Conservante para flor ornamental cortada

Referencia OEPM: P200000402.-- Fecha de solicitud: 21/02/2000.-- Titulares: Universidad Politécnica de Valencia (UPV), Consejo Superior de Investigaciones Científicas (CSIC).La invención consiste en un conservante para flor ornamental cortada, diseñado como una mezcla de compuestos a base de azúcar comercial, ácido cítrico, citrato de sodio, germicida, inhibidor de la síntesis de etileno y humectante, que se prepara para disolver en un litro de agua y mantener en él los claveles cortados. De esta forma la vida comercial útil de la flor cortada se verá considerablemente incrementada. La principal ventaja que presenta esta composición sobre las ya existentes en el mercado es su mayor efectividad, retardando la senescencia o envejecimiento de la flor cortada y el no contener compuestos que puedan ser contaminantes para el medio ambiente o nocivos para la salud humana o de animales.Peer reviewe

Medición de la calidad en melocotón Catherine: comparación entre la aceptación sensorial del consumidor y parámetros tradicionales

La noción de calidad de los productos alimenticios es simultáneamente compleja y relativa, es compleja porque no puede determinarse por una sola propiedad o factor aislado, sino por la combinación de todas sus propiedades físicas, químicas y sensoriales; y es relativa porque la combinación de factores que la definen debe ser tal que determine la aceptación por el consumidor. El melocotón es un fruto de gran importancia económica en la Región de Murcia. La recolección del melocotón con un grado correcto de maduración es crítica para lograr la máxima calidad y aceptabilidad del producto. Este estudio se llevó a cabo en los años 2004, 2005 y 2006 en Murcia (España) con melocotón (Prunus persica) de la variedad "Catherine". El primer objetivo del presente trabajo fue determinar la evolución de la calidad sensorial, en distintos estados de maduración estableciendo el estado óptimo de madurez para su consumo, utilizando un perfil descriptivo y comparando los resultados con los parámetros tradicionales de medición de calidad. El segundo objetivo fue evaluar la influencia de la conservación refrigerada sobre los principales atributos que definen la calidad en melocotón, comparando los valores obtenidos mediante métodos tradicionales (firmeza por penetrometría, sólidos solubles, acidez, color) con los atributos sensoriales correspondientes: los atributos externos relacionados con la apariencia, como color, forma, tamaño e internos respecto del sabor y textura. Se han estudiado las correlaciones con las correspondientes determinaciones físicas y químicas. Se observó que el grado de madurez influye significativamente en las características sensoriales del melocotón y su punto óptimo se obtuvo en el estado de maduración 3, correspondiente a un fruto semimaduro. Por otro lado, la conservación refrigerada a 1ºC durante 4 semanas, modifica sensiblemente la calidad sensorial, especialmente los atributos relacionados con el aroma y sabor

Procedimiento de preparacion de una base confitada y congelada para elaboracion de sangria tradicional.

Fecha de solicitud:31.05.2002.- Titulares:Consejo Superior de Investigaciones Científicas (CSIC).- Universidad Miguel Hernández.[EN]The invention relates to a method for preparing a fruit base serving to prepare sangria, wherein different types of fruits are chosen. The fruits are then selected, classified, cut and peeled, where upon the fruits are crystallized. Once the syrup has been removed from the crystallized fruit, said fruit is frozen, thereby obtaining the fruit base that is added to the wine to prepare sangria.[ES]Procedimiento de preparación de una base de fruta para la elaboración de sangría donde se escogen diferentes tipos de fruta procediéndose a su selección, clasificado, partido y pelado, para pasar después a la fase de confitado y finalmente, separada la fruta del almíbar, a la fase de congelado, estableciendo así la base de fruta que se añade a vino para la elaboración de sangría.Peer reviewe

Effects of the degree of maturity on the chemical composition, physical characteristics and sensory attributes of peach (prunus persica) cv. caterin

Sensory quality of peach during ripening to assess the best state for consumption was analysed. Physical and chemical parameters commonly used for establishing the commercial quality of this fruit were also determined: Soluble solids, acidity, sugars, organic acids, chlorophyll, carotenoids, resistance to compression and to penetration and colour. Relationships among these parameters and sensory characteristics were also analysed. A panel of eight trained assessors evaluated intensities of 12 sensory attributes (1 for odour, 2 for colour, 4 for flavour and 5 for texture). The sensory attributes selected allowed the description of perceivable differences between peaches of different degrees of maturity, although the variation in intensity of the attributes followed different trends. Colour intensity increased and acidity, firmness and crispness decreased significantly with ripening. Intensity of flavour, sweetness and fruitiness increased significantly from the under-ripe to semi-ripe states, and then decreased on reaching ripeness. It can be concluded that the most suitable time for harvesting and consumption of this peach variety was the state described herein as semi-ripe, and that a high correlation existed between colour intensity and hardness and the instrumental measurements of colour and texture

