Abstract
Skin burning is a new type of skin damage related to exposure to high pH values during the brushing-waxing postharvest operations that has been observed recently on some newly released peach and nectarine [Prunus persica (L.) Batsch] cultivars. In this work, we described this skin disorder for the first time and studied its triggers and biological basis. Different skin burning susceptibility was observed after screening 21 peach and nectarine cultivars. The stability of the skin phenolic extracts to pH in the range 7-10 was studied by UV-visible spectroscopy. This study demonstrated that fruit skin phenolics are not stable at high pH and that the transformations occurring at high pH are reversible and time-dependent. The changes on the UV-visible absorption spectra at different pH values pointed out the copigmentation of anthocyanins as the mechanism beyond the skin burning disorder. Finally, some recommendations to minimize this postharvest damage are also discussed.
| Original language | English (US) |
|---|---|
| Pages (from-to) | 2393-2402 |
| Number of pages | 10 |
| Journal | Journal of Agricultural and Food Chemistry |
| Volume | 59 |
| Issue number | 6 |
| DOIs | |
| State | Published - Mar 23 2011 |
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Keywords
- Absorption spectra
- antioxidant potential
- HPLC
- pH
- total phenolics
ASJC Scopus subject areas
- Agricultural and Biological Sciences(all)
- Chemistry(all)
Cite this
Copigmentation triggers the development of skin burning disorder on peach and nectarine fruit [Prunus persica (L.) Batsch]. / Cantín, Celia M.; Tian, Li; Qin, Xiaoqiong; Crisosto, Carlos H.
In: Journal of Agricultural and Food Chemistry, Vol. 59, No. 6, 23.03.2011, p. 2393-2402.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Copigmentation triggers the development of skin burning disorder on peach and nectarine fruit [Prunus persica (L.) Batsch]
AU - Cantín, Celia M.
AU - Tian, Li
AU - Qin, Xiaoqiong
AU - Crisosto, Carlos H.
PY - 2011/3/23
Y1 - 2011/3/23
N2 - Skin burning is a new type of skin damage related to exposure to high pH values during the brushing-waxing postharvest operations that has been observed recently on some newly released peach and nectarine [Prunus persica (L.) Batsch] cultivars. In this work, we described this skin disorder for the first time and studied its triggers and biological basis. Different skin burning susceptibility was observed after screening 21 peach and nectarine cultivars. The stability of the skin phenolic extracts to pH in the range 7-10 was studied by UV-visible spectroscopy. This study demonstrated that fruit skin phenolics are not stable at high pH and that the transformations occurring at high pH are reversible and time-dependent. The changes on the UV-visible absorption spectra at different pH values pointed out the copigmentation of anthocyanins as the mechanism beyond the skin burning disorder. Finally, some recommendations to minimize this postharvest damage are also discussed.
AB - Skin burning is a new type of skin damage related to exposure to high pH values during the brushing-waxing postharvest operations that has been observed recently on some newly released peach and nectarine [Prunus persica (L.) Batsch] cultivars. In this work, we described this skin disorder for the first time and studied its triggers and biological basis. Different skin burning susceptibility was observed after screening 21 peach and nectarine cultivars. The stability of the skin phenolic extracts to pH in the range 7-10 was studied by UV-visible spectroscopy. This study demonstrated that fruit skin phenolics are not stable at high pH and that the transformations occurring at high pH are reversible and time-dependent. The changes on the UV-visible absorption spectra at different pH values pointed out the copigmentation of anthocyanins as the mechanism beyond the skin burning disorder. Finally, some recommendations to minimize this postharvest damage are also discussed.
KW - Absorption spectra
KW - antioxidant potential
KW - HPLC
KW - pH
KW - total phenolics
UR - http://www.scopus.com/inward/record.url?scp=79952764564&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=79952764564&partnerID=8YFLogxK
U2 - 10.1021/jf104497s
DO - 10.1021/jf104497s
M3 - Article
VL - 59
SP - 2393
EP - 2402
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
SN - 0021-8561
IS - 6
ER -