Sodium carbonate treatment induces scoparone accumulation, structural changes and alkalinization in the albedo of wounded citrus fruits. (Articolo in rivista)

Type

• Articolo in rivista (Classe)
• Prodotto della ricerca (Classe)

Label

• Sodium carbonate treatment induces scoparone accumulation, structural changes and alkalinization in the albedo of wounded citrus fruits. (Articolo in rivista) (literal)

Anno

• 2005-01-01T00:00:00+01:00 (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#doi

• 10.1021/jf0482008 (literal)

Alternative label

• Venditti, T.; Molinu, M.G.; Dore, A.; Agabbio, M.; D'hallewin, G. (2005)
  Sodium carbonate treatment induces scoparone accumulation, structural changes and alkalinization in the albedo of wounded citrus fruits.
  in Journal of agricultural and food chemistry; ACS, American chemical society, Washington, DC (Stati Uniti d'America)
  (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori

• Venditti, T.; Molinu, M.G.; Dore, A.; Agabbio, M.; D'hallewin, G. (literal)

Pagina inizio

• 3510 (literal)

Pagina fine

• 3518 (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#url

• http://pubs.acs.org/doi/abs/10.1021/jf0482008 (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroVolume

• 53 (literal)

Rivista

• Journal of agricultural and food chemistry (Rivista)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#pagineTotali

• 9 (literal)

Note

• PubMe (literal)
• Google Scholar (literal)
• Scopu (literal)
• ISI Web of Science (WOS) (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni

• Istituto di Scienze delle Produzioni Alimentari CNR, Sassari, Italy; Dipartimento di Scienze Ambientali Agrarie e Biotecnologie Agro-Alimentari, Università di Sassari, Italy (literal)

Titolo

• Sodium carbonate treatment induces scoparone accumulation, structural changes and alkalinization in the albedo of wounded citrus fruits. (literal)

Abstract

• Following sodium carbonate treatment, accumulation of scoparone (6,7-dimethoxycoumarin) but not scopoletin (6-methoxy-7-hydroxycoumarin) was found in the albedo of wounded fruit from different Citrus sp. and cultivars. Treating wounded mandarin fruit cv. Fairchild with 5% Na2CO3 (SC) lead to a scoparone accumulation in the albedo of 310, 361, and 382 íg g-1 fresh weight after 7, 10, and 15 days, respectively. Scoparone accumulation was associated with a decrease in decay severity. When oranges cv. Biondo comune wounded and treated with 5% SC were inoculated with Penicillium digitatum or Penicillium italicum conidia 3 days posttreatment, the decay percentage as compared to untreated wounds was reduced by 97.2 and 93.9%, respectively. Observations by scanning electron microscopy of wounded Citrus fruits treated at 20 °C with 2, 3, 4, or 5% (w/v) solutions of sodium carbonate showed structural modifications to the albedo as well as damage to 24-48 h old mycelia of P. digitatum, the cause of citrus green mold. Modifications were more evident in orange, lemon, and grapefruit as compared to mandarin fruit. The efficacy of the treatment was strictly related to the SC interaction with the albedo tissue that, in addition to structural changes, significantly increased tissue pH, affecting P. digitatum pathogenicity. The SC remaining as a film on unwounded flavedo had no effect in preventing contact infection by the Penicillia. (literal)

Editore

• ACS, American chemical society (Editore)

Prodotto di

• Istituto di scienze delle produzioni alimentari (ISPA) (Istituto)
• Tecnologie sostenibili per la trasformazione, la conservazione ed il confezionamento dei prodotti ortofrutticoli (AG.P05.017.001) (Modulo)

Autore CNR

• Mario Carlo Agabbio (Unità di personale esterno)
• MARIA GIOVANNA MOLINU (Unità di personale interno)
• TULLIO ANTONIO PIO VENDITTI (Unità di personale interno)
• ANTONIO DORE (Persona)
• GUY D'HALLEWIN (Unità di personale interno)

Insieme di parole chiave

• Keywords of "Sodium carbonate treatment induces scoparone accumulation, structural changes and alkalinization in the albedo of wounded citrus fruits." (Insieme di parole chiave)

Incoming links:

Autore CNR di

• MARIA GIOVANNA MOLINU (Unità di personale interno)
• TULLIO ANTONIO PIO VENDITTI (Unità di personale interno)
• ANTONIO DORE (Persona)
• GUY D'HALLEWIN (Unità di personale interno)
• Mario Carlo Agabbio (Unità di personale esterno)

Prodotto

• Istituto di scienze delle produzioni alimentari (ISPA) (Istituto)
• Tecnologie sostenibili per la trasformazione, la conservazione ed il confezionamento dei prodotti ortofrutticoli (AG.P05.017.001) (Modulo)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#rivistaDi

• Journal of agricultural and food chemistry (Rivista)

Editore di

• ACS, American chemical society (Editore)

Insieme di parole chiave di

• Keywords of "Sodium carbonate treatment induces scoparone accumulation, structural changes and alkalinization in the albedo of wounded citrus fruits." (Insieme di parole chiave)