Regulation of ethylene biosynthesis by nitric oxide in tomato (Solanum lycopersicum L.) fruit harvested at different ripening stages

Eum, Hyang Lan; Kim, Ho Bang; Choi, Sang Bong; Lee, Seung Koo

doi:10.1007/s00217-008-0938-3

Cited by 91 publications

(66 citation statements)

References 38 publications

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“…The process of fruit color change has always been strongly linked with ethylene biosynthesis in tomato. During this change, chlorophyll is degraded, there is a breakdown of the photosynthetic apparatus and carotenoids are accumulated (Alexander and Grierson, 2002;Eum et al, 2009). At low oxygen levels, ethylene biosynthesis is decreased (Alexander and Grierson, 2002), delaying ripening and reducing red color development, as observed in this work.…”

Section: Discussionsupporting

confidence: 76%

Effects of hypoxia storage on gene transcript accumulation during tomato fruit ripening

Pegoraro

Santos

Krüger

et al. 2012

Braz. J. Plant Physiol.

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Tomato (Solanum lycopersicum L.) is a climacteric fruit, i.e., during ripening an increase in ethylene synthesis and high rate of respiration are observed. Low oxygen levels might inhibit or block ethylene biosynthesis and therefore retard the ripening process. Despite commercial applications of low oxygen treatments, the precise mode of action of low oxygen in fruit tissues and ripening is not well understood. In order to delineate the molecular responses to low oxygen stress in fruits, hypoxia-responsive tomato genes encoding heat shock factors, heat shock proteins, and enzymes involved in fermentation and ethylene synthesis pathways were analyzed. In this study, tomato fruit stored under hypoxia conditions showed that HSP17.7 and HSP21 genes were highly induced by low oxygen level, indicating their primary role in maintaining cellular homeostasis after this stress.

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Section: Discussionsupporting

confidence: 76%

Effects of hypoxia storage on gene transcript accumulation during tomato fruit ripening

Pegoraro

Santos

Krüger

et al. 2012

Braz. J. Plant Physiol.

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“…The results therefore implicate that NO might control the postharvest metabolism of fruits depending on its dose and the status of the commodity that is being treated (Eum et al 2009). Borisjuk et al (2007) proposed a key role of NO in immediate sensing and balancing the O 2 status in seeds of the plant.…”

Section: Water Vapours/water Status In Fruitmentioning

confidence: 86%

“…Application of NO to tomato delayed the burst in ethylene production and colour development at green mature and breaker stages of fruits but not at pink and full red stages (Eum et al 2009). The results therefore implicate that NO might control the postharvest metabolism of fruits depending on its dose and the status of the commodity that is being treated (Eum et al 2009).…”

Section: Water Vapours/water Status In Fruitmentioning

confidence: 98%

“…It has been reported that NO can function as an endogenous mediator in diverse plant physiological processes but its production, effect and associated mechanisms are not known very precisely (Besson-Bard et al 2008). Likewise, Wills et al (2000) and Leshem et al (2000), Eum et al (2009) also reported that NO affects the ethylene production through its direct regulatory effect on the enzymes of ethylene biosynthesis (ACC-synthase and ACC-oxidase) and also on their genes during ripening of tomato.…”

Section: Water Vapours/water Status In Fruitmentioning

confidence: 99%

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Role of internal atmosphere on fruit ripening and storability—a review

2011

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Concentrations of different gases and volatiles present or produced inside a fruit are determined by the permeability of the fruit tissue to these compounds. Primarily, surface morphology and anatomical features of a given fruit determine the degree of permeance across the fruit. Species and varietal variability in surface characteristics and anatomical features therefore influence not only the diffusibility of gases and volatiles across the fruits but also the activity and response of various metabolic and physiological reactions/processes regulated by these compounds. Besides the well-known role of ethylene, gases and volatiles; O 2 , CO 2 , ethanol, acetaldehyde, water vapours, methyl salicylate, methyl jasmonate and nitric oxide (NO) have the potential to regulate the process of ripening individually and also in various interactive ways. Differences in the prevailing internal atmosphere of the fruits may therefore be considered as one of the causes behind the existing varietal variability of fruits in terms of rate of ripening, qualitative changes, firmness, shelf-life, ideal storage requirement, extent of tolerance towards reduced O 2 and/or elevated CO 2 , transpirational loss and susceptibility to various physiological disorders. In this way, internal atmosphere of a fruit (in terms of different gases and volatiles) plays a critical regulatory role in the process of fruit ripening. So, better and holistic understanding of this internal atmosphere along with its exact regulatory role on various aspects of fruit ripening will facilitate the development of more meaningful, refined and effective approaches in postharvest management of fruits. Its applicability, specially for the climacteric fruits, at various stages of the supply chain from growers to consumers would assist in reducing postharvest losses not only in quantity but also in quality.

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“…Short storage life limits its export to distant markets. Postharvest exogenous application of nitric oxide (NO) has been reported to delay ripening of climacteric fruits such as banana, tomato and plum (Cheng et al, 2009;Eum et al, 2009;Singh et al, 2009). No research work has been reported on the role of NO fumigation in modulating mango fruit ripening.…”

Section: Introductionmentioning

confidence: 99%

Nitric Oxide Fumigation Delays Mango Fruit Ripening

Singh¹,

Zaharah²

2013

Acta Hortic.

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Hard mature green 'Kensington Pride′ mango fruit were fumigated with 0, 5, 10, 20 and 40 µL.L −1 NO gas for 2 h and allowed to ripen at ambient temperature (21±1°C) to evaluate its effects on fruit ripening. NO-fumigation treatments significantly (P ≤ 0.05) suppressed ethylene production and respiration rates during fruit ripening. NO treatments (20 and 40 µL.L -1 ) retarded fruit softening (hand firmness) and delayed fruit ripening by 2-days as compared to all other treatments. NO-fumigated (40 µL.L -1 ) ripe fruit exhibited significantly higher pulp cohesiveness, springiness and chewiness as compared to all other treatments. NO fumigation retarded fruit color development (visual colour, L*, a*, b*, C*) and delayed the reduction of hº during fruit ripening. The concentrations of SSC, total sugars, glucose and fructose in the ripe fruit were significantly reduced in response to NO treatments. In conclusion, the postharvest fumigation of NO (20 µL.L -1 ) suppressed climacteric ethylene production, respiration rate, retarded colour development, softening consequently delayed mango fruit ripening.

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Regulation of ethylene biosynthesis by nitric oxide in tomato (Solanum lycopersicum L.) fruit harvested at different ripening stages

Cited by 91 publications

References 38 publications

Effects of hypoxia storage on gene transcript accumulation during tomato fruit ripening

Effects of hypoxia storage on gene transcript accumulation during tomato fruit ripening

Role of internal atmosphere on fruit ripening and storability—a review

Nitric Oxide Fumigation Delays Mango Fruit Ripening

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