Chilling Injury In Fruit Research Articles

Up‐regulating arginase contributes to amelioration of chilling stress and the antioxidant system in cherry tomato fruits

Arginase, which plays an important role in regulating the metabolism of L-arginine (Arg) in mammalian cells, has been reported to be involved in stress responses in higher plants. In view of the well-established roles of polyamines, nitric oxide and proline in plant tolerance to chilling stress, arginase may play an important role in fruit chilling tolerance by regulating the metabolism of Arg. However, the current information available on this is very limited. Cherry tomatoes (Lycopersicon esculentum cv.Messina) at the mature green stage were treated with Arg or N(ω)--hydroxy-nor-L-arginine (nor-NOHA) and analysed for chilling injury, electrolyte leakage, malondialdehyde and proline contents and arginase and antioxidant enzyme (superoxide dismutase, catalase, peroxidaseand ascorbate peroxidase) activities during cold storage. The effects of low temperature on the transcriptional levels of two arginase genes (LeARG1 and LeARG2) were also evaluated. LeARG1 and LeARG2 expression and arginase activity were significantly induced by low temperature. Compared with the control, Arg treatment alleviated fruit chilling injury, reduced electrolyte leakage, malondialdehyde content and peroxidaseactivity and increased other parameters. Treatment with nor-NOHA caused the opposite effects. Up-regulation of arginase activity and gene expression may be a chilling tolerance strategy in cherry tomato fruit. Inhibition of chilling-induced arginase activity could aggravate chilling injury and oxidation damage. Arginase appears to play an important role in the chilling resistance process of cherry tomato fruit induced by Arg.

Maduración de frutos de mamey (Pouteria sapota Jacq.) tratados con 1-metilciclopropeno y refrigeraciónRipening of mamey fruits (Pouteria sapota Jacq.) treated with 1-methylcyclopropene and refrigerated storage

Mamey (Pouteria sapota (Jacq.) H.E. Moore & Stearn) is a fruit highly perishable and sensitive to chilling injury. In order to prolong the shelf-life of mamey fruits “Pardo” selection, three batches of fruit were treated with 1-methylcyclopropene (1-MCP) in doses of 0, 600 and 900 nL L−1 and stored at 10 ± 1 °C and 80–90% RH for three periods of time (7, 14 and 21 d); afterwards, the fruits were moved to be stored at 23 ± 2 °C and 50–60% RH until they reached the edibility maturity. The results showed that fruits treated with 600 and 900 nL L−1 and stored 7 days, delayed their ripening for 3 and 6 days respectively. The fruits stored 14 days, reached ripeness with an acceptable quality after 17 and 19 days (600 and 900 nL L−1). The cold storage for 21 days caused chilling injury in fruits, characterized by spots and watery areas in the pulp, lignification of vascular bundles and irregular softening.

'VALENCIA LATE' PORTAKALINDA 1-METİLSİKLOPROPEN (1-MCP) UYGULAMALARININ HASAT SONRASI KALİTE ÖZELLİKLERİNE ETKİSİ

This research was designed to find out the effect of various concentrations of 1- Methylcyclopropene (1-MCP) application on quality and performance of ‘Valencia Late’ oranges (Citrus cinensis L. Osbeck) stored at different temperatures. The oranges were harvested in 2006 from Ortaca, Mugla province in Turkey. 1- MCP was applied as 0, 250, 500, 1000 and 2000 ppb to the fruits before storage for 12 hours at 20°C. After 1- MCP application, fruits were stored at two different temperatures as 5±0.5 and 2±0.5°C and at 90-95% relative humidity in prefabricated cold storage rooms for 150 days. Samples were taken before the application and end of storage to make several analysis, observations and measurements. In this respect, loss of weight, rind colour, chemical changes in orange juice, chilling injury and rot incidence were determined. 1-MCP application did not exclude the negative impacr of ethylene during storage, however enhanced chilling injury in fruits stored at 2°C

Isolation and characterization of the main small heat shock proteins induced in tomato pericarp by thermal treatment

