Identification of organic acid-related genes and their expression profiles in two pear (Pyrus pyrifolia) cultivars with difference in predominant acid type at fruit ripening stage

Lu, Xiaopeng; Liu, Yong-Zhong; Zhou, Gaofeng; Wei, Qingjiang; Hu, Hongju; Peng, Shuang

doi:10.1016/j.scienta.2011.05.014

Cited by 30 publications

(20 citation statements)

References 32 publications

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“…The content of organic acids in fruit varies widely and depends, among other things, on the type, variety, degree of ripeness, vegetation conditions, time, and storage conditions [30]. Most fruit is mainly rich in malic acid, which is the predominant organic acid in apples [31] or pears [32] and which, on average, accounts for up to about 85% of all organic acids [31].…”

Section: Resultsmentioning

confidence: 99%

Properties of Potato Starch Roasted with Apple Distillery Wastewater

et al. 2020

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This study aimed to produce starch esters by roasting potato starch with apple distillery wastewater at various temperatures and aimed to determine the effects of esterification conditions on selected properties of the modified preparations. Apple distillery wastewater was concentrated, mixed with starch (30 g of dry matter per 100 g of starch), dried, and roasted at temperatures of 110, 130 or 150 °C for 3 h. The resulting preparations were rinsed 30 times with a 60% ethanol solution, dried, and disintegrated. After that, the following analyses were performed: content of substituted acids (after alkaline de-esterification) with high performance liquid chromatography (HPLC); thermal characteristics with differential scanning calorimetry (DSC); swelling power and solubility in water at 80 °C; color changes with a colorimeter; rheology of the pastes based on the plotted flow curves; and the pastes’ resistance to amyloglucosidase. Starch treatments with apple distillery wastewater at 130 and 150 °C caused significant changes to its properties when compared to the control samples of native starch and starch roasted without wastewater, including: a lower temperature and heat of pasting, lower swelling power and solubility in water, darker color, higher resistance to amyloglucosidase, and the formation of pastes with a lower viscosity.

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Section: Resultsmentioning

confidence: 99%

Properties of Potato Starch Roasted with Apple Distillery Wastewater

et al. 2020

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“…It was found that citrate synthase related genes ( CS , Pbr004985.1 ) always had superior expression in ‘Starkrimson’ during fruit development, and could be an important candidate gene for controlling acid content. In a previous report, two Chinese pear accessions were analyzed to find that CS also responds for citrate accumulation 44 .…”

Section: Resultsmentioning

confidence: 99%

Distinct transcriptome profiles reveal gene expression patterns during fruit development and maturation in five main cultivated species of pear (Pyrus L.)

Zhang

Xue

et al. 2016

Sci Rep

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The transcriptomes of five pear cultivars, ‘Hosui’ (P. pyrifolia), ‘Yali’ (P. bretschneideri), ‘Kuerlexiangli’ (P. sinkiangensis), ‘Nanguoli’ (P. ussuriensis), and ‘Starkrimson’ (P. communis) were sequenced at seven key fruit developmental stages, from fruit setting to maturation and fruit senescence after harvesting. In total, 33,136 genes that could be mapped by reads, were analyzed. Most gene expression cluster models showed a steadily decreasing trend. Gene expression patterns had obvious differences according to maturity type, that is, post-ripening cultivars were still vigorous at maturity, and showed a higher proportion of up-regulated genes; non post-ripening cultivars had a gradually decreasing tendency during fruit maturation. Meanwhile, differentially expressed genes related to fruit quality and development, such as stone cells, sugar, acid and hormones, were identified. Co-expression analysis revealed that several ethylene synthesis genes and polyphenoloxidase-related genes interacted with each other directly, and an indirect relationship was reflected between ethylene synthesis genes and ethylene response genes. In addition, the highly diverse SNPs represented the great differences between oriental and occidental pears. Understanding how RNA-seq based gene-expression patterns and differential gene expression contribute to fruit quality allows us to build models for gene-expression for fruit development of Pyrus species.

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“…The accumulation pattern of organic acid, increasing in the early stages of fruit development and decreasing subsequently, has been observed in various fruits, such as peach (Etienne et al ), apple (Yao et al ), pear (Lu et al ) and Navel orange (Chen et al ). Total acid and citrate in citrus fruit share similar accumulation patterns.…”

Section: Discussionmentioning

confidence: 98%

“…It is believed that a lower pH may enhance the carbohydrate sink strength and thus increase the photoassimilate accumulation of fruit (Hockema and Etxeberria 2001), therefore, the high-citrate concentration and low pH of 'Dahongtiancheng' may be correlated with its larger fruit size and deeper fruit color. The accumulation pattern of organic acid, increasing in the early stages of fruit development and decreasing subsequently, has been observed in various fruits, such as peach (Etienne et al 2002), apple (Yao et al 2009), pear (Lu et al 2011) and Navel orange . Total acid and citrate in citrus fruit share similar accumulation patterns.…”

Section: Fruit-quality Characteristics Of 'Dahongtiancheng' and 'Bingmentioning

confidence: 97%

Comparative transcriptome analysis reveals a global insight into molecular processes regulating citrate accumulation in sweet orange (Citrus sinensis)

XiongJun

et al. 2016

Physiologia Plantarum

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Citrate, the predominant organic acid in citrus, determines the taste of these fruits. However, little is known about the synergic molecular processes regulating citrate accumulation. Using 'Dahongtiancheng' (Citrus sinensis) and 'Bingtangcheng' (C. sinensis) with significant difference in citrate, the objectives of this study were to understand the global mechanisms of high-citrate accumulation in sweet orange. 'Dahongtiancheng' and 'Bingtangcheng' exhibit significantly different patterns in citrate accumulation throughout fruit development, with the largest differences observed at 50-70 days after full bloom (DAFB). Comparative transcriptome profiling was performed for the endocarps of both cultivars at 50 and 70 DAFB. Over 34.5 million clean reads per library were successfully mapped to the reference database and 670-2630 differentially expressed genes (DEGs) were found in four libraries. Among the genes, five transcription factors were ascertained to be the candidates regulating citrate accumulation. Functional assignments of the DEGs indicated that photosynthesis, the citrate cycle and amino acid metabolism were significantly altered in 'Dahongtiancheng'. Physiological and molecular analyses suggested that high photosynthetic efficiency and partial impairment of citrate catabolism were crucial for the high-citrate trait, and amino acid biosynthesis was one of the important directions for citrate flux. The results reveal a global insight into the gene expression changes in a high-citrate compared with a low-citrate sweet orange. High accumulating efficiency and impaired degradation of citrate may be associated with the high-citrate trait of 'Dahongtiancheng'. Findings in this study increase understanding of the molecular processes regulating citrate accumulation in sweet orange.

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Identification of organic acid-related genes and their expression profiles in two pear (Pyrus pyrifolia) cultivars with difference in predominant acid type at fruit ripening stage

Cited by 30 publications

References 32 publications

Properties of Potato Starch Roasted with Apple Distillery Wastewater

Properties of Potato Starch Roasted with Apple Distillery Wastewater

Distinct transcriptome profiles reveal gene expression patterns during fruit development and maturation in five main cultivated species of pear (Pyrus L.)

Comparative transcriptome analysis reveals a global insight into molecular processes regulating citrate accumulation in sweet orange (Citrus sinensis)

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