Regulation of the Central Carbon Metabolism in Apple Fruit Exposed to Postharvest Low-Oxygen Stress

Abstract

After harvest, fruit remain metabolically active and continue to ripen. The main goal of postharvest storage is to slow down the metabolic activity of the detached fruit. In many cases, this is accomplished by storing fruit at low temperature in combination with low oxygen (O2) and high carbon dioxide (CO2) partial pressures. However, altering the normal atmospheric conditions is not without any risk and can induce low-O2 stress. This review focuses on the central carbon metabolism of apple fruit during postharvest storage, both under normal O2 conditions and under low-O2 stress conditions. While the current review is focused on apple fruit, most research on the central carbon metabolism, low-O2 stress, and O2 sensing has been done on a range of different model plants (e.g., Arabidopsis, potato, rice, and maize) using various plant organs (e.g., seedlings, tubers, roots, and leaves). This review pulls together this information from the various sources into a coherent overview to facilitate the research on the central carbon metabolism in apple fruit exposed to postharvest low-O2 stress.

Evolution of physiological characteristics and nutritional quality in fresh goji berry ( Lycium barbarum ) stored under different temperatures

“…For climacteric fruit like apples and tomatoes, the ripening process is characterized by a rise in respiration rate and ethylene production (Boeckx et al, 2019;Wills et al, 1998). In the present study, both the respiration rates of the 4°C-and −4°C-stored goji berry showed their F I G U R E 2 Effect of storage temperature on the respiration rate and ethylene (C 2 H 4 ) production rate of goji berry.…”

“…The respiration rate of goji berries after harvest reached the peak on Day 4, and then generally declined, the pattern of which suggested that goji berry was typical of a climacteric fruit. The respiratory climacteric rise marks the end of active synthesis and the start of fruit senescence (Boeckx et al, 2019). While F I G U R E 3 Effect of storage temperature on fruit firmness and marketable fruit rate of goji berry F I G U R E 4 Effect of storage temperature on the contents of total soluble solids (TSS), total polysaccharides, flavonoids, and carotenoids of goji berry temperature has been identified as the most important external factor influencing the respiration rate of fresh horticultural products (Fonseca, Oliveira, & Brecht, 2002).…”

“…However, fresh goji berry is tender and highly perishable, which greatly limits its circulation and marketing value (Jatoi et al., 2017). Fruit remain metabolically active after harvest (Boeckx, Pols, Hertog, & Nicolaï, 2019). After goji berry is picked, assimilation and nutrient accumulation plays a minor role in the fruit.…”

Early metabolic priming under differing carbon sufficiency conditions influences peach fruit quality development

“…Cytosolic hexoses are phosphorylated through the glycolytic pathway and split into triose phosphates, which are finally oxidized to pyruvate (Li et al, 2018). Pyruvate can then be transported into the matrix of the mitochondria by a mitochondrial pyruvate carrier to fuel the tricarboxylic acid (TCA) cycle (Li et al, 2018;Boeckx et al, 2019). Unrestricted availability of these soluble sugars is of critical importance for the maintenance of the fruit's respiratory metabolic functions, which are vital to producing energy, and assembling carbon-based compounds for use in various biosynthetic processes in primary and secondary metabolism (Boeckx et al, 2019).…”

“…Previous studies that have been conducted to better understand metabolic regulation in peach have primarily evaluated postharvest factors and cold storage disorders (Lauxmann et al, 2014;Bustamante et al, 2016;Tanou et al, 2017;Santin et al, 2018;2019;Monti et al, 2019;Lillo-Carmona et al, 2020), along with maturation/ripening physiology, environmental conditions and pest tolerance (Lombardo et al, 2011;Capitani et al, 2012;Monti et al, 2016;Karagiannis et al, 2016). Characterizing fruit metabolic shifts in response to preharvest factors is key to fruit quality improvement, as several of these compounds contribute to organoleptic characteristics that correlate with consumer preference.…”