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da Silva Fidalgo Ferro de Beça, Maria Fernanda
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- Differential responses of the antioxidant defence system and ultrastructure in a salt-adapted potato cell linePublication . Queirós, Filipa; Rodrigues, José A.; Almeida, José M.; Almeida, Domingos P. F.; Fidalgo, FernandaChanges in lipid peroxidation and ion content and the possible involvement of the antioxidant system in salt tolerance at the cellular level was studied in a potato (Solanum tuberosum L.) callus line grown on 150 mM NaCl (salt-adapted) and in a non-adapted line exposed to 150 mM NaCl (salt-stressed). Salinity reduced the growth rate and increased lipid peroxidation in salt-stressed line, which remained unaltered in the adapted line. Na+ and Cl− content increased due to salinity in both lines, but the adapted line displayed greater K+/Na+ ratio than the stressed one. Total superoxide dismutase (SOD, EC 1.15.1.1), ascorbate peroxidase (APX, EC 1.11.1.11), and glutathione reductase (GR, EC 1.6.4.2) activities decreased in both salt-exposed lines; catalase (CAT, EC 1.11.1.6) activity did not change in the adapted line, but decreased in the stressed cell line. Salinity caused the suppression of one GR isoform, while the isozyme patterns of SOD, APX, and CAT were not affected. Ascorbate and reduced glutathione increased in both salt-exposed calli lines. α-Tocopherol increased as a result of salt exposure, with higher levels found in adapted calli. Electron microscopy showed that neither the structural integrity of the cells nor membrane structure were affected by salinity, but plastids from adapted cells had higher starch content. The results suggest that the enzymic and non-enzymic components of the antioxidant system are differentially modulated by salt. Different concentrations of antioxidant metabolites are more relevant to the adaptive response to salinity in potato calli than the differences in activity of the antioxidant enzymes.
- Dynamic controlled atmosphere for prevention of internal browning disorders in ‘Rocha’ pearPublication . Deuchande, Teresa; Carvalho, Susana; Guterres, Umbelina; Fidalgo, Fernanda; Isidoro, Nelson; Larrigaudière, Christian; Vasconcelos, Marta W.This study aimed to evaluate the potential of two dynamic controlled atmospheres, DCA-CF (chlorophyll fluorescence sensor) and DCA-EtOH (ethanol sensor) when compared to controlled atmosphere (CA), in the prevention of internal browning disorders (IBD) in ‘Rocha’ pear stored under commercial conditions. Pears harvested at optimal maturity were stored for 145 days at 0.5 C and 95% relative humidity, under three atmospheres: (1) CA (3 kPa O2 þ 0.5 kPa CO2), (2) DCA-CF and (3) DCA-EtOH. At the end of storage, fruits in DCA-CF did not develop IBD while fruits in DCA-EtOH had an IBD incidence of 15 and 20% after 125 and 145 days of storage, respectively. The higher incidence of IBD under DCA-EtOH may be related to the higher levels of fermentative metabolites and to the lower ascorbate content. In contrast, the higher levels of ascorbate in DCA-CF showed that this technology contributes to maintaining the fruit's antioxidant potential. Collectively our results suggest that DCA-CF is an effective strategy to prevent IBD in ‘Rocha’ pear. On the contrary, the DCA-EtOH is not suitable to prevent the induction of fermentation and IBD development. The results also suggest that the IBD development in ‘Rocha’ pear is related to fermentative metabolism.
- Antioxidant properties and fruit quality during long-term storage of “rocha” pear: effects of maturity and storage conditionsPublication . Silva, Filipe J. P.; Gomes, Maria Helena; Fidalgo, Fernanda; Rodrigues, José A.; Almeida, Domingos P. F.Free radical scavenging activity and the content of ascorbic acid and glutathione were investigated during long-term storage of the pear (Pyrus communis L. ‘Rocha’) fruit harvested at different maturity stages, stored in air or under controlled atmosphere and subjected to postharvest treatments with diphenylamine (DPA) and 1-methylcyclopropene (1-MCP). Harvest maturity had a significant effect on storage disorders, fruit firmness, soluble solids content and acidity. Differences in ascorbate content and free radical scavenging activity at harvest did not persist during storage. Controlled atmosphere and DPA strongly reduced the incidence and severity of browning disorders and superficial scald, whereas 1-MCP provided the most effective control. Neither DPA nor 1-MCP affected the free radical scavenging activity