Ethylene responses and quality of antioxidant - rich stored barberry fruit [Berberis microphylla]
In recent years there has been renewed interest in locally grown and underutilized wild species as sources of bioactive compounds. Barberry [. Berberis microphylla G. Forst] is among the southernmost growing fruit bearing species worldwide. The aim of this study was to characterize this species. We...
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| Formato: | Artículo |
| Lenguaje: | Español |
| Materias: | |
| Acceso en línea: | http://ri.agro.uba.ar/files/intranet/articulo/2014rodoni.pdf LINK AL EDITOR |
| Aporte de: | Registro referencial: Solicitar el recurso aquí |
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| 245 | 1 | 0 | |a Ethylene responses and quality of antioxidant - rich stored barberry fruit [Berberis microphylla] |
| 520 | |a In recent years there has been renewed interest in locally grown and underutilized wild species as sources of bioactive compounds. Barberry [. Berberis microphylla G. Forst] is among the southernmost growing fruit bearing species worldwide. The aim of this study was to characterize this species. We evaluated the antioxidant capacity of ripe barberry fruits as compared to pear, orange, apple, strawberry and blueberry. In a second set of experiments ripe barberry fruit was harvested and treated with ethylene and 1-MCP and the changes in ethylene production and respiration rate during storage were assessed. Finally, ripe barberries were harvested and stored at 0, 5 or 10. °C for 0, 3, 7, 11 or 15 days. During this period we determined weight loss, respiration rate, the percentage of rotten and physiologically decayed berries, firmness, sugar content, acidity, pH, anthocyanins, phenolics and antiradical capacity. Barberries showed 10-fold higher antioxidant capacity than apple, orange and pear and superseded four times that of antioxidant-rich fruits such as blueberry. 1-MCP treatments increased ethylene production suggesting that the hormone auto inhibits it biosynthesis. The fruit stored best at 0. °C and this should be the recommended temperature to minimize deterioration and prevent losses of bio-active compounds. The fruits show a non-climacteric physiology, with ethylene biosynthesis being under negative feedback control. Barberries are an extraordinary high source of antioxidants among fruits. | ||
| 653 | 0 | |a ANTIOXIDANT | |
| 653 | 0 | |a BERBERIS | |
| 653 | 0 | |a BERBERIS MICROPHYLLA | |
| 653 | 0 | |a BERRIES | |
| 653 | 0 | |a BIOACTIVITY | |
| 653 | 0 | |a DICOTYLEDON | |
| 653 | 0 | |a ETHYLENE | |
| 653 | 0 | |a FOOD QUALITY | |
| 653 | 0 | |a FOOD STORAGE | |
| 653 | 0 | |a FRUIT | |
| 653 | 0 | |a HORMONE | |
| 653 | 0 | |a NON-CLIMACTERIC | |
| 653 | 0 | |a QUALITY | |
| 653 | 0 | |a RIPENING | |
| 653 | 0 | |a STORAGE | |
| 653 | 0 | |a WILD POPULATION | |
| 700 | 1 | |a Rodoni, Luis M. |9 72676 | |
| 700 | 1 | |9 72677 |a Feuring, Verónica | |
| 700 | 1 | |a Zaro, María J. |9 72678 | |
| 700 | 1 | |9 10078 |a Sozzi, Gabriel Oscar | |
| 700 | 1 | |9 42627 |a Vicente, Ariel R. | |
| 700 | 1 | |a Arena, Miriam E. |9 49169 | |
| 773 | |t Scientia Horticulturae |g vol.179 (2014), p.233-238 | ||
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| 900 | |a ^tEthylene responses and quality of antioxidant-rich stored barberry fruit [Berberis microphylla] | ||
| 900 | |a ^aRodoni^bL.M. | ||
| 900 | |a ^aFeuring^bV. | ||
| 900 | |a ^aZaro^bM.J. | ||
| 900 | |a ^aSozzi^bG.O. | ||
| 900 | |a ^aVicente^bA.R. | ||
| 900 | |a ^aArena^bM.E. | ||
| 900 | |a ^aRodoni^bL. M. | ||
| 900 | |a ^aFeuring^bV. | ||
| 900 | |a ^aZaro^bM. J. | ||
| 900 | |a ^aSozzi^bG. O. | ||
| 900 | |a ^aVicente^bA. R. | ||
| 900 | |a ^aArena^bM. E. | ||
