao ^[2] ; E. Comabella ^[1] ; J. Graell ^[1] ; I. Lara ^[1]
  1. [1] Universitat de Lleida

     Universitat de Lleida

     Lérida, España

     
  2. [2] Instituto de Investigação Científica Tropical (IICT)
• Localización: Avances en la Postcosecha de Frutas y Hortalizas. XI Simposio Nacional y VIII Ibérico sobre Maduración y Postcosecha. Valencia del 21 al 23 de octubre de 2014: libro trabajos completos / Lorenzo Zacarías (dir. congr.), R. Ballester (dir. congr.), J. F. Marcos (dir. congr.), María Bernardita Pérez Gago (dir. congr.), 2014, ISBN 978-84-617-1950-1, págs. 95-99
• Idioma: inglés
• Texto completo no disponible (Saber más ...)
• Resumen

  • ‘Celeste’ cherry fruit were dipped in 3% (w/v) CaCl2 (2 min, room temperature) and then kept for 14 days at 0 °C, followed by 3 days at 20 ºC to simulate shelf life. Calcium treatment significantly decreased firmness loss and decay incidence, but did not affect weight loss. After storage, levels of the hemicellulose-containing cell wall fraction in treated cherries were similar to those in the controls, in spite of lower levels of EGase activity and expression of a fruit-associated EGase gene. However, after shelf life the opposite was found, expression levels in treated fruit overpassing those in the controls, with concomitantly lowered KOHsf yields. Transcript accumulation of an expansin, PaEXP1, was severely inhibited during cold storage regardless of treatment, but increased during the simulated retail period to levels similar to those at harvest, and was inversely correlated to fruit firmness.