2019
DOI: 10.1101/852954
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Glyoxylic acid overcomes 1-MCP-induced blockage of fruit ripening in Pyrus communis L. var. ‘D’Anjou’

Abstract: Abstract1-methylcyclopropene (1-MCP) in an ethylene receptor antagonist which blocks ethylene perception and downstream ripening responses in climacteric fruit imparting a longer shelf life. However, in European pear, application of 1-MCP irreversibly obstructs the onset of system 2 ethylene production resulting in perpetually unripe fruit with undesirable quality. Application of exogenous ethylene, carbon dioxide and treatment to high temperatures is not able to reverse the bl… Show more

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Cited by 1 publication
(3 citation statements)
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References 60 publications
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“…(1) Glyoxylic acid (GLA; green): GLA has been shown to directly activate AOX in vivo via interaction with the two cysteine residues that gate the protein (Umbach et al, 2006). In vivo, exogenous GLA application is hypothesized to lead to increased flux through the glyoxylate cycle and, consequently, the TCA cycle (Hewitt et al, 2020a). The latter leads to increased accumulation of NADH, resulting in increased flux of electrons through the cytochrome c (CYTc) pathway and consequent activation of AOX to prevent CYTc overreduction (Calderwood and Kopriva, 2014).…”
Section: Reexamining the Classical Model For Ethylene-dependent Ripeningmentioning
confidence: 99%
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“…(1) Glyoxylic acid (GLA; green): GLA has been shown to directly activate AOX in vivo via interaction with the two cysteine residues that gate the protein (Umbach et al, 2006). In vivo, exogenous GLA application is hypothesized to lead to increased flux through the glyoxylate cycle and, consequently, the TCA cycle (Hewitt et al, 2020a). The latter leads to increased accumulation of NADH, resulting in increased flux of electrons through the cytochrome c (CYTc) pathway and consequent activation of AOX to prevent CYTc overreduction (Calderwood and Kopriva, 2014).…”
Section: Reexamining the Classical Model For Ethylene-dependent Ripeningmentioning
confidence: 99%
“…In a subsequent study, chemical genomics approaches to further target AOX in pear fruit led to the discovery of glyoxylic acid (GLA) as a chemical activator of both AOX and ripening (Dhingra et al, 2020;Hewitt et al, 2020a). GLA has been shown to directly activate AOX in vivo via interaction with the two cysteine residues that gate the protein (Umbach et al, 2006).…”
Section: Activation Of Aox During Ripeningmentioning
confidence: 99%
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