Postharvest Proteomics of Perishables

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

2 Scopus citations

Abstract

The shelf-life of perishables is largely determined by preharvest factors such as growing conditions and cultural practices. To extend their shelf-life, postharvest abiotic stresses such as cold, heat, modification of the atmosphere, and/or chemical treatments are applied. In this book chapter, an updated review of the main proteomics studies devoted to understanding the role of these postharvest treatments on the maintenance of desirable quality traits is carried out. The main proteome changes under different postharvest treatments as well as in different commodities (e.g., citrus, tomato, pear, grape, potato) are exposed. The importance of preharvest factors on initial quality is highlighted with the few available examples from the recent literature. Perspectives on the areas where proteomic studies complemented by other postgenomics approaches and complementary postharvest phenotyping techniques are emphasized.

Original languageEnglish
Title of host publicationProteomics in Food Science
Subtitle of host publicationFrom Farm to Fork
PublisherElsevier Inc.
Pages3-16
Number of pages14
ISBN (Electronic)9780128040577
ISBN (Print)9780128040072
DOIs
StatePublished - 5 Apr 2017

Keywords

  • Abiotic
  • Fruits
  • Gel-based
  • LC-MS/MS
  • Stress
  • Vegetables

Fingerprint Dive into the research topics of 'Postharvest Proteomics of Perishables'. Together they form a unique fingerprint.

Cite this