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Effect of temperature on enzymatic and physiological factors related to chilling injury in carambola fruit (Averrhoa carambola L.).
Biochem Biophys Res Commun 2001; 287(4):846-51BB

Abstract

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.

Authors+Show Affiliations

Centro de Investigación en Alimentación y Desarrollo, A.C., km 0.6, Carretera a la Victoria, 83000, Hermosillo, Sonora, México.

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

11573941

Citation

Pérez-Tello, G O., et al. "Effect of Temperature On Enzymatic and Physiological Factors Related to Chilling Injury in Carambola Fruit (Averrhoa Carambola L.)." Biochemical and Biophysical Research Communications, vol. 287, no. 4, 2001, pp. 846-51.
Pérez-Tello GO, Silva-Espinoza BA, Vargas-Arispuro I, et al. Effect of temperature on enzymatic and physiological factors related to chilling injury in carambola fruit (Averrhoa carambola L.). Biochem Biophys Res Commun. 2001;287(4):846-51.
Pérez-Tello, G. O., Silva-Espinoza, B. A., Vargas-Arispuro, I., Briceño-Torres, B. O., & Martinez-Tellez, M. A. (2001). Effect of temperature on enzymatic and physiological factors related to chilling injury in carambola fruit (Averrhoa carambola L.). Biochemical and Biophysical Research Communications, 287(4), pp. 846-51.
Pérez-Tello GO, et al. Effect of Temperature On Enzymatic and Physiological Factors Related to Chilling Injury in Carambola Fruit (Averrhoa Carambola L.). Biochem Biophys Res Commun. 2001 Oct 5;287(4):846-51. PubMed PMID: 11573941.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of temperature on enzymatic and physiological factors related to chilling injury in carambola fruit (Averrhoa carambola L.). AU - Pérez-Tello,G O, AU - Silva-Espinoza,B A, AU - Vargas-Arispuro,I, AU - Briceño-Torres,B O, AU - Martinez-Tellez,M A, PY - 2001/9/28/pubmed PY - 2002/1/5/medline PY - 2001/9/28/entrez SP - 846 EP - 51 JF - Biochemical and biophysical research communications JO - Biochem. Biophys. Res. Commun. VL - 287 IS - 4 N2 - 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. SN - 0006-291X UR - https://www.unboundmedicine.com/medline/citation/11573941/Effect_of_temperature_on_enzymatic_and_physiological_factors_related_to_chilling_injury_in_carambola_fruit__Averrhoa_carambola_L___ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0006-291X(01)95670-0 DB - PRIME DP - Unbound Medicine ER -