Not just colors—carotenoid degradation as a link between pigmentation and aroma in tomato and watermelon fruit

Lewinsohn, Efraim; Sitrit, Yaron; Bar, Einat; Azulay, Yaniv; Ibdah, Mwafaq; Meir, Ayala; Yosef, Emanuel; Zamir, Dani; Tadmor, Yaakov

doi:10.1016/j.tifs.2005.04.004

Cited by 211 publications

(147 citation statements)

References 52 publications

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“…These two compounds are breakdown products of lycopene and were earlier shown to be depleted in carotenoid biosynthetic mutants with reduced lycopene content (Lewinsohn et al, 2005a(Lewinsohn et al, , 2005b. These results were corroborated with a more traditional VIGS analysis carried out in wild-type MM, taking advantage of the visual phenotype provided by pds silencing.…”

Section: Discussionsupporting

confidence: 66%

A Visual Reporter System for Virus-Induced Gene Silencing in Tomato Fruit Based on Anthocyanin Accumulation

et al. 2009

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Innes Centre, Colney, Norwich NR4 7UH, United Kingdom (E.B., C.M.)Virus-induced gene silencing (VIGS) is a powerful tool for reverse genetics in tomato (Solanum lycopersicum). However, the irregular distribution of the effects of VIGS hampers the identification and quantification of nonvisual phenotypes. To overcome this limitation, a visually traceable VIGS system was developed for fruit, comprising two elements: (1) a transgenic tomato line (Del/Ros1) expressing Antirrhinum majus Delila and Rosea1 transcription factors under the control of the fruitspecific E8 promoter, showing a purple-fruited, anthocyanin-rich phenotype; and (2) a modified tobacco rattle virus VIGS vector incorporating partial Rosea1 and Delila sequences, which was shown to restore the red-fruited phenotype upon agroinjection in Del/Ros1 plants. Dissection of silenced areas for subsequent chemometric analysis successfully identified the relevant metabolites underlying gene function for three tomato genes, phytoene desaturase, TomloxC, and SlODO1, used for proof of concept. The C-6 aldehydes derived from lipid 13-hydroperoxidation were found to be the volatile compounds most severely affected by TomloxC silencing, whereas geranial and 6-methyl-5-hepten-2-one were identified as the volatiles most severely reduced by phytoene desaturase silencing in ripening fruit. In a third example, silencing of SlODO1, a tomato homolog of the ODORANT1 gene encoding a myb transcription factor, which regulates benzenoid metabolism in petunia (Petunia hybrida) flowers, resulted in a sharp accumulation of benzaldehyde in tomato fruit. Together, these results indicate that fruit VIGS, enhanced by anthocyanin monitoring, can be a powerful tool for reverse genetics in the study of the metabolic networks operating during fruit ripening.

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Section: Discussionsupporting

confidence: 66%

A Visual Reporter System for Virus-Induced Gene Silencing in Tomato Fruit Based on Anthocyanin Accumulation

et al. 2009

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“…2B , the presence of phenol derivatives was prominent in the green stage in PC 2. This group was marked by the amount of methyl salicylate, which is mostly found in green unripe tomatoes 34 . These findings reveal the groups of volatile compounds that distinguish the fruits in different stages of maturation and provide valuable information on the further utilization of Shimatogarashi in food flavoring.…”

Section: Changes In the Components Of Shimatogarashi Peppers With Ripmentioning

confidence: 99%

Influence of Fruit Ripening on Color, Organic Acid Contents, Capsaicinoids, Aroma Compounds, and Antioxidant Capacity of Shimatogarashi (<i>Capsicum frutescens</i>)

et al. 2018

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“…Recently, it was demonstrated by 14 CO 2 uptake experiments that carotenoid turnover appears to be much greater than expected (Beisel et al 2010). Given the continued synthesis in mature leaves the active degradation of carotenoids by CCD (carotenoid cleavage dioxygenases) and NCED (9-cis-epoxycarotenoid dioxygenase) enzymatic turnover has emerged an exciting area of discovery (Bouvier et al 2005;Walter et al 2010;Lewinsohn et al 2005). Members of these gene families are involved in the biosynthesis of the phytohormone ABA (NCEDs), which controls abiotic stress signalling pathways and strigolactone (CCDs), which controls shoot growth and root-mycorrhizal symbiosis (Figs 1, 3).…”

Section: Turnover and Degradation Of Carotenoidsmentioning

confidence: 99%

Carotenoids in nature: insights from plants and beyond

Cazzonelli

2011

Functional Plant Biol.

439

245

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Abstract. Carotenoids are natural isoprenoid pigments that provide leaves, fruits, vegetables and flowers with distinctive yellow, orange and some reddish colours as well as several aromas in plants. Their bright colours serve as attractants for pollination and seed dispersal. Carotenoids comprise a large family of C 40 polyenes and are synthesised by all photosynthetic organisms, aphids, some bacteria and fungi alike. In animals carotenoid derivatives promote health, improve sexual behaviour and are essential for reproduction. As such, carotenoids are commercially important in agriculture, food, health and the cosmetic industries. In plants, carotenoids are essential components required for photosynthesis, photoprotection and the production of carotenoid-derived phytohormones, including ABA and strigolactone. The carotenoid biosynthetic pathway has been extensively studied in a range of organisms providing an almost complete pathway for carotenogenesis. A new wave in carotenoid biology has revealed implications for epigenetic and metabolic feedback control of carotenogenesis. Developmental and environmental signals can regulate carotenoid gene expression thereby affecting carotenoid accumulation. This review highlights mechanisms controlling (1) the first committed step in phytoene biosynthesis, (2) flux through the branch to synthesis of a-and b-carotenes and (3) metabolic feedback signalling within and between the carotenoid, MEP and ABA pathways.

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Not just colors—carotenoid degradation as a link between pigmentation and aroma in tomato and watermelon fruit

Cited by 211 publications

References 52 publications

A Visual Reporter System for Virus-Induced Gene Silencing in Tomato Fruit Based on Anthocyanin Accumulation

A Visual Reporter System for Virus-Induced Gene Silencing in Tomato Fruit Based on Anthocyanin Accumulation

Influence of Fruit Ripening on Color, Organic Acid Contents, Capsaicinoids, Aroma Compounds, and Antioxidant Capacity of Shimatogarashi (<i>Capsicum frutescens</i>)

Carotenoids in nature: insights from plants and beyond

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