Acceleration and Delay of Ripening in Banana Fruit Tissue by Gibberellic Acid

Vendrell, Mario

doi:10.1071/bi9700554

Cited by 31 publications

(18 citation statements)

References 14 publications

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“…However, the fact that GA3 and BA counteracted the effects of exogenous ethylene in a tissue which produces little ethylene of its own suggests that GA3 and BA do not exert their effects by reducing ethylene production. In bananas which also exhibit the opposing effects of GA3 and ethylene, it has been shown by Vendrell (17) that 10 uM to 10 mM of GA3 did not affect the rate of ethylene production. We remain, therefore, with the alternative that GA3 and BA interfere with some of the effects of ethylene, but it seems difficult to speculate at the present time about how this is accomplished.…”

Section: Discussionmentioning

confidence: 99%

“…Cytokinins also delay citrus rind coloration, in accordance with their universal senescence-delaying effects (8, 10). Opposing effects of ethylene and GA3 or BA have been reported also for the coloration of ripening tomatoes (7) and bananas (17,18). The respiratory behavior of these climacteric fruits has not, however, been altered by GA3 treatments (7,17).…”

Section: Introductionmentioning

confidence: 96%

“…Opposing effects of ethylene and GA3 or BA have been reported also for the coloration of ripening tomatoes (7) and bananas (17,18). The respiratory behavior of these climacteric fruits has not, however, been altered by GA3 treatments (7,17).In the present study, we examined the ability of GA3 and BA to counteract ethylene effects associated with various cellular compartments in senescing citrus rind. …”

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Differential Counteraction of Ethylene Effects by Gibberellin A₃ and N₆-Benzyladenine in Senescing Citrus Peel

Goldschmidt¹,

Aharoni²,

Eilati³

et al. 1977

Plant Physiol.

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Treatment of mature citrus fruit (Citrus sinensis) with ethylene induced rapid chlorophyHl destruction, a rise in respiration, a release of free amino acids, aa accumulation of reducing sugars, and an appearance of phenylalanine ammonia lyase activity. Gibberellin A3 (GA3) and N6-benzyladenine (BA) opposed the effects of ethylene on chlorophyll, amino acids, and to a lesser extent, reducing sugar levels. The ethyleneinduced respiratory rise was only slightly modified by GA3 and BA. Phenylalanine ammonia lyase activity was not affected by GA3.The antagonism between ethylene and the senescence-delaying regulators GA3 and BA seems to operate mainly within the chloroplast, but might not be confined to this compartment. The accumulation of reducing sugars exhibits the antagonism although it is not apparently related to the chloroplast. Scott and Leopold (16) were the first to draw attention to the opposing effects of ethylene and GA3. Citrus rind maturation served as one of the most evident examples since it was known by then that GA3 delays the senescent color changes of citrus rind whereas ethylene accelerates them. Cytokinins also delay citrus rind coloration, in accordance with their universal senescence-delaying effects (8, 10). Opposing effects of ethylene and GA3 or BA have been reported also for the coloration of ripening tomatoes (7) and bananas (17,18). The respiratory behavior of these climacteric fruits has not, however, been altered by GA3 treatments (7,17).In the present study, we examined the ability of GA3 and BA to counteract ethylene effects associated with various cellular compartments in senescing citrus rind. MATERIALS AND METHODSDetached mature green Shamouti orange (Citrus sinensis L. Osbeck) fruits were used, unless otherwise specified. Fruits were dipped twice, for 30 sec each, in GA3, BA, or control solutions containing 5% ethanol + 0.02% Tween-20. The ethylene-releasing chemical, 2-chloroethylphosphonic acid (Ethephon), was applied to the fruit calyx as a 25-,ul droplet of 1% solution (9). GA3 and BA were applied to fruits immediately after harvest. Ethephon or ethylene gas was usually supplied 2 to 4 hr later, after the fruits had dried from the GA3 and BA solutions.Rind color changes were measured by a Hunter color differ- quantitative estimation of color development (3). According to this method, the intensity of green color is represented by negative values which rise gradually and pass to the positive range during development of yellow and orange colors. For the assay of CO2 and ethylene, samples of four fruits were placed in 2-liter glass jars at 25 C. Duplicate samples were run for each treatment. The jars were continuously ventilated (100 ml/min) with water-saturated air, with or without 12 ,ul/l ethylene. Jars were sealed for 1 hr prior to removal of jar atmosphere samples for determination of CO2 and ethylene evolution. CO2 was determined by a Packard gas chromatograph equipped with a Poropak Q column and a thermal conductivity detector. Ethylene was determined by a Packa...

