Changes of free and conjugated ABA in the fruit of ’Satohnishiki’ sweet cherry and the ABA metabolism after application of (s)-(+)-ABA

Kondo, Satoru; Tomiyama, Akihiro

doi:10.1080/14620316.1998.11511000

Cited by 24 publications

(18 citation statements)

References 14 publications

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“…Mansf. ), the level of ABA increases from maturation to harvest, while in non-climacteric sweet cherries, the level of ABA increases before maturation and thereafter decreases toward harvest (Kondo and Tomiyama 1998;Lara and Vendrell 2000). The fact that ABA levels differ among fruit suggests that the role of ABA may vary from fruit to fruit.…”

Section: Introductionmentioning

confidence: 87%

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Quantification of ABA and its metabolites in sweet cherries usingdeuterium-labeled internal standards

et al. 2005

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Abscisic acid (ABA), phaseic acid (PA), dihydrophaseic acid (DPA), and epi-dihydrophaseic acid (epi-DPA) were quantified in developing fruit and seeds of sweet cherry using each deuterium-labeled internal standard. ABA concentrations in the pulp were low at the early stage of fruit development, reached to the maximum before maturation, and subsequently declined during maturation. The significant increase of ABA after 29 days after full bloom (DAFB) coincides with the softening suggests that ABA may play a role to induce fruit maturation in sweet cherries. ABA metabolite levels were high at the immature stage and decreased with fruit maturation. This fact suggests that fruit may not need ABA in the early stage of fruit development. It was considered that DPA may be the major metabolite of ABA since the concentrations were higher than PA and epi-DPA at all stages of fruit development. ABA concentrations increased at the beginning of seed maturation and then decreased toward harvest. This decrease may be necessary to end seed dormancy. DPA in seeds changed similarly with ABA but its concentrations were always higher than those of ABA.

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Section: Introductionmentioning

confidence: 87%

“…ABA and its oxidized products can also be conjugated with glucose. ABA-glucose ester is widely distributed in several fruits, including sweet cherries (Kondo and Tomiyama 1998), but its amount is small compared with ABA and it is not clear whether conjugates act as a source of ABA.…”

Section: Introductionmentioning

confidence: 99%

Quantification of ABA and its metabolites in sweet cherries usingdeuterium-labeled internal standards

et al. 2005

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“…4b, Table S3). Recently, it has been investigated that ABA is important for ripening and thought to be involved in both climacteric and non-climacteric fruits because ABA content is low in immature fruit but increases throughout the course of ripening (Inaba et al 1976;Vendrell and Buesa 1989;Buesa et al 1994;Kojima 1996;Kondo 1998;Zhang et al 2009;Sun et al 2012;Ji et al 2014). ABA function has been considered as important as ethylene because it displays a pattern of change similar to ethylene at fruit development and maturation (Giovannoni 2001;Rodrigo et al 2003).…”

Section: Rin An Important Regulator Of Hormonal Metabolism and Signamentioning

confidence: 97%

Fruit ripening mutants reveal cell metabolism and redox state during ripening

et al. 2015

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Ripening which leads to fruit senescence is an inimitable process characterized by vivid changes in color, texture, flavor, and aroma of the fleshy fruits. Our understanding of the mechanisms underlying the regulation of fruit ripening and senescence is far from complete. Molecular and biochemical studies on tomato (Solanum lycopersicum) ripening mutants such as ripening inhibitor (rin), nonripening (nor), and never ripe (Nr) have been useful in our understanding of fruit development and ripening. The MADS-box transcription factor RIN, a global regulator of fruit ripening, is vital for the broad aspects of ripening, in both ethylene-dependent and independent manners. Here, we have carried out microarray analysis to study the expression profiles of tomato genes during ripening of wild type and rin mutant fruits. Analysis of the differentially expressed genes revealed the role of RIN in regulation of several molecular and biochemical events during fruit ripening including fruit specialized metabolism and cellular redox state. The role of reactive oxygen species (ROS) during fruit ripening and senescence was further examined by determining the changes in ROS level during ripening of wild type and mutant fruits and by analyzing expression profiles of the genes involved in maintaining cellular redox state. Taken together, our findings suggest an important role of ROS during fruit ripening and senescence, and therefore, modulation of ROS level during ripening could be useful in achieving desired fruit quality.

