Mostrar el registro sencillo del ítem

dc.contributor.authorCastro-Cegrí, Alejandro
dc.contributor.authorSierra, Sandra
dc.contributor.authorHidalgo-Santiago, Laura
dc.contributor.authorEsteban-Muñoz, Adelaida
dc.contributor.authorJamilena Quesada, Manuel 
dc.contributor.authorGarrido Garrido, María Dolores 
dc.contributor.authorPalma, Francisco
dc.date.accessioned2023-01-25T18:19:19Z
dc.date.available2023-01-25T18:19:19Z
dc.date.issued2023-01-16
dc.identifier.issn2076-3921
dc.identifier.urihttp://hdl.handle.net/10835/14177
dc.description.abstractReports show that phytohormone abscisic acid (ABA) is involved in reducing zucchini postharvest chilling injury. During the storage of harvested fruit at low temperatures, chilling injury symptoms were associated with cell damage through the production of reactive oxygen species. In this work, we have studied the importance of different non-enzymatic antioxidants on tolerance to cold stress in zucchini fruit treated with ABA. The application of ABA increases the antioxidant capacity of zucchini fruit during storage through the accumulation of ascorbate, carotenoids and polyphenolic compounds. The quantification of specific phenols was performed by UPLC/MS-MS, observing that exogenous ABA mainly activated the production of flavonoids. The rise in all these non-enzymatic antioxidants due to ABA correlates with a reduction in oxidative stress in treated fruit during cold stress. The results showed that the ABA mainly induces antioxidant metabolism during the first day of exposure to low temperatures, and this response is key to avoiding the occurrence of chilling injury. This work suggests an important protective role of non-enzymatic antioxidants and polyphenolic metabolism in the prevention of chilling injury in zucchini fruit.es_ES
dc.language.isoenes_ES
dc.publisherMDPIes_ES
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectAbscisic acides_ES
dc.subjectantioxidantses_ES
dc.subjectfruites_ES
dc.subjectzucchinies_ES
dc.subjectphenylpropanoides_ES
dc.subjectphenolses_ES
dc.subjectchillinges_ES
dc.subjectpostharvestes_ES
dc.titlePostharvest Treatment with Abscisic Acid Alleviates Chilling Injury in Zucchini Fruit by Regulating Phenolic Metabolism and Non-Enzymatic Antioxidant Systemes_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.relation.publisherversionhttps://www.mdpi.com/2076-3921/12/1/211es_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses_ES
dc.identifier.doi10.3390/antiox12010211


Ficheros en el ítem

Este ítem aparece en la(s) siguiente(s) colección(ones)

Mostrar el registro sencillo del ítem

Attribution-NonCommercial-NoDerivatives 4.0 Internacional
Excepto si se señala otra cosa, la licencia del ítem se describe como Attribution-NonCommercial-NoDerivatives 4.0 Internacional