Oxidative Stress: Importance for Postharvest Quality
By D. Hodges, G. Lester, Kathleen D. Munro, P. Toivonen. 2004
305 citations recorded by the source corpus.
Received for publication 2 Feb. 2004. Accepted for publication 2 Feb. 2004. Atlantic Food and Horticulture contribution 2273. The authors wish to thank Charles F. Forney and John M. DeLong for critical review of this manuscript. Corresponding author; email HodgesM@agr.gc.ca. Commencing in the middle to late 1980s, plant physiologists began to examine oxidative stress. Initial interests focused on how oxidative stress was associated with plant stress due to environmental perturbations such as chilling temperatures (Hodges, 2001; Hodges et al., 1997), water status (Li et al., 1998), salinity (Gossett et al., 1994), ozone exposure (e.g., Conklin and Last, 1995), and UV irradiation (Hideg et al., 1997). Later, this expanded to studies of other roles where oxidative stress infl uences plant metabolism, such as in cell signaling, where active oxygen species function as stress and secondary messengers involved in the stress-response signal transduction pathway (Delledonne et al., 2001; Mittler, 2002; Price et al., 1994). Oxidative stress has also become widely studied in relation to medical science, which has associated oxidative injury with such dysfunctions as cancer, heart disease, and certain neurological disorders (Ames et al., 1993; German et al., 1997; Halliwell, 1996; Hodges and Kalt, 2003; Meydani, 1999). As fresh fruits and vegetables experience many types of stress during processing, storage, and/or transport, an increasing amount of research is being generated on how oxidative stress is associated with postharvest quality.
Subfields: Biochemistry, Plant Science
View Paper: https://www.semanticscholar.org/paper/f8f1b2dbfdc64c262cd5e074e55b2b440dd05fd1
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Citations in the corpus
- Identification and stability of QTLs for fruit quality traits in apple (2008, background): “…high tissue temperatures can also result in differences in sugar contents, tissue firmness and mineral content (Ferguson et al. 1999; Woolf and Ferguson 2000) and can lead to changes in the contents of anti-oxidants (Davey et al. 2000; Treutter 2001; Cisneros-Zevallos 2003; Hodges et al. 2004).”
- Quality of fresh-cut fruits and vegetables as affected by exposure to abiotic stress (2008, background): “Jasmonic acid, auxin and abscisic acid, as well as active oxygen species (AOS), have all been associated with wounding of tissues of numerous plant species (Swamy and Smith, 1999; Hodges et al., 2004; Mur et al., 2006; Takabatake et al., 2006).”