Publication: Acondicionamiento térmico: optimización de la tecnología de conservación de melocotón
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2017-06-19
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Universidad Complutense de Madrid
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Abstract
La fruta de hueso es un producto altamente perecedero y tiene un potencial de vida de mercado limitado. La conservación frigorífica (entre ‐1 y +2 ⁰C) es la principal tecnología utilizada para retrasar la maduración postcosecha del fruto, ralentizar su deterioro y mantener la calidad y el valor nutricional, ya que implica una reducción de su tasa metabólica y respiratoria. Sin embargo, la aparición de los desórdenes fisiológicos conocidos genéricamente con el nombre de “daños por frío” se debe principalmente al uso de un rango de temperatura que varía entre 2,2 y 7,8 ⁰C durante la conservación frigorífica. El control de la temperatura del producto y la reducción del tiempo en el que el producto permanece a temperaturas distintas a las óptimas, son los métodos más importantes para reducir las pérdidas de calidad. Además se ha probado que el acondicionamiento térmico en fruta de hueso es un tratamiento postcosecha que retrasa y limita el desarrollo de este desorden. Por ello, el objetivo principal de este tesis es profundizar en los posibles beneficios de la aplicación de un protocolo de acondicionamiento térmico en la conservación de variedades de elevado interés comercial en la zona productora de las Vegas Altas del Guadiana (Badajoz), con la finalidad de optimizar su conservación, incrementar su calidad y aceptación de consumo y mejorar por tanto su comercialización. De los resultados de este trabajo se concluye principalmente que el acondicionamiento térmico a 20⁰C puede ser una estrategia eficaz para disminuir el desarrollo de fisiopatías, así como para incrementar la vida útil en algunos cultivares como “Royal Glory” y “Sum 67”, siendo muy variable su eficacia entre cultivares. El protocolo de premaduración utilizado fue muy eficaz en disminuir la “harinosidad” desarrollada en los frutos de las variedades “Ruby Rich” y “Elegant Lady” conservados a 5⁰C, así como el desarrollo de “pulpa seca” en los frutos de las variedades “Ruby Rich”, “Elegant Lady” y “Alejandro Dumas” conservados a 0⁰C. Además el acondicionamiento térmico mejora la calidad organoléptica de las variedades “Royal glory” y “Elegant Lady”, incrementando los niveles de diversos compuestos considerados indicadores de maduración, como son los ésteres y de compuestos responsables del aroma característico del melocotón como son las lactonas. Un análisis proteómico comparativo ha revelado que el acondicionamiento térmico, en la variedad sensible “Elegant Lady” reduce los niveles de la proteína de estrés por deshidratación P216‐Dehidrina. Así mismo, incrementa los niveles de las proteínas termotolerantes P89‐taumatina y P981‐quitinasa y de la proteína P1303‐1312‐Bet v I respecto a frutos no tratados en esta variedad. Parece por tanto que el acondicionamiento térmico a 20⁰C es una herramienta efectiva para incrementar la calidad y aceptación de consumo y que favorece la adquisición de resistencia al frío en melocotón...
Stone fruits are highly perishable and have a limited market life. Cold storage (between ‐1 and +2 ⁰C) is the main technology used to delay postharvest fruit ripening, slow down its deterioration and maintain its quality and nutritional value, as it involves a reduction in metabolic and respiratory rate. However, the appearance of physiological disorders known under the name of "chilling injury" is mainly due to the use of a temperature range that varies between 2.2 and 7.8 ⁰C during cold storage. Controlling the temperature of the product and reducing the time that the product remains at suboptimal temperatures are the most important methods to reduce loss of quality. It has also been proven that the preconditioning treatment of stone fruits is a postharvest treatment that delays and limits the appearance of this disorder. Therefore, the main objective of this thesis is to examine the potential benefits of implementing a preconditioning treatment protocol in the preservation of varieties of high commercial interest in the producing area of the Vegas Altas del Guadiana (Badajoz), in order to optimize their conservation, increase quality and consumer acceptance and thereby improve their marketing. From the results of this work it is concluded that the preconditioning treatment at 20⁰C can be an effective strategy to reduce the appearance of physiological disorders and increase the life in some cultivars such as “Royal Glory "and" Sum 67 ", with highly variable efficacy among varieties. The preconditioning treatment protocol used was very effective in reducing “mealiness” developed in "Ruby Rich" and "Elegant Lady" fruits stored at 5⁰C, as well as the development of “leatheriness” in “Royal glory”, ”Sum 67” and “Alejandro Dumas” fruits stored at 0⁰C. Also, the preconditioning treatment improves the organoleptic quality of the "Royal glory" and "Elegant Lady" varieties, increasing the levels of maturation indicators such as esters and other compounds that account for the aroma of peach, like lactones. A comparative proteomic analysis has revealed that the preconditioning treatment in the sensitive variety "Elegant Lady" reduces the levels of the dehydration stress protein P216‐ dehydrin. It also increases the levels of the thermotolerant proteins P89‐thaumatin and P981‐ chitinase and protein P1303/1312‐Bet v I compared to untreated fruits of the sensitive variety "Elegant Lady”. Thus, it appears that a preconditioning treatment at 20⁰C is an effective tool to increase quality and consumer acceptance, and to promote the acquisition of cold hardiness in peach...
Stone fruits are highly perishable and have a limited market life. Cold storage (between ‐1 and +2 ⁰C) is the main technology used to delay postharvest fruit ripening, slow down its deterioration and maintain its quality and nutritional value, as it involves a reduction in metabolic and respiratory rate. However, the appearance of physiological disorders known under the name of "chilling injury" is mainly due to the use of a temperature range that varies between 2.2 and 7.8 ⁰C during cold storage. Controlling the temperature of the product and reducing the time that the product remains at suboptimal temperatures are the most important methods to reduce loss of quality. It has also been proven that the preconditioning treatment of stone fruits is a postharvest treatment that delays and limits the appearance of this disorder. Therefore, the main objective of this thesis is to examine the potential benefits of implementing a preconditioning treatment protocol in the preservation of varieties of high commercial interest in the producing area of the Vegas Altas del Guadiana (Badajoz), in order to optimize their conservation, increase quality and consumer acceptance and thereby improve their marketing. From the results of this work it is concluded that the preconditioning treatment at 20⁰C can be an effective strategy to reduce the appearance of physiological disorders and increase the life in some cultivars such as “Royal Glory "and" Sum 67 ", with highly variable efficacy among varieties. The preconditioning treatment protocol used was very effective in reducing “mealiness” developed in "Ruby Rich" and "Elegant Lady" fruits stored at 5⁰C, as well as the development of “leatheriness” in “Royal glory”, ”Sum 67” and “Alejandro Dumas” fruits stored at 0⁰C. Also, the preconditioning treatment improves the organoleptic quality of the "Royal glory" and "Elegant Lady" varieties, increasing the levels of maturation indicators such as esters and other compounds that account for the aroma of peach, like lactones. A comparative proteomic analysis has revealed that the preconditioning treatment in the sensitive variety "Elegant Lady" reduces the levels of the dehydration stress protein P216‐ dehydrin. It also increases the levels of the thermotolerant proteins P89‐thaumatin and P981‐ chitinase and protein P1303/1312‐Bet v I compared to untreated fruits of the sensitive variety "Elegant Lady”. Thus, it appears that a preconditioning treatment at 20⁰C is an effective tool to increase quality and consumer acceptance, and to promote the acquisition of cold hardiness in peach...
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Tesis inédita de la Universidad Complutense de Madrid, Facultad de Ciencias Biológicas, Departamento de Fisiología Vegetal, leída el 16-12-2016