Chlorophyll breakdown during pepper fruit ripening in the chlorophyll retainer mutation is impaired at the homolog of the senescence-inducible stay-green gene

2008 ◽  
Vol 117 (2) ◽  
pp. 235-240 ◽  
Author(s):  
Yelena Borovsky ◽  
Ilan Paran
Keyword(s):  
Fruit Ripening ◽  
Stay Green ◽  
Chlorophyll Breakdown ◽  
Pepper Fruit

scholarly journals Sweet Pepper (Capsicum annuum L.) Fruits Contain an Atypical Peroxisomal Catalase That Is Modulated by Reactive Oxygen and Nitrogen Species

Antioxidants ◽  
2019 ◽  
Vol 8 (9) ◽  
pp. 374 ◽  
Author(s):  
Marta Rodríguez-Ruiz ◽  
Salvador González-Gordo ◽  
Amanda Cañas ◽  
María Jesús Campos ◽  
Alberto Paradela ◽  
...  
Keyword(s):  
Capsicum Annuum ◽  
Fruit Ripening ◽  
Reactive Oxygen ◽  
Bovine Liver ◽  
Sweet Pepper ◽  
Cysteine Residue ◽  
Nitrogen Species ◽  
Capsicum Annuum L ◽  
Native Molecular Mass ◽  
Pepper Fruit

During the ripening of sweet pepper (Capsicum annuum L.) fruits, in a genetically controlled scenario, enormous metabolic changes occur that affect the physiology of most cell compartments. Peroxisomal catalase gene expression decreases after pepper fruit ripening, while the enzyme is also susceptible to undergo post-translational modifications (nitration, S-nitrosation, and oxidation) promoted by reactive oxygen and nitrogen species (ROS/RNS). Unlike most plant catalases, the pepper fruit enzyme acts as a homodimer, with an atypical native molecular mass of 125 to 135 kDa and an isoelectric point of 7.4, which is higher than that of most plant catalases. These data suggest that ROS/RNS could be essential to modulate the role of catalase in maintaining basic cellular peroxisomal functions during pepper fruit ripening when nitro-oxidative stress occurs. Using catalase from bovine liver as a model and biotin-switch labeling, in-gel trypsin digestion, and nanoliquid chromatography coupled with mass spectrometry, it was found that Cys377 from the bovine enzyme could potentially undergo S-nitrosation. To our knowledge, this is the first report of a cysteine residue from catalase that can be post-translationally modified by S-nitrosation, which makes it especially important to find the target points where the enzyme can be modulated under either physiological or adverse conditions.

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.

scholarly journals DNA methylation is involved in the regulation of pepper fruit ripening and interacts with phytohormones

2020 ◽  
Vol 71 (6) ◽  
pp. 1928-1942 ◽  
Author(s):  
Kai Xiao ◽  
Jie Chen ◽  
Qixiumei He ◽  
Yixin Wang ◽  
Huolin Shen ◽  
...  
Keyword(s):  
Dna Methylation ◽  
Fruit Ripening ◽  
Sweet Pepper ◽  
Soluble Solids ◽  
Upstream Region ◽  
Transcriptional Level ◽  
Gibberellin Biosynthesis ◽  
Virus Induced Gene Silencing ◽  
Dna Hypomethylation ◽  
Pepper Fruit

Abstract There is growing evidence to suggest that epigenetic tags, especially DNA methylation, are critical regulators of fruit ripening. To examine whether this is the case in sweet pepper (Capsicum annuum) we conducted experiments at the transcriptional, epigenetic, and physiological levels. McrBC PCR, bisulfite sequencing, and real-time PCR demonstrated that DNA hypomethylation occurred in the upstream region of the transcription start site of some genes related to pepper ripening at the turning stage, which may be attributed to up-regulation of CaDML2-like and down-regulation of CaMET1-like1, CaMET1-like2, CaCMT2-like, and CaCMT4-like. Silencing of CaMET1-like1 by virus-induced gene silencing led to DNA hypomethylation, increased content of soluble solids, and accumulation of carotenoids in the fruit, which was accompanied by changes in expression of genes involved in capsanthin/capsorubin biosynthesis, cell wall degradation, and phytohormone metabolism and signaling. Endogenous ABA increased during fruit ripening, whereas endogenous IAA showed an opposite trend. No ethylene signal was detected during ripening. DNA hypomethylation repressed the expression of auxin and gibberellin biosynthesis genes as well as cytokinin degradation genes, but induced the expression of ABA biosynthesis genes. In mature-green pericarp, exogenous ABA induced expression of CaDML2-like but repressed that of CaCMT4-like. IAA treatment promoted the transcription of CaMET1-like1 and CaCMT3-like. Ethephon significantly up-regulated the expression of CaDML2-like. Treatment with GA3 and 6-BA showed indistinct effects on DNA methylation at the transcriptional level. On the basis of the results, a model is proposed that suggests a high likelihood of a role for DNA methylation in the regulation of ripening in the non-climacteric pepper fruit.

