Effects of bagging on fruit flavor quality and related gene expression of AsA synthesis in Actinidia eriantha

Liao, Guanglian; He, Yanqun; Li, Xishi; Zhong, Min; Huang, Chunhui; Yi, Shuyao; Liu, Qing; Xu, Xiaobiao

doi:10.1016/j.scienta.2019.05.038

Cited by 26 publications

(15 citation statements)

References 9 publications

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“…Full-length sequences of genes, including CS, Aco, IDH, SDH and DQS were searched in kiwifruit gene database, and qRT-PCR primers were designed by Primer 5.0 software, according to them [48]. The qRT-PCR primers were synthesized by Sangon Biotechnology, Shanghai, China ( Table 2).…”

Section: Total Rna Extraction and Quantitative Real-time Pcr Analysismentioning

confidence: 99%

Characterization of Organic Acid Metabolism and Expression of Related Genes During Fruit Development of Actinidia eriantha ‘Ganmi 6’

Jiang

Huang

Jia

et al. 2020

Plants

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Studies on organic acid metabolism have been mainly concentrated on the fruit, whereas, few have focused on the mechanism of high organic acids content in the fruit of Actinidia eriantha. Fruits of ‘Ganmi 6’ harvested at eleven developmental periods were used as materials. The components and content of organic acids were determined by high-performance liquid chromatography (HPLC) system, the activities of the related enzyme were detected, and gene expression levels were measured by quantitative real-time PCR (qRT-PCR). Components of ascorbic acid (AsA) and eight kinds of organic acids were detected. These results showed that quinic acid and citric acid were the main organic acids in the fruit of ‘Ganmi 6’. Correlation analysis showed that NADP-Quinate dehydrogenase (NADP-QDH), NADP-Shikimate dehydrogenase (NADP-SDH), and Cyt-Aconitase (Cyt-Aco) may be involved in regulating organic acids biosynthesis. Meanwhile, the SDH gene may play an important role in regulating the accumulation of citric acid. In this study, the activities of NADP-SDH, Mit-Aconitase (Mit-Aco), and NAD-Isocitrate dehydrogenase (NAD-IDH) were regulated by their corresponding genes at the transcriptional level. The activity of Citrate synthase (CS) may be affected by post-translational modification. Our results provided new insight into the characteristics of organic acid metabolism in the fruit of A. eriantha.

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Section: Total Rna Extraction and Quantitative Real-time Pcr Analysismentioning

confidence: 99%

Characterization of Organic Acid Metabolism and Expression of Related Genes During Fruit Development of Actinidia eriantha ‘Ganmi 6’

Jiang

Huang

Jia

et al. 2020

Plants

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“…Soluble solids concentrations were measured by a digital refractometer (0% to 50% ''pocket'' PAL-1; Atago) and flesh color by Chromameter CR-400 (Konica Minolta, Japan; the illuminant of the chromameter was D65). The concentrations of soluble sugars, titratable acids, pigment, and ascorbic acid concentrations were measured after the fruit pulp was ground in liquid nitrogen (Liao et al, 2019b).…”

Section: Determination Of Size Weight and Inner Quality Of Fruitmentioning

confidence: 99%

A Special Summer Pruning Method Significantly Increases Fruit Weight, Ascorbic Acid, and Dry Matter of Kiwifruit (‘Jinyan’, Actinidia eriantha × A. chinensis)

Liao¹,

Xu²,

Liu³

et al. 2020

horts

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Jinyan (Actinidia eriantha × A. chinensis) is one of the gold-fleshed kiwifruit cultivars currently being promoted in south China. However, its fruit dry matter is usually less than 16%, which seriously affects fruit quality including taste and flavor. This causes a financial loss to growers: not only are the prices paid for the fruit low because of their bad reputation for quality, but some orchards have been removed. Improvement of fruit quality is essential. In this study, a method is described for squeezing and twisting flowering shoots before flowering and removing the distal vegetative parts of flowering shoots after fruit set. The effects on fruit quality were determined. The dry matter of fruit was increased by 6.6%. Fruit size also increased as did the chlorophyll a content and the chlorophyll:carotenoid ratio. The significantly increased fruit dry matter, resulting in significant increases in fruit soluble solids concentrations (P < 0.01), thereby possibly improving fruit taste. Fruit weight, fruit length, and carotenoid and ascorbic acid concentrations were significantly enhanced in comparison with controls (P < 0.01), increasing by 20%, 7%, 12%, and 19%, respectively. However, there was no significant difference in soluble sugar concentrations, titratable acid concentrations, and the reduced chlorophyll b concentrations. This research provides a practical method to increase fruit dry matter, and hence a way to allow fruit quality to reach commercial requirements for cultivars such as Jinyan, which under previous management systems had significant shortcomings in fruit flavor and taste.

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“…The chlorophyll b transiently increased in the shade treatments at 5 days, with the extension of shading time, and relative chlorophyll a decreased significantly [5]. Bagging significantly reduced chlorophyll and carotenoid content in fruit flesh of kiwi (Actinidia eriantha) [6].…”

Section: Introductionmentioning

confidence: 99%

Comprehensive Characterization of Fruit Volatiles and Nutritional Quality of Three Cucumber (Cucumis sativus L.) Genotypes from Different Geographic Groups after Bagging Treatment

Shan

Gan

Nie

et al. 2020

Foods

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Bagging is widely practiced to produce high quality and unblemished fruit; however, little is currently known about the effect of bagging on flavor and nutritional quality of cucumber fruits. Here we determined the influence of bagging on fruit quality of cucumber (Cucumis sativus L.) using three genotypes from different geographic groups. Exocarp chlorophyll and carotenoid levels were significantly decreased by bagging, accompanied by color change. Ascorbate content in bagged fruits decreased to some extent, while contents of soluble sugars, starch, and cellulose were comparable with those of control fruits. Compositions related to fruit flavor quality could be enhanced largely through bagging treatment, with elevation of the relative proportion of C6 aldehyde, as well as (E,Z)-2,6-nonadienal/(E)-2-nonenal ratio, and linoleic/α-linolenic acid ratio. Lipoxygenase and hydroperoxide lyase, two key enzymes in the production of volatiles, displayed distinctive transcript expression patterns and trends in changes of enzymatic activity in the bagged fruits of different genotypes. Overall, this study assesses the information on changing characteristics of fruit volatile composition and nutritional quality among different cucumber genotypes after bagging treatment. Results of this study would contribute to providing reference for mechanism study and cultivation conditions to improve cucumber fruit flavor to a considerable degree.

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Effects of bagging on fruit flavor quality and related gene expression of AsA synthesis in Actinidia eriantha

Cited by 26 publications

References 9 publications

Characterization of Organic Acid Metabolism and Expression of Related Genes During Fruit Development of Actinidia eriantha ‘Ganmi 6’

Characterization of Organic Acid Metabolism and Expression of Related Genes During Fruit Development of Actinidia eriantha ‘Ganmi 6’

A Special Summer Pruning Method Significantly Increases Fruit Weight, Ascorbic Acid, and Dry Matter of Kiwifruit (‘Jinyan’, Actinidia eriantha × A. chinensis)

Comprehensive Characterization of Fruit Volatiles and Nutritional Quality of Three Cucumber (Cucumis sativus L.) Genotypes from Different Geographic Groups after Bagging Treatment

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