Physiological, hormonal and molecular mechanisms regulating chilling injury in horticultural species. Postharvest technologies applied to reduce its impact

The storage of fruits and vegetables at low temperature near the freezing point is the foremost technology applied to retard postharvest ripening and to extend the shelf-life period of agricultural products. However, most tropical and subtropical produce is sensitive to chilling injury, which constitutes a set of physiological alterations caused by exposure to low temperatures for variable time periods, to the detriment of quality. This article is a thorough review of the physiological, hormonal and molecular mechanisms involved in the induction and development of this physiopathy. Also, the different postharvest technologies of a chemical, physical or biotechnological nature assayed in research or applied in the agro-food industry with the aim of inhibiting or delaying the emergence of chilling injury in sensitive plant produce of agricultural interest are reviewed. © 2009 Society of Chemical Industry.Peer Reviewe

Electron Beam Ionization Induced Oxidative Enzymatic Activities in Pepper (Capsicum annuum L.), Associated with Ultrastructure Cellular Damages

Mature green pepper fruits (Capsicum annuum L.) were subjected to ionizing radiation, in the range of 1−7 kGy, with accelerated electrons. Ultrastructural changes by electron microscopy, and the activity of several oxidative metabolism-related enzymes such as superoxide dismutase (SOD), catalase (CAT), ascorbate peroxidase (APX), guaicol peroxidase (POX), and lipoxygenase (LOX), were determined in pericarp tissue just after the ionization treatment and during postionization storage at 7 °C followed by 3 days at 20 °C. Changes in oxidative stress during the ionization treatment was assessed by the accumulation of malondyaldehide (MDA), a lipid peroxidation product. The ionization induced modifications in the cell ultrastructure, a moderate separation of the plasma membrane from the cell wall being observed for all doses. At 5 and 7 kGy, peroxisomes were not detected and the structures of the chloroplast and vacuoles were seriously damaged. Lipid peroxidation and lipoxygenase activity increased with the ionization dose, staying constant and decreasing, respectively, during the storage period. Conversely, catalase, ascorbate peroxidase, and superoxide dismutase had lower values than in nonionized fruits and, in general, their values did not change or diminished slightly from the seventh day of storage. Peroxidase exhibited an increase in activity with the ionization dose, although these was not a linear relationship, with higher values at 3kGy. Ionization of pepper, especially at doses of 5 and 7 kGy, caused a significant oxidative damage in the fruit, since it increased oxidation and decreased the antioxidant enzymatic defense systems causing ultrastructural changes at cell level.Peer reviewe

Aproximación proteómica al estudio de la respuesta diferencial del metabolismo energético al estrés por bajas temperaturas en tomate y pimiento

Trabajo presentado al congreso "III Jornadas Bienales de jóvenes investigadores en proteómica" celebrado en Santiago de Compostela del 9 al 10 de febrero de 2012.Tomate (Solanum lycopersicum) y pimiento (Capsicum annuum), son dos especies hortofrutícolas pertenecientes a la familia Solanaceae susceptibles a sufrir daños por frío cuando se almacenan a bajas temperaturas, lo que afecta seriamente a la calidad de los frutos, siendo causa de importantes pérdidas económicas en el sector agro-alimentario. Una de las principales respuestas celulares al estrés por bajas temperaturas consiste en el mantenimiento de la homeostasis osmótica por la acumulación de osmolitos compatibles, para lo que tiene lugar la reprogramación de metabolismos energéticos como la glicólisis, el ciclo de Calvin y el ciclo de Krebs. Se ha abordado este estudio desde una perspectiva proteómica, comparando el proteoma de tomate y de pimiento sometidos a daños por frío para investigar las diferentes respuestas del metabolismo energético a las bajas temperaturas en frutos de estas dos especies. El análisis proteómico se ha realizado mediante electroforesis 2D-DIGE seguida de la identificación de las proteínas diferencialmente expresadas por MALDI-TOF-MS. Previamente a comparar los perfiles proteómicos de ambas especies, dentro de cada una de ellas se ha realizado una comparativa del perfil de frutos conservados a temperatura que inducen daños por frío y de frutos conservados a temperatura que no inducen dichos daños, con el fin de identificar las proteínas diferencialmente expresadas debido a la fisiopatía. Se han observado alteraciones en la fermentación y en el ciclo de Calvin en pimiento y cambios en el metabolismo de carbohidratos compuestos sacarosa), metabolismo de monosacáridos (glucosa) y cadena de transporte de electrones en tomate. En ambos frutos se han detectado modificaciones en la expresión de enzimas de la glicolisis y del ciclo de Krebs por efecto de la conservación refrigerada, hecho que pone de manifiesto la importancia que estos dos metabolismos parecen tener en la respuesta a los daños por frío.Este trabajo de investigación ha sido financiado por el Ministerio de Ciencia e Innovación (MICINN) (proyecto PIE2009-40I080), y por la Agencia de Ciencia y Tecnología de la Región de Murcia (Fundación SENECA) (proyecto 04553/GERM/06). PSB y ISE están contratadas en el marco del programa JAE-DOC del CSIC.Peer Reviewe

