Chlorophyll degradation in Wase satsuma mandarin (Citrus unshiu Marc.) fruit with on-tree maturation and ethylene treatment

Yamauchi, Naoki; Akiyama, Yu; Kako, Shunji; Hashinaga, Fumio

doi:10.1016/s0304-4238(97)00105-2

Cited by 54 publications

(25 citation statements)

References 8 publications

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“…The link between ethylene action and carotenoid level was well recognized (Stewart and Wheaton, 1972;Lakshminarayana et al, 1975). Yamauchi et al (1997) related the acceleration of chlorophyll degradation by ethylene treatment, to the enhancement of chlorophyllide which is formed by the action of chlorophyllase. El Rayes (2000) reported that ethrel treatment increased markedly skin color, skin carotenoids, TSS, vitamin C and fruit juice.…”

Section: Resultsmentioning

confidence: 99%

Effect of ethrel in aqueous solution and ethylene released from ethrel on guava fruit ripening

Mohamed-Nour¹,

Abu-Goukh²

2010

ABJNA

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The effect of ethrel in aqueous solutions at 250, 500 and 1000 ppm and ethylene released from ethrel at 250, 500 and 1000 ppm was evaluated on fruit ripening of white-and pink-fleshed guava fruits. Ripening was enhanced in all treated fruits of both guava types at all concentrations used. The ripening rate progressively increased with increase in concentration. Ethylene released from ethrel was more effective in triggering fruit ripening than dipping fruits in aqueous solution of ethrel. Depending on concentration, ripening was 2-6 days faster in fruits dipped in aqueous solutions of ethrel and 6-9 days earlier in fruits treated with ethylene released from ethrel, compared with untreated fruits. The effect on fruit ripening was indicated by enhanced climacteric peak of respiration, increased peel color, increased total soluble solids and decreased flesh firmness.

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Section: Resultsmentioning

confidence: 99%

Effect of ethrel in aqueous solution and ethylene released from ethrel on guava fruit ripening

Mohamed-Nour¹,

Abu-Goukh²

2010

ABJNA

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“…The decreased synthesis of stress ethylene was likely to result in the improving of salt tolerance of these transgenic plants. In addition, ethylene biosynthesis increasing in plants under environmental stresses result in chlorophyll degradation by inducing chlorophyllase, a chlorophyll degrading enzyme (Yamauchi et al 1997). Our results that TaACCD expression diminished chlorophyll degradation could be the consequence of decreasing ethylene biosynthesis under salt stress.…”

Section: Discussionmentioning

confidence: 61%

Functional analysis of the 1-aminocyclopropane-1-carboxylate deaminase gene of the biocontrol fungus Trichoderma asperellum ACCC30536

et al. 2016

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1-aminocyclopropane-1-carboxylate (ACC) deaminase (ACCD) cleaves ACC, the immediate precursor of the ethylene, decreasing the level of ethylene and inhibition of plant growth resulted by environmental stresses. Here, TaACCD was cloned from the biocontrol agent Trichoderma asperellum ACCC30536. Its open reading frame was 1047 bp long encoding a 37 kD protein of 348 aa, and a pI of 5.77. Phylogenetic analysis demonstrated this protein to be closely related to ACCD from T. asperellum T203 (ACX94231). Transformation of Populus davidiana × P. bolleana with TaACCD, increased salinity tolerance of transgenic plants Pdb-ACCD3 and Pdb-ACCD5. Transgenic plants could survive at salinity of 200 mM NaCl, whereas untransformed control poplar Pdb-NT could withstand salinity to 150 mM NaCl. Transformed plants accumulated higher amounts of chlorophyll compared to Pdb-NT plants. Accumulation of reactive oxygen species (ROS) was regulated by TaACCD under salt stress, as shown from higher superoxide dismutase (SOD) and peroxidase (POD) activities, as well as NBT and DAB staining. Evans blue staining showed that TaACCD maintained membrane integrity in Populus under salt stress conditions. Additionally, TaACCD expression decreased ethylene content of transgenic plants compared to nontransgenic plants, but salt content in plant leaves didnt show obvious difference under same salt concentration. To the best of our knowledge, the current study is the first demonstration that the TaACCD gene from T. asperellum ACCC30536 can enhance tolerance of Populus to salt stress.Key words: Trichoderma asperellum, 1-aminocyclopropane-1-carboxylate deaminase, transgenic poplar, salinity tolerance.Résumé : La 1-aminocyclopropane-1-carboxylate (ACC) désaminase (ACCD) scinde l'ACC, précurseur immédiat de l'éthylène, ce qui réduit la concentration de ce gaz et l'effet inhibiteur qu'il a sur la croissance des plantes soumises à un stress environnemental. Dans le cadre de cette étude, les auteurs ont cloné le gène TaACCD de l'agent de lutte biologique Trichoderma asperellum ACCC30536. Son cadre de lecture ouvert mesure 1 047 pb de longueur et code une protéine de 37 kD composée de 348 acides aminés et d'un pI de 5,77. L'analyse phylogénétique révèle que la protéine est étroitement apparentée à l'ACCD de T. asperellum T203 (ACX94231). La modification de Populus davidiana × P. bolleana avec le gène TaACCD augmente la tolérance des plants transgéniques Pdb-ACCD3 et Pdb-ACCD5 à la salinité. Ces plants survivent à une salinité de 200 mM de NaCl, contre 150 mM de NaCl pour le peuplier témoin non modifié Pdb-NT. Les plants modifiés accumulent plus de chlorophylle que les plants de Pdb-NT. Le gène TaACCD régule l'accumulation des espèces réactives d'oxygène résultant du stress dû au sel, comme l'indique la plus grande activité de la superoxyde dismutase (SOD) et de la peroxydase (POD), de même que la coloration au NBT et au DAB. La coloration au bleu d'Evans révèle que le gène TaACCD aide la membrane cellulaire à garder son intégrité chez Populus, dans de...

