Effects of gibberellic acid on sucrose accumulation and sucrose biosynthesizing enzymes activity during banana ripening

Rossetto, Maria Rosecler Miranda; Purgatto, Eduardo; Nascimento, João Roberto Oliveira do; Lajolo, Franco Maria; Cordenunsi, Beatriz Rosana

doi:10.1023/b:grow.0000007508.91064.8c

Cited by 34 publications

(27 citation statements)

References 22 publications

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“…Starch-sucrose transformation during banana ripening involves several enzymes, including sucrose phosphate synthase (SPS), sucrose synthase (SS), acid invertase (AI), and neutral invertase (NI). SPS has been suggested to be the key enzyme responsible for sucrose accumulation in banana fruit (Huber and Huber 1996;Prabha and Bhagyalakshmi 1998;Rossetto et al 2003). However, evidences clarify that SPS is not the only factor (Terra et al 1983;Purgatto et al 2001).…”

mentioning

confidence: 99%

The Effects of Harvest Maturity on Storage Quality and Sucrose-Metabolizing Enzymes During Banana Ripening

Wen

Shao

Chen

et al. 2009

Food Bioprocess Technol

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Mature green "Baxi" banana (Musa spp. AAA Group, Cavendish) fruits were harvested at 60% and 80% maturity stages. In order to evaluate the effects of harvesting at different maturity stages on storage quality and changes in sucrose-metabolizing enzymes, fruit firmness, disease index, contents of starch, and total soluble sugars were determined, and enzyme activities associated with sucrose metabolism was investigated under natural and accelerated (treated with ethylene) ripening conditions. In fruit treated with ethylene, changes in flesh firmness, total sugar content, starch content, disease index, and activity of sucrose phosphate synthase (SPS), sucrose synthase (SS), acid invertase (AI), and neutral invertase (NI) were accelerated dramatically compared with untreated fruit with both 60% and 80% maturity. When fruit ripened under natural conditions, the changes in firmness, disease index, starch content, total sugar content, SPS activity, SS, AI, and NI activity in fruit with 80% maturity were significantly faster than those in fruit with 60% maturity. On the contrary, when fruit ripened under accelerated conditions, no significant differences in firmness, sugar, starch, disease index, SPS, SS, AI, and NI were observed between fruit harvested at 60% or 80% maturity. It is suggested that storage quality and sucrose-metabolizing enzymes of banana fruit stored under natural conditions are related to harvest maturity stage; storage quality of fruit with lower harvest maturity is better than fruit with higher maturity. However, when fruit ripening is accelerated by ethylene, the harvest maturity stage has no influence on storage quality and changes in sucrosemetabolizing enzymes.

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mentioning

confidence: 99%

The Effects of Harvest Maturity on Storage Quality and Sucrose-Metabolizing Enzymes During Banana Ripening

Wen

Shao

Chen

et al. 2009

Food Bioprocess Technol

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“…2004). Infiltering GA in banana fruit affected the triggering of starch breakdown and sucrose synthesis (Rossetto et al. 2003).…”

Section: Role Of Phytohormones In Fruit Ripeningmentioning

confidence: 99%

“…The GA treatment delays fruit ripening in whole banana (Payasi et al 2004). Infiltering GA in banana fruit affected the triggering of starch breakdown and sucrose synthesis (Rossetto et al 2003). GA plays an important role in the delay of the activity of enzymes, especially of the cell wall, the synthesis of carotene and degradation of chlorophyll in banana (Rossetto et al 2004).…”

Section: Gibberellinmentioning

confidence: 99%

Ripening of Climacteric Fruits and Their Control

Payasi

Sanwal²

2010

Journal of Food Biochemistry

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Ripening is the final stage of development of a fruit, which involves series of physiological and biochemical events that make them both attractive and tasty to eat. Phytohormones play an important role in fruit ripening. Treatment with ethylene is required for normal fruit ripening of climacteric fruits. The fruit ripening can be controlled or delayed by physical methods such as modified atmosphere by packaging, treatment with gamma irridiation, surface coating with sucrose ester, etc. The treatments with phytohormones, reducing agents and 1‐methylenecyclopropene have also been successful in delaying fruit ripening. Molecular biology tools such as transgenic plants with suppression of genes involved in ethylene synthesis or overexpression of genes for ethylene degradation, virus‐induced gene silencing and manipulation of transcription factors have been successfully utilized for controlling or regulating fruits ripening. PRACTICAL APPLICATIONS Fruits play a vital role in human nutrition. One of the limited factors that influence their economic value is the relatively short ripening period and reduced postharvest life. Overripening of fruits leads to excessive softening which results in spoilage and damage during shipping and handling. Slowing the process of ripening and senescence extends the storage and shelf life of fresh fruits. Increment in shelf life of fruits not only helps the grower to save on postharvest losses but consumers are also benefited in terms of retained freshness of fruit for longer period and thus results in value addition to the fruit.

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“…With respect to shoot growth, the most obvious effect of GA is its promotion of stem elongation by stimulating both cell elongation and division (Marth et al, 1956). GA modification also has significant effects on plant biochemistry, changing the amounts and distribution of a wide variety of metabolites in shoots and roots (Rossetto et al, 2003;Chen et al, 2004;Busov et al, 2006).…”

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confidence: 99%

Green Revolution Trees: Semidwarfism Transgenes Modify Gibberellins, Promote Root Growth, Enhance Morphological Diversity, and Reduce Competitiveness in Hybrid Poplar

et al. 2012

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Semidwarfism has been used extensively in row crops and horticulture to promote yield, reduce lodging, and improve harvest index, and it might have similar benefits for trees for short-rotation forestry or energy plantations, reclamation, phytoremediation, or other applications. We studied the effects of the dominant semidwarfism transgenes GA Insensitive (GAI) and Repressor of GAI-Like, which affect gibberellin (GA) action, and the GA catabolic gene, GA 2-oxidase, in nursery beds and in 2-year-old high-density stands of hybrid poplar (Populus tremula 3 Populus alba). Twenty-nine traits were analyzed, including measures of growth, morphology, and physiology. Endogenous GA levels were modified in most transgenic events; GA 20 and GA 8 , in particular, had strong inverse associations with tree height. Nearly all measured traits varied significantly among genotypes, and several traits interacted with planting density, including aboveground biomass, rootshoot ratio, root fraction, branch angle, and crown depth. Semidwarfism promoted biomass allocation to roots over shoots and substantially increased rooting efficiency with most genes tested. The increased root proportion and increased leaf chlorophyll levels were associated with changes in leaf carbon isotope discrimination, indicating altered water use efficiency. Semidwarf trees had dramatically reduced growth when in direct competition with wild-type trees, supporting the hypothesis that semidwarfism genes could be effective tools to mitigate the spread of exotic, hybrid, and transgenic plants in wild and feral populations.

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Effects of gibberellic acid on sucrose accumulation and sucrose biosynthesizing enzymes activity during banana ripening

Cited by 34 publications

References 22 publications

The Effects of Harvest Maturity on Storage Quality and Sucrose-Metabolizing Enzymes During Banana Ripening

The Effects of Harvest Maturity on Storage Quality and Sucrose-Metabolizing Enzymes During Banana Ripening

Ripening of Climacteric Fruits and Their Control

Green Revolution Trees: Semidwarfism Transgenes Modify Gibberellins, Promote Root Growth, Enhance Morphological Diversity, and Reduce Competitiveness in Hybrid Poplar

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