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Ethylene, Enzymatic and Respiratory Pattern Evolution in Loquat (Eriobotrya japonica (Thunb.) Lindl.) cv. Golden Nugget in the Last four Sequential Stages of Maturation
There is some controversy regarding the respiratory pattern of loquat (Eriobotrya japonica [Thunb.] Lindl.). Thus in order to provide information on this aspect of loquat, fruit of 50-70 g, from cv. Golden Nugget were harvested in four stages of maturity: green (BBCH 709), color break (BBCH 801), ye...
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Published in: | Chilean journal of agricultural research 2011-12, Vol.71 (4), p.530-535 |
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description | There is some controversy regarding the respiratory pattern of loquat (Eriobotrya japonica [Thunb.] Lindl.). Thus in order to provide information on this aspect of loquat, fruit of 50-70 g, from cv. Golden Nugget were harvested in four stages of maturity: green (BBCH 709), color break (BBCH 801), yellow (BBCH 807), and orange (BBCH 809). The parameters evaluated in each stage were: soluble solids, titratable acidity, respiration, ethylene generation, and activity of the enzymes pectin methyl esterase (PME), peroxidase, polyphenoloxidase (PPO), polygalacturonase (PG), and cellulose, and the soluble solids:acidity ratio was calculated. The results show that ethylene concentration increased at the time of color break, which was not the case for the change in the respiratory rate. The activity of the peroxidase enzyme increased from the green stage to color break, while the enzymes PME, cellulase, and PG showed a constant reduction from the green to the orange stage, and PPO showed no change over the four stages studied. With regards to quality, from color break onwards soluble solids increased to 11.8 °Brix and titratable acidity dropped from 0.67 to 0.28 g L-1 malic acid. Based on these results, the conclusion is that towards the end of its development loquat cv. Golden Nugget evidence enzymatic and ethylene behavior similar to that of climacteric fruits. Evolución del patrón respiratorio, enzimático y de etileno del níspero japonés (Eriobotrya japonica (Thunb.) Lindl.) cv. Golden Nugget en los últimos cuatro estadios secuenciales de madurez. Existe controversia sobre el patrón respiratorio del níspero (Eriobotrya japonica [Thunb.] Lindl.). Con el fin de aportar información sobre este aspecto, frutos del cv. Golden Nugget entre 50-70 g, fueron cosechados en cuatro estadios de madurez; verde (BBCH 709), quiebre de color (BBCH 801), amarillo (BBCH 807), y anaranjado (BBCH 809). Los parámetros evaluados en cada estadio fueron: sólidos solubles, acidez titulable, relación sólidos solubles acidez, respiración, generación de etileno y la actividad de las enzimas pectin metil esterasa (PME), peroxidasa, polifenoloxidasa (PPO), poligalacturonasa (PG), y celulasa. Los resultados muestran que el etileno incrementó su concentración al momento de quiebre de color, lo cual no fue equivalente en el cambio de la tasa respiratoria. La actividad de la enzima peroxidasa se incrementó desde el color verde al quiebre de color, mientras que las enzimas PME, celulasa, y PG mostra |
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Lindl.) cv. Golden Nugget in the Last four Sequential Stages of Maturation</title><source>Publicly Available Content (ProQuest)</source><source>SciELO</source><creator>Undurraga M, Pedro L ; Olaeta C, José A ; Cancino, Cristian</creator><creatorcontrib>Undurraga M, Pedro L ; Olaeta C, José A ; Cancino, Cristian</creatorcontrib><description>There is some controversy regarding the respiratory pattern of loquat (Eriobotrya japonica [Thunb.] Lindl.). Thus in order to provide information on this aspect of loquat, fruit of 50-70 g, from cv. Golden Nugget were harvested in four stages of maturity: green (BBCH 709), color break (BBCH 801), yellow (BBCH 807), and orange (BBCH 809). The parameters evaluated in each stage were: soluble solids, titratable acidity, respiration, ethylene generation, and activity of the enzymes pectin methyl esterase (PME), peroxidase, polyphenoloxidase (PPO), polygalacturonase (PG), and cellulose, and the soluble solids:acidity ratio was calculated. The results show that ethylene concentration increased at the time of color break, which was not the case for the change in the respiratory