scholarly journals The Predominance of the Apoplasmic Phloem-unloading Pathway is Interrupted by a Symplasmic Pathway During Chinese Jujube Fruit Development

2010 ◽  
Vol 51 (6) ◽  
pp. 1007-1018 ◽  
Author(s):  
Peixian Nie ◽  
Xiaoyi Wang ◽  
Liping Hu ◽  
Haiyan Zhang ◽  
Jixiang Zhang ◽  
...  
Keyword(s):  
Fruit Development ◽  
Chinese Jujube ◽  
Phloem Unloading ◽  
Jujube Fruit

scholarly journals Comparative Analysis of Pigments, Phenolics, and Antioxidant Activity of Chinese Jujube (Ziziphus jujuba Mill.) during Fruit Development

Molecules ◽  
2018 ◽  
Vol 23 (8) ◽  
pp. 1917 ◽  
Author(s):  
Qianqian Shi ◽  
Zhong Zhang ◽  
Juanjuan Su ◽  
Jun Zhou ◽  
Xingang Li
Keyword(s):  
Antioxidant Activity ◽  
Fruit Development ◽  
Skin Color ◽  
Nutritional Value ◽  
Developmental Stages ◽  
Chinese Jujube ◽  
Color Changes ◽  
Jujube Fruit ◽  
Total Anthocyanins ◽  
Ziziphus Jujuba

Chinese jujube (Ziziphus jujuba Mill.) fruit are much admired for their unique flavor and high nutritional value. This study tracks changes in skin color and antioxidant activity over six stages (S1 … S6) of fruit development in two cultivars of jujube, ‘Junzao’ and the color mutant ‘Tailihong’. The study records the changing levels of chlorophylls, carotenoids, anthocyanins, and phenolic compounds during fruit development. Contents of chlorophylls, β-carotenes and anthocyanins decreased throughout the developmental stages in two jujube cultivars, while lutein contents decreased at first and then increased to a maximum at S6. The levels of total phenolics, total flavonoids, total flavanols, total anthocyanins, procyanidin B1, procyanidin B2, procyanidin B3, (+)-catechin, quercetin, and ferulic acid are significantly higher in ‘Tailihong’ than in ‘Junzao’ before the onset ripening (before S3). However, after S3 the level differences of these components in the two cultivars are not significant. In both cultivars, antioxidant activity reduces gradually throughout fruit development. Our findings indicate how the skin color of jujube fruit during maturation is due to changes in the levels of flavonoids, carotenoids, and anthocyanins. The color changes are also associated with changes in antioxidant activity.

scholarly journals Fruit Morphology Measurements of Jujube Cultivar ‘Lingwu Changzao’ (Ziziphus jujuba Mill. cv. Lingwuchangzao) during Fruit Development

Horticulturae ◽  
2021 ◽  
Vol 7 (2) ◽  
pp. 26
Author(s):  
Yaping Ma ◽  
Dapeng Zhang ◽  
Zhuangji Wang ◽  
Lihua Song ◽  
Bing Cao
Keyword(s):  
Fruit Development ◽  
Morphological Traits ◽  
Growth Curves ◽  
Growth Period ◽  
Consumer Acceptance ◽  
Fruit Traits ◽  
Fruit Cultivation ◽  
Jujube Fruit ◽  
Ziziphus Jujuba ◽  
Yield Quality

‘Lingwu Changzao’ (Ziziphus jujuba Mill. cv. Lingwuchangzao), a cultivar of Ziziphus in the Rhamnaceae family, is a traditional jujube cultivar in Ningxia, China. For ‘Lingwu Changzao’, morphological traits are prominent in characterizing fruit yield, quality, and consumer acceptance. However, morphological measurements for ‘Lingwu Changzao’ cultivation are limited. Therefore, the objective of this study is to measure the growing patterns of selected morphological traits during ‘Lingwu Changzao’ fruit development. Eight morphological traits, including four fruit traits (fruit length, diameter, weight, and flesh (mesocarp) thickness), three stone traits (stone length, diameter, and weight), and fruit firmness (also known as fruit hardness), were measured over a 3-mo (months) period, covering a completed fruit development period. Results indicate that the growing patterns of fruit traits coincide with double ‘S’ growth curves, which mainly present the growth of ‘Lingwu Changzao’ fruit. Increases of stone traits terminated in the early fruit growth period, while fruit traits continuously increased till the end of the 3-mo period. That implies a high fruit-stone ratio, i.e., a desirable quality attribute for ‘Lingwu Changzao’ as fresh-eating fruits. The results presented in this study can serve as one part of the standard dataset for jujube fruit cultivation in China, and it can also support decisions in plant breeding and field managements for ‘Lingwu Changzao’.

