Effect of temperature on enzymatic and physiological factors related to chilling injury in carambola fruit (Averrhoa carambola L.).
Three groups of carambola fruits (Averrhoa carambola L.) were stored at 2 and 10 degrees C (85-90% relative humidity). The major physicochemical, physiological, and enzymatic responses of fruit were measured in each group over a 30-day period: chilling injury index (CII), decay (%), intracuticular waxes, cuticle permeability, pulp firmness, weight loss, sucrose, fructose and glucose contents, ion electrolyte leakage in pulp (%), ethylene and carbon dioxide production rates, and the activities of peroxidase (POD), polyphenol oxidase (PPO), and phenylalanine ammonia-lyase (PAL) enzymes. CII values were statistically different at 2 and 10 degrees C, showing high significance with respect to sucrose content and weight loss (P < 0.05). Chilling injury included darkened ribs and skin desiccation. According to the CI symptom development, a possible relationship of POD and PPO activities was found at 2 degrees C. A significant sucrose content increase was observed at 10 degrees C. CI symptoms were associated with POD and PAL activities.
Pérez-Tello
G O
GO
Centro de Investigación en Alimentación y Desarrollo, A.C., km 0.6, Carretera a la Victoria, 83000, Hermosillo, Sonora, México.
Silva-Espinoza
B A
BA
Vargas-Arispuro
I
I
Briceño-Torres
B O
BO
Martinez-Tellez
M A
MA
D002245:Carbon Dioxide / Q000378:metabolism; D004156:Catechol Oxidase / Q000378:metabolism; D003080:Cold Temperature; D005030:Ethylenes / Q000378:metabolism; D005632:Fructose / Q000737:chemistry; D005638:Fruit / Q000737:chemistry / Q000201:enzymology / Q000502:physiology*; D005947:Glucose / Q000737:chemistry; D019684:Magnoliopsida / Q000737:chemistry / Q000201:enzymology / Q000502:physiology*; D009195:Peroxidase / Q000378:metabolism; D010650:Phenylalanine Ammonia-Lyase / Q000378:metabolism; D013395:Sucrose / Q000737:chemistry; D013696:Temperature; D013997:Time Factors; D014867:Water / Q000378:metabolism
D005030:Ethylenes; D014867:Water; D002245:Carbon Dioxide; D005632:Fructose; D013395:Sucrose; C036216:ethylene; D004156:Catechol Oxidase; D009195:Peroxidase; D010650:Phenylalanine Ammonia-Lyase; D005947:Glucose