Technical benefit on apple fruit of controlled atmosphere influenced by 1-MCP at molecular levels

Nunes, Camila Francine Paes; Oliveira, Isadora Rubin de; Storch, Tatiane Timm; Rombaldi, César Valmor; Orsel, Mathilde; Renou, Jean-Pierre; Laurens, François; Girardi, C. L.

doi:10.1007/s00438-020-01712-7

Cited by 2 publications

(9 citation statements)

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“…Among the genes involved in carbohydrate metabolism, MdSUSY exhibited the most marked ethylene‐regulated profile. The transcription of MdSUSY was increased at the initial stages of CS, from the second to the sixth month, in the presence of 1‐MCP and under CA, indicating that, in the absence of the hormone, apples are able to resume a subset of metabolic activities suppressed by ethylene during ripening 15,18 . After 7 months under CS, blockage of ethylene perception repressed MdSUSY transcription, suggesting the involvement of developmental factors, as observed in Arabidopsis 46 …”

Section: Discussionmentioning

confidence: 75%

“…The reduction in cellular levels of O 2 also affect ethylene production and tissue sensitivity negatively 13,14 . As a consequence of the modifications in fruit physiological and metabolic processes, hypoxia delays ripening and senescence of fruit 14,15 . However, the levels of O 2 restriction have to be carefully balanced to prevent senescence without causing physiological disorders leading to undesirable marketing characteristics 13–15 …”

Section: Introductionmentioning

confidence: 99%

“…13,14 As a consequence of the modifications in fruit physiological and metabolic processes, hypoxia delays ripening and senescence of fruit. 14,15 However, the levels of O 2 restriction have to be carefully balanced to prevent senescence without causing physiological disorders leading to undesirable marketing characteristics. [13][14][15] Apple sensory and physicochemical traits can be preserved for up to 12 months after harvest, depending on the genotype, cultural practices, harvest point, and storage conditions.…”

Section: Introductionmentioning

confidence: 99%

“…14,15 However, the levels of O 2 restriction have to be carefully balanced to prevent senescence without causing physiological disorders leading to undesirable marketing characteristics. [13][14][15] Apple sensory and physicochemical traits can be preserved for up to 12 months after harvest, depending on the genotype, cultural practices, harvest point, and storage conditions. 15,16 The effectiveness of post-harvest technologies in preserving apple shelf life depends on complex interactions between environmental and biological factors, and the molecular changes underlying the later ripening stages under conservation conditions are not fully understood.…”

Section: Introductionmentioning

confidence: 99%

“…The pleiotropic activity of ethylene in plant development 17 and the distinct interaction networks present in different genomic contexts influence the effectiveness of atmosphere manipulation in apple conservation. [7][8][9]15,16 The inhibition of ethylene responses after harvest has been associated to transcriptional and metabolic reprograming leading to undesirable traits and physiological disorders. 8,12,16,18 The changes induced by senescence after harvest and/or triggered by conservation technologies are controlled by several genome regions.…”

Section: Introductionmentioning

confidence: 99%

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Physicochemical properties and transcriptional changes underlying the quality of ‘Gala’ apples (Malus × domestica Borkh.) under atmosphere manipulation in long‐term storage

et al. 2022

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BACKGROUND The year‐round availability of apples (Malus × domestica Borkh.) depends on post‐harvest technologies, which are essential for the retention of fruit sensory and chemical properties by delaying senescence. The effectiveness of strategies for preserving the quality of apples depends on complex interactions between the storage environment and endogenous biological factors. In the current work, we integrated instrumental, sensory, and transcriptional data to determine the role of conservation technologies cold storage, controlled atmosphere, and 1‐methylcyclopropene‐mediated ethylene blockage on the long‐term conservation of apples. RESULTS The results demonstrated that inhibition of the consumer's perception of the apples’ ethylene content is essential for long‐term cold storage, and such quality conservation can be achieved by reducing oxygen pressure. Overall appreciation of apples after storage was determined mainly by their texture, with crispness and juiciness contributing favorably, and mealiness contributing negatively. Reduced oxygen pressure and inhibition of ethylene perception exerted distinct effects on the transcription of candidate genes associated with ripening in apple. Hexose and cell‐wall carbohydrate metabolism genes exhibit distinct expression patterns under storage. CONCLUSION Inhibition of ethylene perception and reduction of relative oxygen pressure under cold storage both promote similar conservation of apple sensory traits under long‐term cold storage. Texture was the main contributor to global appreciation of apples subjected to long‐term storage. The conditions that were investigated were able to delay, but not fully prevent, senescence, as evidenced by physicochemical and gene expression analyses. The expression of gene‐encoding enzymes involved in hexose metabolism was mainly developmentally regulated, whereas storage conditions exerted a stronger effect on the expression of genes associated with cell‐wall metabolism. © 2022 Society of Chemical Industry.

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Section: Discussionmentioning

confidence: 75%