Inhibition of tomato fruit ripening by 1-MCP, wortmannin and hexanal is associated with a decrease in transcript levels of phospholipase D and other ripening related genes

Dek, Mohd Sabri Pak; Padmanabhan, Priya; Subramanian, Jayasankar; Paliyath, Gopinadhan

doi:10.1016/j.postharvbio.2018.02.009

Cited by 34 publications

(19 citation statements)

References 43 publications

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“…Acting as the inhibitor of ethylene perception, 1-MCP has drawn increasing attention. 1-MCP works on a broad range of fruits, vegetables, and floriculture crops for preventing the ethylene effect and serves as a useful tool to extend the shelf life and improve the quality of fruits, such as plum [26], tomato [17], kiwifruit [12], apple [15, 20], banana [14, 18], and papaya [5, 6]]. However, several studies showed that 1-MCP treatment may have adversely effects on fruit quality.…”

Section: Discussionmentioning

confidence: 99%

“…The postharvest technologies of controlling ethylene and the ethylene pathway have been extensively studied [5, 10, 11] .1-Methylcyclopropene (1-MCP) is an ethylene receptor inhibitor and a non-toxic antagonist of ethylene that has been employed to increase the shelf life of various climacteric and non-climacteric fruits by effectively delaying fruit ripening and softening [5, 12–17]. By binding to ethylene receptors, 1-MCP acts as an efficient antagonist and exerts a persistent effect.…”

Section: Introductionmentioning

confidence: 99%

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Transcriptomic analysis reveals key factors in fruit ripening and rubbery texture caused by 1-MCP in papaya

Zhu

Ding

et al. 2019

BMC Plant Biol

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Background Ethylene promotes fruit ripening whereas 1-methylcyclopropene (1-MCP), a non-toxic antagonist of ethylene, delays fruit ripening via the inhibition of ethylene receptor. However, unsuitable 1-MCP treatment can cause fruit ripening disorders. Results In this study, we show that short-term 1-MCP treatment (400 nL•L − 1 , 2 h) significantly delays papaya fruit ripening with normal ripening characteristics. However, long-term 1-MCP treatment (400 nL•L − 1 , 16 h) causes a “rubbery” texture of fruit. The comparative transcriptome analysis showed that a total of 5529 genes were differently expressed during fruit ripening compared to freshly harvested fruits. Comprehensive functional enrichment analysis showed that the metabolic pathways of carbon metabolism, plant hormone signal transduction, biosynthesis of amino acids, and starch and sucrose metabolism are involved in fruit ripening. 1-MCP treatment significantly affected fruit transcript levels. A total of 3595 and 5998 differently expressed genes (DEGs) were identified between short-term 1-MCP, long-term 1-MCP treatment and the control, respectively. DEGs are mostly enriched in the similar pathway involved in fruit ripening. A large number of DEGs were also identified between long-term and short-term 1-MCP treatment, with most of the DEGs being enriched in carbon metabolism, starch and sucrose metabolism, plant hormone signal transduction, and biosynthesis of amino acids. The 1-MCP treatments accelerated the lignin accumulation and delayed cellulose degradation during fruit ripening. Considering the rubbery phenotype, we inferred that the cell wall metabolism and hormone signal pathways are closely related to papaya fruit ripening disorder. The RNA-Seq output was confirmed using RT-qPCR by 28 selected genes that were involved in cell wall metabolism and hormone signal pathways. Conclusions These results showed that long-term 1-MCP treatment severely inhibited ethylene signaling and the cell wall metabolism pathways, which may result in the failure of cell wall degradation and fruit softening. Our results reveal multiple ripening-associated events during papaya fruit ripening and provide a foundation for understanding the molecular mechanisms underlying 1-MCP treatment on fruit ripening and the regulatory networks. Electronic supplementary material The online version of this article (10.1186/s12870-019-1904-x) contains supplementary material, which is available to authorized users.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Transcriptomic analysis reveals key factors in fruit ripening and rubbery texture caused by 1-MCP in papaya

Zhu

Ding

et al. 2019

BMC Plant Biol

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“…They also reported increased antioxidant enzyme activities for superoxide dismutase, catalase, glutathione reductase, and guaiacol peroxidase [13]. Other fruits that elicit delayed ripening and senescence responses to hexanal treatments include tomatoes [14], sweet cherries [15], and nectarines [16].…”

Section: Supplementary Informationmentioning

confidence: 99%

Activated release of hexanal and salicylaldehyde from imidazolidine precursors encapsulated in electrospun ethylcellulose-poly(ethylene oxide) fibers

