Moreno Peris, Estela
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- PublicationSeed coat lignification level is crucial in Capsicum spp seed longevity(Blackwell Publishing, 2022-01) Bissoli, Gaetano; Bono, Mar; Martinez-Almonacid, Irene; Moreno Peris, Estela; Renard Meseguer, Joan; Espinosa, Ana; Naranjo, Miguel Angel; Yenush, Lynne Paula; Fita Fernández, Ana María; Serrano Salom, Ramón; Rodríguez Burruezo, Adrián; Bueso Ródenas, Eduardo; Instituto Universitario Mixto de Biología Molecular y Celular de Plantas; Departamento de Biotecnología; Instituto Universitario de Conservación y Mejora de la Agrodiversidad Valenciana; Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural; Escuela de Doctorado; AGENCIA ESTATAL DE INVESTIGACION; European Regional Development Fund[EN] Capsicum (pepper) is known for its poor seed germination, particularly seed longevity is usually much shorter than other Solanaceae. However, the molecular mechanisms involved are mostly unknown in these species. The present study examines the differences in seed longevity among Capsicum species and varietal types. Feral or less domesticated species, such as Capsicum chinense and particularly Capsicum frutescens, showed higher germination rates than the more domesticated Capsicum annuum after accelerated seed aging treatments. In addition, variability was detected in the expression of genes involved in the response to seed deterioration. The differences observed in ASPG1 expression led us to study the seed protein profile in dry and germinating seeds. Seed storage protein mobilization during germination was faster in seed aging-resistant genotypes. Similarly, the transcriptional change observed for the orthologous gene of the trans-species regulator AtHB25 prompted us to study the structure and molecular components of the seed coat in peppers. All the Capsicum pepper accessions analyzed presented very lignified testa and we observed a positive correlation between the amount of lignin and seed viability. Our results provide essential information to explain the poor germination observed in pepper seeds and provide an experimental framework for future improvements in this important character
- PublicationAssessment of the Volatile Profiles and Identification of Differentiating Aromas of Wild Undervalued Plants(Frontiers Media S.A., 2022-07-08) Fukalova Fukalova, Tamara; Moreno Peris, Estela; García Martínez, María Dolores; Raigón Jiménez, Mª Dolores; Instituto Universitario de Conservación y Mejora de la Agrodiversidad Valenciana; Departamento de Química; Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural[EN] Wild edible plants have played an important role in traditional diets, including the Mediterranean diet. Many of these plants have acquired an undervalued status, since they are under-appreciated in terms of their nutritional, organoleptic qualities, or their seasonality. However, some of these species are still used in local gastronomy for their aromatic and taste characteristics. This study has investigated the quantitative and qualitative aromatic characteristics of seven undervalued wild plants that determine their organoleptic characteristics. Volatiles of the fresh leaves of each species have been determined by head-space solid-phase microextraction, a sensitive and solvent-free technique, coupled with gas chromatography and mass spectrometry. A total of 37 compounds with remarkable quantitative and qualitative differences were identified. In general, benzenoids and monoterpenoids were the most abundant groups, while branched unsaturated hydrocarbons, fatty alcohols, and sesquiterpenoids were the minor groups. Benzyl nitrile, benzyl isothiocyanate, p-cymene, and 2-hexenal were the main individual volatiles, while benzyl alcohol, eugenol, and u-copaene were the differentiating aromas. The results display that the undervalued species studied could be a suitable choice to include as new environmentally friendly crops, providing a double benefit to producers, because they are a possible way to achieve sustainable production systems, and they are an alternative for consumers, because these plants provide flavors that have high organoleptic qualities.
- PublicationHS-SPME study of the volatile fraction of Capsicum accessions and hybrids in different parts of the fruit(Elsevier, 2012-02-24) Moreno Peris, Estela; Fita Fernández, Ana María; Gonzalez Más, Mª Carmen; Rodríguez Burruezo, Adrián; Departamento de Biotecnología; Instituto Universitario de Conservación y Mejora de la Agrodiversidad Valenciana; Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural; Ministerio de Ciencia e InnovaciónThe fruit volatile fraction of 8 Capsicum annuum and 2 Capsicum chinense accessions as well as 6 intra-specific and 2 inter-specific hybrids developed from crossings between them was isolated by headspace-solid phase microextraction (HS-SPME), and analized by gas chromatography-mass spectrometry (GC-MS). Samples of fruit flesh and placenta plus seeds were analysed separately. Several terpenoids, esters, alkanes, as well as other minor compounds relevant for the aroma, including 3-isobutyl-2-methoxypyrazine, methyl salicylate, and ¿-ionone, were identified. Remarkable differences, both qualitative and quantitative, were found for the volatile composition of the parent accessions. In hybrids a number of compounds comprised between or higher than in the corresponding parents was detected, while intermediate or transgressive inheritance for both total and individual volatiles was observed. Differences between fruit flesh and placenta/seeds were mostly quantitative, as we could not detect compound-specificity in these tissues. In most cases, both total and individual volatiles were higher in the placenta/seeds samples. This effect was particularly important in hybrids, with levels of total volatiles in the placenta up to 14-fold those of the fruit flesh. Our results suggest that there are ample opportunities for improving the aroma of Capsicum peppers by means of hybridization. © 2012 Elsevier B.V.