In recent years, heat treatment has been used to prevent the development of chilling injury in fruits and vegetables. The acquired tolerance to chilling seen in treated fruit is related to the accumulation of heat shock proteins (HSPs). The positive effect of heat treatment has generally been verified for only a narrow range of treatment intensities and more reliable methods of determining optimal conditions are therefore needed. In this regard, quantitation of HSPs would seem to be an interesting tool for monitoring purposes. As a step toward the development of analytical methodology, the objective of this study was the isolation and characterization of relevant HSPs from plant tissues. Tomato fruits were exposed to a temperature of 38 degrees C for 0, 3, 20 and 27 h, and protein extracts from pericarp were analysed using SDS/PAGE. Analysis revealed the appearance of an intense 21 kDa protein band in treated samples. IEF of this band showed the presence of four major proteins (HSPC1, HSPC2, HSPC3 and HSPC4) with similar pI values. A monospecific polyclonal antiserum was raised in rabbits against purified HSPC1 protein, which cross-reacted with other small heat shock proteins. The major proteins were characterized by MS/MS analysis of tryptic peptides, all having blocked N-termini. The antiserum obtained proved suitable for detecting increased amounts of small heat shock proteins in tomatoes and grapefruits subjected to heat treatment for 24 and 48 h; these treatments were successful in preventing the development of chilling injury symptoms during cold storage. Our data are valuable for the future development of analytical methods to evaluate the optimal protection induced by heat treatment in different fruits.

CONTROLLING CHILLING INJURY INDUCTION IN CITRUS FRUIT

An electronically-based model system was designed and constructed using a peltier (semiconductor technology) for inducing the expression of chilling injury in fruit and vegetables. The purpose of the model was to provide a method for inducing chilling injury on the surface of fruit or vegetable tissues while maintaining an accurate temperature treatment (+/- 0.2°C). This would allow for scientific and commercial comparisons to be made on the relative susceptibility of fruit and vegetables to expressing symptoms of chilling injury, and thus, provide information on appropriate cold storage handling protocols. Trials on citrus fruit successfully produced symptoms of chilling injury on treatment zones after a 21 day application of 1°C. Navel orange 'Lloyd A' was determined to be more sensitive to chilling injury than 'Leng' Navel, with 88% versus 81% of fruit, respectively, expressing symptoms on the treatment zone.

DIFFERENTIAL EXPOSURE TO FIELD SOLAR RADIATION AND POSTHARVEST CHILLING INJURY OF CANTALOUPE MELONS

Sensitivity to chilling injury (CI) of Cucumis melo Group Cantalupensis fruit varies from slight to severe, depending on the cultivar. This limits the range of usable storage temperatures and durations. Previous studies in other fruit, including C. melo Inodorus Group cv. Honey Dew, have shown a close relationship between exposure to solar radiation in the field and postharvest CI of fruit. In studies carried out at an intermediate latitude (32°27'S-70°38'W), the highly sensitive cantaloupe cv. Colima was sown sequentially, from early to late spring, and fruit tagged at anthesis were left uncovered, shaded with a 40% shading mesh or covered partially or completely with bags that excluded sunlight. Fruit harvested at different dates during the summer were stored for 21 days at 1°C, plus 3 days at 20°C, and rated for CI symptoms and other variables. Results showed significant effects of solar radiation on CI expression. Although ratings varied according to total accumulated solar radiation, fruit exposed to direct sunlight showed higher CI and, on a given fruit, sun exposed areas were most affected.

Variation in fruit chilling injury among mango cultivars

Mango (Mangifera indicaL.) fruit of six cultivars (‘Kaew’, ‘Rad’, ‘Okrong’, ‘Tongdum’, ‘Nam Dok Mai’ and ‘Nungklangwun’) were stored at 4, 8 and 12 ◦ C (85–90% RH) and randomly sampled every 5 days. Chilling injury was manifested initially as a gray to brown discoloration of the peel, followed by a color change in the pulp and the endocarp (seed coat). The seed tissue of most cultivars became brittle during storage at 4 and 8 ◦ C for as little as 5 days, and the seeds did not germinate. In all cultivars studied, storage life was limited by skin discoloration. If acceptable skin color (no discoloration of more than 10% of the skin surface) after 5 days of shelf life at room temperature (about 30 ◦ C) was taken as a criterion, fruit of all cultivars, except ‘Rad’ and ‘Okrong’, could be not be stored for more than 5 days. According to this criterion, ‘Rad’ fruit could be stored at 12 ◦ C for 15 days and ‘Okrong’ fruit for as long as 25 days. This variation in chilling injury (CI) sensitivity may be useful in breeding cultivars with improved storage life at low temperatures. © 2003 Elsevier B.V. All rights reserved.

