Chlorophyll, carotenoid and vitamin C metabolism regulation in Actinidia chinensis 'Hongyang' outer pericarp during fruit development

Zhang, Jiyu; Delin, Pan; Jia, Zhemin; Wang, Tao; Wang, Gang; Guo, Zhenjiang

doi:10.1371/journal.pone.0194835

Cited by 24 publications

(16 citation statements)

References 43 publications

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“…Furthermore, fruit-specific RNAi-mediated suppression of the 9-cis-epoxycarotenoid dioxygenase ( SlNCED1 ) gene was accompanied by increased contents of lycopene and β-carotene in tomato fruits [ 55 ]. The carotenoid biosynthesis, maintenance and degradation genes also turned out to be regulatory factors involved in Actinidia fruit development [ 56 ].…”

Section: Discussionmentioning

confidence: 99%

Largely different carotenogenesis in two pummelo fruits with different flesh colors

Yan

Shi

et al. 2018

PLoS ONE

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Carotenoids in citrus fruits have health benefits and make the fruits visually attractive. Red-fleshed ‘Chuhong’ (‘CH’) and pale green-fleshed ‘Feicui’ (‘FC’) pummelo (Citrus maxima (Burm) Merr.) fruits are interesting materials for studying the mechanisms of carotenoid accumulation. In this study, particularly high contents of linear carotenes were observed in the albedo tissue, segment membranes and juice sacs of ‘CH’. However, carotenoids, especially β-carotene and xanthophylls, accumulated more in the flavedo tissue of ‘FC’ than in that of ‘CH’. Additionally, the contents of other terpenoids such as limonin, nomilin and abscisic acid significantly differed in the juice sacs at 150 days postanthesis. A dramatic increase in carotenoid production was observed at 45 to 75 days postanthesis in the segment membranes and juice sacs of ‘CH’. Different expression levels of carotenogenesis genes, especially the ζ-carotene desaturase (CmZDS), β-carotenoid hydroxylase (CmBCH) and zeaxanthin epoxidase (CmZEP) genes, in combination are directly responsible for the largely different carotenoid profiles between these two pummelo fruits. The sequences of eleven genes involved in carotenoid synthesis were investigated; different alleles of seven of eleven genes might also explain the largely different carotenogenesis observed between ‘CH’ and ‘FC’. These results enhance our understanding of carotenogenesis in pummelo fruits.

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Section: Discussionmentioning

confidence: 99%

Largely different carotenogenesis in two pummelo fruits with different flesh colors

Yan

Shi

et al. 2018

PLoS ONE

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“…This correlated with changes in the activity of enzymes affecting the redox state of the fruit during the breaker stage (Gautier et al, 2008; Jimenez et al, 2002). Unlike tomato, grape and strawberry, kiwifruit showed a maximal ascorbate level at the immature green stage due to its high biosynthesis rate, it decreased as it ripened and then remained fairly stable until complete ripening (Li et al, 2010; Zhang J.Y. et al, 2018).…”

Section: Biosynthesis and Metabolism Of Ascorbate In Fruitsmentioning

confidence: 99%

Vitamin C Content in Fruits: Biosynthesis and Regulation

et al. 2019

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Throughout evolution, a number of animals including humans have lost the ability to synthesize ascorbic acid (ascorbate, vitamin C), an essential molecule in the physiology of animals and plants. In addition to its main role as an antioxidant and cofactor in redox reactions, recent reports have shown an important role of ascorbate in the activation of epigenetic mechanisms controlling cell differentiation, dysregulation of which can lead to the development of certain types of cancer. Although fruits and vegetables constitute the main source of ascorbate in the human diet, rising its content has not been a major breeding goal, despite the large inter- and intraspecific variation in ascorbate content in fruit crops. Nowadays, there is an increasing interest to boost ascorbate content, not only to improve fruit quality but also to generate crops with elevated stress tolerance. Several attempts to increase ascorbate in fruits have achieved fairly good results but, in some cases, detrimental effects in fruit development also occur, likely due to the interaction between the biosynthesis of ascorbate and components of the cell wall. Plants synthesize ascorbate de novo mainly through the Smirnoff-Wheeler pathway, the dominant pathway in photosynthetic tissues. Two intermediates of the Smirnoff-Wheeler pathway, GDP-D-mannose and GDP-L-galactose, are also precursors of the non-cellulosic components of the plant cell wall. Therefore, a better understanding of ascorbate biosynthesis and regulation is essential for generation of improved fruits without developmental side effects. This is likely to involve a yet unknown tight regulation enabling plant growth and development, without impairing the cell redox state modulated by ascorbate pool. In certain fruits and developmental conditions, an alternative pathway from D-galacturonate might be also relevant. We here review the regulation of ascorbate synthesis, its close connection with the cell wall, as well as different strategies to increase its content in plants, with a special focus on fruits.

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“…Pada proses pematangan buah mangga, terjadi peningkatan produksi etilen yang menyebabkan warna kulit buah menjadi lebih terang (Doke et al, 2018). Zhang et al (2018) menyatakan bahwa kandungan klorofil pada kulit buah berkurang selama proses pematangan yang menyebabkan pigmen karotenoid menjadi lebih terlihat. Hal inilah yang menyebabkan kulit buah mangga gedong yang berwana hijau menjadi berwarna kuning kemerahan.…”

Section: Hasil Dan Pembahasan Karakteristik Fisikokimia Buah Mangga Gunclassified

Karakteristik Fisikokimia Dan Profil Sensori Mangga Gedong Pada Dua Tingkat Kematangan

Utami

Wijaya

Efendi

et al. 2020

jtip

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Mangoes of Gedong variety (Mangifera indica L. var. gedong) is one of the exported commodities from Indonesia. Half mature mangoes of this type are called gedong mangoes, whereas the full ripe mangoes are called gedong gincu mango. This research aimed to determine the physicochemical charac-teristics, sensory attributes and volatile compounds of the above two mango types. The results showed that gedong mangoes had a lower pH value, less total soluble solid, harder texture, and the skin color had a lower intensity of lightness, redness, and yellowness as compared to gedong gincu mango. The sensory analysis using rate-all-that-apply (RATA) method showed that attributes of color, fibrous, aroma (fruity, caramel, cooked, green, fermented, floral, sweet), taste (sweet, sour), melting, firmness, juiciness and astringency were significantly different between gedong and gedong gincu mango. The overall sensory of gedong gincu mangoes was more preferred by the panelists with the hedonic score of 6.20±0.09 (6= like) while that of gedong mango was 5.37±0.09 (5= slightly like). The sensory profiles of both mangoes were supported by the analysis of their volatile compounds. The gedong mango had predominantly green type of volatiles aroma while the gedong gincu was dominated by the fruity sweet ones. The sensory acceptability of gedong gincu mango was significantly higher rather than that of gedong mango.

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Chlorophyll, carotenoid and vitamin C metabolism regulation in Actinidia chinensis 'Hongyang' outer pericarp during fruit development

Cited by 24 publications

References 43 publications

Largely different carotenogenesis in two pummelo fruits with different flesh colors

Largely different carotenogenesis in two pummelo fruits with different flesh colors

Vitamin C Content in Fruits: Biosynthesis and Regulation

Karakteristik Fisikokimia Dan Profil Sensori Mangga Gedong Pada Dua Tingkat Kematangan

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