Changes in starch content and amylase zymograms during storage of Golden Delicious and Cox's Orange Pippin apples

Gorin, N.; Bonisolli, Fabio; Heidema, Frouwke T.; Klop, W.; Williams, Angie

doi:10.1007/bf01354808

Cited by 11 publications

(5 citation statements)

References 8 publications

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“…In starch-accumulating organs (such as coleoptiles and germinating rice seeds) starch degrading enzymes (α-amylase, β-amylase, debranching enzyme, α-glucosidase) are active and low oxygen conditions up-regulate amylase gene expression (in particular β-amylase) in several species (Mustroph et al, 2010 ). Also in apples, β-amylase appears to be a hypoxia-induced gene and might be involved in the decrease in starch content observed during CA storage (Gorin et al, 1978 ).…”

Section: Discussionmentioning

confidence: 99%

Extreme Hypoxic Conditions Induce Selective Molecular Responses and Metabolic Reset in Detached Apple Fruit

et al. 2016

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The ripening physiology of detached fruit is altered by low oxygen conditions with profound effects on quality parameters. To study hypoxia-related processes and regulatory mechanisms, apple (Malus domestica, cv Granny Smith) fruit, harvested at commercial ripening, were kept at 1°C under normoxic (control) and hypoxic (0.4 and 0.8 kPa oxygen) conditions for up to 60 days. NMR analyses of cortex tissue identified eight metabolites showing significantly different accumulations between samples, with ethanol and alanine displaying the most pronounced difference between hypoxic and normoxic treatments. A rapid up-regulation of alcohol dehydrogenase and pyruvate-related metabolism (lactate dehydrogenase, pyruvate decarboxylase, alanine aminotransferase) gene expression was detected under both hypoxic conditions with a more pronounced effect induced by the lowest (0.4 kPa) oxygen concentration. Both hypoxic conditions negatively affected ACC synthase and ACC oxidase transcript accumulation. Analysis of RNA-seq data of samples collected after 24 days of hypoxic treatment identified more than 1000 genes differentially expressed when comparing 0.4 vs. 0.8 kPa oxygen concentration samples. Genes involved in cell-wall, minor and major CHO, amino acid and secondary metabolisms, fermentation and glycolysis as well as genes involved in transport, defense responses, and oxidation-reduction appeared to be selectively affected by treatments. The lowest oxygen concentration induced a higher expression of transcription factors belonging to AUX/IAA, WRKY, HB, Zinc-finger families, while MADS box family genes were more expressed when apples were kept under 0.8 kPa oxygen. Out of the eight group VII ERF members present in apple genome, two genes showed a rapid up-regulation under hypoxia, and western blot analysis showed that apple MdRAP2.12 proteins were differentially accumulated in normoxic and hypoxic samples, with the highest level reached under 0.4 kPa oxygen. These data suggest that ripe apple tissues finely and specifically modulate sensing and regulatory mechanisms in response to different hypoxic stress conditions.

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Section: Discussionmentioning

confidence: 99%

Extreme Hypoxic Conditions Induce Selective Molecular Responses and Metabolic Reset in Detached Apple Fruit

et al. 2016

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“…When fermented, proteins lead to a much lower production of SCFA than carbohydrates do (Macfarlane et al 1988): their role in fermentation was hence neglected. Starch is a normal component of apples, especially in unripened fruits (Gorin et al 1978), and is commonly present in apple pectin (Kravtchenko et al 1992). It could have been chemically (Kravtchenko et al 1992) or enzymically (Pishchiiski & Lyutskanov, 1978 ; Kravtchenko et al 1992) removed to avoid production of SCFA from non-fibre material, but such a treatment can lead to partial destruction of the pectic fraction (Lyutskanov et al 1974).…”

Section: Discussionmentioning

confidence: 99%

Estimation of the fermentability of dietary fibrein vitro: a European interlaboratory study

