Cold-induced accumulation of 1-aminocyclopropane 1-carboxylate oxidase protein in Granny Smith apples

Lelièvre, J.M.; Tichit, L.; Fillion, Laurent; Larrigaudière, Christian; Vendrell, M.; Jc, Pech

doi:10.1016/0925-5214(94)00004-c

Cited by 47 publications

(24 citation statements)

References 11 publications

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“…The efficacy of the interaction between low temperature and ethylene has been studied in pear (Leliévre et al, 1997) and apple (Jobling et al, 1991;Leliévre et al, 1995). Ritenour et al (1999) reported different responses of kiwifruit to ethylene treatment in relation to the duration of low-temperature storage.…”

Section: Introductionmentioning

confidence: 99%

Low Temperature Increases Ethylene Sensitivity in Actinidia chinensis ‘Rainbow Red’ Kiwifruit

Murakami¹,

Ikoma²,

Yano³

2014

J. Japan. Soc. Hort. Sci.

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Premature softening during low-temperature storage is a major issue in the red kiwifruit (Actinidia chinensis Planch.) cultivar 'Rainbow Red'. The objective of this study was to investigate the effect of low temperature on ethylene sensitivity in this cultivar. We demonstrate how ethylene preconditioning at 4°C and 25°C interacted with more rapidly ripening at the lower temperature in 'Rainbow Red' kiwifruit. The expression of ripeningrelated genes ACS1, ACO3, EIL4, ERF14, and PGB was at the basal level during ethylene preconditioning at 4°C and 25°C, and rapidly increased with ethylene treatment following ripening. These results suggest that low-temperature storage enhances ethylene sensitivity in 'Rainbow Red'.

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Section: Introductionmentioning

confidence: 99%

Low Temperature Increases Ethylene Sensitivity in Actinidia chinensis ‘Rainbow Red’ Kiwifruit

Murakami¹,

Ikoma²,

Yano³

2014

J. Japan. Soc. Hort. Sci.

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“…ACO enzymes are members of the Fe II-dependent family of oxidases/oxygenases (Hamilton et al, 1990). Although ACS acts as a rate limiting step enzyme in ethylene biosynthesis, evidences are now available to indicate that ACO plays a regulatory function in ethylene production in fruits like tomato (Blume and Grierson, 1997), apple (Leliévre et al, 1995) and banana (Dominiguez and Vendrell, 1994). Previously ethyleneinducible ACO genes have been identified from various plant species and shown to be members of a small gene family in banana (Gomez et al, 1997).…”

Section: Introductionmentioning

confidence: 96%

Characterization of transcriptional profiles of MA-ACS1 and MA-ACO1 genes in response to ethylene, auxin, wounding, cold and different photoperiods during ripening in banana fruit

Choudhury

Roy

Sengupta

2008

Journal of Plant Physiology

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“…Citric acid like other organic acids decreased with the increase in storage due to the increasing ripening [36-39]. The continuous decline in acidity with the extended storage in mango [25] is generally higher at higher temperature but is also triggered by low temperature on shifting to warmer marketing environment [7,20,29]. Reducing sugars (%) The reducing sugars during simulated marketing were significantly influenced by pre-simulation storage durations, storage temperatures and their interaction.…”

Section: Total Soluble Solids (°Brix)mentioning

confidence: 99%

Influence of storage temperature and duration on Mango fruit quality during post storage simulated marketing

Islam¹

2016

PAB

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Present study investigated the influence of storage temperature (5, 10 and 15 ± 1 °C) and duration (5, 10, 15, 20, 25 and 30 days) on mango fruit quality during post storage. Physicochemical attributes of mango fruit were analyzed after 3 days post-storage simulated marketing. The experiment was laid out in a completely randomized design with three repeats. With the increase in pre-simulation storage duration, fruit juice pH and reducing sugars increased, while fruit firmness, titratable acidity and non-reducing sugars decreased during simulated marketing. The mean total soluble solids (TSS) initially increased and then declined as the pre-simulation time was prolonged. The fruits subjected to 10 ± 1 °C maintained the highest mean TSS followed by 5 ± 1 °C, which was the least in fruits subjected to 15 ± 1°C. Fruit firmness (0.88 kg cm -2 ), titratable acidity (0.53%) and non-reducing sugars (6.67%) were the highest in fruits exposed to 5 ± 1 °C before simulated marketing. Likewise, reducing sugars increased with the rise in storage temperature. The interaction revealed a steady increase in reducing sugars and slow decrease in non-reducing sugars of fruits exposed to 5 ± 1 °C, which indicates the slow conversion of carbohydrate polymers into monomers. The TSS continued to increase up to 25 days in fruits stored at 5 ± 1 °C and on day 30 it declined whereas, such decline during simulated marketing, was observed after 5 and 15 days respectively in fruits stored at 15 and 10 ± 1 °C. Fruits stored at 5 ± 1 °C maintained better quality attributes however, the incidence of chilling injury at 5 ± 1 °C restricted mango storage at the same temperature. Therefore, if proper measures for the alleviation of chilling injury are not available, fruits of mango cv. "Langra" may be stored at 10 ± 1 °C.

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Cold-induced accumulation of 1-aminocyclopropane 1-carboxylate oxidase protein in Granny Smith apples

Cited by 47 publications

References 11 publications

Low Temperature Increases Ethylene Sensitivity in Actinidia chinensis ‘Rainbow Red’ Kiwifruit

Low Temperature Increases Ethylene Sensitivity in Actinidia chinensis ‘Rainbow Red’ Kiwifruit

Characterization of transcriptional profiles of MA-ACS1 and MA-ACO1 genes in response to ethylene, auxin, wounding, cold and different photoperiods during ripening in banana fruit

Influence of storage temperature and duration on Mango fruit quality during post storage simulated marketing

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