Role of Brassinosteroids in Persimmon (Diospyros kaki L.) Fruit Ripening

2018 ◽  
Vol 66 (11) ◽  
pp. 2637-2644 ◽  
Author(s):  
Yiheng He ◽  
Jiaying Li ◽  
Qiuyan Ban ◽  
Shoukun Han ◽  
Jingping Rao
Keyword(s):  
Fruit Ripening ◽  
Diospyros Kaki

scholarly journals Nitric oxide-dependent regulation of sweet pepper fruit ripening

2019 ◽  
Vol 70 (17) ◽  
pp. 4557-4570 ◽  
Author(s):  
Salvador González-Gordo ◽  
Rocío Bautista ◽  
M Gonzalo Claros ◽  
Amanda Cañas ◽  
José M Palma ◽  
...  
Keyword(s):  
Nitric Oxide ◽  
Fruit Ripening ◽  
Biochemical Analysis ◽  
Sweet Pepper ◽  
Supporting Evidence ◽  
Functional Categories ◽  
Fatty Acid Profiling ◽  
Pepper Fruit

Abstract Ripening is a complex physiological process that involves changes in reactive nitrogen and oxygen species that govern the shelf-life and quality of fruits. Nitric oxide (NO)-dependent changes in the sweet pepper fruit transcriptome were determined by treating fruits at the initial breaking point stage with NO gas. Fruits were also harvested at the immature (green) and ripe (red) stages. Fruit ripening in the absence of NO resulted in changes in the abundance of 8805 transcripts whose function could be identified. Among these, functional clusters associated with reactive oxygen/nitrogen species and lipid metabolism were significantly modified. NO treatment resulted in the differential expression of 498 genes framed within these functional categories. Biochemical analysis revealed that NO treatment resulted in changes in fatty acid profiling, glutathione and proline contents, and the extent of lipid peroxidation, as well as increases in the activity of ascorbate peroxidase and lipoxygenase. These data provide supporting evidence for the crucial role of NO in the ripening of pepper fruit.

Role of nitric oxide in fruit ripening

2022 ◽  
pp. 707-752
Author(s):  
Somali Dhal ◽  
Harshata Pal
Keyword(s):  
Nitric Oxide ◽  
Fruit Ripening

scholarly journals Corrigendum to: Re-evaluation of the nor mutation and the role of the NAC-NOR transcription factor in tomato fruit ripening

2020 ◽  
Vol 71 (12) ◽  
pp. 3759-3759
Author(s):  
Ying Gao ◽  
Wei Wei ◽  
Zhongqi Fan ◽  
Xiaodan Zhao ◽  
Yiping Zhang ◽  
...  
Keyword(s):  
Transcription Factor ◽  
Fruit Ripening ◽  
Tomato Fruit ◽  
Tomato Fruit Ripening

scholarly journals Contribution of cell wall modifying enzymes on the texture of fleshy fruits: The example of apple

2013 ◽  
Vol 78 (3) ◽  
pp. 417-427 ◽  
Author(s):  
Estelle Bonnin ◽  
Marc Lahaye
Keyword(s):  
Cell Wall ◽  
Fruit Ripening ◽  
Consumer Choice ◽  
Fruit Production ◽  
Cell Wall Polysaccharides ◽  
Structural Reorganization ◽  
Fleshy Fruits ◽  
Textural Changes ◽  
Transformation Processes

Cell walls consist of polysaccharide assemblies (pectin, hemicelluloses and cellulose), whose structure and interactions vary depending on fruit genetic, and its stage and conditions of development. The establishment and the structural reorganization of the assemblies result from enzyme/protein consortia acting in muro. The texture of fleshy fruits is one of the major criteria for consumer choice. It impacts also post-harvest routes and transformation processes. Disassembly of fruit cell wall polysaccharides largely induces textural changes during ripening but the precise role of each polysaccharide and each enzyme remains unclear. The changes of cell wall polysaccharides during fruit ripening have mainly emphasized a modulation of the fine chemical structure of pectins by hydrolases, lyases, and esterases. This restructuring also involves a reorganization of hemicelluloses by hydrolases/transglycosydases and a modulation of their interactions with the cellulose by non-catalytic proteins such as expansin. Apple is the third fruit production in the world and is the subject of studies about fruit quality. This paper presents some of the results to date about the enzymes/proteins involved in this fruit ripening with a particular emphasis on apple.

scholarly journals Antioxidant and the Dwarfing Candidate Gene of “Nantongxiaofangshi” (Diospyros kaki Thunb.)

2019 ◽  
Vol 2019 ◽  
pp. 1-14
Author(s):  
Yuhan Dong ◽  
Peihong Wang ◽  
Mengting Jiang ◽  
Shenchun Qu
Keyword(s):  
Antioxidant Activity ◽  
Functional Role ◽  
Growth Inhibitor ◽  
Signal Transduction Pathways ◽  
Diospyros Kaki ◽  
Phenological Stages ◽  
Related Research ◽  
Plant Growth Inhibitor ◽  
The Relationship

The aims of this work were to identify genes related to dwarfing for subsequent dwarfing-related research in persimmon and evaluate the relationship between antioxidant activity, dwarf, and hormones of persimmon trees for analyzing the possible dwarf mechanism oxidation factors. In the present study, a transcriptome analysis of “Nantongxiaofangshi” was used to identify and clone 22 candidate genes related to gibberellin signal transduction pathways and synthetic pathway. The expression of these genes was assessed in two persimmon cultivars, “Dafangshi” and “Nantongxiaofangshi,” by RT-qPCR at different phenological stages and in response to the exogenous application of GA3 (GA treatment) and PAZ (paclobutrazol, a plant growth inhibitor, also called PP333). The results revealed differential expression of 14 of these 22 genes in the two varieties. Subsequently, endogenous hormone levels were assessed of the two varieties, along with the number of internodes and internode length. The results suggested that the persimmon could be used as a valuable and powerful natural candidate for providing information on the functional role of dwarfing.

ASPECTS OF THE ROLE OF ETHYLENE IN FRUIT RIPENING

1978 ◽  
pp. 325-332 ◽  
Author(s):  
P.H. Jerie ◽  
M.A. Hall ◽  
M. Zeroni
Keyword(s):  
Fruit Ripening

scholarly journals Analysis of Papaya Cell Wall-Related Genes during Fruit Ripening Indicates a Central Role of Polygalacturonases during Pulp Softening

PLoS ONE ◽  
2014 ◽  
Vol 9 (8) ◽  
pp. e105685 ◽  
Author(s):  
João Paulo Fabi ◽  
Sabrina Garcia Broetto ◽  
Sarah Lígia Garcia Leme da Silva ◽  
Silin Zhong ◽  
Franco Maria Lajolo ◽  
...  
Keyword(s):  
Cell Wall ◽  
Fruit Ripening
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