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“…Já para frutos nos estádios 0 e 2 de maturação, a redução na emissão de etileno foi maior que a redução na taxa respiratória nos frutos tratados com o 1-MCP (Figura 1 (Lima et al, 2005), abacate (Fan et al, 2000) e manga (Hofman et al, 2001). A perda de coloração verde do fruto está ligada à quebra da estrutura da molécula de clorofila, envolvendo, principalmente, a atividade da enzima clorofilase, que é modulada pelo etileno (Yamauchi et al, 1997;Mendonça et al, 2003). Assim, a redução na produção de etileno verificada em frutos tratados com 1-MCP (Figura 1) pode ter influência direta na redução da perda de coloração verde do fruto.…”

Section: Resultsunclassified

Resposta da aplicação do 1-MCP em frutos de mamoeiro 'Golden' em diferentes estádios de maturação

Souza

Azevedo

Corrêa³

et al. 2009

Rev. Bras. Frutic.

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RESUMO -O estudo de fatores que influenciam no processo de amadurecimento é fundamental para o planejamento do processo de comercialização, principalmente em frutos com padrão de respiração climatérico e perecível, como é o caso do mamão. Nesse trabalho, avaliou-se o efeito da aplicação do 1-MCP (1-metilciclopropeno) sobre o amadurecimento de frutos de mamoeiro nos estádios 0; 1 e 2 de maturação. o 1-MCP diminui a produção de etileno (≈79%) e a taxa respiratória (≈45%), principalmente em frutos no estádio 0 de maturação. o uso deste inibidor da ação do etileno retardou a perda de coloração verde da casca dos frutos, principalmente em frutos nos estádios 0 e 1 de maturação. Houve redução na perda de firmeza do fruto e do mesocarpo nos estádios 1 e 2. Entretanto, em frutos no estádio 0 de maturação, a firmeza do mesocarpo manteve-se alta, o que pode comprometer a aceitação destes frutos pelo consumidor. o teor de sólidos solúveis não foi influenciado pela aplicação do 1-MCP. O efeito do 1-MCP na redução da atividade das enzimas PME e PG foi maior em frutos nos estádios 0 e 1 de maturação em comparação a frutos no estádio 2 de maturação. A atividade da PME demonstrou crescente aumento ao longo do período de armazenamento, porém a atividade da PG permaneceu baixa ao longo dos cinco primeiros dias, com aumento posterior. os resultados mostraram que a PME exerce influência significativa na perda de firmeza da polpa nos primeiros dias, com atuação posterior da PG. O 1-MCP mostrou-se eficiente em retardar o processo de amadurecimento de frutos de mamoeiro, tornando-se mais eficiente quando associado a estádios de maturação iniciais. Termos para indexação: etileno, poligalacturonase, pectinametilesterase. RESPONSES OF 1-MCP APPLICATIONS IN 'GOLDEN' PAPAYA FRUITS ON DIFFERENTS MATURATION STAGESABSTRACT -The study of factors that influence the process of ripening is critical for planning the marketing process, mainly in standard breathing climacteric and perishing fruits, as it is the case of papaya. in this work it was evaluated the effect of the application of 1-MCP (1-methylcyclopropene) in the pattern of fruit ripening of papaya at the maturation stages 0, 1 and 2. The 1-MCP delayed the production of ethylene (≈79%) and the respiratory rate (≈45%) mainly in fruit maturation stages 0. The use of the inhibitor of the ethylene action delayed the degreening of the fruits, especially in fruit maturation stages 0 and 1. With 1-MCP application there was a reduction in loss of flesh and fruit firmness in stages 1 and 2. However, in fruit maturation stage 0, the flesh firmness showed excessively high, which may decrease the acceptance for consumer of these fruits. The solid soluble content was not influenced by the application of the 1-MCP. The effect of 1-MCP in the reduction of the activity of the enzymes PME and PG was bigger in fruit maturation stages 0 and 1 than fruit maturation stage 2. The PME enzyme activity demonstrated an increasing over the shelf life; however, the PG enzyme activity remained low during the first fi...

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Chlorophyll degradation in Wase satsuma mandarin (Citrus unshiu Marc.) fruit with on-tree maturation and ethylene treatment

Cited by 54 publications

References 8 publications

Effect of ethrel in aqueous solution and ethylene released from ethrel on guava fruit ripening

Effect of ethrel in aqueous solution and ethylene released from ethrel on guava fruit ripening

Functional analysis of the 1-aminocyclopropane-1-carboxylate deaminase gene of the biocontrol fungus Trichoderma asperellum ACCC30536

Resposta da aplicação do 1-MCP em frutos de mamoeiro 'Golden' em diferentes estádios de maturação

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