High CO2 atmosphere modulating the phenolic response associated with cell adhesion and hardening of Annona cherimola fruit stored at chilling temperature.
Phenylalanine ammonia-lyase (PAL, EC 4.3.1.5.) activity, tanning ability, and polyphenols levels were measured in cherimoya (Annona cherimola Mill.) fruit treated with 20% CO(2) + 20% O(2) + 60% N(2) for 1, 3, or 6 days during chilling temperature (6 degrees C) storage. The residual effect of CO(2) after transfer to air was also studied. These observations were correlated with texture and cellular characteristics, visualized by cryo-SEM. Tanning ability and the early increase in tannin polyphenols induced by chilling temperature were reduced by CO(2) treatment. Conversely, high CO(2) atmosphere enhanced the nontannin polyphenol fraction as compared with fruit stored in air. Lignin accumulation and PAL activation observed in untreated fruit after prolonged storage at chilling temperature were prevented by high CO(2). Moreover, the restraining effect on lignification was less effective when the CO(2) treatment was prolonged for 6 days. In addition, fruits held at these conditions had greater firmness and the histological characterization of the separation between cells was similar to that in untreated fruits. We conclude that CO(2) treatment modulates the phenolic response that seems to regulate the strength of cell adhesion and so to prevent hardening caused by chilling temperature storage.
Maldonado
Roberto
R
Departamento de Ciencia y Tecnología de Productos Vegetales, Instituto del Frío, Consejo Superior de Investigaciones Científicas, José Antonio Novais 10, E-28040 Madrid, Spain.
Molina-Garcia
Antonio D
AD
Sanchez-Ballesta
Maria T
MT
Escribano
Maria I
MI
Merodio
Carmen
C
D031041:Annona / Q000737:chemistry* / Q000502:physiology / Q000648:ultrastructure; D002245:Carbon Dioxide / Q000008:administration & dosage*; D002448:Cell Adhesion; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D003080:Cold Temperature; D005419:Flavonoids; D005519:Food Preservation / Q000379:methods; D005638:Fruit / Q000737:chemistry* / Q000648:ultrastructure; D008031:Lignin / Q000032:analysis; D008855:Microscopy, Electron, Scanning; D010636:Phenols / Q000032:analysis*; D011108:Polymers / Q000032:analysis; D059808:Polyphenols; D011786:Quality Control
D005419:Flavonoids; D010636:Phenols; D011108:Polymers; D059808:Polyphenols; D002245:Carbon Dioxide; D008031:Lignin