Estratégias ômicas na compreensão da maturação de morango e da conservação pós-colheita de noz pecã

Abstract

This work was divided into seven studies. The first study aimed to evaluate the content of metabolites related to the metabolism of ABA (abscisic acid), phenylpropanoids and L-ascorbic acid (AsA) during the stages of strawberry ripening. The results showed that during ripening ABA induces the accumulation of anthocyanins, through the activation of key biosynthetic genes such as FaPAL, FaC4H, FaANS and FaUFGT; this increase in ABA content is dependent on both an increase in synthesis rates by FaNCED1 and a reduction in degradation rates by FaCYP707A1 and, to some extent, a reduction in the expression and activity of BGs. In addition, ABA significantly influences AsA content by inducing the expression of FaGLDH. The aim of the second and third studies was to review the literature in order to deepen our knowledge on the topics of phenylpropanoid compounds during strawberry ripening and the roles of circRNAs and miRNAs in fruit ripening. In the fourth study, bioinformatics tools were used to identify circRNA in the developmental stages of strawberries and in response to ABA application. Through bioinformatics analysis, it was possible to identify 2625 circRNAs in strawberry receptacle, among which 33 circRNAs were shown to be responsive to ABA application. Functional analysis showed that these circRNAs may be involved in the ABA signaling pathway, through the ABI5 transcription factor. The fifth study aimed to review a comprehensive and up-to-date overview of advances in pecan processing, storage and quality preservation, listing critical factors at each stage, in the interest of stimulating further research to optimize quality parameters. The sixth study aimed to evaluate the physicochemical composition of 26 pecan cultivars grown in the southern region of Brazil, providing insights into crucial parameters that impact their nutritional values and storage potential. The last study investigated the quality of 'Barton' pecans before and after storage under different packaging conditions, vacuum and conventional. The changes in the color of the nuts, the profile of phenolic compounds, tocopherols, and coloration that occur during storage were observed, with important implications for the stability and nutritional quality of pecans. Thus, through chemical and molecular studies and the use of bioinformatics, these studies have generated scientific and technological knowledge of relevance to the use of strawberries and pecan nuts in food.