Agronomy III: Molecular Biology

Stiles, John I.

doi:10.1002/9780470690499.ch11

Cited by 2 publications

(2 citation statements)

References 23 publications

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“…It has been demonstrated that coffee fruit ripening could be synchronized by the exogenous application of ethephon during early (10-20 % of fruit colored) fruit development (Crisosto et al, 1990(Crisosto et al, , 1992Winston et al, 1992). This demonstrates that ethylene controls the final ripening stages of coffee fruit development and has motivated the search of genes coding for ethylene biosynthesis with the aim of reducing ethylene formation in the pericarp of genetically modified coffee plants Stiles, 2001).…”

Section: Genes Expressed During Pericarp Maturationmentioning

confidence: 99%

“…In comparison with other studies showing that maximum rates of respiration during fruit maturation coincide with ripening time (Puschmann, 1975;Marín-López et al, 2003), these results argue for the climacteric nature of coffee fruit ripening. Attempts to reduce the ACC oxidase expression in transgenic coffee plants employing an antisense strategy are now underway (Stiles, 2001;Ribas et al, 2001, see Pereira et al, in this issue).…”

Section: Genes Expressed During Pericarp Maturationmentioning

confidence: 99%

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Cytology, biochemistry and molecular changes during coffee fruit development

Castro

Marraccini

2006

Braz. J. Plant Physiol.

140

130

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In commercial coffee species (Coffea arabica and Coffea canephora), fruit development is a lengthy process, characterized by tissue changes and evolutions. For example, soon after fecundation and up to mid development, the fruit is mainly constituted of the pericarp and perisperm tissue. Thereafter, the perisperm gradually disappears and is progressively replaced by the endosperm (true seed). Initially present in a "liquid" state, the endosperm hardens as it ripens during the maturation phase, as a result of accumulation of storage proteins, sucrose and complex polysaccharides representing the main reserves of the seed. The last step of maturation is characterized by the dehydration of the endosperm and the color change of the pericarp. Important quantitative and qualitative changes accompany fruit growth, highlighting the importance of its study to better understand the final characteristics of coffee beans. Following a description of the coffee fruit tissues, this review presents some data concerning biochemical, enzymatic and gene expression variations observed during the coffee fruit development. The latter will also be analyzed in the light of recent data (electronic expression profiles) arising from the Brazilian Coffee Genome Project. Key words: Coffea spp, bean development, cell cycle, endosperm, EST, gene expression, pericarp, perisperm.Cytology, biochemistry and molecular changes during coffee fruit development: Em espécies comerciais de café (Coffea arabica e Coffea canephora), o desenvolvimento do fruto de café é um processo longo, caracterizado por mudanças e evoluções nos tecidos. Por exemplo, logo após a fecundação e até a metade do desenvolvimento, o fruto é principalmente constituído pelo pericarpo e perisperma. Em seguida, o perisperma gradualmente desaparece e é progressivamente substituído pelo endosperma (semente verdadeira). Inicialmente o endosperma apresenta-se no estado "líquido", o endosperma endurece durante a fase de maturação, como resultado do acúmulo gradual de proteínas de reserva, sacarose e polissacarídeos complexos representando as principais reservas da semente. O último passo da maturação é caracterizado pela desidratação do endosperma e pela mudança de cor do pericarpo. Importantes alterações quantitativas e qualitativas acompanham o crescimento do fruto, ilustrando a importância do seu estudo para melhor compreender as características finais das sementes de café. Seguindo a descrição dos tecidos do fruto de café, esta revisão apresenta alguns dados relativos às variações bioquímicas, enzimáticas e de expressão gênica durante o desenvolvimento do fruto. A expressão de genes será também analisada em função de dados recentes (perfil de expressão eletrônica) oriundos do Projeto Genoma Brasileiro Café. Palavras-chave: Coffea spp, ciclo celular, desenvolvimento da semente, endosperma, EST, expressão gênica, pericarpo, perisperma. INTRODUCTIONThe Coffea genus contains around 100 species (Charrier and Berthaud, 1985). Within these species, C. arabica (Arabica) and C. canephora (Rob...

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Section: Genes Expressed During Pericarp Maturationmentioning

confidence: 99%

Section: Genes Expressed During Pericarp Maturationmentioning

confidence: 99%

Cytology, biochemistry and molecular changes during coffee fruit development

Castro

Marraccini

2006

Braz. J. Plant Physiol.

140

130

View full text Add to dashboard Cite

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Coffee

Etienne

Alpizar

Lebailly

et al. 2008

Compendium of Transgenic Crop Plants

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Coffee is one of the world's most valuable export commodities and about 125 millions people depend on coffee for their live hood. The recent development of large coffee expressed sequence tag (EST) as well as the development of coffee bacterial artificial chromosome (BAC) libraries is leading to an enormous production of information in the area of coffee genomics. To take advantage of these resources, a key issue is the development and use of methods like genetic transformation to define gene functions at the molecular and organism level. The present chapter first describes the actual breeding and genomics strategies for the two cultivated species Coffea arabica and C. canephora . In a second part, all the methods and gene constructs used to develop transgenic coffees since the first work in 1991 are precisely analyzed. These methods include electroporation, biolistic delivery and Agrobacterium tumefaciens and A. rhizogenes ‐mediated transformation. Results of transgene expression for herbicide resistance, pathogen resistance and physiological traits are also presented. In the following part, the expected products of coffee transgenics are discussed. They deal with resistance to insect pests and nematodes, decaffeinated coffee, resistance to abiotic stresses, pathogen resistance, and improvement in cup quality characteristics and fruit ripening. Finally, the actual bottlenecks of coffee genetic transformation and the ongoing technology developments are described.

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Agronomy III: Molecular Biology

Cited by 2 publications

References 23 publications

Cytology, biochemistry and molecular changes during coffee fruit development

Cytology, biochemistry and molecular changes during coffee fruit development

Coffee

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