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“…On the other hand, ABA can be considered as the ripening control factor, because the ABA content is very low in unripe fruit but increases during the process of fruit ripening in both climacteric 5,6 and non-climacteric fruits. [7][8][9][10] At present, a relationship between ABA and ethylene during ripening and senescence was indicated in the tomato fruit: (i) the expression of the ABA biosynthetic gene (LeNCED1) occurs before that of ethylene biosynthesis genes; (ii) ABA content also preceded the climacteric increase in ethylene production; (iii) ABA may induce ethylene biosynthesis via the regulation of ACS and ACO gene expression; (iv) exogenous ABA accelerates fruit ripening, and fluridone or NDGA treatment delayed fruit ripening by inhibition of ABA; and (v) ethylene plays a key role in the later stages of fruit ripening. 11 Also, in our experimental of peach and grape fruits, the potential contribution of ABA was analyzed, in relation to ethylene, in the induction of fruit ripening in both species.…”

Section: Introductionmentioning

confidence: 99%

Cloning of 9-cis-epoxycarotenoid dioxygenase (NCED) gene and the role of ABA on fruit ripening

Zhang

Yuan

Leng

2009

Plant Signaling & Behavior

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In order to understand more details about the role of abscisic acid (ABA) in fruit ripening and senescence, six 740 bp cDNAs (LeNCED1, LeNCED2, PpNCED1, VVNCED1, DKNCED1 and CMNCED1) which encode 9-cis-epoxycarotenoid dioxygenase (NCED) as a key enzyme in ABA biosynthesis, were cloned from fruits of tomato, peach, grape, persimmon and melon using an RT-PCR approach. A Blast homology search revealed a similarity of amino acid 85.76% between the NCEDs. A relationship between ABA and ethylene during ripening was also investigated. At the mature green stage, exogenous ABA treatment increased ABA content in flesh, and promoting ethylene synthesis and fruit ripening, while treatment with nordihydroguaiaretic acid (NDGA), inhibited them, delayed fruit ripening and softening. However, ABA inhibited the ethylene synthesis obviously while NDGA promoted them when treated the immature fruit with these chemicals. At the breaker, NDGA treatment cannot block ABA accumulation and ethylene synthesis. Based on the results obtained in this study, it was concluded that ABA plays different role in ethylene synthesis system in different stages of tomato fruit ripening. IntroductionBecause the plant hormone abscisic acid (ABA) displays a pattern of change similar to ethylene at late stages of fruit development, it was considered that ABA had a crucial role, perhaps even more crucial role than that of ethylene, in fruit maturation and senescence. 1-3 However, had not demonstration of molecular level. To date, the ripening mechanism of climacteric fruit, especially the effect of ethylene, has been well studied, 4 while the mechanism involved in the ripening of non-climacteric fruits remains unclear. However, the two types of fruits exhibit the same ripening phenomena in terms of colour and texture, with only a difference in ethylene production. On the other hand, ABA can be considered as the ripening control factor, because the ABA content is very low in unripe fruit but increases during the process of fruit ripening in both climacteric 5,6 and non-climacteric fruits. 7-10 At present, a relationship between ABA and ethylene during ripening and senescence was indicated in the tomato fruit: (i) the expression of the ABA biosynthetic gene (LeNCED1) occurs before that of ethylene biosynthesis genes; (ii) ABA content also preceded the climacteric increase in ethylene production; (iii) ABA may induce ethylene biosynthesis via the regulation of ACS and ACO gene expression; (iv) exogenous ABA accelerates fruit ripening, and fluridone or NDGA treatment delayed fruit ripening by inhibition of ABA; and (v) ethylene plays a key role in the later stages of fruit ripening. 11 Also, in our experimental of peach and grape fruits, the potential contribution of ABA was analyzed, in relation to ethylene, in the induction of fruit ripening in both species. The results demonstrated: (1) PpNCED1 and VVNCED1 initiated ABA biosynthesis at the beginning of fruit ripening in peach and grape, respectively, (2) ABA accumulation preceded the climacteric raise in et...

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Changes of free and conjugated ABA in the fruit of ’Satohnishiki’ sweet cherry and the ABA metabolism after application of (s)-(+)-ABA

Cited by 24 publications

References 14 publications

Quantification of ABA and its metabolites in sweet cherries usingdeuterium-labeled internal standards

Quantification of ABA and its metabolites in sweet cherries usingdeuterium-labeled internal standards

Fruit ripening mutants reveal cell metabolism and redox state during ripening

Cloning of 9-cis-epoxycarotenoid dioxygenase (NCED) gene and the role of ABA on fruit ripening

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