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dc.contributor.author | Carmona-López, Lourdes | es_ES |
dc.contributor.author | Alquézar-García, Berta | es_ES |
dc.contributor.author | Marques, Viviani V. | es_ES |
dc.contributor.author | Peña, L. | es_ES |
dc.date.accessioned | 2020-09-08T03:32:29Z | |
dc.date.available | 2020-09-08T03:32:29Z | |
dc.date.issued | 2017-12-15 | es_ES |
dc.identifier.issn | 0308-8146 | es_ES |
dc.identifier.uri | http://hdl.handle.net/10251/149555 | |
dc.description.abstract | [EN] Blood oranges require low temperature for anthocyanin production. We have investigated the activation of anthocyanin biosynthesis and accumulation in the pulp of Moro blood and Pera blond oranges (Citrus sinensis L. Osbeck) stored at either 4 or 9 degrees C after harvesting. Both temperatures stimulated anthocyanin accumulation in blood but not in blond oranges. Nonetheless, blood orange fruits stored at 9 degrees C reached a darker purple coloration, higher anthocyanin contents and enhanced upregulation of genes from the flavonoid pathway in the pulp and juice than those kept at 4 degrees C. Our results indicated that dihydroflavonol channeling toward anthocyanin production was boosted during the storage at 9 degrees C compared to 4 degrees C, providing more leucoanthocyanidins to enzymes downstream in the pathway. Finally, despite both low temperatures stimulated the expression of key transcription factors likely regulating the pathway, their expression profiles could not explain the differences observed at 9 and 4 degrees C. (C) 2017 Elsevier Ltd. All rights reserved. | es_ES |
dc.description.sponsorship | This work was support by the São Paulo Research Foundation (FAPESP, Brazil) project (FAPESP 2014/12616-9) and Fundecitrus. LC was funded by grant from FAPESP (2014/23447-3). | es_ES |
dc.language | Inglés | es_ES |
dc.publisher | Elsevier | es_ES |
dc.relation.ispartof | Food Chemistry | es_ES |
dc.rights | Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) | es_ES |
dc.subject | Blood oranges | es_ES |
dc.subject | Anthocyanin biosynthesis | es_ES |
dc.subject | Cold temperature storage | es_ES |
dc.subject | Citrus | es_ES |
dc.title | Anthocyanin biosynthesis and accumulation in blood oranges during postharvest storage at different low temperatures | es_ES |
dc.type | Artículo | es_ES |
dc.identifier.doi | 10.1016/j.foodchem.2017.05.076 | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/FAPESP//2014%2F12616-9/ | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/FAPESP//2014%2F23447-3/ | es_ES |
dc.rights.accessRights | Abierto | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Instituto Universitario Mixto de Biología Molecular y Celular de Plantas - Institut Universitari Mixt de Biologia Molecular i Cel·lular de Plantes | es_ES |
dc.description.bibliographicCitation | Carmona-López, L.; Alquézar-García, B.; Marques, VV.; Peña, L. (2017). Anthocyanin biosynthesis and accumulation in blood oranges during postharvest storage at different low temperatures. Food Chemistry. 237:7-14. https://doi.org/10.1016/j.foodchem.2017.05.076 | es_ES |
dc.description.accrualMethod | S | es_ES |
dc.relation.publisherversion | https://doi.org/10.1016/j.foodchem.2017.05.076 | es_ES |
dc.description.upvformatpinicio | 7 | es_ES |
dc.description.upvformatpfin | 14 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.description.volume | 237 | es_ES |
dc.identifier.pmid | 28764055 | es_ES |
dc.relation.pasarela | S\356445 | es_ES |
dc.contributor.funder | Fundo de Defesa da Citricultura | es_ES |
dc.contributor.funder | Fundação de Amparo à Pesquisa do Estado de São Paulo | es_ES |