Genetics of Sugar and Starch Metabolism

Vizzotto, Giannina; Falchi, Rachele

doi:10.1007/978-3-319-32274-2_15

Cited by 3 publications

(1 citation statement)

References 85 publications

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“…Te favor of ripe fruit is largely determined by the number of soluble sugars that accumulate during ripening [125]. Cultivars difer signifcantly in starch degradation and sugar composition at various stages of fruit development and ripening [126]. Te starch in starch-based crops reportedly needs to be converted into simple sugars before it can be fermented into ethanol [127].…”

Section: Starch and Sugar Metabolismmentioning

confidence: 99%

Alcoholic Off-Flavor Disorders in Fresh Fruits

Ali

Batool

Khalid

et al. 2023

Journal of Food Biochemistry

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The off-flavor disorder is one of the most quality deteriorating and undesirable postharvest physiological disorders in fresh fruits. Over-biosynthesis and accumulation of ethanol metabolism-related metabolites such as acetaldehyde and ethanol have been associated with an alcoholic off-flavor disorder in various fresh fruits at both pre- and postharvest stages. Correspondingly, many studies have reported the association of such off-flavor disorders with several inducing factors, including anaerobic respiration, low O2 stress, high CO2 stress, and storage temperature stress, that upregulate ethanol metabolism in fruits. Furthermore, numerous metabolic and physiological mechanisms that govern ethanol metabolism under such factors are subsequently addressed. These mechanisms include the γ-aminobutyric acid (GABA) shunt pathway, mitochondrial energy metabolism, glycolysis, Krebs or TCA cycle, cytosolic malate metabolism, and starch and sugar metabolism. To summarize the relevant findings, the current paper reviews the literature on alcoholic off-flavor disorder, focusing on the role of significant underlying causes and key metabolic and physiological mechanisms in boosting ethanol metabolism in fresh fruits. In addition, recent measures that have been already taken or are in progress to control the higher activity of ethanol metabolism that may eventually result in limiting the alcoholic off-flavor disorder in harvested fresh fruits have also been discussed. Moreover, functions of metabolic mechanisms, including respiratory mechanisms, and other factors such as fruit genetic makeup, degree of maturity, and postharvest handling and storage conditions, are needed to be investigated in future work at both physiological and transcriptomics levels to reveal the additional relation to alcoholic off-flavor disorders in fresh fruits during ripening and storage.

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Section: Starch and Sugar Metabolismmentioning

confidence: 99%