Sucrose synthase dominates carbohydrate metabolism and relative growth rate in growing kiwifruit (Actinidia deliciosa, cv Hayward)

Moscatello, Stefano; Famiani, Franco; Proietti, Simona; Farinelli, Daniela; Battistelli, Alberto

doi:10.1016/j.scienta.2011.01.013

Cited by 77 publications

(59 citation statements)

References 61 publications

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“…During ripening, starch is catabolized into glucose and fructose, which enters the metabolic pool where they are used as respiratory substrates or further converted to other metabolites [25]. In this study, similar results were observed by Moscatello et al [10], who reported the contribution of starch was increased approximately 120 days after full bloom (DAFB) and decreased thereafter until harvest.…”

Section: Bio-chemical Changessupporting

confidence: 87%

“…Increase in total sugar content during fruit maturity is dependent sucrose accumulation [9]. Several enzymes are involved in sucrose metabolism [10]; Sucrose phosphate synthase (SPS; EC 2.4.1.14) is a soluble enzyme located in the cytoplasm and plays a major role in control of sucrose biosynthesis because the hydrolysis of sucrose phosphate by an accompanying specific phosphatase renders the synthetic irreversible reaction in favour of sucrose accumulation [11]. Sucrose synthase (SS; EC 2.4.1.13) and invertases (AI, NI; EC 3.2.1.26) are sucrose-cleaving enzymes important for determining sink strength [10].…”

Section: Introductionmentioning

confidence: 99%

“…Several enzymes are involved in sucrose metabolism [10]; Sucrose phosphate synthase (SPS; EC 2.4.1.14) is a soluble enzyme located in the cytoplasm and plays a major role in control of sucrose biosynthesis because the hydrolysis of sucrose phosphate by an accompanying specific phosphatase renders the synthetic irreversible reaction in favour of sucrose accumulation [11]. Sucrose synthase (SS; EC 2.4.1.13) and invertases (AI, NI; EC 3.2.1.26) are sucrose-cleaving enzymes important for determining sink strength [10]. The major role of SS during the active growth phase is cleaved the sucrose moiety and also linked to cell wall biosynthesis by providing UDP-glucose for the cellulose synthase complex and substrates for starch synthesis during fruit growth and development.…”

Section: Introductionmentioning

confidence: 99%

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The changes in physical, bio-chemical, physiological characteristics and enzyme activities of mango cv. Jinhwang during fruit growth and development

Wongmetha

Liang

2015

NJAS: Wageningen Journal of Life Sciences

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Keywords:Enzyme activities sucrose metabolism physical bio-chemical physiological mango a b s t r a c tThe changes in the physical, bio-chemical and physiological characteristics, and enzyme activities of sucrose metabolism during growth and development in mango fruit cv. Jinhwang were investigated. Fruit was harvested at five stages i.e., 50, 80, 110 and 140 days after anthesis (DAA). Several changes in the fruits were analyzed. The physical parameters like the fruit weight, width and length increased throughout the growth. In turn, fruit firmness, titratable acidity (TA) and starch accumulation increased during the initial growth stage and later then decreased during maturity. Total soluble solids (TSS) tended to decrease throughout fruit development. Respiration rate and ethylene production were higher at 50 DAA compared to other growth stages. Sucrose accumulation occurred later in the fruit development, however fructose was the dominant of the soluble sugars. Starch accumulation was related to the reduction of sucrose phosphate synthase (SPS), acid invertase (AI) and neutral invertase (NI) activities, whereas sucrose synthase activity was increased. Moreover, the AI and NI are the dominate enzymes that plays a major role in sugar accumulation and quality of mango fruit. Therefore, mango fruit should be harvested after physiological maturity at 110 DAA, when the fruit reach the optimum size, weight and starch content including maximum value of firmness, TSS, fructose content, minimum value of TA, low respiration rate and the lowest of ethylene production.

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Section: Bio-chemical Changessupporting

confidence: 87%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

The changes in physical, bio-chemical, physiological characteristics and enzyme activities of mango cv. Jinhwang during fruit growth and development

Wongmetha

Liang

2015

NJAS: Wageningen Journal of Life Sciences

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“…Sugar accumulation is attributed to hydrolysis of starch by β-amylase (Nardozza et al, 2013;Richardson et al, 2011), and metabolism of sucrose by sucrose synthase (Moscatello et al, 2011). In the present study, the expression of AcSUS and AcβAMY1 increased in propylene-treated fruit and both during storage and onvine ripening, accounting for the increase in SSC observed ( Fig.…”

Section: Expression Of Carbohydrate Metabolism and Gibberellins Degrasupporting

confidence: 63%

Characterization of Ripening-related Genes Involved in Ethylene-independent Low Temperature-modulated Ripening in ‘Rainbow Red’ Kiwifruit during Storage and On-vine

et al. 2018

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'Rainbow Red' kiwifruit have been reported to gradually ripen during low temperature storage and on the vine in the absence of detectable ethylene. This study was conducted to compare the expression of ripeningrelated genes during storage at different temperatures and on the vine. Fruit at 5°C and 10°C ripened faster to eating quality within four weeks accompanied with increased expression of ripening-related genes: AcACO3, AcXET2, AcEXP1, AcPG, AcPMEi, AcSUS, AcβAMY1, AcβAMY2, AcGA2ox2, AcNAC3, AcNAC4, and AcMADS2. Fruit at 15°C required a longer period of eight weeks to attain eating quality in concurrence with delayed accumulation of the ripening-related genes. Fruit at 22°C ripened at the slowest rate and did not attain eating quality even after eight weeks, with very minimal accumulation of ripening-related genes. Onvine ripening occurred slowly at the early stages when the average field temperature was ~20°C, but the rate increased as the temperature dropped to ≤15°C accompanied by increased expression of ripening-related genes. These results indicate that both ripening on-vine and during low temperature storage are modulated by low temperature independent of ethylene.

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“…After cooling and centrifugation at 13 000 g for 5 min, the supernatant was collected for quantification of soluble sugars, while the pellet was used for the determination of the starch content. Soluble sugars were measured using enzymatic assays as described by Moscatello et al (2011). Sugar determination assays were performed using an Anthos plate reader (Anthos Labtec Instruments, Wals, Austria) in dual-wavelength mode (340-405 nm).…”

Section: Carbohydrates Analysismentioning

confidence: 99%

Effect of salt and drought on growth, physiological and biochemical responses of two Tamarix species

Dawalibi¹,

Monteverdi²,

Moscatello³

et al. 2015

iForest

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Sucrose synthase dominates carbohydrate metabolism and relative growth rate in growing kiwifruit (Actinidia deliciosa, cv Hayward)

Cited by 77 publications

References 61 publications

The changes in physical, bio-chemical, physiological characteristics and enzyme activities of mango cv. Jinhwang during fruit growth and development

The changes in physical, bio-chemical, physiological characteristics and enzyme activities of mango cv. Jinhwang during fruit growth and development

Characterization of Ripening-related Genes Involved in Ethylene-independent Low Temperature-modulated Ripening in ‘Rainbow Red’ Kiwifruit during Storage and On-vine

Effect of salt and drought on growth, physiological and biochemical responses of two Tamarix species

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