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Food Chemistry 289 (2019) 512-521
Contents lists available at ScienceDirect me
, ‘CHEMISTRY
Food Chemistry
ELSEVIER journal homepage: www.elsevier.comilacate/foodchem
Integration of proteomics and metabolomics data of early and middle season
Hass avocados under heat treatment Sak
Virgilio Gavicho Uarrota’, Claudia Fuentealba’, Ignacia Hernéndez’, Bruno Defilippi-Bruzzone*,
Claudio Meneses‘, Reinaldo Campos-Vargas‘, Susan Lurie’, Maarten Hertog*,
Sebastien Carpentier, Carlos Poblete-Echeverria', Romina Pedreschi”
“ropa Unidad Catia de Vaart, fl de Ayan Calle Sn rnc 1 1a Palma, Quit, Cle
Ponte Undo Cases de Vaaa, Fel de Alimentos, Waddngan 716 Plays Anche Vaan, Che
pcos (PubChem cD5793)
>frcose (Pham cD 5984)
alasine PubChe cb 5950)
‘adactinal Pbhern C1:11727588)
‘amie sid ubCher CD08)
hanlenine (bee Ct 70)
Keynes
Ripening heterogeneity of Hass avocados resus in inconsistent quality fut delivered wth wiggered and ready
teat markets This esearch aimed to understand the effec of «heat shock (HS) rir to controlled atmosphere
(CA) storage onthe reduction of ripening heterogeneity. HS pros to CA storage reduces more draclly the
sipening heterogeneity in middle reason frat. Via correlation network aalyis we show the diferent metabo
Iomies networks beween HS and GA. High throughput protcomies revealed 135 diferentialy expressed proteins
‘nique to middle season fut iggered by HS. Further inteprtion of metadlomes and proteomics data revealed
that HS reduce the glycolyi throughpst and induced proven degradation to deliver energy forthe alternative
protein degradation vere positively correlated to HS samples. Our sty provides new insights into the ele
‘Uvenes of HS in synchronizing ripening of Hass avocados
1. Introduction {individual fruit within a box atthe retall and consumer levels to reach
eating quality (Pedreschi etal, 201).
Postharvest ripening heterogeneity of Hass avocado has been re
ported repeatedly (Blakey, Bower, & Berlling, 2009; Blakey, Tesfay,
Berting, & Bower, 2012; Peteschi et sl, 2014; Fuentealba etal, 2017)
‘and linked to the complex physiology of this crop, including varios
pre-harvest and postharvest factors (Hermandez et al, 2016). Hass
avocados a¢ destination markets (Europe and USA) ate mostly sold as
Ariggered (ripened to a certain degree) and ready to eat fruit. These
formats demand homogenous batches of consistent high quality. i
pening heterogeneity is reflected by the different times needed for the
Corresponding author at: San Francisca s/n, La Palma Quilt, Chile
al adéree:romina peereschi@ pac (,Pedreschd,
hrape/7do 7g/10-1018/ foodchem 2019.03 090
Postharvest heat treatments have previously been applied for insect
disinfestation, disease control and to modify fruit responses to cold
stress to maintain frit quality Lurie & Peeschi, 2014). Temperatures
and duration of these weatments typically depend on commodity and
purpose (Yun eta, 2013; Lauxmann et al, 2014) The heat stress re
sponse includes accumulation of heat shock proteins (HSPs) under the
control of eat stress transcription factors (HSPs). There is rap eis
association of ribosomes causing a transient inhibition of protein
synthesis, Protein synthesis resumes with the production of new
Received 11 December 2018, Received in revised form 14 March 2019; Acepted 18 March 2018
‘Avallable online 19 Mare 2019
(0308-8145/ 0 2019 Hever Ld. Alright reserved,
Assessment of Yield Attributes and Industrial Quality Parameters of Oat Cultivars (Avena Sativa L.) Using Multivariate Techniques (PCA, PLS-DA and OLS-R)