- PublicationHybridization in peppers (Capsicum sp.) to improve the volatile composition in fully ripe fruits: effect of parent combination and fruit tissue(MDPI, 2020-05) Moreno Peris, Estela; Cortés Olmos, Carles; Díez-Díaz, Mónica; González-Más, M. Carmen; de Luis-Margarit, Ana; Fita Fernández, Ana María; Rodríguez Burruezo, Adrián; Departamento de Biotecnología; Instituto Universitario de Conservación y Mejora de la Agrodiversidad Valenciana; Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural; European Regional Development Fund; Ministerio de Economía y Competitividad[EN] Capsicumpeppers (Capsicumspp.), especiallyC. annuumL., are one of the most important vegetables and spices in the world and their fruits are used in a range of food dishes, to provide aroma and flavor. Pungency has been largely studied, while studies on the volatile fraction are more recent and less diverse. A considerable varietal diversity among peppers has been reported in terms of the aroma quality and the qualitative and quantitative variation in the volatile fraction, particularly in fully ripe fruits, which encompass most diverse food applications and aroma profiles. Thus, a study was designed to study the inheritance of the volatile fractions in peppers and to determine if they can be improved by breeding strategies. The volatile fraction of 175 samples of ripe fruits from a diverse collection of peppers, encompassing a range of varietal types and aroma qualities, were isolated by headspace-solid-phase microextraction (HS-SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS). A diverse profile of volatiles including terpenoids, esters, alkanes, and several aldehydes and alcohols, was found among the evaluated accessions. Our findings indicated that, in most cases, hybridization provided higher amounts of total volatiles and a more complex composition, particularly in the pericarp. In addition, the volatile fraction can be inherited from the parents to the offspring, as most individual volatiles in hybrids, especially major volatiles, were present in at least one of the parents, following intermediate (levels between parents) or transgressive (levels higher than the best parent) inheritance. De novo compounds (present in the hybrid, absent in the parents) were found in many samples. Comparatively, placental tissues had higher total and individual volatile levels compared with the pericarp in most parent accessions and hybrids, which must be considered by breeders if this part of the fruit is included in food formulations. By combining parent lines with complementary volatile fractions, hybridization offers a feasible method to improve the volatile composition of ripe fruits in Capsicum peppers.
- PublicationDistribution of the volatiles fraction in different tissues of Capsicum fruits(University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 2011) Moreno Peris, Estela; Gonzalez Más, Mª Carmen; Fita Fernández, Ana María; Prohens Tomás, Jaime; Rodríguez Burruezo, Adrián; Departamento de Biotecnología; Instituto Universitario de Conservación y Mejora de la Agrodiversidad Valenciana; Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural; Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria
- PublicationResponse to organic cultivation of heirloom Capsicum peppers: Variation in the level of bioactive compounds and effect of ripening(Public Library of Science, 2018) Ribes Moya, Ana María; Raigón Jiménez, Mª Dolores; Moreno Peris, Estela; Fita Fernández, Ana María; Rodríguez Burruezo, Adrián; Departamento de Biotecnología; Instituto Universitario de Conservación y Mejora de la Agrodiversidad Valenciana; Departamento de Química; Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural; Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria[EN] Peppers (Capsicum spp.) are one of the most important vegetables and their double use (vegetable or spice) and two commercial stages (unripe and fully ripe) contributed to their use in many recipes and fast diffusion from America. Nowadays, Spain is a center of diversity for C. annuum, with many landraces, offering a great opportunity for adaptation to organic cultivation. Furthermore, Capsicum peppers contain many bioactive compounds, essential to provide high added-value to these cultivars, especially for organic markets, although knowledge about the effect of organic cultivation on Capsicum fruit quality is still scarce. Here, 37 accessions of Spanish landraces and foreign materials from C. annuum and other species were grown under organic and conventional conditions and evaluated for ascorbic acid (AAC), total phenolics (TP) and total red and yellow/orange carotenoids, considering both ripening stages. A large genotypic variation was found within each ripening stage and growing condition for the studied traits. Also, both stages showed high levels, although fully ripe fruits were the richest. Organic conditions enabled higher levels in fully ripe fruits of AAC and TP on average (135 vs 117 mg.100 g(-1) and 232 vs 206 mg.100 g(-1)) and in most accessions, although the genotype x growing conditions interaction also contributed, but at lower extent, to the observed variation. Significant genotype x ripening stage and growing conditionsxripening stage interactions were also found, suggesting that the magnitude of the increase with ripening depends on the accession and growing conditions. By contrast, there were no differences between growing conditions for carotenoids and differences were mainly due to the genotype factor. Finally, the large genotypic variation and favourable organic conditions allowed identifying several materials from different types and uses with very high levels of bioactive compounds for organic cultivation, in both ripening stages but particularly at fully ripe stage (>500 mg.100 g(-1)).