Ripening-associated changes in the amounts of starch and non-starch polysaccharides and their contributions to fruit softening in three banana cultivars

Shiga, Tânia Misuzu; Soares, Claudinéia Aparecida; Nascimento, João Roberto Oliveira do; Purgatto, Eduardo; Lajolo, Franco Maria; Cordenunsi, Beatriz Rosana

doi:10.1002/jsfa.4342

Cited by 67 publications

(61 citation statements)

References 24 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…However, once initiated its hydrolysis is relatively independent of ethylene concentrations within the fruit tissue. Also, relationships between ethylene and starch metabolism are not straightforward, as starch degradation in bananas, for example, is coordinated with that of cell wall softening (Shiga et al, 2011).…”

Section: Carbohydrate Metabolismmentioning

confidence: 99%

Primary Metabolism in Fresh Fruits During Storage

et al. 2020

View full text Add to dashboard Cite

The extension of commercial life and the reduction of postharvest losses of perishable fruits is mainly based on storage at low temperatures alone or in combination with modified atmospheres (MAs) and controlled atmospheres (CAs), directed primarily at reducing their overall metabolism thus delaying ripening and senescence. Fruits react to postharvest conditions with desirable changes if appropriate protocols are applied, but otherwise can develop negative and unacceptable traits due to the onset of physiological disorders. Extended cold storage periods and/or inappropriate temperatures can result in development of chilling injuries (CIs). The etiology, incidence, and severity of such symptoms vary even within cultivars of the same species, indicating the genotype significance. Carbohydrates and amino acids have protective/regulating roles in CI development. MA/CA storage protocols involve storage under hypoxic conditions and high carbon dioxide concentrations that can maximize quality over extended storage periods but are also affected by the cultivar, exposure time, and storage temperatures. Pyruvate metabolism is highly reactive to changes in oxygen concentration and is greatly affected by the shift from aerobic to anaerobic metabolism. Ethylene-induced changes in fruits can also have deleterious effects under cold storage and MA/CA conditions, affecting susceptibility to chilling and carbon dioxide injuries. The availability of the inhibitor of ethylene perception 1-methylcyclopropene (1-MCP) has not only resulted in development of a new technology but has also been used to increase understanding of the role of ethylene in ripening of both non-climacteric and climacteric fruits. Temperature, MA/CA, and 1-MCP alter fruit physiology and biochemistry, resulting in compositional changes in carbon-and nitrogen-related metabolisms and compounds. Successful application of these storage technologies to fruits must consider their effects on the metabolism of carbohydrates, organic acids, amino acids and lipids.

show abstract

Section: Carbohydrate Metabolismmentioning

confidence: 99%

Primary Metabolism in Fresh Fruits During Storage

et al. 2020

View full text Add to dashboard Cite

show abstract

“…Fruit firmness is an important criterion for determining the edible quality and ripeness of bananas. It has been reported that coordinated degradation of pectic, hemicellulosic polysaccharides in the cell wall and starch is the main cause of banana fruit softening (Mbeguie‐A‐Mbeguie et al ., ; Shiga et al ., ). Starch degradation during the postharvest ripening provides carbon for the production of sucrose and flavour‐producing volatile compounds (Saraiva et al ., ).…”

Section: Introductionmentioning

confidence: 97%

A comprehensive investigation of starch degradation process and identification of a transcriptional activator MabHLH6 during banana fruit ripening

Xiao

Kuang

et al. 2017

Plant Biotechnology Journal

147

135

View full text Add to dashboard Cite

SummaryAlthough starch degradation has been well studied in model systems such as Arabidopsis leaves and cereal seeds, this process in starchy fruits during ripening, especially in bananas, is largely unknown. In this study, 38 genes encoding starch degradation‐related proteins were identified and characterized from banana fruit. Expression analysis revealed that 27 candidate genes were significantly induced during banana fruit ripening, with concomitant conversion of starch‐to‐sugars. Furthermore, iTRAQ‐based proteomics experiments identified 18 starch degradation‐associated enzymes bound to the surface of starch granules, of which 10 were markedly up‐regulated during ripening. More importantly, a novel bHLH transcription factor, MabHLH6, was identified based on a yeast one‐hybrid screening using MaGWD1 promoter as a bait. Transcript and protein levels of MabHLH6 were also increased during fruit ripening. Electrophoretic mobility shift assays, chromatin immunoprecipitation and transient expression experiments confirmed that MabHLH6 activates the promoters of 11 starch degradation‐related genes, including Ma GWD 1, Ma LSF 2, Ma BAM 1, Ma BAM 2, Ma BAM 8, Ma BAM 10, Ma AMY 3, Ma AMY3 C, Ma ISA 2, Ma ISA 3 and MapGlcT2‐2 by recognizing their E‐box (CANNTG) motifs present in the promoters. Collectively, these findings suggest that starch degradation during banana fruit ripening may be attributed to the complex actions of numerous enzymes related to starch breakdown at transcriptional and translational levels, and that MabHLH6 may act as a positive regulator of this process via direct activation of a series of starch degradation‐related genes.

show abstract

“…From harvest to market, losses can reach up to 50% of the total volume produced (SEBRAE 2008). In unripe bananas, starch is the main component (around 220 mg per gram of fruit; Shiga and others 2011). During ripening, the starch is converted into soluble sugars contributing to pulp softening.…”

Section: Introductionmentioning

confidence: 99%

Effect of Chitosan Nanoparticles and Pectin Content on Mechanical Properties and Water Vapor Permeability of Banana Puree Films

Martelli¹,

Barros²,

Moura³

et al. 2012

Journal of Food Science

120

View full text Add to dashboard Cite

The development of films from fruit purees head to a new strategy for plastic processing from natural resources. The over-ripe or even waste banana can be adequately prepared for batch films processed with reasonable mechanical and barrier properties, suitable for applications in the food segment. The addition of small fractions of chitosan nanoparticles, form nanocomposites enhancing mechanical and thermal stability broadening potential film applications.

show abstract

Ripening-associated changes in the amounts of starch and non-starch polysaccharides and their contributions to fruit softening in three banana cultivars

Abstract: Banana softening is a consequence of starch degradation and the accumulation of soluble sugars in a cultivar-dependent manner. However, contributions from cell wall-related changes cannot be disregarded.

Cited by 67 publications

References 24 publications

Primary Metabolism in Fresh Fruits During Storage

Primary Metabolism in Fresh Fruits During Storage

A comprehensive investigation of starch degradation process and identification of a transcriptional activator MabHLH6 during banana fruit ripening

Effect of Chitosan Nanoparticles and Pectin Content on Mechanical Properties and Water Vapor Permeability of Banana Puree Films

Contact Info

Product

Resources

About