Survey of the expression of genes for ethylene synthesis and perception during maturation and ripening of ‘Sunrise’ and ‘Golden Delicious’ apple fruit

2007 ◽  
Vol 44 (3) ◽  
pp. 204-211 ◽  
Author(s):  
Paul A. Wiersma ◽  
Huayuan Zhang ◽  
Changwen Lu ◽  
Anita Quail ◽  
Peter M.A. Toivonen
Keyword(s):  
Apple Fruit ◽  
Ethylene Synthesis ◽  
Expression Of Genes ◽  
Golden Delicious

scholarly journals Volatile Ester Suppression and Recovery following 1-Methylcyclopropene Application to Apple Fruit

2006 ◽  
Vol 131 (5) ◽  
pp. 691-701 ◽  
Author(s):  
Alejandra Ferenczi ◽  
Jun Song ◽  
Meisheng Tian ◽  
Konstantinos Vlachonasios ◽  
David Dilley ◽  
...  
Keyword(s):  
Ethylene Production ◽  
Acc Oxidase ◽  
Acc Synthase ◽  
Apple Fruit ◽  
Expression Of Genes ◽  
Ester Formation ◽  
Golden Delicious ◽  
Alcohol Acyltransferase ◽  
Ester Biosynthesis ◽  
Exogenous Ethylene

The effect of 1-methylcyclopropene (1-MCP) on biosynthesis of volatiles and fruit ripening in apple (Malus ×domestica Borkh.) was investigated using `Golden Delicious', `Jonagold', and `Redchief Delicious' fruit. Application of 1-MCP to `Golden Delicious' at the preclimacteric stage effectively inhibited ripening as determined by decreased expression of genes for 1-amino-1-cyclopropane carboxylic acid (ACC) oxidase (ACO), and ACC synthase, ACO protein content, climacteric ethylene production, respiration, and volatile ester biosynthesis. Exogenous ethylene applied after 1-MCP treatment did not induce ethylene production, respiration, or volatile production. Activity for alcohol acyltransferase, which catalyzes the final step in ester formation, was demonstrable for 1-MCP-treated fruit, indicating no strict limitation on ester formation is imposed by this enzyme and that ester formation in 1-MCP-treated apple fruit is at least partially limited by reduced substrate synthesis. Once volatile ester formation had been suppressed by 1-MCP, the recovery of volatile synthesis required ≈3 weeks for `Jonagold' and 4 weeks for `Delicious' when held in air at 22 °C. For the first 2 months of storage at 0 °C in air, `Jonagold' and `Delicious' required ≈3 weeks holding at 22 °C for volatile biosynthesis to initiate; after 5 months in refrigerated storage, volatile formation was evident at the time of removal from cold storage. For `Jonagold' fruit held in controlled atmosphere (CA) storage for 2, 5, and 7 months at 0 °C, at least 3 weeks holding at 22 °C were required for volatile formation to begin to recover. The maximal amount of volatile formation was reduced 50% by 1-MCP relative to nontreated control fruit. CA storage had a similar impact on maximal volatile formation. The marketing of 1-MCP-treated fruit soon after treatment might result in the delivery of fruit to the consumer with little likelihood of recovery of volatile ester formation prior to consumption.

scholarly journals Paecilomyces Rot: A New Apple Disease

Plant Disease ◽  
2018 ◽  
Vol 102 (8) ◽  
pp. 1581-1587 ◽  
Author(s):  
Megan N. Biango-Daniels ◽  
Kathie T. Hodge
Keyword(s):  
New York ◽  
Apple Fruit ◽  
Postharvest Disease ◽  
Bitter Rot ◽  
Golden Delicious ◽  
Orchard Soil ◽  
Apple Products ◽  
Fruit Disease ◽  
Bull's Eye ◽  
Orchard Soils

Paecilomyces niveus is an important food spoilage fungus that survives thermal processing in fruit products, where it produces the mycotoxin patulin. Spoilage of products has been attributed to soil contamination; however, little is known about the ecology of this organism. In this study, orchard soils and culled apple fruit were surveyed and the ability of P. niveus to infect apple was tested on two popular apple varieties. P. niveus was found in 34% of sampled orchard soils from across New York. Completing Koch’s postulates, P. niveus was demonstrated to cause postharvest disease in Gala and Golden Delicious apple. Symptoms of this disease, named Paecilomyces rot, resemble several other apple diseases, including black rot, bitter rot, and bull’s-eye rot. External symptoms of Paecilomyces rot include brown, circular, concentrically ringed lesions, with an internal rot that is firm and cone-shaped. Both Gala and Golden Delicious apple fruit inoculated with P. niveus developed lesions ≥43 mm in size at 22 days after inoculation. There is some evidence that the size of lesions and rate of infection differ between Gala and Golden Delicious, which may indicate differing resistance to P. niveus. This work shows that P. niveus is common in New York orchard soil and can cause a novel postharvest fruit disease. Whether infected fruit can serve as an overlooked source of inoculum in heat-processed apple products requires further study.

scholarly journals CHANGES IN NON-ETHYLENE VOLATILE SYNTHESIS DURING PHYSIOLOGICAL DEVELOPMENT OF `BISBEE DELICIOUS' APPLES.