Non-involvement of ACC and ACC oxidase activity in pepper fruit ripening

1995 ◽  
Vol 5 (4) ◽  
pp. 295-302 ◽  
Author(s):  
M.T Pretel ◽  
M Serrano ◽  
A Amoros ◽  
F Riquelme ◽  
F Romojaro
Keyword(s):  
Fruit Ripening ◽  
Oxidase Activity ◽  
Acc Oxidase ◽  
Pepper Fruit

scholarly journals Chromoplast differentiation in bell pepper (Capsicum annuum) fruits

2020 ◽  
Author(s):  
Anja Rödiger ◽  
Birgit Agne ◽  
Dirk Dobritzsch ◽  
Stefan Helm ◽  
Fränze Müller ◽  
...  
Keyword(s):  
Fruit Ripening ◽  
Fatty Acid Biosynthesis ◽  
Calvin Cycle ◽  
Carotenoid Biosynthesis ◽  
Pentose Phosphate ◽  
Bell Pepper ◽  
Acid Biosynthesis ◽  
Pepper Fruit ◽  
Calvin Cycle Enzymes ◽  
Plastid Terminal Oxidase

AbstractWe report here a detailed analysis of the proteome adjustments that accompany chromoplast differentiation from chloroplasts during bell-pepper fruit ripening. While the two photosystems are disassembled and their constituents degraded, the cytochrome b6f complex, the ATPase complex as well as Calvin cycle enzymes are maintained at high levels up to fully mature chromoplasts. This is also true for ferredoxin (Fd) and Fd-dependent NADP reductase, suggesting that ferredoxin retains a central role in the chromoplasts redox metabolism. There is a significant increase in the amount of enzymes of the typical metabolism of heterotrophic plastids such as the oxidative pentose phosphate pathway (OPPP), amino acid and fatty acid biosynthesis. Enzymes of chlorophyll catabolism and carotenoid biosynthesis increase in abundance, supporting the pigment reorganization that goes together with chromoplast differentiation. The majority of plastid encoded proteins declines but constituents of the plastid ribosome and AccD increase in abundance. Furthermore, the amount of plastid terminal oxidase (PTOX) remains unchanged despite a significant increase in phytoene desaturase (PDS) levels, suggesting that the electrons from phytoene desaturation may be consumed by another oxidase. This may be a particularity of non-climacteric fruits such as bell pepper, that lack a respiratory burst at the onset of fruit ripening.

scholarly journals Chlorophyll breakdown in senescent leaves identification of the biochemical lesion in a stay-green genotype of Festuca pratensis Huds.

1995 ◽  
Vol 129 (2) ◽  
pp. 247-252 ◽  
Author(s):  
FABRIZIO VICENTINI ◽  
STEFAN HORTENSTEINER ◽  
MAYA SCHELLENBERG ◽  
HOWARD THOMAS ◽  
PHILIPPE MATILE
Keyword(s):  
Festuca Pratensis ◽  
Stay Green ◽  
Chlorophyll Breakdown ◽  
Biochemical Lesion

scholarly journals Roles of stay-green (SGR) homologs during chlorophyll degradation in green plants

2020 ◽  
Vol 61 (1) ◽  
Author(s):  
Baozhen Jiao ◽  
Qingwei Meng ◽  
Wei Lv
Keyword(s):  
Plant Growth ◽  
Fruit Ripening ◽  
Growth And Development ◽  
Theoretical Basis ◽  
Regulatory Mechanism ◽  
Degradation Pathway ◽  
Nodule Development ◽  
Plant Growth And Development ◽  
Stay Green ◽  
Green Plants

Abstract Chlorophyll (Chl) degradation is one of the most obvious signs of leaf senescence and fruit ripening. Stay-green (SGR) homologs that can remove magnesium from Chl a are the most important components in Chl degradation pathway in green plants. SGR homologs are not only universally involved in Chl breakdown during the senescence of green organs, but also play crucial roles in other organs during plant growth and development, such as fruit mature and nodule development. In this review, we focus on the diverse functions of SGR homologs in plant growth and development. A better understanding of SGR would be helpful for providing a theoretical basis for further illustrating the regulatory mechanism of SGR homologs.

