Ethylene and fruit softening in the stony hard mutation in peach

Hayama, Hiroko; Tatsuki, Miho; Ito, Akiko; Kashimura, Y.

doi:10.1016/j.postharvbio.2006.03.006

Cited by 80 publications

(50 citation statements)

References 32 publications

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“…These results indicate that ethylene plays important roles in both the induction and maintenance of expression of these softeningrelated genes in peach. Induction of PpPG mRNA expression was in good accordance with the increase in endoPG enzyme activity that was induced by exogenous ethylene in stony hard peach (Hayama et al, 2006). The time lag of 12-24 h from the start of ethylene treatment to the beginning of the increase in endoPG activity probably reflects the time taken for the transcription and translation of the endoPG gene.…”

supporting

confidence: 65%

“…Recently, it was reported that the suppression of fruit softening in stony hard peach is caused by reduced expression of PpACS-1, a member of the ACC synthase gene family, only at the fruit ripening stage, and that the ripe fruit generate almost no ethylene autocatalytically after ethylene treatment . Furthermore, the softening of stony hard peach fruit, promoted by ethylene treatment, has been shown to be accompanied by increases in both endoPG and exoPG activities (Hayama et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

“…Ethylene and carbon dioxide levels in the containers were checked regularly according to Hayama et al (2006). For the investigation of the effects of the interruption of ethylene treatment, fruit were treated for 2 d then taken out of the containers and stored in ethylene-free air at 25°C.…”

mentioning

confidence: 99%

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Ethylene-regulation of fruit softening and softening-related genes in peach

Hayama

Shimada

Fujii

et al. 2006

Journal of Experimental Botany

169

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To investigate the role of ethylene in peach fruit softening during ripening, stony hard peach fruit, in which ethylene production is suppressed during ripening, were treated with various concentrations of ethylene. There was no noticeable decrease in flesh firmness without ethylene treatment, while applied ethylene, in the range 0.1-100 ml l 21, resulted in fruit softening. Furthermore, the fruit softened more rapidly when the applied ethylene concentration was higher. When ethylene treatment was interrupted, the degree of softening was greatly reduced. These results indicated that continuous ethylene treatment was required for the initiation and progression of fruit softening and that ethylene concentration is also an important factor in regulating the rate of softening. Eight genes, which putatively encode cell wall metabolism-related proteins, were investigated for mRNA accumulation patterns in the two different softening phenotypes of melting and stony hard peaches. All of the mRNAs investigated accumulated in fruit of the melting-flesh 'Akatsuki' during ripening. By contrast, in the stony hard-flesh 'Manami', the mRNAs for a putative endopolygalacturonase (PpPG), an a-L-arabinofuranosidase/b-xylosidase (PpARF/XYL), and an expansin (PpExp3) showed either much lower levels or did not accumulate, and were identified as softening-related genes. Interruption of ethylene treatment indicated that these genes were regulated at the transcriptional level, and quickly responded to the presence or absence of ethylene before the softening response occurred, suggesting that ethylene directly regulates the transcription of these softening-related genes. These results suggested that cell wall metabolism, causing a rapid loss of firmness in peach fruit, may be controlled by ethylene at the transcriptional level.

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supporting

confidence: 65%

Section: Introductionmentioning

confidence: 99%

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Ethylene-regulation of fruit softening and softening-related genes in peach

Hayama

Shimada

Fujii

et al. 2006

Journal of Experimental Botany

169

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“…Ripening process of climacteric fruits, like apples, is effected by ethylene action, which promotes biochemical and physiological changes, such as texture and colour development through the degradation of the middle lamellae (Haji et al, 2005;Hayama et al, 2006;Catusse et al, 2008). Key proteins associated with biosynthesis and regulation of ethylene mediated signalling pathways were detected, namely S-adenosyl-l-methionine (SAM) synthetase (gi|139478060, gi|115361537), 1-aminocyclopropane-1-carboxylate oxidase (ACO; gi|74325224, gi|75289373) and ethylene receptor (gi|75128277, gi|75098246), denoting that fruit maturation and ripening processes were happening, in accordance with the mature stage of development of the fruits used in this study.…”

