The Effect of Short-Term Temperature Pretreatments on Sugars, Organic Acids, and Amino Acids Metabolism in Valencia Orange Fruit
Temperature pretreatment is one of the most important factors which significantly affects the postharvest quality of citrus fruit. In this study, late-ripening Valencia orange (citrus sinensis) fruits were used to investigate the effect of short-term treatment at low (6°C), room (20°C), and high (40...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2022-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2022/8188000 |
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| author | Mingfei Zhang Rangwei Xu Guochao Sun Yunjiang Cheng Zhihui Wang |
| author_facet | Mingfei Zhang Rangwei Xu Guochao Sun Yunjiang Cheng Zhihui Wang |
| author_sort | Mingfei Zhang |
| collection | DOAJ |
| description | Temperature pretreatment is one of the most important factors which significantly affects the postharvest quality of citrus fruit. In this study, late-ripening Valencia orange (citrus sinensis) fruits were used to investigate the effect of short-term treatment at low (6°C), room (20°C), and high (40°C) temperatures on fruit quality. Our results revealed that both low and room-temperature treatments maintained the content of sugars and organic acids, whereas high-temperature treatments elevated the accumulation of sugars but decreased the content of citric acid. In fruit peel (flavedo and albedo), the accumulation of sugars and organic acids responding to temperatures was diverse and mostly different from that in the pulp. Meanwhile, GABA and several amino acids were upregulated under short-term high-temperature treatment but downregulated in response to low-temperature treatment in both peel and pulp. Furthermore, PCA and correlation analysis revealed that the short-term temperature treatments changed the metabolic flow, and GABA was positively correlated with sugars and organic acids. Our study analyzed the metabolic changes of fruit peel and pulp in response to short-term temperature treatments and revealed that GABA may act as a signaling molecular involved in temperature-controlled quality changes. |
| format | Article |
| id | doaj-art-8ceb2abf8ccd4e00bdd245536d49083b |
| institution | Kabale University |
| issn | 1745-4557 |
| language | English |
| publishDate | 2022-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-8ceb2abf8ccd4e00bdd245536d49083b2025-02-03T06:08:44ZengWileyJournal of Food Quality1745-45572022-01-01202210.1155/2022/8188000The Effect of Short-Term Temperature Pretreatments on Sugars, Organic Acids, and Amino Acids Metabolism in Valencia Orange FruitMingfei Zhang0Rangwei Xu1Guochao Sun2Yunjiang Cheng3Zhihui Wang4College of HorticultureNational R & D Centre for Citrus PreservationCollege of HorticultureNational R & D Centre for Citrus PreservationCollege of HorticultureTemperature pretreatment is one of the most important factors which significantly affects the postharvest quality of citrus fruit. In this study, late-ripening Valencia orange (citrus sinensis) fruits were used to investigate the effect of short-term treatment at low (6°C), room (20°C), and high (40°C) temperatures on fruit quality. Our results revealed that both low and room-temperature treatments maintained the content of sugars and organic acids, whereas high-temperature treatments elevated the accumulation of sugars but decreased the content of citric acid. In fruit peel (flavedo and albedo), the accumulation of sugars and organic acids responding to temperatures was diverse and mostly different from that in the pulp. Meanwhile, GABA and several amino acids were upregulated under short-term high-temperature treatment but downregulated in response to low-temperature treatment in both peel and pulp. Furthermore, PCA and correlation analysis revealed that the short-term temperature treatments changed the metabolic flow, and GABA was positively correlated with sugars and organic acids. Our study analyzed the metabolic changes of fruit peel and pulp in response to short-term temperature treatments and revealed that GABA may act as a signaling molecular involved in temperature-controlled quality changes.http://dx.doi.org/10.1155/2022/8188000 |
| spellingShingle | Mingfei Zhang Rangwei Xu Guochao Sun Yunjiang Cheng Zhihui Wang The Effect of Short-Term Temperature Pretreatments on Sugars, Organic Acids, and Amino Acids Metabolism in Valencia Orange Fruit Journal of Food Quality |
| title | The Effect of Short-Term Temperature Pretreatments on Sugars, Organic Acids, and Amino Acids Metabolism in Valencia Orange Fruit |
| title_full | The Effect of Short-Term Temperature Pretreatments on Sugars, Organic Acids, and Amino Acids Metabolism in Valencia Orange Fruit |
| title_fullStr | The Effect of Short-Term Temperature Pretreatments on Sugars, Organic Acids, and Amino Acids Metabolism in Valencia Orange Fruit |
| title_full_unstemmed | The Effect of Short-Term Temperature Pretreatments on Sugars, Organic Acids, and Amino Acids Metabolism in Valencia Orange Fruit |
| title_short | The Effect of Short-Term Temperature Pretreatments on Sugars, Organic Acids, and Amino Acids Metabolism in Valencia Orange Fruit |
| title_sort | effect of short term temperature pretreatments on sugars organic acids and amino acids metabolism in valencia orange fruit |
| url | http://dx.doi.org/10.1155/2022/8188000 |
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