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Molecular analysis of rachis browning in table grapes during storage at 0 ºC: beneficial effect of pretreatments with high levels of Co2

AuthorsRosales, Raquel ; Romero, Irene ; Escribano, M. Isabel ; Merodio, Carmen ; Sánchez Ballesta, M. Teresa
Issue Date2012
PublisherUniversidad de Lleida
CitationAvances en poscosecha de frutas y hortalizas : 135-142
AbstractLow temperature storage is an effective technology to extend table grape postharvest life. However, the length of storage is limited by their high susceptibility to fungal decay and the sensitivity of rachis to desiccation and browning. Previous work demonstrated that pretreatment with high CO2 levels (20% CO2 plus 20% O2) for 3 days was able to control fungal decay and reduce rachis browning in table grapes. To better understand the beneficial effect of this pretreatment on maintaining table grape rachis quality at 0 ºC, we analyzed the expression of genes codifying enzymes related to the oxidation of phenolic compounds (phenylalanine ammonia-lyase, VcPAL; and polyphenol oxidase, GPO1), the detoxification of reactive oxygen species (catalase, GCAT; and ascorbate peroxidase, VcAPX) in rachis of treated and non-treated bunches. In addition, and due to their role in senescence, the implication of ethylene and abscisic acid (ABA) in the onset of rachis deterioration was investigated by the expression pattern of key regulatory genes such as ACC synthase (ACS1) and oxidase (ACO1), VvNCED1 and 2.
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