Effects of Oligochitosan on Postharvest Alternaria Rot, Storage Quality, and Defense Responses in Chinese Jujube (Zizyphus jujuba Mill. cv. Dongzao) Fruit

2011 ◽  
Vol 74 (5) ◽  
pp. 783-788 ◽  
Author(s):  
JIAQI YAN ◽  
JIAN LI ◽  
HONGWEI ZHAO ◽  
NI CHEN ◽  
JIANKANG CAO ◽  
...  
Keyword(s):  
Disease Incidence ◽  
Defense Responses ◽  
Soluble Solids ◽  
Total Phenolic ◽  
In Vitro Test ◽  
Postharvest Diseases ◽  
Chinese Jujube ◽  
Jujube Fruit ◽  
Zizyphus Jujuba

Effects of oligochitosan (OCH) on postharvest rot caused by Alternaria alternata in Chinese jujube (Zizyphus jujuba Mill. cv. Dongzao) fruit were investigated. An in vitro test indicated that mycelial growth of A. alternata was strongly suppressed by OCH at 0.5, 1, 2, 5, 10, 15, or 20 g/liter. The half-inhibition concentration of OCH against this fungus was 0.76 and 1.69 g/liter on days 4 and 6 of incubation, respectively. Lesion area and disease incidence in the jujube fruit inoculated with A. alternata were remarkably reduced by the OCH treatments at concentrations higher than 1 g/liter, but 5 g/liter OCH was considered the optimal treatment for inhibiting disease development. OCH also significantly reduced postharvest natural decay, promoted fruit firmness, delayed decline in soluble solids and loss of ascorbic acid, and increased total phenolic compounds during storage at 0°C and 85 to 95% relative humidity. Biochemical evaluations revealed that the activities of the main defense-related enzymes in the jujube fruit, including phenylalanine ammonia–lyase, peroxidase, chitinase, and β-1,3-glucanase, were significantly enhanced (P < 0.05) by OCH treatment. OCH increased superoxide dismutase activity but decreased catalase activity and, consequently, elevated hydrogen peroxide levels in the fruit. These results suggest that OCH might trigger several defense mechanisms in the jujube fruit for disease control in addition to its direct antifungal activity. OCH could be a viable alternative to conventional control of postharvest diseases of horticultural products.

Biological Regulation of Growth Regulator on Jujube Fruit Development

2015 ◽  
Vol 14 (5) ◽  
pp. 241-247
Author(s):  
Jinhu Zhi ◽  
Qiangqing Zheng ◽  
Qiling Chen ◽  
Zhaoping Yang ◽  
Desheng Wang ◽  
...  
Keyword(s):  
Growth Regulator ◽  
Fruit Development ◽  
Biological Regulation ◽  
Jujube Fruit ◽  
Regulation Of Growth

Transcript analyses of ethylene pathway genes during ripening of Chinese jujube fruit

2018 ◽  
Vol 224-225 ◽  
pp. 1-10 ◽  
Author(s):  
Zhong Zhang ◽  
Jian Huang ◽  
Xingang Li
Keyword(s):  
Chinese Jujube ◽  
Jujube Fruit

Effect of 1-MCP and CaCl2 on Quality of Chinese Jujube Stored at Low Temperature

2010 ◽  
Vol 156-157 ◽  
pp. 367-370
Author(s):  
Xi Hong Li ◽  
Li Zhang ◽  
Xiu Li Wang ◽  
Yuan Yuan Li
Keyword(s):  
Chinese Jujube ◽  
Treatment Results ◽  
Storage Quality ◽  
Beneficial Effects ◽  
Dramatic Decline ◽  
Jujube Fruit ◽  
Soluble Solid ◽  
Zizyphus Jujuba ◽  
Cacl2 Solution

Chinese jujube (Zizyphus jujuba M) fruit at the postharvest stage was easily have a dramatic decline in quality. The effect of 1-MCP and CaCl2 in delaying fruit ripening and improving storage quality was investigated through this study. Chinese jujube fruit were harvested and then treated with 1µL L-1 1-MCP for 24 h at 20°C, immersed in 1% CaCl2 solution for 10min and their combination, then kept 0 °C and 80–90% RH after treatment. Results indicated that 1-MCP and CaCl2 were effective in terms of senescence inhibition during storage and compared to control, and the performance of 1-MCP was little better. Fruit treated with 1-MCP and CaCl2 had ability to maintain firmness, soluble solid concentration (SSC), weightlessness, membrane permeability. The ethylene production rates of jujube fruit were effected significantly by treatment with 1-MCP, not affected by CaCl2 treatment like control samples, however, they both had a visible influence on the content of MDA compared fruit with untreated. Furthermore, treatment with 1-MCP + CaCl2 resulted in additive beneficial effects on ripening inhibition of the fruit and maintaining the qulity of Chinese jujube fruit.

scholarly journals Genome-Wide Identification of WRKY Transcription Factors in Chinese jujube (Ziziphus jujuba Mill.) and Their Involvement in Fruit Developing, Ripening, and Abiotic Stress

