Efecto del ácido oxálico en la vida poscosecha del tomate modificado con el gen TomLoxB en antisentido
Ácido Oxálico en tomate modificado geneticamente
DOI:
https://doi.org/10.18633/biotecnia.v26i1.2101Palabras clave:
Solanum lycopersicum, lipoxigenasa B, fuga de electrolitos, fenoles totalesResumen
El ácido oxálico es un compuesto orgánico que se encuentra en vegetales de hoja verde y que ha demostrado ser eficaz para retrasar la maduración mediante la inhibición de la síntesis de etileno en frutos. En este estudio se evaluó la aplicación de ácido oxálico sobre la fisiología poscosecha en frutos de tomate (Solanum lycopersicum) variedad TA234 genéticamente modificados (GM) con la inserción del gen TomLoxB en antisentido, a dos concentraciones de ácido oxálico (3 y 10 mM) durante 30 d de almacenamiento a 25 ± 1 ºC y una humedad relativa del 65 - 70 %. Los frutos en estado break se sumergieron durante 10 min en la solución de ácido oxálico. Se observó una menor pérdida de peso, mejor retención de la luminosidad, un retraso en la disminución de la firmeza y del ángulo hue, disminución de la actividad lipoxigenasa, baja pérdida de electrolitos y un aumento en el contenido de fenoles totales. La concentración más eficaz fue de 3 mM, que prolongó la vida poscosecha hasta 30 d y redujo el deterioro del tomate modificado, mientras los frutos GM testigos tuvieron una vida postcosecha de 24 días, y los frutos silvestres testigo se mantuvieron satisfactoriamente por 15 d.
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Esta obra está bajo una licencia internacional Creative Commons Atribución-NoComercial-CompartirIgual 4.0.
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