Barry¹,

Hoebler²,

et al. 1995

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Five European laboratories tested a simple in vitro batch system for dietary fibre fermentation studies, The inoculum was composed of fresh human faeces mixed with a carbonatephosphate buffer complex supplemented with trace elements and urea. Five dietary fibre sources (cellulose, sugarbeet fibre, soyabean fibre, maize bran and pectin) were used by each laboratory on three occasions to determine pH, residual non-starch polysaccharides (NSP) and short-chain fatty acid production during fermentation. Cellulose and maize bran degradabilities were very low (7.2 (SE 10.8) and 6 2 (SE 9.1) % respectively after 24h), whereas pectin and soyabean fibre were highly degraded (97.4 (~~4 . 4 ) and 91.1 ( s~3 . 4 ) % respectively after 24 h). Sugarbeet fibre exhibited an intermediate level of degradability (595 (SE 149) %). Short-chain fatty acid production was closely related to NSP degradation (r 0.99). Although each variable was ranked similarly by all laboratories, some differences occurred with respect to absolute values. However, the adaptation of donors to the experimental substrates was not an influential factor. Interlaboratory differences could be reduced either by adding less substrate during incubations or using less-diluted inocula. In vitro fermentations with inocula made from human faeces and from rat caecal contents gave similar results. There was a close correspondence between the data obtained in the present experiment and those previously published in in vivo studies in the rat using the same fibres. The in v i m batch system tested during the present study provides a rapid means of obtaining quantitative estimates of the fermentation and the estimation of the energy content of new sources of dietary fibre.

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“…Fruit metabolism responds to this energy crisis by increasing substrate level ATP production through different processes, including the catabolism of soluble sugars and, in some species, of starch. For example apples, during the advanced developmental stages, accumulate starch that decreases during CA storage (Gorin et al, 1978). In rice seed hypoxia induces the up-regulation of b-amylase genes that are activated to satisfy the increased carbon demand by glycolysis (Planchet et al, 2017).…”

Section: Carbohydrate Metabolismmentioning

confidence: 99%

Primary Metabolism in Fresh Fruits During Storage

et al. 2020

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The extension of commercial life and the reduction of postharvest losses of perishable fruits is mainly based on storage at low temperatures alone or in combination with modified atmospheres (MAs) and controlled atmospheres (CAs), directed primarily at reducing their overall metabolism thus delaying ripening and senescence. Fruits react to postharvest conditions with desirable changes if appropriate protocols are applied, but otherwise can develop negative and unacceptable traits due to the onset of physiological disorders. Extended cold storage periods and/or inappropriate temperatures can result in development of chilling injuries (CIs). The etiology, incidence, and severity of such symptoms vary even within cultivars of the same species, indicating the genotype significance. Carbohydrates and amino acids have protective/regulating roles in CI development. MA/CA storage protocols involve storage under hypoxic conditions and high carbon dioxide concentrations that can maximize quality over extended storage periods but are also affected by the cultivar, exposure time, and storage temperatures. Pyruvate metabolism is highly reactive to changes in oxygen concentration and is greatly affected by the shift from aerobic to anaerobic metabolism. Ethylene-induced changes in fruits can also have deleterious effects under cold storage and MA/CA conditions, affecting susceptibility to chilling and carbon dioxide injuries. The availability of the inhibitor of ethylene perception 1-methylcyclopropene (1-MCP) has not only resulted in development of a new technology but has also been used to increase understanding of the role of ethylene in ripening of both non-climacteric and climacteric fruits. Temperature, MA/CA, and 1-MCP alter fruit physiology and biochemistry, resulting in compositional changes in carbon-and nitrogen-related metabolisms and compounds. Successful application of these storage technologies to fruits must consider their effects on the metabolism of carbohydrates, organic acids, amino acids and lipids.

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Changes in starch content and amylase zymograms during storage of Golden Delicious and Cox's Orange Pippin apples

Cited by 11 publications

References 8 publications

Extreme Hypoxic Conditions Induce Selective Molecular Responses and Metabolic Reset in Detached Apple Fruit

Extreme Hypoxic Conditions Induce Selective Molecular Responses and Metabolic Reset in Detached Apple Fruit

Estimation of the fermentability of dietary fibrein vitro: a European interlaboratory study

Primary Metabolism in Fresh Fruits During Storage

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