2021

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Hexanal and salicylaldehyde are naturally-occurring antimicrobial volatiles from edible plants known for their efficacy for post-harvest preservation of fruits and vegetables. Due to their volatility and susceptibility to oxidation, these volatiles must be encapsulated within a carrier to control their release, especially when applied in modified atmnosphere and active packaging applications. In this study, salicylaldehyde precursor (SP; 1,3-dibenzylethane-2-hydroxyphenyl imidazolidine) and hexanal precursor (HP) were synthetized through a Schiff base reaction between these aldehydes and N,N’-dibenzylethane-1,2-diamine. The structure of SP was confirmed using nuclear magnetic resonance and attenuated total reflection-Fourier transform infrared (FTIR) spectroscopies. SP and HP, separately and in combinations, were encapsulated within ethylcellulose–poly(ethylene oxide) (EC–PEO) nonwoven membranes, using a free-surface electrospinning technique. Scanning electron microscopy showed that the morphology of the fibers varied substantially with SP and HP ratio. Specific interactions between SP and HP with the polymers were not detected from the FTIR spectroscopy analysis, suggesting that the precursors were mainly physically entrapped within the EC–PEO fiber matrix. Headspace gas chromatography showed that the release of hexanal and salicylaldehyde could be activated by contacting the precursor-containing electrospun nonwoven with an acidified agarose gel containing 0.003–0.3 M of citric acid. The delivery system can be promising for controlled release of hexanal and salicylaldehyde to extend the shelf-life of fruits and vegetables.

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“…While 1-MCP has been used to investigate the effects of ethylene on lipids it is not surprising that the results typically show slowing down of changes associated with ripening and senescence. In fruits such as kiwifruit, pear, pitaya, and tomato, 1-MCP inhibited lipid associated changes such as increases of membrane permeability, lipid peroxidation, the decrease of unsaturated fatty acids and PLD gene expression (Dek et al, 2018;Huang et al, 2019;Tao et al, 2019;Xu et al, 2019).…”

Section: Amino Acids and Lipidsmentioning

confidence: 99%

Primary Metabolism in Fresh Fruits During Storage

et al. 2020

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The extension of commercial life and the reduction of postharvest losses of perishable fruits is mainly based on storage at low temperatures alone or in combination with modified atmospheres (MAs) and controlled atmospheres (CAs), directed primarily at reducing their overall metabolism thus delaying ripening and senescence. Fruits react to postharvest conditions with desirable changes if appropriate protocols are applied, but otherwise can develop negative and unacceptable traits due to the onset of physiological disorders. Extended cold storage periods and/or inappropriate temperatures can result in development of chilling injuries (CIs). The etiology, incidence, and severity of such symptoms vary even within cultivars of the same species, indicating the genotype significance. Carbohydrates and amino acids have protective/regulating roles in CI development. MA/CA storage protocols involve storage under hypoxic conditions and high carbon dioxide concentrations that can maximize quality over extended storage periods but are also affected by the cultivar, exposure time, and storage temperatures. Pyruvate metabolism is highly reactive to changes in oxygen concentration and is greatly affected by the shift from aerobic to anaerobic metabolism. Ethylene-induced changes in fruits can also have deleterious effects under cold storage and MA/CA conditions, affecting susceptibility to chilling and carbon dioxide injuries. The availability of the inhibitor of ethylene perception 1-methylcyclopropene (1-MCP) has not only resulted in development of a new technology but has also been used to increase understanding of the role of ethylene in ripening of both non-climacteric and climacteric fruits. Temperature, MA/CA, and 1-MCP alter fruit physiology and biochemistry, resulting in compositional changes in carbon-and nitrogen-related metabolisms and compounds. Successful application of these storage technologies to fruits must consider their effects on the metabolism of carbohydrates, organic acids, amino acids and lipids.

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Inhibition of tomato fruit ripening by 1-MCP, wortmannin and hexanal is associated with a decrease in transcript levels of phospholipase D and other ripening related genes

Cited by 34 publications

References 43 publications

Transcriptomic analysis reveals key factors in fruit ripening and rubbery texture caused by 1-MCP in papaya

Transcriptomic analysis reveals key factors in fruit ripening and rubbery texture caused by 1-MCP in papaya

Activated release of hexanal and salicylaldehyde from imidazolidine precursors encapsulated in electrospun ethylcellulose-poly(ethylene oxide) fibers

Primary Metabolism in Fresh Fruits During Storage

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