| 900 | |a Rodoni, L.M. Consejo Nacional de Investigaciones Científicas y Técnicas, Buenos Aires, Argentina | ||
| 900 | |a Rodoni, L.M. Centro de Investigación y Desarrollo en Criotecnología de Alimentos [ClDCA], CCT La Plata-CONICET, Facultad de Ciencias Exactas, UNLP, Argentina | ||
| 900 | |a Feuring, V. Facultad de Agronomía, Universidad de Buenos Aires, Buenos Aires, Argentina | ||
| 900 | |a Zaro, M.J. Consejo Nacional de Investigaciones Científicas y Técnicas, Buenos Aires, Argentina | ||
| 900 | |a Zaro, M.J. Centro de Investigación y Desarrollo en Criotecnología de Alimentos [ClDCA], CCT La Plata-CONICET, Facultad de Ciencias Exactas, UNLP, Argentina | ||
| 900 | |a Sozzi, G.O. Consejo Nacional de Investigaciones Científicas y Técnicas, Buenos Aires, Argentina | ||
| 900 | |a Vicente, A.R. Consejo Nacional de Investigaciones Científicas y Técnicas, Buenos Aires, Argentina | ||
| 900 | |a Vicente, A.R. Centro de Investigación y Desarrollo en Criotecnología de Alimentos [ClDCA], CCT La Plata-CONICET, Facultad de Ciencias Exactas, UNLP, Argentina | ||
| 900 | |a Vicente, A.R. LIPA [Laboratorio de Investigación en Productos Agroindustriales], Facultad de Cs, Agrarias y Forestales, Universidad Nacional de La Plata, Argentina | ||
| 900 | |a Arena, M.E. Consejo Nacional de Investigaciones Científicas y Técnicas, Buenos Aires, Argentina | ||
| 900 | |a Arena, M.E. Laboratorio de Recursos Agro-forestales, Centro Austral de Investigaciones Científicas [CADIC-CONICET]Tierra del Fuego, Argentina | ||
| 900 | |a ^tScientia Horticulturae^cSci. Hortic. | ||
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| 900 | |a 233 | ||
| 900 | |a ^i | ||
| 900 | |a Vol. 179 | ||
| 900 | |a 238 | ||
| 900 | |a ANTIOXIDANT | ||
| 900 | |a BERBERIS | ||
| 900 | |a BERBERIS MICROPHYLLA | ||
| 900 | |a BERRIES | ||
| 900 | |a BIOACTIVITY | ||
| 900 | |a DICOTYLEDON | ||
| 900 | |a ETHYLENE | ||
| 900 | |a FOOD QUALITY | ||
| 900 | |a FOOD STORAGE | ||
| 900 | |a FRUIT | ||
| 900 | |a HORMONE | ||
| 900 | |a NON-CLIMACTERIC | ||
| 900 | |a QUALITY | ||
| 900 | |a RIPENING | ||
| 900 | |a STORAGE | ||
| 900 | |a WILD POPULATION | ||
| 900 | |a In recent years there has been renewed interest in locally grown and underutilized wild species as sources of bioactive compounds. Barberry [. Berberis microphylla G. Forst] is among the southernmost growing fruit bearing species worldwide. The aim of this study was to characterize this species. We evaluated the antioxidant capacity of ripe barberry fruits as compared to pear, orange, apple, strawberry and blueberry. In a second set of experiments ripe barberry fruit was harvested and treated with ethylene and 1-MCP and the changes in ethylene production and respiration rate during storage were assessed. Finally, ripe barberries were harvested and stored at 0, 5 or 10. °C for 0, 3, 7, 11 or 15 days. During this period we determined weight loss, respiration rate, the percentage of rotten and physiologically decayed berries, firmness, sugar content, acidity, pH, anthocyanins, phenolics and antiradical capacity. Barberries showed 10-fold higher antioxidant capacity than apple, orange and pear and superseded four times that of antioxidant-rich fruits such as blueberry. 1-MCP treatments increased ethylene production suggesting that the hormone auto inhibits it biosynthesis. The fruit stored best at 0. °C and this should be the recommended temperature to minimize deterioration and prevent losses of bio-active compounds. The fruits show a non-climacteric physiology, with ethylene biosynthesis being under negative feedback control. Barberries are an extraordinary high source of antioxidants among fruits. | ||
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| 900 | |a http://www.elsevier.com/ | ||
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