A survey of genes differentially expressed during long-term heat-induced chilling tolerance in citrus fruit.

Long-term storage at low, non-freezing, temperature (1.5 degrees C) induces chilling injury in fruit of Fortune mandarin (Citrus clementina Hort. Ex Tanaka x Citrus reticulata, Blanco), manifested as pitting and brown depressed areas that may end up with local cell death. Pre-conditioning of fruit for 3 days at 37 degrees C prevented chilling injury. The use of suppression subtractive hybridization permitted the isolation of genes differentially expressed in heat-conditioned fruit exposed to chilling conditions, which may be candidates for heat-induced chilling tolerance. Northern blot analysis revealed that some genes were up-regulated by prolonged heat (3 days/37 degrees C) and their expression persisted in fruit cells upon subsequent chilling exposure. The expression of other genes was specifically induced by the combination of heat and cold. Among the putative tolerance-associated genes, we identified two transcription factors of the WRKY family and one TFIIB factor. Heat conditioning also altered the expression of genes encoding proteins involved in secondary metabolism, cell wall modification, oxidative damage and other stress-responsive proteins. These results illustrate the complexity of molecular mechanisms operating during heat-induced chilling tolerance in citrus fruit.

028 Selecting Sweetpotato Genotypes Tolerant to Chilling Stress

A procedure to determined selection of sweetpotato (Ipomoea batatas L. Lam.) genotypes tolerant to chilling injury was initiated by crossing two resistance lines and two susceptible lines. Experimental design on the F1 progeny was a completely randomized design (CRD) with two groups, tolerant and sensitive genotypes, and 90 lines in each group. Four plants per lines were selected and each plant represented a replication. The rating of plants according to the degree of chilling injury was recorded at 36 h after chilling temperature of 5 °C with 85% relative humidity. Significance of the analysis was based on the number of plants tolerant to chilling injury from both the resistant and the sensitive groups. Results from the statistical analysis based on visual rating of the F1 progeny plants for 36 h, indicated that higher populations of resistant plants could be produced when two resistant lines were crossed in a control pollination process. Evaluations to be continued are chlorophyll fluorescence, leakage of cell content, structural changes of the cell, and peroxidase content, before and after chilling stress. These assays will be used to further determine the similarities among the chilling-tolerant genotypes. Findings will aid in elucidating mechanism of chilling injury in fruit and vegetables.

STORAGE OF IMMATURE GREEN MANGO (Mangifera indica, L.) FRUIT FOR PROCESSING

ABSTRACT A suitable method of storing, for processing immature green mangoes in a fresh state was sought. Fruits were stored at three temperatures (1OC, 20C and 30C) either in sealed low density polyethylene (LDPE) bags or paper bags or they were waxed before storage. Storage above 20C proved unsuitable for fruits held longer than one week. Sixty percent of fruits stored at 10C in LDPE bags showed no evidence of pathological infection. Development of severe chilling injury limited the use of waxed and control fruits beyond 14 days at 10C. There were no visible symptoms of chilling injury in fruits stored at 10C in LDPE bags. The majority of fruits stored in LDPE bags at 10C maintained good quality characteristics with acceptable flavor and minimal changes in chemical composition up to 21 days.

Hot water dipping and low temperature storage of 'Eureka' lemons

Summary. Prestorage heat treatments at 47–53°C for 1–3 min were investigated as a potential control of chilling injury in cold disinfested ‘Eureka’ lemons (Citrus limon). Hot water dips significantly reduced the incidence of chilling injury in fruit stored at 1°C for 28 and 42 days. Storage at 1°C for 14 days resulted in comparatively minor chilling injury, so that hot water dips gave little additional benefit. This result is thought to reflect the low incidence of chilling injury, rather than the lack of effectiveness of heat treatments. Scald damage (surface browning) occurred after 3 min at 53°C. Heat treatments had no significant effect on the incidence of disease at all durations of storage. The rate of fruit weight loss during 7 days at 20°C after storage for 14, 28 or 42 days at 1°C was significantly lower in heat- treated fruit.

