Advanced search
Start date
Betweenand
(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

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

Full text
Author(s):
Carmona, L. [1] ; Alquezar, B. [1, 2] ; Tarraga, S. [2] ; Pena, L. [1, 2]
Total Authors: 4
Affiliation:
[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
Total Affiliations: 2
Document type: Journal article
Source: Food Chemistry; v. 277, p. 75-83, MAR 30 2019.
Web of Science Citations: 0
Abstract

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. (AU)

FAPESP's process: 14/23447-3 - Metabolic engineering to generate new orange fruits enriched in either lycopene or anthocyanins
Grantee:María Lourdes Carmona López
Support type: Scholarships in Brazil - Post-Doctorate
FAPESP's process: 14/12616-9 - Biotechnological applications to increase health quality of sweet orange
Grantee:Leandro Antonio Peña Garcia
Support type: Regular Research Grants