Estudo das relações entre etileno e 1-metilciclopropeno (1-MCP) em mamões \'Golden\'

Façanha, Rafaela Vieira

doi:10.11606/t.11.2016.tde-09112016-142530

Cited by 2 publications

(2 citation statements)

References 31 publications

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“…These reduced linalool levels in cold-stored papayas appeared to be related to the down-regulation of linalool synthase ( LIS ) expression (Gomes et al., 2016). Façanha (2016) also found reduced levels of linalool throughout the ripening of 1-MCP-treated papayas and increased levels of this volatile compound in ethylene-treated papayas. Thus, as LIS uses geranyl diphosphate (GPP) to synthesize linalool in a single-step reaction (Gutensohn et al., 2013), the reduced LIS expression, and therefore reduced levels of linalool in both cold storage papayas and in 1-MCP-treated papayas, strongly suggests a possible role of ethylene in linalool biosynthesis through modulation of LIS expression.…”

Section: Climacteric Alteration Of Papaya Flavormentioning

confidence: 70%

Fast and Furious: Ethylene-Triggered Changes in the Metabolism of Papaya Fruit During Ripening

Fabi

Prado

2019

Front. Plant Sci.

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Papaya is a climacteric fleshy fruit characterized by fast ripening after harvest. During the relatively short postharvest period, papaya fruit undergoes several changes in metabolism that result in pulp softening and sweetening, as well as the development of a characteristic aroma. Since papaya is one of the most cultivated and appreciated tropical fruit crops worldwide, extensive research has been conducted to not only understand the formation of the quality and nutritional attributes of ripe fruit but also to develop methods for controlling the ripening process. However, most strategies to postpone papaya ripening, and therefore to increase shelf life, have failed to maintain fruit quality. Ethylene blockage precludes carotenoid biosynthesis, while cold storage can induce chilling injury and negatively affect the volatile profile of papaya. As a climacteric fruit, the fast ripening of papaya is triggered by ethylene biosynthesis. The generation of the climacteric ethylene positive feedback loop is elicited by the expression of a specific transcription factor that leads to an up-regulation of 1- aminocyclopropane-1-carboxylic acid (ACC) synthase (ACS) and ACC-oxidase (ACO) expression, triggering the system II ethylene biosynthesis. The ethylene burst occurs about 3 to 4 days after harvest and induces pectinase expression. The disassembling of the papaya cell wall appears to help in fruit sweetness, while glucose and fructose are also produced by acidic invertases. The increase in ethylene production also results in carotenoid accumulation due to the induction of cyclases and hydroxylases, leading to yellow and red/orange-colored pulp phenotypes. Moreover, the production of volatile terpene linalool, an important biological marker for papaya’s sensorial quality, is also induced by ethylene. All these mentioned processes are related to papaya’s sensorial and nutritional quality. We describe the understanding of ethylene-triggered events that influence papaya quality and nutritional traits, as these characteristics are a consequence of an accelerated metabolism during fruit ripening.

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Section: Climacteric Alteration Of Papaya Flavormentioning

confidence: 70%

Fast and Furious: Ethylene-Triggered Changes in the Metabolism of Papaya Fruit During Ripening

Fabi

Prado

2019

Front. Plant Sci.

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“…Qualitative and safety aspects in the camu-camu production chain Além disto, a aplicação destas substâncias inibidoras do etileno, podem promover efeitos indesejáveis na perspectiva sensorial e nutricional, o que acarreta dúvidas quanto aos seus reais benefícios. Alterações no aroma e efeitos deletérios sobre a presença de compostos de importância nutricional, são alguns destes efeitos, o que pode repercutir negativamente na aceitabilidade da fruta pelo consumidor e, consequentemente, no valor de mercado do produto (FAÇANHA, 2016;ZHANG et al, 2020).…”

Section: Tratamento Químicounclassified

Qualitative and safety aspects in the camu-camu production chain

Cardoso

Trindade

Coelho

et al. 2022

AGRO@MBIENTE ON-LINE

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Camu-camu (Myrciaria dubia (Kunth) Mc Vaugh) is a native fruit of Amazon region, which stands out for its high levels of ascorbic acid and phenolic compounds. Such characteristics have increased its demand in the market, with several scientific studies being developed to elucidate its potential. As it is a climacteric fruit, its postharvest life is short. It is due to physiological events such as the growth of microorganisms and physical injuries and, consequently, less quality and poor safety of the product that reaches consumers. Its production system is admittedly fragile as it requires proper handling techniques to preserve both the sensory and nutritional quality of fruits. Thus, this review aimed to present the state-of-the-art of its fruit’s nutritional potential, quality, and post-harvest safety as raw material for the industry and consumers. The decision process outlined in the evidence inclusion protocol of this review was based on the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines. The studies selected for this review followed the flow of identification, selection, and eligibility until their inclusion, allowing the evaluation of the content addressed.

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Estudo das relações entre etileno e 1-metilciclopropeno (1-MCP) em mamões \'Golden\'

Cited by 2 publications

References 31 publications

Fast and Furious: Ethylene-Triggered Changes in the Metabolism of Papaya Fruit During Ripening

Fast and Furious: Ethylene-Triggered Changes in the Metabolism of Papaya Fruit During Ripening

Qualitative and safety aspects in the camu-camu production chain

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