Quality of Tomatoes Stored at Chilling Temperatures following Prestorage Heat Treatments and Partial Ripening

Mature green `Sunbeam' tomato fruit (Lycopersicon esculentum Mill.), were treated in varying order with C2H4, 42°C water for 60 minutes, 38°C air for 48 hours, partial ripening for 48 hours at 20°C, or not treated, and then stored at 2°C for 14 days before ripening at 20°C. Heat treated fruit stored at 2°C and transferred to 20°C ripened normally while 63% of nonheated fruit decayed before reaching red ripe. More chilling injury (CI) developed when C2H4 was applied following heat treatment rather than before. There was more CI in fruit that were 42°C water treated compared with the 38°C air treatment. Less CI developed on fruit that were partially ripened for 2 days at 20°C before a 42°C water treatment rather than following it. At red ripe, nonchilled fruit were firmer than chilled heat treated fruit. Fruit treated in 42°C water were firmer when the heat treatment was applied before the C2H4 treatment rather than following it. Chlorophyll and lycopene content and internal quality characteristics of fruit were similar at the red ripe stage irrespective of C2H4 or heat treatment. Chilling and heat treatments reduced some of the 15 flavor volatiles analyzed. Volatile levels were lower in fruit treated with C2H4 before heat treatment compared with fruit treated with C2H4 following heat treatment. Prestorage heat treatments could allow for storage of mature green tomatoes at low temperatures with little loss in their ability to ripen normally.

Nuclear magnetic resonance imaging of the development of chilling injury in ‘Fuyu’ persimmon (Diospyros kaki)

Abstract Development of chilling injury in individual persimmon fruit was monitored over a 7‐week period using nuclear magnetic resonance (NMR) imaging. At commercial harvest, fruit of the non‐astringent cultivar, ‘Fuyu’, were divided into two treatments—one in which samples were sealed in individual polyethylene bags, and another without bags (control). Storage conditions were 0°C for 6 weeks. Proton NMR images (0.39 mm resolution) of trans verse and longitudinal sections were obtained weekly using a standard Hahn spin‐echo pulse sequence (TE = 30 ms, TR = 500 ms) on a 0.5 Tesla whole‐body scanner. There was limited NMR evidence to support development of chilling injury in fruit from either treatment during cold storage. After removal to ambient temperatures however, injury developed rapidly causing fruit to be inedible within 1 week. Changes observed non‐invasively during the period of degradation were consistent with visual observations describing the development of the disorder in this crop.

Reduction of chilling injury in grapefruit and oranges stored at 1°C by prestorage hot dip treatments, curing, and wax application

Chilling injury in Marsh grapefruit during storage at 1�C was reduced 61% by dipping in hot water(50�C) for 2 min before storage. The fungicide thiabendazole (TBZ) at 1000 mg/L applied as a cold dip(14�C) reduced the susceptibility of these fruit to chilling injury by 28% over an 8-week storage period. Susceptibility of Washington navel oranges to chilling injury was reduced 65% after dipping in hot TBZ (50�C) for 2 min. Wax application and prestorage curing for 1 week at 20�C also reduced chilling injury damage. Where there is a risk of chilling injury in fruit to be disinfected against fruit fly, the risk can be reduced by dipping in a hot TBZ suspension at 50�C. A thorough application of wax has also been shown to reduce the I susceptibility of citrus fruit to chilling injury.

