scholarly journals NAC-NOR mutations in tomato Penjar accessions attenuate multiple metabolic processes and prolong the fruit shelf life

2017 ◽  
Author(s):  
Rakesh Kumar ◽  
Vajir Tamboli ◽  
Rameshwar Sharma ◽  
Yellamaraju Sreelakshmi
Keyword(s):  
Amino Acids ◽  
Cell Wall ◽  
Shelf Life ◽  
Krebs Cycle ◽  
Metabolic Processes ◽  
Cell Wall Modification ◽  
Metabolic Basis ◽  
Fruit Shelf Life ◽  
Krebs Cycle Intermediates ◽  
Reduced Water

AbstractSeveral Penjar accessions of tomato (Solanum lycopersicum), widely grown in the Mediterranean region, exhibit prolonged shelf life, and harbor alcobaca mutation with valine-106-aspartic acid substitution in the NAC-NOR protein. To uncover the metabolic basis underlying the prolonged shelf life, we compared four Penjar accessions to Ailsa Craig (AC). Three accessions bore alcobaca mutation, whereas fourth was a novel NAC-NOR allele with only six amino acids in the encoded protein. The cuticle composition among Penjars varied widely during the progression of fruit ripening. All Penjars exhibited delayed ripening, prolonged on-vine and off-vine shelf life, low ethylene emission and carotenoid levels albeit with accession-specific differences. Metabolic profiling revealed shifts in Krebs cycle intermediates, amino acids, and β-aminobutyric acid levels indicating the attenuation of respiration in Penjars during post-harvest storage. The prolonged shelf life of Penjar fruits was associated with a concerted downregulation of a number of cell-wall modifying genes and cell-wall-related metabolites. The accumulation of higher ABA and sucrose levels at the onset of senescence in Penjar fruits likely contribute to reduced water loss. Our analyses reveal that in addition to specialized cuticle composition, the attenuation of various metabolic processes by NAC-NOR mutation likely prolongs the shelf life of Penjar fruits.HighlightThe prolonged shelf life of tomato Penjar accessions bearing mutations in NAC-NOR transcription factor appears to be regulated by a combined effect of attenuation of respiration, altered cuticle composition, enhanced ABA and sucrose levels in fruits and downregulation of cell wall modification

scholarly journals Role of β-Galactosidase, Cellulase, Pectinesterase, and Polygalacturonase in Pectin Solubilization in Ripening Rabbiteye Blueberries

HortScience ◽  
1995 ◽  
Vol 30 (4) ◽  
pp. 818A-818
Author(s):  
F.M. Woods ◽  
J.S. Kotrola ◽  
D.G. Himelrick ◽  
T.M. Brasher ◽  
F.M. Basiouny
Keyword(s):  
Cell Wall ◽  
Shelf Life ◽  
Enzyme Activities ◽  
Crucial Role ◽  
Growth And Development ◽  
Fruit Firmness ◽  
Vaccinium Ashei ◽  
Stages Of Growth ◽  
Fruit Shelf Life

Fruit of two rabbiteye blueberries (Vaccinium ashei Read cvs. Premier and Tifblue) were analyzed at five stages of growth and development for cell wall softening enzymes in relation to pectin solubilization. The enzymes examined were β-galactosidase, cellulase, pectinesterase, and polygalacturonase. The decrease in fruit firmness was associated with increased activities of cellulase, polygalacturonase, and pectinesterase, which preceded the former enzymes. The activity of β-galactosidase remained relatively unchanged throughout. The pattern of enzyme activities from both cultivars were similar. Results from this study indicate that these enzymes may play a crucial role in overall fruit shelf life and hence postharvest marketing duration.

