Effect of fruit shading and cold storage on tocopherol biosynthesis and its involvement in the susceptibility of Star Ruby grapefruit to chilling injury.

Food Chem (Oxf)

Instituto de Agroquímica y Tecnología de Alimentos (IATA), Consejo Superior de Investigaciones Científicas (CSIC), Avenida Agustín Escardino 7, 46980 Paterna, Valencia, Spain.

Published: December 2021

The aim of this study was to investigate the role of tocopherols in the susceptibility of Star Ruby grapefruit to postharvest chilling injury (CI). Fruit exposed to normal sunlight (NC, non-covered) and deprived of light (C, covered) in the last stages of development were used. Tocopherol contents increased in the flavedo of both NC and C fruit during development, concomitantly with the up-regulation of and most genes of the tocopherol-core pathway. Fruit shading reduced total contents by repressing γ-tocopherol accumulation, associated to a down-regulation of and and, to a lesser extent, of , and . During cold storage, total and α-tocopherol contents increased in NC and C fruit, and no direct relationship between tocopherol accumulation and CI tolerance was found. Cold stress up-regulated most genes involved in the synthesis of tocopherol precursors and down-regulated those of the tocopherol-core pathway, but changes seemed to be cold-mediated and not related to CI development.

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http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8991614PMC
http://dx.doi.org/10.1016/j.fochms.2021.100037DOI Listing

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