Efecto del ácido oxálico en la vida poscosecha del tomate modificado con el gen TomLoxB en antisentido

Ácido Oxálico en tomate modificado geneticamente

Autores/as

  • Wendy Mazón-Abarca Tecnológico Nacional de México/Instituto Tecnológico de Veracruz, Unidad de Investigación y Desarrollo en Alimentos, Veracruz, México. https://orcid.org/0000-0001-9274-5437
  • Elizabeth León García Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias, Campo Experimental La Posta, Medellín de Bravo, Veracruz, México https://orcid.org/0000-0002-3883-6167
  • José A. Ramirez Universidad Autónoma de Tamaulipas. Unidad Académica de Trabajo Social y Ciencias para el Desarrollo Humano, Cd. Victoria, Tamaulipas, México
  • Hugo S. García Tecnológico Nacional de México/Instituto Tecnológico de Veracruz, Unidad de Investigación y Desarrollo en Alimentos, Veracruz, México. https://orcid.org/0000-0001-5805-0201

DOI:

https://doi.org/10.18633/biotecnia.v26.2101

Palabras clave:

Solanum lycopersicum, lipoxigenasa B, fuga de electrolitos, fenoles totales

Resumen

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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Biografía del autor/a

Wendy Mazón-Abarca, Tecnológico Nacional de México/Instituto Tecnológico de Veracruz, Unidad de Investigación y Desarrollo en Alimentos, Veracruz, México.

Estudiante graduada. El trabajo de su tesis doctoral ha sido presentado en 4 congresos y obtenido 2 premios como mejor trabajo dentro de su categoría. Cuenta con 2 publicaciones científicas derivadas del trabajo de tesis.

Elizabeth León García, Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias, Campo Experimental La Posta, Medellín de Bravo, Veracruz, México

She is a full researcher since 2019 at the National Institute of Forestry, Agricultural and Livestock Research (INIFAP). She holds the level one in the National System for Researchers in Mexico. Researcher Leon has published 12 indexed research papers, presented more than 20 works in scientific meetings, and accumulated more than 56 citations. She has 2 book chapters, she has graduated 5 MSc students and 1 PhD one.

José A. Ramirez, Universidad Autónoma de Tamaulipas. Unidad Académica de Trabajo Social y Ciencias para el Desarrollo Humano, Cd. Victoria, Tamaulipas, México

El Dr. José Alberto Ramirez es profesor investigador de la Universidad Autónoma de Tamaulipas desde hace 39 años. Es Jefe de la división de estudios de posgrado y tiene una carrera consolidada en la investigación en alimentos, bioteconlogia, nutrición, lacteos, nutracéuticos. Tiene mas de 6200 citas y mas de 250 publicaciones. Ha dirigido tesis de licenciatura, maestría y doctorado sumando mas de 150. El Dr. Ramirez pertenece al Sistema Nacional de Investigadores en la categoría de Emerito.

Hugo S. García, Tecnológico Nacional de México/Instituto Tecnológico de Veracruz, Unidad de Investigación y Desarrollo en Alimentos, Veracruz, México.

Hugo S. García is a full professor since 1980 at the Veracruz Institute of Technology and a visiting Professor at the University of Wisconsin-Madison the summers of 1992 to 2010 and in CSIC or UAM in Spain to date. He holds the maximum level (Emeritus Researcher) in the National System for Researchers in Mexico.

Prof. Garcia has published 249 indexed research papers, presented more than 250 works in scientific meetings, and accumulated more than 9800 citations. He has 30 book chapters, one patent granted, and 3 more have been submitted; he has graduated 42 PhD and 90 MSc students. He obtained the National Award in Food Technology in 1996, became a member of the evaluation committee in 1997-2019 and served as chairman in 2002-2004. The Mexican Academy of Sciences elected Dr. Garcia as a regular member since 1999 and served in the awards committee.

Elected as chairman of AMECA (Mexican Association of Food Scientists) in 2015-2017. He was granted the city of Veracruz medal for Academic Merit in 2003 and the State Award of Science in 2006. He serves in the editorial board of the Mexican Journal of Chemical Engineering and the Mexican Phytotechnology Journal (both JCR).

His international collaborations include works with colleagues from the Volcani Center (Israel), Oviedo University (Spain) the University of Wisconsin-Madison, the Institutes for Catalysis and Food Science, and the School of Medicine of the Autonomous University of Madrid in Spain, Korea University and Bologna University. Prof. Garcia’s research interests include lipid biotechnology, nanoemulsions as carriers for bioactive compounds, dairy products, probiotic bacteria, cholesterol oxides, antioxidants in colored produce and post-harvest handling of tropical fruits.

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Publicado

2023-12-04

Cómo citar

Mazón-Abarca, W. M., León-García, E., Ramirez, J. A., & García, H. S. (2023). Efecto del ácido oxálico en la vida poscosecha del tomate modificado con el gen TomLoxB en antisentido: Ácido Oxálico en tomate modificado geneticamente. Biotecnia, 26, e2101. https://doi.org/10.18633/biotecnia.v26.2101

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Vol. 26 (2024): Enero - Diciembre

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