Integration of proteomics and metabolomics data of early and middle season Hass avocados under heat treatment

Virgílio Gavicho Uarrota, Claudia Fuentealba, Ignacia Hernández, Bruno Defilippi-Bruzzone, Claudio Meneses, Reinaldo Campos-Vargas, Susan Lurie, Maarten Hertog, Sebastien Carpentier, Carlos Poblete-Echeverría, Romina Pedreschi

Research output: Contribution to journalArticlepeer-review

32 Scopus citations


Ripening heterogeneity of Hass avocados results in inconsistent quality fruit delivered to the triggered and ready to eat markets. This research aimed to understand the effect of a heat shock (HS) prior to controlled atmosphere (CA) storage on the reduction of ripening heterogeneity. HS prior to CA storage reduces more drastically the ripening heterogeneity in middle season fruit. Via correlation network analysis we show the different metabolomics networks between HS and CA. High throughput proteomics revealed 135 differentially expressed proteins unique to middle season fruit triggered by HS. Further integration of metabolomics and proteomics data revealed that HS reduced the glycolytic throughput and induced protein degradation to deliver energy for the alternative ripening pathways. L-isoleucine, L-valine, L-aspartic and ubiquitin carboxyl-terminal hydrolase involved in protein degradation were positively correlated to HS samples. Our study provides new insights into the effectiveness of HS in synchronizing ripening of Hass avocados.

Original languageEnglish
Pages (from-to)512-521
Number of pages10
JournalFood Chemistry
StatePublished - 15 Aug 2019


  • Boric acid (PubChem CID:7628)
  • D-fructose (PubChem CID:5984)
  • D-glucose (PubChem CID:5793)
  • Ethanolamine (PubChem CID:700)
  • GC-MS metabolomics
  • Galactaric acid (PubChem CID:3037582)
  • Galactinol (PubChem CID:11727586)
  • Gel-free proteomics
  • Heterogeneity
  • L-alanine (PubChem CID:5950)
  • L-aspartic acid (PubChem CID:5960)
  • Palmitic acid (PubChem CID:985)
  • Persea americana


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