Protein analysis of moro blood orange pulp during storage at low temperatures

被引：19

作者：

Carmona, L. ^{[1
]}

Alquezar, B. ^{[1
,2
]}

Tarraga, S. ^{[2
]}

Pena, L. ^{[1
,2
]}

机构：

[1] Fundo Def Citricultura Fundecitrus, Ave Adhemar P Barros, Araraquara, SP, Brazil

[2] Univ Politecn Valencia, Inst Biol Mol & Celular Plantas, CSIC, Ingn Fausto Elio S-N, Valencia, Spain

来源：

FOOD CHEMISTRY | 2019年 / 277卷

基金：

巴西圣保罗研究基金会;

关键词：

Blood oranges; Anthocyanins; Cold storage; Purple juice; Proteome; ANTHOCYANIN BIOSYNTHESIS; FRUIT-QUALITY; COLD-STORAGE; ACCUMULATION; TRANSPORT; EXPRESSION; RESPONSES; VACUOLES; GENES;

D O I：

10.1016/j.foodchem.2018.10.108

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

A protein analysis in the pulp of Moro blood oranges (Citrus sinensis L. Osbeck) at the onset and after 30 days of storage at either 4 or 9 degrees C was performed. All differential proteins belonged to different functional classes (sugar, amino acid and secondary metabolism, defense, stress response, oxidative process, transport and cellular component biogenesis), displaying a differential accumulation in those Moro oranges kept at 9 versus 4 degrees C, and in those stored at 4 degrees C versus onset. Anthocyanin biosynthesis structural proteins chalcone synthases and flavonone 3-hydroxylase and different glutathione S-transferases related with their vacuolar transport were up-accumulated in fruits kept at 9 versus 4 degrees C and versus the onset. Proteins related with defense and oxidative stress displayed a similar pattern, concomitant with a higher anthocyanin content, denoting a possible role of defense and other stress response pathways in anthocyanin production/accumulation.

引用

页码：75 / 83

页数：9

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