rate. The activity of the peroxidase enzyme increased from the green stage to color break, while the enzymes PME, cellulase, and PG showed a constant reduction from the green to the orange stage, and PPO showed no change over the four stages studied. With regards to quality, from color break onwards soluble solids increased to 11.8 °Brix and titratable acidity dropped from 0.67 to 0.28 g L-1 malic acid. Based on these results, the conclusion is that towards the end of its development loquat cv. Golden Nugget evidence enzymatic and ethylene behavior similar to that of climacteric fruits. Evolución del patrón respiratorio, enzimático y de etileno del níspero japonés (Eriobotrya japonica (Thunb.) Lindl.) cv. Golden Nugget en los últimos cuatro estadios secuenciales de madurez. Existe controversia sobre el patrón respiratorio del níspero (Eriobotrya japonica [Thunb.] Lindl.). Con el fin de aportar información sobre este aspecto, frutos del cv. Golden Nugget entre 50-70 g, fueron cosechados en cuatro estadios de madurez; verde (BBCH 709), quiebre de color (BBCH 801), amarillo (BBCH 807), y anaranjado (BBCH 809). Los parámetros evaluados en cada estadio fueron: sólidos solubles, acidez titulable, relación sólidos solubles acidez, respiración, generación de etileno y la actividad de las enzimas pectin metil esterasa (PME), peroxidasa, polifenoloxidasa (PPO), poligalacturonasa (PG), y celulasa. Los resultados muestran que el etileno incrementó su concentración al momento de quiebre de color, lo cual no fue equivalente en el cambio de la tasa respiratoria. La actividad de la enzima peroxidasa se incrementó desde el color verde al quiebre de color, mientras que las enzimas PME, celulasa, y PG mostraron una reducción constante desde el color verde hasta el color anaranjado y la PPO no se vió alterada en los cuatro estadios estudiados. Respecto a la calidad, a partir del quiebre de color se incrementaron los sólidos solubles hasta 11,8 °Brix y se redujo la acidez titulable desde 0,67 a 0,28 g L-1 de acido málico. Basado en estos resultados, se concluye que hacia el término de su desarrollo el fruto de níspero cv. Golden Nugget presenta un comportamiento enzimático y del etileno similar al que muestran frutos de tipo climatérico.</description><identifier>ISSN: 0718-5839</identifier><identifier>ISSN: 0718-5820</identifier><identifier>EISSN: 0718-5839</identifier><identifier>DOI: 10.4067/S0718-58392011000400005</identifier><language>eng</language><publisher>Chillán: Chilean Journal of Agricultural Research</publisher><subject>Acids ; Agricultural production ; AGRICULTURE, MULTIDISCIPLINARY ; AGRONOMY ; Cellulase ; Enzymes ; Food quality ; Fruits ; Harvest ; Proteins ; Quality ; Respiration ; Studies</subject><ispartof>Chilean journal of agricultural research, 2011-12, Vol.71 (4), p.530-535</ispartof><rights>Copyright Chilean Journal of Agricultural Research Oct-Dec 2011</rights><rights>This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.</rights><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c303t-ba51ed4a6925b726a34e9cf870a870dfd8c14d7e1abbc0e2eec62fc86fa3c22f3</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.proquest.com/docview/1291074133/fulltextPDF?pq-origsite=primo$$EPDF$$P50$$Gproquest$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.proquest.com/docview/1291074133?pq-origsite=primo$$EHTML$$P50$$Gproquest$$Hfree_for_read</linktohtml><link.rule.ids>230,314,776,780,881,24130,25731,27901,27902,36989,44566,74869</link.rule.ids></links><search><creatorcontrib>Undurraga M, Pedro L</creatorcontrib><creatorcontrib>Olaeta C, José A</creatorcontrib><creatorcontrib>Cancino, Cristian</creatorcontrib><title>Ethylene, Enzymatic and Respiratory Pattern Evolution in Loquat (Eriobotrya japonica (Thunb.) Lindl.) cv. Golden Nugget in the Last four Sequential Stages of Maturation</title><title>Chilean journal of agricultural research</title><addtitle>Chil. j. agric. res</addtitle><description>There is some controversy regarding the respiratory pattern of loquat (Eriobotrya japonica [Thunb.] Lindl.). Thus in order to provide information on this aspect of loquat, fruit of 50-70 g, from cv. Golden Nugget were harvested in four stages of maturity: green (BBCH 709), color break (BBCH 801), yellow (BBCH 807), and orange (BBCH 809). The parameters evaluated in each stage were: soluble solids, titratable acidity, respiration, ethylene generation, and