Carbohydrate metabolism as related to high-temperature conditioning and peel disorders occurring during storage of citrus fruit.
The aim of this research was to understand the involvement of the carbohydrate metabolism in physiological disorders occurring during the postharvest storage of citrus fruit. These disorders, manifested in the rind, depreciate fruit quality and often originate important losses. There has been increasing interest in the use of nonharmful treatments, such as high-temperature conditioning, to avoid citrus peel damage during fruit storage at low temperature in chilling-sensitive cultivars, but their influence in postharvest disorders occurring at nonchilling temperatures and the mechanisms related to them are poorly understood. The data obtained showed that heat conditioning (3 days/37 degrees C) increases the chilling tolerance of cv. Navelate fruit and favored sucrose, but not hexoses, accumulation and its maintenance after the fruit was transferred to low temperature. This effect was related to heat-induced increase in the activities of the sucrose-synthesizing enzymes sucrose phosphate synthase (SPS) and sucrose synthase (SS). Furthermore, sucrose levels and the activities of both enzymes were higher in cv. Pinalate oranges, a chilling-tolerant spontaneous abscisic acid deficient mutant of Navelate. In contrast, carbohydrates appeared not to be involved in the susceptibility of oranges to rind staining, a physiological disorder different from chilling injury, which mainly occurred at a nonchilling temperature (12 degrees C) and was not reduced by heat conditioning. The effect of low temperature in SS and SPS activities was less than that of high temperature, which might be related to the lower changes occurring in sucrose during fruit storage at 2 degrees C.
Holland
Nély
N
Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Apartado de Correos 73, 46100 Burjassot, Valencia, Spain.
Menezes
Hilary C
HC
Lafuente
María T
MT
D050260:Carbohydrate Metabolism; D002241:Carbohydrates / Q000032:analysis; D002957:Citrus / Q000378:metabolism*; D005519:Food Preservation; D005638:Fruit / Q000378:metabolism*; D005964:Glucosyltransferases; D006358:Hot Temperature; D012995:Solubility; D013213:Starch / Q000032:analysis
D002241:Carbohydrates; D013213:Starch; D005964:Glucosyltransferases; C022699:sucrose synthase