Genes ◽  
2019 ◽  
Vol 10 (5) ◽  
pp. 360 ◽  
Author(s):  
Xin Chen ◽  
Ruihong Chen ◽  
Yanfeng Wang ◽  
Cuiyun Wu ◽  
Jian Huang
Keyword(s):  
Transcription Factors ◽  
Fruit Ripening ◽  
Transcript Abundance ◽  
Northern China ◽  
Tissue Expression ◽  
Chinese Jujube ◽  
Wrky Transcription Factors ◽  
Genome Wide ◽  
Jujube Fruit ◽  
Ziziphus Jujuba

Chinese jujube (Ziziphus jujuba Mill.) is an economically important fruit crop in China and mainly cultivated on land with high salinity and drought conditions in northern China. WRKY transcription factors (TFs) are involved in plant development and in responses to multiple abiotic stresses. In this study, we identified 61 and 52 putative ZjWRKY TFs in ‘Junzao’ and ‘Dongzao’ at the genome-wide level. Tissue expression profiling showed that 7 genes were constitutively expressed at high level in all tissues of ‘Junzao’. Transcriptome analysis revealed that 39 ZjWRKY genes were expressed during ‘Junzao’ jujube fruit ripening. Among these genes, the transcript abundance of 19 genes were differentially expressed between ‘Junzao’ and ‘Qingjiansuanzao’ fruit. In addition, RT-qPCR analyses revealed that 30, 14, and 18 ZjWRKY genes responded to drought, NaCl, and ABA treatments, respectively. Taken together, ZjWRKY genes expression dynamics during jujube fruit development, ripening, and their differences between jujube and wild jujube would provide insights into their possible roles regulating fruit ripening. In addition, those ZjWRKY genes responded strongly to drought and salt stress, which provide candidate ZjWRKY genes for facilitating tolerance breeding.

scholarly journals Genome-wide characterization and expression analyses of the MYB superfamily genes during developmental stages in Chinese jujube

PeerJ ◽  
2019 ◽  
Vol 7 ◽  
pp. e6353 ◽  
Author(s):  
Ji Qing ◽  
Wang Dawei ◽  
Zhou Jun ◽  
Xu Yulan ◽  
Shen Bingqi ◽  
...  
Keyword(s):  
Developmental Stages ◽  
Total Flavonoid ◽  
Myb Transcription Factor ◽  
Phenylpropanoid Metabolism ◽  
Sequencing Data ◽  
Chinese Jujube ◽  
Physiological Processes ◽  
Jujube Fruit ◽  
Myb Genes ◽  
R2r3 Myb

The MYB transcription factor (TF) superfamily, one of the largest gene superfamilies, regulates a variety of physiological processes in plants. Although many MYB superfamily genes have been identified in plants, the MYB TFs in Chinese jujube (Ziziphus jujuba Mill.) have not been fully identified and characterized. Additionally, the functions of these genes remain unclear. In total, we identified 171 MYB superfamily genes in jujube and divided them into five subfamilies containing 99 genes of the R2R3-MYB subfamily, 58 genes of the MYB-related subfamily, four genes of the R1R2R3-MYB subfamily, one gene of the 4R-MYB subfamily, and nine genes of the atypical MYB subfamily. The 99 R2R3-MYB genes of jujube were divided into 35 groups, C1–C35, and the 58 MYB-related genes were divided into the following groups: the R-R-type, CCA1-like, I-box-binding-like, TBP-like, CPC-like, and Chinese jujube-specific groups. ZjMYB genes in jujube were well supported by additional highly conserved motifs and exon/intron structures. Most R1 repeats of MYB-related proteins comprised the R2 repeat and had highly conserved EED and EEE residue groups in jujube. Three tandem duplicated gene pairs were found on 12 chromosomes in jujube. According to an expression analysis of 126 ZjMYB genes, MYB-related genes played important roles in jujube development and fruit-related biological processes. The total flavonoid content of jujube fruit decreased as ripening progressed. A total of 93 expressed genes were identified in the RNA-sequencing data from jujube fruit, and 56 ZjMYB members presented significant correlations with total flavonoid contents by correlation analysis. Five pairs of paralogous MYB genes within jujube were composed of nine jujube MYB genes. A total of 14 ZjMYB genes had the same homology to the MYB genes of Arabidopsis and peach, indicating that these 14 MYB genes and their orthologs probably existed before the ancestral divergence of the MYB superfamily. We used a synteny analysis of MYB genes between jujube and Arabidopsis to predict that the functions of the ZjMYBs involve flavonoid/phenylpropanoid metabolism, the light signaling pathway, auxin signal transduction, and responses to various abiotic stresses (cold, drought, and salt stresses). Additionally, we speculate that ZjMYB108 is an important TF involved in the flavonoid metabolic pathway. This comprehensive analysis of MYB superfamily genes in jujube lay a solid foundation for future comprehensive analyses of ZjMYB gene functions.

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