activity of the enzymes pectin methyl esterase (PME), peroxidase, polyphenoloxidase (PPO), polygalacturonase (PG), and cellulose, and the soluble solids:acidity ratio was calculated. The results show that ethylene concentration increased at the time of color break, which was not the case for the change in the respiratory rate. The activity of the peroxidase enzyme increased from the green stage to color break, while the enzymes PME, cellulase, and PG showed a constant reduction from the green to the orange stage, and PPO showed no change over the four stages studied. With regards to quality, from color break onwards soluble solids increased to 11.8 °Brix and titratable acidity dropped from 0.67 to 0.28 g L-1 malic acid. Based on these results, the conclusion is that towards the end of its development loquat cv. Golden Nugget evidence enzymatic and ethylene behavior similar to that of climacteric fruits. Evolución del patrón respiratorio, enzimático y de etileno del níspero japonés (Eriobotrya japonica (Thunb.) Lindl.) cv. Golden Nugget en los últimos cuatro estadios secuenciales de madurez. Existe controversia sobre el patrón respiratorio del níspero (Eriobotrya japonica [Thunb.] Lindl.). Con el fin de aportar información sobre este aspecto, frutos del cv. Golden Nugget entre 50-70 g, fueron cosechados en cuatro estadios de madurez; verde (BBCH 709), quiebre de color (BBCH 801), amarillo (BBCH 807), y anaranjado (BBCH 809). Los parámetros evaluados en cada estadio fueron: sólidos solubles, acidez titulable, relación sólidos solubles acidez, respiración, generación de etileno y la actividad de las enzimas pectin metil esterasa (PME), peroxidasa, polifenoloxidasa (PPO), poligalacturonasa (PG), y celulasa. Los resultados muestran que el etileno incrementó su concentración al momento de quiebre de color, lo cual no fue equivalente en el cambio de la tasa respiratoria. La actividad de la enzima peroxidasa se incrementó desde el color verde al quiebre de color, mientras que las enzimas PME, celulasa, y PG mostraron una reducción constante desde el color verde hasta el color anaranjado y la PPO no se vió alterada en los cuatro estadios estudiados. Respecto a la calidad, a partir del quiebre de color se incrementaron los sólidos solubles hasta 11,8 °Brix y se redujo la acidez titulable desde 0,67 a 0,28 g L-1 de acido málico. Basado en estos resultados, se concluye que hacia el término de su desarrollo el fruto de níspero cv. Golden Nugget presenta un comportamiento enzimático y del etileno similar al que muestran frutos de tipo climatérico.</description><subject>Acids</subject><subject>Agricultural production</subject><subject>AGRICULTURE, MULTIDISCIPLINARY</subject><subject>AGRONOMY</subject><subject>Cellulase</subject><subject>Enzymes</subject><subject>Food quality</subject><subject>Fruits</subject><subject>Harvest</subject><subject>Proteins</subject><subject>Quality</subject><subject>Respiration</subject><subject>Studies</subject><issn>0718-5839</issn><issn>0718-5820</issn><issn>0718-5839</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2011</creationdate><recordtype>article</recordtype><sourceid>PIMPY</sourceid><recordid>eNp1UV9L3EAQD1Khav0MHfBFoXfdzeaS3KNIqkJaxdPnMNnM3u0Rd8_djZB-on5MV09UkD4MMzDz-8NvkuQ7Z9OM5cXPBSt4OZmVYp4yzhljWSw220n23hZfPsxfk33v14zlWcHFXvKvCquxJ0M_oDJ_x3sMWgKaDm7Ib7TDYN0I1xgCOQPVo-2HoK0BbaC2DwMGOK6ctq0NbkRY48YaLRGOb1eDaacnUGvT9bHLxymc274jA3-G5ZLCM0NYEdToAyg7OFjQw0AmaOxhEXBJHqyC3xiGaCJKfkt2FfaeDl_7QXL3q7o9u5jUV-eXZ6f1RAomwqTFGacuw3yeztoizVFkNJeqLBjG6lRXSp51BXFsW8koJZJ5qmSZKxQyTZU4SKZbXi819bZZR28mCjYvOTefco6Aoy1g42Ii5MM7hKdzzoqMCxGviu2VdNZ7R6rZOH2Pbmw4a57_-F_-J0sdkFU</recordid><startdate>20111201</startdate><enddate>20111201</enddate><creator>Undurraga M, Pedro L</creator><creator>Olaeta C, José A</creator><creator>Cancino, Cristian</creator><general>Chilean Journal of Agricultural Research</general><general>Instituto de Investigaciones Agropecuarias, INIA</general><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7WY</scope><scope>7X2</scope><scope>7XB</scope><scope>883</scope><scope>8FE</scope><scope>8FH</scope><scope>8FK</scope><scope>8FL</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BEZIV</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>CLZPN</scope><scope>DWQXO</scope><scope>FRNLG</scope><scope>HCIFZ</scope><scope>K60</scope><scope>K6~</scope><scope>L.