PATHWAYS LEADING TO THE FORMATION OF AMINO ACIDS AND AMIDES IN LEAVES

1963 ◽  
Vol 41 (12) ◽  
pp. 1623-1638 ◽  
Author(s):  
R. G. S. Bidwell
Keyword(s):  
Amino Acids ◽  
Glutamic Acid ◽  
Krebs Cycle ◽  
Labelling Pattern ◽  
New Technique ◽  
Succinic Semialdehyde ◽  
A New Technique ◽  
Wheat Leaves ◽  
Krebs Cycle Intermediates

C14-labelled substrates were supplied to leaves, and the labelling patterns in derived amino acids were examined. A new technique is described for the ninhydrin decarboxylation of amino acids separated on paper chromatograms, making use of the Dynacon electrometer. Succinate-1,4-C14, succinate-2,3-C14, pyruvate-1-C14, pyruvate-2-C14, pyruvate-3-C14, C14O2, and glutamate-1-C14 were supplied to wheat leaves, and the total C14 and carboxyl-C14 in alanine, aspartate, glutamate, asparagine, and glutamine were determined. The results indicated that the amino acids and amides were formed mainly from the corresponding Krebs cycle intermediates. Carbon entered the Krebs cycle mainly by decarboxylation of pyruvate, but partly by its carboxylation. Extensive cycling did not occur. Various other suggested pathways, including the conversion of succinate to glutamic acid via succinic semialdehyde and γ-aminobutyrate followed by carboxylation, did not occur.When glucose-UL-C14 was supplied to pea or bean seedlings, the labelling pattern in alanine and glutamine indicated their derivation from glucose via glycolysis and Krebs cycle pathways. However, the pattern in asparagine indicated that it may have been formed from products of glyoxalate cycle.

THE EFFECTS OF INDOLEACETIC ACID AND 2, 4-DICHLOROPHENOXYACETIC ACID ON INTERMEDIARY METABOLISM OF 14C-LABELLED ORGANIC ACIDS BY PEA ROOT TIPS

1967 ◽  
Vol 45 (10) ◽  
pp. 1789-1796 ◽  
Author(s):  
W. K. Kim ◽  
R. G. S. Bidwell
Keyword(s):  
Amino Acids ◽  
Organic Acids ◽  
Pyruvic Acid ◽  
Indoleacetic Acid ◽  
Krebs Cycle ◽  
Dichlorophenoxyacetic Acid ◽  
Root Tips ◽  
Specific Effects ◽  
Pea Root ◽  
Krebs Cycle Intermediates

The effects of indoleacetic acid (IAA) and 2, 4-dichlorophenoxyacetic acid (2, 4-D) on the metabolism of 14C-specifically labelled pyruvic, acetic, succinic, and glutamic acids by pea root tips have been examined. The conversion of 14C from the substrates into alcohol-soluble and -insoluble fractions and respired CO2 was determined, and the radioactivity of certain soluble amino acids and organic acids was measured after chromatography. While pyruvic acid decarboxylation is unaffected, the carboxylation of pyruvic acid and the entry into the Krebs cycle of acetate derived from pyruvate is inhibited by the hormones. Acetate, however, is oxidized to CO2 much more rapidly in the presence of IAA or 2, 4-D. The accumulation of 14C in Krebs cycle intermediates or amino acids derived from them is prevented by the auxins. The results indicate that IAA and 2, 4-D have an inhibiting effect either on co-carboxylase or more likely on α-lipoic acid metabolism, but not on coenzyme A (CoA). Other specific effects on the metabolism of individual amino acids are also indicated.

scholarly journals NAC-NOR mutations in tomato Penjar accessions attenuate multiple metabolic processes and prolong the fruit shelf life

2018 ◽  
Vol 259 ◽  
pp. 234-244 ◽  
Author(s):  
Rakesh Kumar ◽  
Vajir Tamboli ◽  
Rameshwar Sharma ◽  
Yellamaraju Sreelakshmi
Keyword(s):  
Shelf Life ◽  
Metabolic Processes ◽  
Fruit Shelf Life

