Protein analysis of moro blood orange pulp during storage at low temperatures

[EN] A protein analysis in the pulp of Moro blood oranges (Citrus sinensis L. Osbeck) at the onset and after 30 days of storage at either 4 or 9 degrees C was performed. All differential proteins belonged to different functional classes (sugar, amino acid and secondary metabolism, defense, stress response, oxidative process, transport and cellular component biogenesis), displaying a differential accumulation in those Moro oranges kept at 9 versus 4 degrees C, and in those stored at 4 degrees C versus onset. Anthocyanin biosynthesis structural proteins chalcone synthases and flavonone 3-hydroxylase and different glutathione S-transferases related with their vacuolar transport were up-accumulated in fruits kept at 9 versus 4 degrees C and versus the onset. Proteins related with defense and oxidative stress displayed a similar pattern, concomitant with a higher anthocyanin content, denoting a possible role of defense and other stress response pathways in anthocyanin production/accumulation. This work was supported by the São Paulo Research Foundation (FAPESP, Brazil) project (FAPESP 2014/12616-9) and Fundecitrus. LC was funded by a grant from FAPESP (2014/23447-3). Carmona-López, L.; Alquézar-García, B.; Tarraga Herrero, S.; Peña Garcia, L. (2019). Protein analysis of moro blood orange pulp during storage at low temperatures. Food Chemistry. 277:75-83. https://doi.org/10.1016/j.foodchem.2018.10.108