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 96%

mentioning

confidence: 99%

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Differential Counteraction of Ethylene Effects by Gibberellin A₃ and N₆-Benzyladenine in Senescing Citrus Peel

Goldschmidt¹,

Aharoni²,

Eilati³

et al. 1977

Plant Physiol.

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“…Estes resultados foram diferentes dos obtidos por VENDRELL [27], que observou um atraso no pico respiratório quando infiltrou GA 3 (0,1mM) em bananas inteiras. As metodologias de infiltração talvez possam explicar a diferença encontrada, pois VENDRELL [26,27] utilizou o sistema de infiltração a vácuo (66cm de Hg/ minuto).…”

Section: -Respiração E Etileno Durante O Amadurecimento Da Bananaunclassified

Influência do ácido giberélico na degradação do amido durante o amadurecimento da banana

Rossetto¹,

Lajolo²,

Cordenunsi³

2004

Ciênc. Tecnol. Aliment.

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Influência do ácido giberélico na degradação do amido durante o amadurecimento da banana, Cordenunsi et al. Prestes, 580, bloco 14, hojak@uso.br. *A quem a correspondência deve ser enviada. -INTRODUÇÃOO amadurecimento dos frutos é controlado por vá-rias classes de hormônios vegetais num processo ainda pouco conhecido. Dentre eles, o etileno é de longe o mais estudado devido a sua importância na maturação e senescência de folhas, flores e frutos [2]. Este processo depende em parte do aumento da sensibilidade ou da diminuição da resistência do fruto à ação do etileno e também do desaparecimento, ou inativação, de alguns fitoreguladores [7]. O fato de algumas substân-cias, como as auxinas, giberelinas, citocininas, jasmonatos e poliaminas, entre outros, agirem como retardadoras da senescência é muito atrativo em termos tecnológicos [7].De acordo com a sua sensibilidade ao etileno, os frutos podem ser divididos em dois grandes grupos: os não climatéricos, que mantêm um nível de etileno basal durante toda a fase pós-colheita e os climatéricos, onde a maior parte dos processos bioquímicos relativos ao amadurecimento ocorre a partir da sinalização promovida pelo etileno e após o pico de respiração. A mobilização dos carboidratos de reserva na forma de amido, ácidos orgânicos ou na própria forma de sacarose translocada da planta para o fruto, levando ao acúmulo de açúcares, é um dos principais eventos bioquímicos que ocorre durante esta fase [24].A banana, fruto desenvolvido por partenocarpia, faz parte da classe climatérica e tem como principal fonte de carbono o amido, que durante o climatério é reduzido de teores que variam de 12 a 20%, a menos de 1% quando a fruta está madura [17]. Concomitante à hidrólise do amido, o teor de sacarose aumenta até 12 vezes podendo chegar a 16%, com concentrações finais variando de acordo com o cultivar [6,17].O amido é um polissacarídeo de reserva, único nos vegetais, por se constituir de grânulos que podem ser isolados e que estão organizados dentro de plastídeos específicos: os amiloplastos. Por microscopia ótica e também eletrônica, foi observado que os grânulos de banana, tanto em amido isolado quanto em células ) has been studied with particular interest in the posharvest, therefore it improves the quality and it delay the senescence of the fruits through a complex mechanism of signaling, linked to the activity of responsible enzymes for the process of the ripening. This phytohormone, when applied exogenous, it plays an important role in the delay of the activity of enzymes, especially of the cellular wall, in the synthesis of carotene, degradation of chlorophyll and in mangoes the GA 3 was responsible for decrease the activity of amylases and peroxidases. The banana, climacteric fruit, have as main power plant the starch. The starch of banana, depending of the variety, is reduced during the climaterium of value that vary of 12 the 20% to less than 1%, when the fruit is ripened, and the sacharose can increase up to 12 fold, in this time. In hydrolysis of the starch, the amylas...

