The dual effects of methyl salicylate on ripening and expression of ethylene biosynthetic genes in tomato fruit

Ding, Chang-Kui; Wang, Chien Yi

doi:10.1016/s0168-9452(03)00010-4

Cited by 72 publications

(52 citation statements)

References 29 publications

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“…The response of the produce was found to depend not only on the concentration used but also on the stage of development of the fruit [29]. Ding and Wang [29] observed that respiration rate and ethylene production were increased in tomato fruit at green mature stage treated with MeSA at 100 µmol l -1 for 16 h and stored at 20 °C, which would suggest that MeSA treatment at 100 µmol l -1 stimulated fruit ripening.…”

Section: Physiological Effects Respirationmentioning

confidence: 98%

“…Ding and Wang [29] observed that respiration rate and ethylene production were increased in tomato fruit at green mature stage treated with MeSA at 100 µmol l -1 for 16 h and stored at 20 °C, which would suggest that MeSA treatment at 100 µmol l -1 stimulated fruit ripening. In contrast, respiration rate and ethylene production were reduced in tomato fruit at breaker and turning stage treated with MeSA at 100 µmol l -1 and in tomatoes at all three developmental stages, green mature, breaker and turning stage, treated with MeSA at 500 µmol l -1 , where ripening of the fruit was delayed or inhibited.…”

Section: Physiological Effects Respirationmentioning

confidence: 99%

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Using jasmonates and salicylates to reduce losses within the fruit supply chain

Glowacz

Rees

2015

Eur Food Res Technol

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The fresh produce industry is constantly growing, due to increasing consumer demand. The shelf-life of some fruit, however, is relatively short, limited by microbial contamination or visual, textural and nutritional quality loss. Thus, techniques for reducing undesired microbial contamination, spoilage and decay, as well as maintaining product's visual, textural and nutritional quality are in high demand at all steps within the supply chain. The postharvest use of signalling molecules, i.e. jasmonates and salicylates seems to have unexplored potential. The focus of this review is on the effects of treatment with jasmonates and salicylates on the fresh produce quality, defined by decay incidence and severity, chilling injury, maintenance of texture, visual quality, taste and aroma, and nutritional content. Postharvest treatments with jasmonates and salicylates have the ability to reduce decay by increasing fruit resistance to diseases and reducing chilling injury in numerous products.These treatments also possess the ability to improve other quality characteristics, i.e. appearance, texture maintenance and nutritional content. Furthermore, they can easily be combined with other treatments, e.g. heat treatment, ultrasound treatment. A good understanding of all the benefits and limitations related to the postharvest use of jasmonates and salicylates is needed, and relevant information has been reviewed in this paper.

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Section: Physiological Effects Respirationmentioning

confidence: 98%

Section: Physiological Effects Respirationmentioning

confidence: 99%

Using jasmonates and salicylates to reduce losses within the fruit supply chain

Glowacz

Rees

2015

Eur Food Res Technol

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“…At low concentrations, MeSA appears to enhance the ripening processes in tomato (Ding et al 2002). Dual effects of MeSA on ethylene metabolism (inhibitory and promotive) were suggested to be dependent upon the dose and developmental stage of fruits (Ding and Wang 2003). It was clearly demonstrated by Ding and Wang (2003) that low concentrations of MeSA have the potential to upregulate ethylene biosynthesis by increasing the expression of ACC-synthase genes LE-ACS2 and LE-ACS4 (responsible for auto-induced production of ethylene during ripening of tomato fruit) and eliminating the transcription of LE-ACS6 (genes of ACC-synthase responsible for basal level of ethylene production in tomato fruit).…”

Section: Water Vapours/water Status In Fruitmentioning

confidence: 99%

“…Dual effects of MeSA on ethylene metabolism (inhibitory and promotive) were suggested to be dependent upon the dose and developmental stage of fruits (Ding and Wang 2003). It was clearly demonstrated by Ding and Wang (2003) that low concentrations of MeSA have the potential to upregulate ethylene biosynthesis by increasing the expression of ACC-synthase genes LE-ACS2 and LE-ACS4 (responsible for auto-induced production of ethylene during ripening of tomato fruit) and eliminating the transcription of LE-ACS6 (genes of ACC-synthase responsible for basal level of ethylene production in tomato fruit). On the other hand, high levels of MeSA in tomato fruit keep the ACC-synthase and ACC-oxidase genes repressed and thus inhibit the timely production of ethylene during ripening (Ding and Wang 2003).…”

Section: Water Vapours/water Status In Fruitmentioning

confidence: 99%

“…It was clearly demonstrated by Ding and Wang (2003) that low concentrations of MeSA have the potential to upregulate ethylene biosynthesis by increasing the expression of ACC-synthase genes LE-ACS2 and LE-ACS4 (responsible for auto-induced production of ethylene during ripening of tomato fruit) and eliminating the transcription of LE-ACS6 (genes of ACC-synthase responsible for basal level of ethylene production in tomato fruit). On the other hand, high levels of MeSA in tomato fruit keep the ACC-synthase and ACC-oxidase genes repressed and thus inhibit the timely production of ethylene during ripening (Ding and Wang 2003). In this way, the endogenous concentration of MeSA could be critical in determining ethylene metabolism depending on the stage of the fruit.…”

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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Alternative respiratory pathway in ripening fruits

Neelwarne

2015

Alternative Respiratory Pathways in Higher Plants

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The dual effects of methyl salicylate on ripening and expression of ethylene biosynthetic genes in tomato fruit

Cited by 72 publications

References 29 publications

Using jasmonates and salicylates to reduce losses within the fruit supply chain

Using jasmonates and salicylates to reduce losses within the fruit supply chain

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

Alternative respiratory pathway in ripening fruits

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