Blanch Maria, Rosales Raquel, Mateos Raquel, Perez-Gago María B, Sanchez-Ballesta Maria T, Escribano María I, Merodio Carmen
Department of Characterization, Quality and Security and ‡Department of Metabolism and Nutrition, Institute of Food Science Technology and Nutrition (ICTAN-CSIC) , Madrid, Spain.
J Agric Food Chem. 2015 Jan 28;63(3):761-8. doi: 10.1021/jf505715s. Epub 2015 Jan 17.
To better understand the tolerance of strawberries (Fragaria vesca L.) to high CO2 in storage atmospheres, fermentation and cellular damage were investigated. Fruits were stored for 3 and 6 days at 0 °C in the presence of different CO2 levels (0, 20, or 40%) with 20% O2. Changes in pyruvate decarboxylase (PDC) and alcohol dehydrogenase (ADH) gene expression and in fermentative metabolites, as well as in bound water and malondialdehyde (MDA) concentrations, were analyzed. In strawberries stored without added CO2, up-regulation of PDC and ADH was not associated with an increase in fermentative metabolites. By contrast, moderate ethanol fermentation in fruits exposed to 20% CO2 seems to be essential to maintain fruit metabolism, reducing both lipid peroxidation and cellular water stress. However, if the CO2 concentration increases (40%), the excess acetaldehyde and ethanol produced were closely correlated with a decrease in bound water and production of MDA.
为了更好地了解草莓（野草莓）在贮藏环境中对高浓度二氧化碳的耐受性，对发酵和细胞损伤进行了研究。果实于0℃在不同二氧化碳水平（0%、20%或40%）和20%氧气存在的条件下贮藏3天和6天。分析了丙酮酸脱羧酶（PDC）和乙醇脱氢酶（ADH）基因表达、发酵代谢产物以及结合水和丙二醛（MDA）浓度的变化。在未添加二氧化碳贮藏的草莓中，PDC和ADH的上调与发酵代谢产物的增加无关。相比之下，暴露于20%二氧化碳的果实中适度的乙醇发酵似乎对维持果实代谢至关重要，可减少脂质过氧化和细胞水分胁迫。然而，如果二氧化碳浓度增加（40%），产生的过量乙醛和乙醇与结合水的减少和MDA的产生密切相关。
