Physiological, molecular and ultrastructural analyses during ripening and over‐ripening of banana (Musa spp., AAA group, Cavendish sub‐group) fruit suggest characteristics of programmed cell death

Abstract

This study shows for the first time that ripening and over-ripening of banana peel share physiological and molecular processes previously described in plant PCD. SRDS could represent a morphotype of PCD that characterizes a structural and biochemical failure in the upper layers of the peel, thereafter spreading to lower and adjacent layers of cells. © 2017 Society of Chemical Industry.

Comparison of tissue deterioration of ripening banana fruit (Musa spp., AAA group, Cavendish subgroup) under chilling and non‐chilling temperatures

“…Ramírez‐Sanchez et al . showed that protease activity evaluated at pH 5 increased over time in whole peel tissue during ripening and overripening.…”

“…Ramírez-Sanchez et al 22 showed that protease activity evaluated at pH 5 increased over time in whole peel tissue during ripening and overripening. Preliminary studies on banana peel wileyonlinelibrary.com/jsfa In-gel nuclease activity assay of outer 1 mm of peel tissue during ripening and overripening of banana fruit following exposure to 20 ∘ C and 80-85% RH or 5 ∘ C and 80-85% RH for 4 days followed by storage at 20 ∘ C. Protein (1 μg) was resolved using sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) in 120 g L −1 polyacrylamide gels containing 30 μg mL −1 heat-denatured herring sperm DNA as in-gel substrate.…”

“…Peel tissues were collected in green, non-ethylene-treated fruit and at 2, 6 and 10 days during ripening and overripening of both chilled and non-chilled fruit treated with ethylene. Epidermal tissues measuring 3 mm 3 were excised from the peel using a razor blade and immersed in a 1.5 mL centrifuge tube containing McDowell-Trump primary fixative (Electron Microscopy Sciences, Hatfield, PA, USA), consisting of sodium cacodylate, formalin and glutaraldehyde, for 1 h at room temperature, then stored for 1 week at 4 ∘ C. Tissue processing and embedding followed the method described by Ramírez-Sánchez et al 22…”

“…Aside from immature cucumber fruit, no other fleshy fruit has been evaluated for CI‐induced PCD, especially mature fruit with full ripening capacity that would simulate commercial life. In the climacteric banana, Ramírez‐Sánchez et al . concluded that ripening and overripening share characteristics associated with PCD.…”

“…19 Aside from immature cucumber fruit, no other fleshy fruit has been evaluated for CI-induced PCD, especially mature fruit with full ripening capacity that would simulate commercial life. In the climacteric banana, Ramírez-Sánchez et al 22 concluded that ripening and overripening share characteristics associated with PCD. The purpose of this research was to identify and evaluate the presence of PCD processes during the development of low-temperature-induced physiopathy of ripening banana fruit.…”