Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Susceptibility of Blood Orange Cultivars to Chilling Injury Based on Antioxidant System, Physiological and Biochemical Responses at Different Storage Temperatures

Version 1 : Received: 9 September 2020 / Approved: 11 September 2020 / Online: 11 September 2020 (09:58:41 CEST)

How to cite: Habibi, F.; Ramezanian, A.; Guillén, F.; Martínez-Romero, D.; Serrano, M.; Valero, D. Susceptibility of Blood Orange Cultivars to Chilling Injury Based on Antioxidant System, Physiological and Biochemical Responses at Different Storage Temperatures. Preprints 2020, 2020090255 (doi: 10.20944/preprints202009.0255.v1). Habibi, F.; Ramezanian, A.; Guillén, F.; Martínez-Romero, D.; Serrano, M.; Valero, D. Susceptibility of Blood Orange Cultivars to Chilling Injury Based on Antioxidant System, Physiological and Biochemical Responses at Different Storage Temperatures. Preprints 2020, 2020090255 (doi: 10.20944/preprints202009.0255.v1).

Abstract

Susceptibility of four blood orange cultivars (‘Moro’, ‘Tarocco’, ‘Sanguinello’ and ‘Sanguine’) to chilling injury (CI) was studied. Antioxidant enzymes, physiological and biochemical changes were measured monthly at 2 and 5 °C plus 2 days at 20 °C for shelf life. At 2 °C, CI symptoms were higher than at 5 °C, and ‘Moro’ and ‘Tarocco’ had significantly higher CI than ‘Sanguinello’ and ‘Sanguine’. ‘Moro’ and ‘Tarocco’ had the highest electrolyte leakage, malondialdehyde, H2O2 and polyphenol oxidase activity and lower phenylalanine ammonia-lyase compared with ‘Sanguinello’ and ‘Sanguine’. The scanning electron microscopy micrographs revealed that ‘Moro’ and ‘Taroco’ showed severe fractures in the flavedo due to CI. ‘Sanguinello’ and ‘Sanguine’ were more tolerant to CI due to an increase of catalase, ascorbate peroxidase and superoxide dismutase, which could prevent the loss of membrane integrity and alleviate CI symptoms. The order of susceptibility of cultivars to CI was ‘Moro’> ‘Tarocco’> ‘Sanguine’> ‘Sanguinello’.

Subject Areas

antioxidant enzymes; hydrogen peroxide; phenylalanine ammonia-lyase; proline; scanning electron microscopy

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