Effects of High CO2 Levels on Fermentation, Peroxidation, and Cellular Water Stress in Fragaria vesca Stored at Low Temperature in Conditions of Unlimited O-2
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AuthorBlanch, Maria; Rosales, Raquel; Mateos, Raquel; Pérez-Gago, María B.; Sanchez-Ballesta, Maria T.; Escribano, Maria I.; Merodio, Carmen
Cita bibliográficaBlanch, M., Rosales, Raquel, Mateos, Raquel, Perez-Gago, M.B., Sanchez-Ballesta, M. T., Escribano, M. I., Merodio, C. (2015). Effects of High CO2 Levels on Fermentation, Peroxidation, and Cellular Water Stress in Fragaria vesca Stored at Low Temperature in Conditions of Unlimited O-2. Journal of Agricultural and Food Chemistry, 63(3), 761-768.
To better understand the tolerance of strawberries (Fragaria vesca L.) to high CO2 in storage atmospheres, fermentation and cellular damage were investigated. Fruits were stored for 3 and 6 days at 0 degrees C in the presence of different CO2 levels (0, 20, or 40%) with 20% O-2. Changes in pyruvate decarboxylase (PDC) and alcohol dehydrogenase (ADH) gene expression and in fermentative metabolites, as well as in bound water and malondialdehyde (MDA) concentrations, were analyzed. In strawberries stored without added CO2, up-regulation of PDC and ADH was not associated with an increase in fermentative metabolites. By contrast, moderate ethanol fermentation in fruits exposed to 20% CO2 seems to be essential to maintain fruit metabolism, reducing both lipid peroxidation and cellular water stress. However, if the CO2 concentration increases (40%), the excess acetaldehyde and ethanol produced were closely correlated with a decrease in bound water and production of MDA.