Journal
MACEDONIAN JOURNAL OF CHEMISTRY AND CHEMICAL ENGINEERING
Volume 33, Issue 1, Pages 103-117Publisher
SOC CHEMISTS TECHNOLOGISTS MADECONIA
DOI: 10.20450/mjcce.2014.375
Keywords
ethylene emission; fruit quality; plant water relations; fruit respiration; amino acids
Funding
- CICYT [AGL2010-19201-C04-01AGR, AGL 2011-23690]
- CONSOLIDER7 INGENIO FUN-C-FOOD [CSD 007-0063]
- Spanish Ministry of Economy and Competitiveness [CSIC 201170E041]
- Agencia Espanola de Cooperacion Internacional para el Desarrollo (AECID) [A1/035430/11]
- Fundacion Seneca [04486/GERM/06]
- Ibero American Programme for Science, Technology and Development (CYTED)
- AECID from the Spanish government
- FPI from the Spanish government
- FPU Fellowship Programme from the Spanish government
- [Action 112RT0460 CORNUCOPIA]
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Jujube yield and fruit characteristics can be clearly modified by water deficit imposed during fruit maturation. One essential (cystine (Cys-cys)) and seven non-essential (4-hydroxyproline (p-Hyp), alpha-aminoadipic acid (AADA), ornithine (Orn), beta-aminoisobutyric acid (BAIB), alpha-amino-n-butyricacid (AABA), cystathionine (Cysta), and homocystine (Hcys-cys)) amino acids were identified for the first time. Fruits from plants exposed to moderate water deficit during the maturation stage (T1) initiated the ripening phase earlier than control (T0) fruits and had an improved eating quality. Fruits subjected to severe water deficit (T2) showed changes in their physical characteristics and reached a more advanced degree of ripening than T0 and T1 fruits, with not only most of the fruit chemical characteristics that determine taste being improved but also the nutritional value. The decrease in the asparagine (Asn) content of the fruit as a result of severe water deficit is a positive aspect, which prevents acrylamide formation during heat-processing of the fruit.
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