Reconfiguration of the Achene and Receptacle Metabolic Networks during Strawberry Fruit Development  

Abstract

The anatomy of strawberry (Fragaria 3 ananassa) fruit, in which the achene is found on the outer part of the fruit, makes it an excellent species for studying the regulation of fruit development. It can provide a model for the cross talk between primary and secondary metabolism, whose role is of pivotal importance in the process. By combining gas chromatography-mass spectrometry and liquid chromatography-mass spectrometry with the aim of addressing the metabolic regulation underlying fruit seed development, we simultaneously analyzed the composition of primary and secondary metabolites, separately, in achene and receptacle during fruit ripening of strawberry cultivar Herut. The results from these analyses suggest that changes in primary and secondary metabolism reflect organ and developmental specificities. For instance, the receptacle was characterized by increases in sugars and their direct derivatives, while the achene was characterized by a major decrease in the levels of carbon-and nitrogen-rich compounds, with the exception of storage-related metabolites (e.g. raffinose). Furthermore, the receptacle, and to a lesser extent the achene, exhibited dynamic fluctuations in the levels and nature of secondary metabolites across the ripening process. In the receptacle, proanthocyanidins and flavonol derivatives characterized mainly early developmental stages, while anthocyanins were abundant in the mature red stage; in the achene, ellagitannin and flavonoids were abundant during early and late development, respectively. Correlation-based network analysis suggested that metabolism is substantially coordinated during early development in either organ. Nonetheless, a higher degree of connectivity within and between metabolic pathways was measured in the achenes. The data are discussed within the context of current models both of the interaction of primary and secondary metabolism and of the metabolic interaction between the different plant organs.

The high-quality draft genome of peach (Prunus persica) identifies unique patterns of genetic diversity, domestication and genome evolution

“…For example, in apple and peach, ~70% of translocated carbon is in the form of sorbitol 16,17 . Integrating the most recent Rosaceae molecular phylogeny 18 with data on sorbitol content 19 , it is evident that leaf sorbitol synthesis and accumulation are restricted to the subfamily Spiraeoideae (for example, apple, peach and cherry), whereas in the subfamilies Rosoideae and Dryoideae, this polyol is comparatively absent 20,21 . Accordingly, in Spiraeoideae, a previous study 22 described sorbitol transporters (SOT) that substantially increase sorbitol uptake, and in cherry, two SOT-encoding genes are known to have a major role in sorbitol accumulation 23 .…”

Comparative analysis of pectate lyase in relation to softening in strawberry fruits

“…Strawberry (Fragaria ananassa) fruits of cultivar Toyonoka, with soft texture, and cultivar Sweet Charlie, with firm texture, were harvested at six characteristic developmental stages: small green fruits (SG), large green fruits (LG), white fruits (W), turning stage fruits (TS), pink fruits (P), and red fruits (R) (Fait et al 2008). Additionally, the fruits at the red fruit stage kept at room temperature for 24 h and at 4°C for 24 h, 48 h, and 72 h were also used.…”

Metabolite Composition of Grapefruit (<i>Citrus paradisi</i>) Grown in Japan Depends on the Growing Environment and Harvest Period

“…In fact, GC/MS-based metabolite profiling has already been applied to tomatoes (Solanum lycoperstcum), strawberries (Fragaria × ananassa), and peaches (Prunus persica), in order to analyze the dynamics of metabolite composition during fruit development (Fait et al, 2008;Lombardo et al, 2011;Mintz-Oron et al, 2008;Zhang et al, 2011). The present study focused on the low molecular weight metabolites of grapefruit, including sugars, organic acids, amino acids, and other primary metabolites, which together are directly responsible for sweetness, acidity, and other characteristics and also indirectly influence bitterness, aroma, as well as the functionality of secondary metabolites.…”