-</scope><scope>M0F</scope><scope>M0K</scope><scope>PIMPY</scope><scope>PQBIZ</scope><scope>PQBZA</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>Q9U</scope><scope>GPN</scope></search><sort><creationdate>20111201</creationdate><title>Ethylene, Enzymatic and Respiratory Pattern Evolution in Loquat (Eriobotrya japonica (Thunb.) 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Lindl.) cv. Golden Nugget in the Last four Sequential Stages of Maturation</atitle><jtitle>Chilean journal of agricultural research</jtitle><addtitle>Chil. j. agric. res</addtitle><date>2011-12-01</date><risdate>2011</risdate><volume>71</volume><issue>4</issue><spage>530</spage><epage>535</epage><pages>530-535</pages><issn>0718-5839</issn><issn>0718-5820</issn><eissn>0718-5839</eissn><abstract>There is some controversy regarding the respiratory pattern of loquat (Eriobotrya japonica [Thunb.] Lindl.). Thus in order to provide information on this aspect of loquat, fruit of 50-70 g, from cv. Golden Nugget were harvested in four stages of maturity: green (BBCH 709), color break (BBCH 801), yellow (BBCH 807), and orange (BBCH 809). The parameters evaluated in each stage were: soluble solids, titratable acidity, respiration, ethylene generation, and activity of the enzymes pectin methyl esterase (PME), peroxidase, polyphenoloxidase (PPO), polygalacturonase (PG), and cellulose, and the soluble solids:acidity ratio was calculated. The results show that ethylene concentration increased at the time of color break, which was not the case for the change in the respiratory rate. The activity of the peroxidase enzyme increased from the green stage to color break, while the enzymes PME, cellulase, and PG showed a constant reduction from the green to the orange stage, and PPO showed no change over the four stages studied. With regards to quality, from color break onwards soluble solids increased to 11.8 °Brix and titratable acidity dropped from 0.67 to 0.28 g L-1 malic acid. Based on these results, the conclusion is that towards the end of its development loquat cv. Golden Nugget evidence enzymatic and ethylene behavior similar to that of climacteric fruits. Evolución del patrón respiratorio, enzimático y de etileno del níspero japonés (Eriobotrya japonica (Thunb.) Lindl.) cv. Golden Nugget en los últimos cuatro estadios secuenciales de madurez. Existe controversia sobre el patrón respiratorio del níspero (Eriobotrya japonica [Thunb.] Lindl.). Con el fin de aportar información sobre este aspecto, frutos del cv. Golden Nugget entre 50-70 g, fueron cosechados en cuatro estadios de madurez; verde (BBCH 709), quiebre de color (BBCH 801), amarillo (BBCH 807), y anaranjado (BBCH 809). Los parámetros evaluados en cada estadio fueron: sólidos solubles, acidez titulable, relación sólidos solubles acidez, respiración, generación de etileno y la actividad de las enzimas pectin metil esterasa (PME), peroxidasa, polifenoloxidasa (PPO), poligalacturonasa (PG), y celulasa. Los resultados muestran que el etileno incrementó su concentración al momento de quiebre de color, lo cual no fue equivalente en el cambio de la tasa respiratoria. La actividad de la enzima peroxidasa se incrementó desde el color verde al quiebre de color, mientras que las enzimas PME, celulasa, y PG mostraron una reducción constante desde el color verde hasta el color anaranjado y la PPO no se vió alterada en los cuatro estadios estudiados. Respecto a la calidad, a partir del quiebre de color se incrementaron los sólidos solubles hasta 11,8 °Brix y se redujo la acidez titulable desde 0,67 a 0,28 g L-1 de acido málico. Basado en estos resultados, se concluye que hacia el término de su desarrollo el fruto de níspero cv. Golden Nugget presenta un comportamiento enzimático y del etileno similar al que muestran frutos de tipo climatérico.</abstract><cop>Chillán</cop><pub>Chilean Journal of Agricultural Research</pub><doi>10.4067/S0718-58392011000400005</doi><tpages>6</tpages><oa>free_for_read</oa></addata></record> |
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subjects | Acids Agricultural production AGRICULTURE, MULTIDISCIPLINARY AGRONOMY Cellulase Enzymes Food quality Fruits Harvest Proteins Quality Respiration Studies |
title | Ethylene, Enzymatic and Respiratory Pattern Evolution in Loquat (Eriobotrya japonica (Thunb.) Lindl.) cv. Golden Nugget in the Last four Sequential Stages of Maturation |
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