Understanding the mechanisms of chilling injury in bell pepper fruits using the proteomic approach

In order to advance in the understanding of CI in pepper fruits, the cell ultrastructure alterations induced by CI and the physiological and metabolic changes have been studied along with the proteomic study. When stored at low temperatures bell pepper (Capsicum annuum) fruits exhibited visual CI symptoms and important alterations within the cell ultrastructure, since peroxisomes and starch grains were not detected and the structure of the chloroplast was seriously damaged in chilled tissues. Physiological and metabolic disorders were also observed in chilled fruits, such as higher ethylene production, increased MDA content, changes in sugar and organic acids and enzymatic activities. The comparative proteomic analysis between control and chilled fruits reveals that the main alterations induced by CI in bell pepper fruits are linked to redox homeostasis and carbohydrate metabolism. Thus, protein abundance in the ascorbate-glutathione cycle is altered and catalase is down-regulated. Key proteins from glycolysis, Calvin cycle and Krebs cycle are also inhibited in chilled fruits. Enolase and GAPDH are revealed as proteins that may play a key role in the development of chilling injury. This study also provides the first evidence at the protein level that cytosolic MDH is involved in abiotic stress. © 2012 Elsevier B.V.P.S.B. and I.E. were supported by a postdoctoral position from the JAE-Doc program of the National Research Council (CSIC). This work was supported by the Spanish Ministry of Science and Innovation (MICINN) [grants AGL2007-60447 and PIE2009-40I080], and by the Council of Science and Technology from the Region of Murcia (Spain) (Fundación SENECA) [grant 04553/GERM/06].Peer Reviewe

The application of proteomics in postharvest refrigerated storage of fruits: a strategy for the identification of protein markers of chilling injury impact and of metabolic pathways affected by low temperature stress

Resumen del trabajo presentado a la 4th International Conference on Analytical proteomics, celebrada en Caparica (Portugal) del 7 al 9 de septiembre de 2015.[Purpose]: Chilling injury (CI) constitute a set of physiological disorders causing detrimental effects on quality of fruits when stored after harvest at low temperatures to retard postharvest ripening and to extend their shelf-life. We have applied proteomics analysis to identify potential protein markers of CI and cold stress, and to detect biological processes affected by CI or involved in the plant organ response to deal with the cold stress. [Experimental description]: Fruits (bell peppers and tomatoes) were subjected to postharvest storage and posterior reconditioning at room temperature (20ºC). Storage was performed at a low temperature causing CI (1 and 2ºC respectively) for one batch of fruits and at a higher non-chilling temperature (10 and 12ºC respectively) for another batch used as control. Physiological parameters were determined, such as electrolyte leakage, ethylene production by GC-FID, respiration rate by GC-TCD, lipid peroxidation by MDA production, and sugars, organic acids and ascorbic acid by HPLC-RID/UV. Transmission electron microscopy studies were performed in bell pepper fruit sections. After extraction proteins were separated by two-dimensional differential in-gel electrophoresis (2D-DIGE) and proteins spots were identified after trypsin digestion with matrix-assisted laser desorption/ionization time of flight mass spectrometry (MALDI-TOF MS). The search for peptides was fulfilled in batch mode using GPS Explorer v3.5 software with a licensed version of MASCOT, using viridiplantae and SGN databases. [Results and Conclusions]: A comparative proteomics analysis between fruits stored at chilling and non-chilling temperatures with posterior reconditioning was carried out. In tomato fruits storage at low temperature was ended just before visible CI symptoms appeared, but in bell pepper fruits this storage was extended until development of these symptoms. The proteomic study has allowed for the identification of processes occurring in fruit biology that are critically affected by chilling injury such as the activation of stress defense mechanisms starred by stressresponsive proteins (LEAs, HSPs and PRs), and alterations in carbohydrate/energy metabolism, particularly in enzymes from glycolysis, TCA and Calvin cycle, but also involved in stress signaling such as GAPDH, OGDH, INV and aldose-1-epimerase, this last one a potential new protein marker in cold stress. In tomato a remarkable down-regulation of a chloroplastic ATP synthase occurred, which may lead to depletion of intracellular ATP. In bell pepper fruits where CI progress was more advanced the proteomics analysis revealed alterations in redox homeostasis, protein abundance in the ascorbate-glutathione cycle is altered and CAT down-regulated.This work was supported by Fundación Séneca (1897/JLI/13).Peer reviewe