チュウゴクナシ‘鴨梨’果実の低温障害発生と貯蔵性に及ぼす温度の影響

To establish a physiological basis for storage and transport of the Chinese pear 'Yali', (Pyrus ussuriensis Maxim. var. sinensis Kikuchi), the occurrence of chilling injury and storage life of fruit stored at 0°, 5°, 10°, and 20°C were investigated. Inhibitory effects of temperature-conditioning prior to low temperature storage on chilling injury were also studied; the mechanism of conditioning-effect is discussed.1. Browning and water-soaked appearance of flesh, which seemed to be symptoms of chilling injury, were observed in the fruit stored at 0° or 5°C, but not at 10° and 20°C. After an extended storage, browning of the core occurred at all temperatures, indicating to be a different symptom from that of chilling injury.2. The rates of respiration and ethylene production in the fruit decreased with the lowering of storage temperature. The rates of respiration in the fruit transferred to 20° from 5°C recovered at the level of the fruit stored throughout the experiment at 20°C. However, respiration rates of fruit injured by the low temperature treatment and then transferred to 20°C were higher than that of the control.3. The electrolyte leakage from flesh discs increased with the occurrence of chilling injury and continued to increase with the development of the injury symptoms.4. The occurrence of chilling injury in fruits stored at 5°C was inhibited by various temperature-conditioning lasting more than three weeks. As stepwise cooling and delayed storage both inhibited the occurrence of chilling injury, the mechanisms of conditioning effects seem to depend on aging rather than on cold-acclimatization of the fruit.5. The fruit stored at 5°C after an appropriate temperature-conditioning retained good eating quality even after 5 months of storage.

Accumulation of Putrescine during Chilling Injury of Fruits

Putrescine (Put) increased 68% in lemon (Citrus limon (L.) Burm. f. cv Bearss) flavedo, 39% in grapefruit (C. paradisi Macf. cv Marsh) flavedo, 49% in grapefruit juice, and 149% in pepper (Capsicum annuum L. cv Early Calwonder) pericarp when fruits were stored at chilling temperatures. In lemon flavedo, the coefficient of correlation (r(2)) between Put concentration with severity of chilling was 0.90 and Put levels almost doubled; the injury index going from 1 to 2 units. Pepper pericarp, which was the most chilling-sensitive tissue tested (injury index going from 1 to 3.8 units), showed the greatest difference in Put accumulation (166 to 413 nanomoles per gram fresh weight) between storage temperatures of 7.2 and 1 degrees C. The least difference (338 to 470 nanomoles per gram fresh weight) was found in grapefruit flavedo between storage temperatures of 15.5 and 4.4 degrees C; the injury index going from 1 to 1.3 units.

ウメ果実の貯蔵と低温障害に関する研究 (第1報)

Japanese apricot (mume) fruits are usually harvested in the mature-green stage and processed as umeboshi (a kind of pickle) or used for liquer production before the fruits ripen. While yellowed and softened ripe fruits lose salability and the fruits are quite perishable, a storage method has not yet been developed. The purpose of the present study is to clarify the requirements for proper handling and storage of mume fruits, and to investigate the mechanism of mume fruit chilling injury which has unique characteristics at low temperature. This paper describes the general aspects of external and internal changes occurring in storage at various temperatures. Five cultivars of mume fruits were picked at the ordinary mature-green stage and packed with perforated polyethylene bags.The fruits ripened with a sharp increase of both carbon dioxide and ethylene production at 15°C, while shelf-life varied markedly among cultivars ranging from 6 days to over a month. At 10°C, ripening was delayed markedly, the production of ethylene and carbon dioxide dropped noticiably and the climacteric pattern was obscure. At 5°C and 1°C, ripening was suppressed and occurrence of chilling injury or decay limited the shelf-life. Unlike other commodities, chilling injury of mume fruits developed much sooner at 5-6°C than at 1°C, while the time of occurrence and the degree of incidence varied markedly with cultivars and other factors.Pulp slices of healthy-appearing fruits which had been stored at various temperatures for various periods were prepared, and oxygen uptake and carbon dioxide output were determined at 30°C. Respiratory quotients for slices prepared from 10°C- and 15°C-stored fruits did not change notably, but the RQ for 1°C-stored fruits showed a striking increment during storage, reaching a peak as high as 3 or more. At the period when RQ increased abnormally, sugar content and ethylene production also increased considerably, suggesting the existence of physiological turning even in the healthy fruits stored at low temperature. Similar but less marked changes were found in the fruits stored at 5°C.