Guava (Psidium guajava L.) Fruit Coating with Gum – Arabic for Quality and Fruit Fly Control

1970 ◽  
pp. 01-04
Author(s):  
Esameldin B. M. Kabbashi, Ghada H. Abdelrahman and Nawal A. Abdlerahman
Keyword(s):  
Shelf Life ◽  
Gum Arabic ◽  
Fruit Fly ◽  
Psidium Guajava ◽  
Postharvest Quality ◽  
Guava Fruit ◽  
Fruit Shelf Life ◽  
Fly Control ◽  
And Control ◽  
Subtropical Fruit

Guava (Psidium guajava L.) is a lovely tropical and subtropical fruit that originates in Mexico, Central America, and then taken to other distant and near parts around the world. In Sudan this popular fruit is produced in orchards and household and is so profitable but yet attacked by a lot of fruit fly species of the Genera Ceratitis and Bactrocera and the result is a loss of more than 70%. This research aimed at evaluating the effect of Gum Arabic coating (GAC) in extending the shelf life of guava fruit and disinfesting it from these notorious pests. Guava fruits from Kadaro orchards, Khartoum North, were tested using seven concentrations of Gum Arabic solutions. The results reflect that 1: 4 (25%) and 1: 8 (12.5%) (GA: water) concentrations attained 56 and 40% disinfestation, respectively whereas the other lower concentrations effected corresponding results in a range from 20 – 08%. The reduction in maggots per test fruit reached upto 188% as compared to the control.  The highest concentrations (1: 4 & 1: 8) effected a sustainability of 52% in fruit firmness (FF) with an average of medium (3) FF compared to soft FF (4) in the control. The corresponding results in other lower concentrations (1: 16; 1: 32; 1: 64; 1: 72 & 1: 96) were 36, 24, 24, 20 and 16%, respectively. In addition to an average FF of 4 (soft) for all these concentrations and 5 (very soft) for all the corresponding controls. Nevertheless, the sustainability of fruit color (FC) effected by the test concentrations was 52, 44, 24, 22, 24, 20, and 24%, respectively. Regarding these results, the two highest test concentrations effected a sizeable disinfestation and control of fruit flies and a good extension of shelf life of guava in Khartoum State. These findings support using this treatment as an effective IPM tool to extend guava fruit shelf life and upgrading its postharvest quality.

ANTIBACTERIAL, ANTIFUNGAL ACTIVITY OF COMPOSITE EDIBLE COATING INCORPORATED WITH CITRUS LIMON L. PEEL EXTRACT AND IT’S EFFECT ON FUJI APPLES.

2020 ◽  
Author(s):  
Renu Jaisinghani ◽  
Vishnu Vasant Dayare
Keyword(s):  
Shelf Life ◽  
Antimicrobial Properties ◽  
Edible Coating ◽  
Dilution Method ◽  
Citrus Limon ◽  
Edible Coatings ◽  
Lemon Peel ◽  
Fruit Shelf Life ◽  
Broth Dilution ◽  
Peel Extract

Edible film and coatings are been looked upon for preservation of fruits, vegetables and bakery products. Extended shelf life with preservation of natural properties of food is always been a challenge; by incorporation of bio-actives in edible coatings, the shelf life can be increased as they are known for their antioxidant and antimicrobial properties. With this view, present study was undertaken, where edible coatings were prepared from starch, gelatin and glycerol and incorporated with Lemon peel extracts and coated on apples for increased shelf life. Antimicrobial activity of Lemon peel extracts was studied on eight organisms by broth dilution method and were found to be effective at concentration 3mg/mL-9mg/mL for bacteria and 50mg/mL- 90mg/mL for fungi. Fuji apples coated with starch-gelatin based edible formulation containing lemon peel extracts were studied for the effect of coating on fruit shelf life during storage for 28 days. Incorporation of lemon peel extract into edible coating improved shelf life with reducing rate of browning of apples.

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