HortScience ◽  
1992 ◽  
Vol 27 (6) ◽  
pp. 593e-593
Author(s):  
J.P. Mattheis ◽  
J.K. Fellman ◽  
P.M. Chen ◽  
M.E Patterson
Keyword(s):  
Vegetative Growth ◽  
Apple Fruit ◽  
Headspace Sampling ◽  
Ethylene Synthesis ◽  
Ester Synthesis ◽  
Climacteric Fruit ◽  
The Relationship

Synthesis of non-ethylene volatiles (NEV) undergoes significant alterations during the transition from vegetative growth to senescence in apple fruit. This change results in a substantial increase in the production of esters characteristic of ripe apples. The relationship between changes in NEV synthesis and other indicators of physiological and horticultural maturity were investigated using `Bisbee Delicious' apples. Analysis of NEV was conducted using headspace sampling and GC-MS. Aldehydes and alcohols were the largest NEV components from pre-climacteric fruit although several esters were detected. The concentration of all NEV components declined to a minimum prior to the onset of the climacteric rise in ethylene synthesis. Initial detection of 2-methyl butylacetate, the major ester in ripening `Bisbee Delicious' fruit, occurred several weeks prior to the onset of the climacteric. The increase in ester synthesis accelerated during the post-climacteric period and the amount of total aldehydes also increased.

scholarly journals Lipid Changes during Heat Treatment of Apple Fruit

HortScience ◽  
1995 ◽  
Vol 30 (4) ◽  
pp. 782D-782
Author(s):  
Bruce D. Whitaker ◽  
Joshua D. Klein ◽  
William S. Conway
Keyword(s):  
Heat Treatment ◽  
Cell Wall ◽  
Membrane Lipid ◽  
Apple Fruit ◽  
Fruit Color ◽  
Fruit Firmness ◽  
Minor Components ◽  
Free Sterols ◽  
Class Composition ◽  
Golden Delicious

Postharvest heat treatment of apples maintains fruit firmness and reduces decay during storage. Four days at 38C are beneficial, but 1 or 2 days are detrimental. The cellular basis of these effects may involve changes in cell wall and membrane lipid metabolism. Lipids from hypodermal tissue of `Golden Delicious' apples were analyzed after 0, 1, 2, or 4 days at 38C. Major lipids included phospholipids (PL), free sterols (FS), steryl glycosides (SG), and cerebrosides (CB). Galactolipids (GL) were minor components. PL content fell ?10% after 1 day at 38C, was unchanged after 2 days, and began to rise again after 4 days. PL class composition did not change with heating, but fatty-acid unsaturation declined throughout. FS and CB content and composition changed little, whereas SG content cropped by ≈20% over 4 days. GL fell ≈50% during 1 day at 38C, with no change at days 2 or 4. A burst of PL catabolism followed by recovery of synthesis may in part explain the different effects of 1-, 2-, or 4-day heat treatments. GL loss (in plastids) may be related to the effect of heat on fruit color (yellowing).

scholarly journals First Report of a New Postharvest Fruit Rot on Apple Caused by Sphaeropsis pyriputrescens

Plant Disease ◽  
2004 ◽  
Vol 88 (2) ◽  
pp. 223-223 ◽  
Author(s):  
C. L. Xiao ◽  
J. D. Rogers ◽  
R. J. Boal
Keyword(s):  
Leading Edge ◽  
Preliminary Evidence ◽  
Apple Fruit ◽  
Causal Agent ◽  
Fruit Rot ◽  
Postharvest Disease ◽  
Fluorescent Light ◽  
Pathogenicity Test ◽  
First Report ◽  
Golden Delicious