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“…Ripening is a process, which increases the quality of the fruit, and it is part of the same process, which is accelerating the product towards post-market senescence (Ferris, 1991). Reports have implicated plant hormones in the senescence of fruits (Dilley, 1969;Looney, 1970;Vendrell, 1969Vendrell, , 1970aVendrell, , 1970b. Vendrell (1969) specifically provides good evidence that endogenous auxins may play a key role in fruit ripening.…”

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Genotypic variation in fruit ripening time and weight reduction among a selection of new <i>musa</i> hybrids

Adenji¹,

Barimalaa²

2010

Journal of Applied Sciences and Environmental Management

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Thirty different genotypes of plantain and banana hybrids were evaluated for fruit ripening time to provide information on their shelf life, processing, adoption, and marketing potentials. Fruit of many of the plantain and banana hybrids had a significantly longer shelf life (p<0.05) than that of the plantain landraces. Shelf life from green to the attainment of full ripening (16.3 days) was observed in 23688-2, which differed significantly (P<0.05) from all other cultivars investigated. The mean numbers of days before complete ripening in 23977-7, SH 3362 and 25333-S88 were 15.6 days, 13.8 days and 13.4 days, respectively. These clones differed significantly (p<0.05) from the two plantain landraces used in this study. Obino l'Ewai kept for 8.5 days before the attainment of full ripening. Agbagba and 25291-S32 recorded the shortest ripening times of 5.5 and 5.4 days, respectively to attain full ripening stage. Similarly, most of the plantain and banana hybrids differ significantly from the landraces in shelf life prior to senescence (stage 10). Significant difference (P<0.05) was also observed in most of the hybrids compared to plantain landraces in their keeping qualities before senescence. Specifically, hybrids 23977-7 and SH 3362 kept for 25.9 days to stage 10. Fruits of FHIA 3 showed the shortest storage life (13.3days) before senescence. The weight of 25344-18 fruit reduced from 189.6g to 104.5g during ripening from stage 1 to stage 10. The same trend in fruit weight reduction during ripening was observed for all other cultivar, irrespective of their ploidy status. @ JASEM

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Acceleration and Delay of Ripening in Banana Fruit Tissue by Gibberellic Acid

Cited by 31 publications

References 14 publications

Differential Counteraction of Ethylene Effects by Gibberellin A₃ and N₆-Benzyladenine in Senescing Citrus Peel

Differential Counteraction of Ethylene Effects by Gibberellin A₃ and N₆-Benzyladenine in Senescing Citrus Peel

Influência do ácido giberélico na degradação do amido durante o amadurecimento da banana

Genotypic variation in fruit ripening time and weight reduction among a selection of new <i>musa</i> hybrids

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Acceleration and Delay of Ripening in Banana Fruit Tissue by Gibberellic Acid

Cited by 31 publications

References 14 publications

Differential Counteraction of Ethylene Effects by Gibberellin A3 and N6-Benzyladenine in Senescing Citrus Peel

Differential Counteraction of Ethylene Effects by Gibberellin A3 and N6-Benzyladenine in Senescing Citrus Peel

Influência do ácido giberélico na degradação do amido durante o amadurecimento da banana

Genotypic variation in fruit ripening time and weight reduction among a selection of new <i>musa</i> hybrids

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Differential Counteraction of Ethylene Effects by Gibberellin A₃ and N₆-Benzyladenine in Senescing Citrus Peel

Differential Counteraction of Ethylene Effects by Gibberellin A₃ and N₆-Benzyladenine in Senescing Citrus Peel