Ethylene and Fruit Ripening

Pech, Jean‐Claude; Purgatto, Eduardo; Bouzayen, Mondher; Latché, Alain

doi:10.1002/9781118223086.ch11

Cited by 72 publications

(65 citation statements)

References 137 publications

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“…In accordance with these observations, there are other results such as the use of CO 2 partial pressures up to 5 kPa to inhibit ACC-oxidase and ACC-synthase (Bufler 1986) as well as the induction of mRNA (Gorny and Kader 1996). Detailed review on CO 2 eff ects and mode of action of CO 2 in ethylene metabolism are available in Pech et al (2012). Figure 5 shows the respiration rate of 'Conference' pear during 6 months of storage.…”

Section: Resultssupporting

confidence: 49%

Respiration rate and ethylene metabolism of ‘Jonagold’ apple and ‘Conference’ pear under regular air and controlled atmosphere

Saquet

Streif

2017

Bragantia

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Section: Resultssupporting

confidence: 49%

Respiration rate and ethylene metabolism of ‘Jonagold’ apple and ‘Conference’ pear under regular air and controlled atmosphere

Saquet

Streif

2017

Bragantia

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“…The gaseous hormone, ET, is involved in the control of terminal developmental programs, such as organ abscission, leaf and flower senescence, and fleshy fruit ripening (Patterson and Bleecker, 2004; Barry and Giovannoni, 2007; Klee and Giovannoni, 2011; Graham et al, 2012; Pech et al, 2012; Wang et al, 2013). ET also modulates plant resistance and susceptibility to pathogens.…”

Section: Introductionmentioning

confidence: 99%

Tomato transcriptome and mutant analyses suggest a role for plant stress hormones in the interaction between fruit and Botrytis cinerea

Blanco‐Ulate¹,

Vincenti²,

Powell³

et al. 2013

Front. Plant Sci.

127

143

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Fruit–pathogen interactions are a valuable biological system to study the role of plant development in the transition from resistance to susceptibility. In general, unripe fruit are resistant to pathogen infection but become increasingly more susceptible as they ripen. During ripening, fruit undergo significant physiological and biochemical changes that are coordinated by complex regulatory and hormonal signaling networks. The interplay between multiple plant stress hormones in the interaction between plant vegetative tissues and microbial pathogens has been documented extensively, but the relevance of these hormones during infections of fruit is unclear. In this work, we analyzed a transcriptome study of tomato fruit infected with Botrytis cinerea in order to profile the expression of genes for the biosynthesis, modification and signal transduction of ethylene (ET), salicylic acid (SA), jasmonic acid (JA), and abscisic acid (ABA), hormones that may be not only involved in ripening, but also in fruit interactions with pathogens. The changes in relative expression of key genes during infection and assays of susceptibility of fruit with impaired synthesis or perception of these hormones were used to formulate hypotheses regarding the involvement of these regulators in the outcome of the tomato fruit–B. cinerea interaction.

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“…Pech et al (2008) found that some ripening events, like sugar, TA and flesh colour change during ripening of melon, were regulated independent of ethylene. Pech et al (2012) also suggest that ripening processes can be altered in some fruit only when there is complete inhibition (>99%) of ethylene biosynthesis. Earlier studies show that exogenous ethylene had no effect on 'Unique' feijoa (Al-Harthy 2010c; Rupavatharam et al 2015b).…”

Section: Applicationmentioning

confidence: 94%

“…Preharvest application of AVG 1-4 weeks prior to harvest inhibits biosynthesis of ethylene and influences abscission, ripening and senescence and reduces quality loss after harvest in many crops (Martinez-Romero et al 2007;Lurie 2008;Pech et al 2012). Halder-Doll & Bangerth (1987) found that apple trees treated 4 weeks before harvest by AVG suppressed synthesis of autocatalytic ethylene production and retained higher firmness than control fruit.…”

mentioning

confidence: 97%

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Effects of preharvest application of aminoethoxyvinylglycine (AVG) on harvest maturity and storage life of ‘Unique’ feijoa

Rupavatharam

East

Heyes

2016

New Zealand Journal of Crop and Horticultural Science

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In a previous study, feijoa harvested earlier than 'touch-picked' maturity appeared visually acceptable after 6 weeks of storage but had low soluble solids content (SSC) and high titratable acidity (TA). Given that feijoa display climacteric-like behaviour, manipulation of ethylene physiology prior to harvest may have the potential to alter this outcome. Subsequently, the aim of this work was to investigate the impact of preharvest aminoethoxyvinylglycine (AVG) application on feijoa quality at harvest and during subsequent storage. The experiment comprised of three preharvest AVG treatments and two harvest occasions. AVG treatment dramatically reduced preharvest fruit drop. AVG treatment at 4 weeks before current commercial harvest timing was effective in delaying maturity. AVG treatment suppressed ethylene production rates during storage. However, AVG treatment did not alter quality (firmness, SSC, TA and flesh colour) after storage. This result adds to the evidence that postharvest ripening in feijoa may be regulated independent of ethylene despite the typical climacteric increase in ethylene observed. The results also confirmed that fruit harvested early were storable for 6 weeks without exhibiting internal browning, but having a high TA and low SSC that may affect their taste acceptability. ARTICLE HISTORY

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Ethylene and Fruit Ripening

Cited by 72 publications

References 137 publications

Respiration rate and ethylene metabolism of ‘Jonagold’ apple and ‘Conference’ pear under regular air and controlled atmosphere

Respiration rate and ethylene metabolism of ‘Jonagold’ apple and ‘Conference’ pear under regular air and controlled atmosphere

Tomato transcriptome and mutant analyses suggest a role for plant stress hormones in the interaction between fruit and Botrytis cinerea

Effects of preharvest application of aminoethoxyvinylglycine (AVG) on harvest maturity and storage life of ‘Unique’ feijoa

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