During March to July 2003, a postharvest fruit rot was observed on ‘Golden Delicious’, ‘Granny Smith’, and ‘Red Delicious’ apples (Malus × domestica Borkh.) sampled from commercial packinghouses in Washington State. Losses as high as 24% in storage bins were observed in July on ‘Red Delicious’. The disease started at the stem bowl area or the calyx end of the fruit. Decayed fruit was apparently not wounded. Decayed areas were brown and firm. Internal decayed flesh appeared yellowish brown. On ‘Red Delicious’ apples, decayed fruit was apparently discolored from red to brown. As the disease advanced, pycnidia of a fungus might form on the stem, sepals, or the surface of decayed fruit. Pycnidia were 0.3 to 0.7 mm in diameter, black, and partially immersed in decayed tissues. To isolate the causal agent, decayed fruit was lightly sprayed with 70% ethanol and air dried. Fragments of diseased tissue were removed from the margin of diseased and healthy tissue and plated on acidified potato dextrose agar (PDA). A fungus was consistently isolated from decayed fruit with the symptoms described above. On PDA, the colonies of the fungus first appeared with dense hyaline mycelium and later turned light yellow to yellow. Black pycnidia of the fungus formed on 2- to 3-week-old oatmeal agar cultures at 20°C under 12-h alternating cycles of fluorescent light and dark. The fungus was identified as Sphaeropsis pyriputrescens Xiao & J. D. Rogers, based on the description of the fungus (1). Voucher specimens were deposited at the WSU Mycological Herbarium. Two isolates of the fungus recovered from decayed apples were tested for pathogenicity on apple. Fruit of ‘Golden Delicious’ and ‘Gala’ were surface-disinfested for 5 min in 0.5% NaOCl, rinsed, and air dried. Fruit was wounded with a sterile 4-mm-diameter nail head. A 4-mm-diameter plug from the leading edge of a 3-day-old PDA culture or plain PDA (control) was placed in the wound of each of 10 replicate fruit for each isolate or control. Fruit was tray packed with polyethylene liners and stored in cardboard boxes in air at 3°C, and decay was evaluated 2 weeks after inoculation. Five decayed fruits from each treatment were selected for reisolation of the causal agent. The experiment was conducted twice. In a separate pathogenicity test, two isolates (one each from apple and pear) were included in the test. Fruit of ‘Red Delicious’ apple was prepared and inoculated as the same manner described above, but fruit was stored in air at 0°C. The experiment was conducted twice. All fruit that were inoculated with the fungus developed decay symptoms. No decay developed on fruit in the controls. The same fungus was reisolated from decayed fruit. This indicates that isolates from apple and pear were pathogenic to apple. S. pyriputrescens is the causal agent of a newly reported postharvest disease on ‘d'Anjou’ pears (1). To our knowledge, this is the first report of this fungus causing postharvest fruit rot on apple. We propose ‘Sphaeropsis rot’ as the name of this new disease on apple and pear. Preliminary evidence suggests that infection of fruit by this fungus occurred in the orchard prior to storage. Reference: (1) C. L. Xiao and J. D. Rogers. Plant Dis. 88:114, 2004.

scholarly journals Changes in Chlorophyll Fluorescence of Apple Fruit during Maturation, Ripening, and Senescence

HortScience ◽  
1997 ◽  
Vol 32 (5) ◽  
pp. 891-896 ◽  
Author(s):  
Jun Song ◽  
Weimin Deng ◽  
Randolph M. Beaudry ◽  
Paul R. Armstrong
Keyword(s):  
Chlorophyll Fluorescence ◽  
Apple Fruit ◽  
Initial Value ◽  
High Quality ◽  
Fluorescence Parameters ◽  
Holding Period ◽  
Golden Delicious ◽  
Hue Angle ◽  
Rate Of Decline ◽  
Accuracy Speed

Trends in chlorophyll fluorescence for `Starking Delicious', `Golden Delicious' and `Law Rome' apple (Malus ×domestica Borkh.) fruit were examined during the harvest season, during refrigerated-air (RA) storage at 0 °C, following RA and controlled-atmosphere (CA) storage, and during a poststorage holding period at 22 °C. Fluorescence parameters of minimal fluorescence (Fo), maximal fluorescence (Fm), and quantum yield [(Fm-Fo)/Fm, otherwise denoted as Fv/Fm] were measured. During `Starking Delicious' fruit maturation and ripening, Fv/Fm declined with time, with the rate of decline increasing after the ethylene climacteric. During RA storage, all fluorescence parameters remained constant for approximately 2 weeks, then steadily declined with time for `Starking Delicious' fruit. Superficial scald was detected after Fv/Fm had declined from an initial value of 0.78 to ≈0.7. Fv/Fm was consistently higher for CA-stored fruits than for RA-stored fruits. We were able to resegregate combined populations of “high-quality” (CA) and “low-quality” (RA) `Law Rome' fruit with 75% accuracy using a threshold Fv/Fm value of 0.685, with only 5% RA-stored fruit incorrectly identified as being of high quality. During a poststorage holding period, Fo, Fm, and Fv/Fm correlated well with firmness for `Starking Delicious', but not for `Golden Delicious' fruit, which were already soft. Fo and Fm were linearly correlated with hue angle for 'Golden Delicious' fruit, decreasing as yellowness increased. The accuracy, speed of assessment, and light-based nature of fluorescence suggests that it may have some practical use as a criterion to assist in sorting apple or other chlorophyll-containing fruit or vegetables on commercial packing lines.

Sign in / Sign up

Export Citation Format

Share Document