scholarly journals CALCIUM AND ETHEPHON EFFECTS ON PAPRIKA PEPPER FRUIT RETENTION AND FRUIT COLOR DEVELOPMENT

HortScience ◽  
1993 ◽  
Vol 28 (4) ◽  
pp. 269F-269
Author(s):  
James R. Cooksey ◽  
Brian A. Kahn ◽  
James E. Motes
Keyword(s):  
Fruit Ripening ◽  
Foliar Application ◽  
Dry Weight ◽  
Fruit Weight ◽  
Linear Increase ◽  
Fruit Color ◽  
Red Pigment ◽  
Fruit Abscission ◽  
Color Development ◽  
Pepper Fruit

While ethephon [(2-chloroethyl) phosphonic acid] has increased yields of red fruits, its use as a pepper (Capsicum annuum L.) fruit ripening agent has been limited by premature fruit abscission and defoliation. We tested ethephon solutions of 0, 1500, 3000, 4500, and 6000 μl·liter-1 with or without 0.1M Ca(OH)2 as a one-time foliar application to field-grown paprika pepper in southwestern Oklahoma. There was a linear increase in fruit abscission with increasing ethephon rates in two out of three years, with or without added calcium. Ethephon at 6000 μl·liter-1 improved the percent of total fruit weight due lo marketable fruits in two out of three years, primarily by decreasing the weight of harvested green fruits. However, ethephon never significantly increased the dry weight of harvested marketable fruits over that obtained from the control. There also was no effect of ethephon on the intensity of red pigment extracted from dehydrated marketable fruits. The only significant effect of Ca(OH)2 was an undesirable increase in the retention of green fruits on the plants. Ethephon had little value as a fruit ripening agent for paprika under the conditions of our studies, and Ca(OH)2 was not useful as an additive to ethephon sprays.

scholarly journals Root Treatment with Rhizobacteria Antagonistic to Phytophthora Blight Affects Anthracnose Occurrence, Ripening, and Yield of Pepper Fruit in the Plastic House and Field

2011 ◽  
Vol 101 (6) ◽  
pp. 666-678 ◽  
Author(s):  
Mee Kyung Sang ◽  
Jeong Do Kim ◽  
Beom Seok Kim ◽  
Ki Deok Kim
Keyword(s):  
Fruit Ripening ◽  
Growth And Development ◽  
Phytophthora Capsici ◽  
Field Tests ◽  
Gas Chromatography Mass Spectrometry ◽  
Colletotrichum Acutatum ◽  
Phytophthora Blight ◽  
Pepper Fruit ◽  
Pathogen Inhibition ◽  
Root Treatment

We previously selected rhizobacterial strains CCR04, CCR80, GSE09, ISE13, and ISE14, which were antagonistic to Phytophthora blight of pepper. In this study, we investigated the effects of root treatment of rhizobacteria on anthracnose occurrence, ripening, and yield of pepper fruit in the plastic house and field in 2008 and 2009. We also examined the effects of volatiles produced by the strains on fruit ripening and on mycelial growth and spore development of Colletotrichum acutatum and Phytophthora capsici in the laboratory, identifying the volatile compounds by gas chromatography–mass spectrometry (GC-MS). In the house tests, all strains significantly (P < 0.05) reduced anthracnose incidence on pepper fruit; strains GSE09 and ISE14 consistently produced higher numbers of pepper fruit or increased the fresh weight of red fruit more than the controls in both years. In the field tests, all strains significantly (P < 0.05) reduced anthracnose occurrence on either green or red pepper fruit; strain ISE14 consistently produced higher numbers or increased fresh weights of red fruit more than the controls in both years. In the laboratory tests, volatiles produced by strains GSE09 and ISE13 only stimulated maturation of pepper fruit from green (unripe) to red (ripe) fruit; the volatiles of certain strains inhibited the growth and development of C. acutatum and P. capsici. On the other hand, GC-MS analysis of volatiles of strains GSE09 and ISE13 revealed 17 distinct compounds in both strains, including decane, dodecane, 1,3-di-tert-butylbenzene, tetradecane, 2,4-di-tert-butylphenol, and hexadecane. Among these compounds, 2,4-di-tert-butylphenol only stimulated fruit ripening and inhibited growth and development of the pathogens. Taken together, strains GSE09 and ISE14 effectively reduced anthracnose occurrence and stimulated pepper fruit ripening and yield, possibly via bacterial volatiles. Therefore, these two strains could be potential agents for controlling Phytophthora blight and anthracnose, and for increasing fruit ripening and yield. To our knowledge, this is the first report of volatiles such as 2,4-di-tert-butylphenol produced by rhizobacteria being related to both fruit ripening and pathogen inhibition.

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