COLD-CONDITIONING TREATMENT REDUCES CHILLING INJURY IN MEXICAN LIMES (CITRUS AURANTIFOLIA S.) STORED AT DIFFERENT TEMPERATURES

Authors: RIVERA, FERNANDO; PELAYO-ZALDIVAR, CLARA¹; DE LEÓN, FERNANDO DÍAZ²; BUENTELLO, BEATRIZ²; CASTILLO-RIVERA, MANUEL³; PÉREZ-FLORES, LAURA J.

Source: Journal of Food Quality, Volume 30, Number 1, February 2007 , pp. 121-134(14)

Publisher: Wiley-Blackwell

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Abstract:

Induction of different antioxidant enzymes by high and low temperatures prior to storage has been reported to produce tolerance to chilling injury (CI). Thus, different prestorage temperatures have been suggested to decrease CI in citrus fruits. In this work, the effectiveness of a cold-conditioning treatment (13C for 48 h) to prevent CI was evaluated in Mexican limes (Citrus aurantifolia S.) stored at 4, 10 and 25C, and 90% relative humidity. Cold conditioning reduced 1.6-fold CI symptoms, induced a significant increase of 2.2-fold peroxidase activity and maintained the activity of superoxide dismutase in limes kept at 4C. Our results suggest that the effectiveness of the cold-conditioning treatment in increasing chilling tolerance in Mexican limes depends on the induction or maintenance of antioxidant enzymatic systems during the entire storage period.

Document Type: Research article

DOI: http://dx.doi.org/10.1111/j.1745-4557.2007.00110.x

Affiliations: 1: Department of Biotechnology 2: Department of Health Sciences 3: Department of BiologyUniversidad Autónoma Metropolitana-Campus IztapalapaSan Rafael Atlixco 186. Col. VicentinaIztapalapa, C. P. 09340México D.F., México

Publication date: 2007-02-01