Section: Ethylene Biosynthesis and Defence Related Proteinsmentioning

confidence: 99%

Insights into fruit function from the proteome of the hypanthium

Marondedze

Thomas

2012

Journal of Plant Physiology

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“…Essa redução da atividade enzimática é relatada em estudos que avaliaram o amadurecimento de goiabas (ABU-GOUKH e BASHIR, 2003), pêssegos (MANGANARIS et al, 2006) e figos (GONÇALVES et al, 2006). Entretanto, padrões diferentes da atividade dessa enzima foram constatados em morangos (VICENTE et al, 2005) e em graviolas com valores crescentes, e em pêssegos (HAYAMA et al, 2006) com valores constantes.…”

Section: Figura 1 Teor De Clorofila a Em Goiabas Cortibel Tratadasunclassified

Efeito do cloreto de cálcio na pós-colheita de goiaba Cortibel

et al. 2009

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RESUMOO objetivo desse trabalho foi prolongar o período de conservação e manter a qualidade de goiabas (Psidium guajava L.) Cortibel, por meio da aplicação de diferentes concentrações de cloreto de cálcio. Os frutos foram separados em quatro lotes, o controle (sem cálcio) e os tratamentos, que receberam a aplicação de CaCl 2 a 1%, 2% e 3% (p/v) por imersão durante 15 minutos para posterior análise de perda de massa fresca, pH, determinação de firmeza, sólidos solúveis totais, acidez total titulável, relação entre sólidos solúveis totais e acidez total titulável, quantidade de clorofilas a e b e carotenóides, teor de ácido ascórbico na casca e na polpa e atividade da pectinametilesterase. A concentração de 1% foi responsável pela menor perda de massa fresca, maior firmeza e menor atividade da pectinametilesterase, demonstrando que o cálcio é importante para conservação do fruto, uma vez que atua na regulação do seu amadurecimento. Essa concentração retardou a perda de coloração e manteve o maior teor de ácido ascórbico na casca sem, contudo, diferir estatisticamente das outras concentrações no teor de sólidos solúveis totais e pH. Além disso, verificase que maiores concentrações de cálcio não beneficiam as características pós-colheita de goiaba. Palavras-chave:Psidium guajava, pectinametilesterase, amolecimento. ABSTRACT CALCIUM CHLORIDE APPLICATION IN THE POST-HARVEST OF GUAVAS CORTIBELThe objective of this work was to extend the conservation period and maintain the quality of guavas (Psidium guajava L.) Cortibel, through the application of different concentrations of calcium chloride. The fruits were divided into four lots, the control (without calcium) and treatments, which received the application of CaCl 2 to 1%, 2% and 3% (p/v) by immersion for 15 minutes. The parameters evaluated were fresh weight loss, pH, determination of firmness, total soluble solids content, total titratable acidity, ratio total soluble solids and total titratable acidity, amount of chlorophyll a and b and carotenoid, ascorbic acid content in the rind and pulp and activity of pectinmethylesterase. The 1% of CaCl 2 concentration resulted in less fresh weight loss, keeping the firmness and reduced pectinmethylesterase activity, showing that calcium is important for fruit conservation, since it act in regulating the ripening. This concentration delays the loss of coloration and maintains the higher ascorbic acid content in the rind. However, there were no statistical differences from other CaCl 2 concentrations regarding total soluble solids and pH. Moreover, it was verified that higher calcium concentrations do not further improve the post-harvest characteristics in guava.

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Ethylene and fruit softening in the stony hard mutation in peach

Cited by 80 publications

References 32 publications

Ethylene-regulation of fruit softening and softening-related genes in peach

Ethylene-regulation of fruit softening and softening-related genes in peach

Insights into fruit function from the proteome of the hypanthium

Efeito do cloreto de cálcio na pós-colheita de goiaba Cortibel

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