Abscisic acid application regulates vascular integrity and calcium allocation within apple fruits

Angmo, Tashi; Rehman, Munib Ur; Mir, Mohammad Maqbool; Hussain, Barkat; Bhat, Sajad Ahmad; Kosser, Safina; Ahad, Shabnam; Sharma, Anil

doi:10.1139/cjps-2021-0174

Cited by 4 publications

(3 citation statements)

References 30 publications

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“…The present study demonstrated that individual metabolites in papaya fruit exhibited unique accumulation patterns in different fruit parts during ripening. Although research on differences among tissue zones has been conducted on apples [ 13 , 19 , 24 , 25 ], there is limited information to determine the characteristics of each part of papaya fruit, with no comparative data in previous studies on papaya fruits. Doerflinger, Miller, Nock, and Watkins [ 13 ] compared the carbohydrate concentration of the stem-end, middle, and calyx-end in three apple cultivars (“Empire”, “Honeycrisp”, and “Gala”) during ripening.…”

Section: Discussionmentioning

confidence: 99%

Spatial and Compositional Variations in Fruit Characteristics of Papaya (Carica papaya cv. Tainung No. 2) during Ripening

Chung¹,

Jang²,

Kim³

et al. 2023

Plants

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Papaya fruit (Carica papaya) has different degrees of ripening within each fruit, affecting its commercial market value. The fruit characteristics of “Tainung No. 2” Red papaya were investigated at the stem-end, middle, and calyx-end across 3 ripening stages and categorized based on fruit skin coloration: unripe at 16 weeks after anthesis (WAA), half-ripe at 18 WAA, and full-ripe at 20 WAA. The fruits maintained an elliptical shape during ripening with a ratio of 2.36 of the length to the width. The peel and pulp color changed from green to white to yellow during ripening, regardless of the three parts. In the pulp, soluble solid contents increased, and firmness decreased during ripening but did not differ among the three parts. Individual nutrient contents, including metabolites and minerals, changed dynamically between the ripening stages and fruit parts. Total carbohydrates and proteins, N, and K, were accumulated more at the stem-end during ripening; meanwhile, fructose, glucose, Mg, and Mn were accumulated more at the calyx-end. In the principal component analysis, ripening stages and fruit parts were distinctly determined by the first and second principal components, respectively. Understanding the nutrient and metabolite dynamics during ripening and their distribution within the fruit can help optimize cultivation practices, enhance fruit quality, and ultimately benefit both growers and consumers.

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Section: Discussionmentioning

confidence: 99%

Spatial and Compositional Variations in Fruit Characteristics of Papaya (Carica papaya cv. Tainung No. 2) during Ripening

Chung¹,

Jang²,

Kim³

et al. 2023

Plants

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show abstract

“…In the present study, individual metabolites in papaya fruit showed various accumulation patterns in each fruit part during ripening. Research on the differences among different tissue zones has mainly been conducted on apples (Angmo et al ., 2022; Doerflinger et al, 2015; Lee et al ., 2019; Lewis, 1980). To the best of our knowledge, this is the first report to determine the characteristics of each part of the papaya fruit; there are no comparative data in previous studies on papaya fruits.…”

Section: Discussionmentioning

confidence: 99%

Spatial and compositional variations in fruit characteristics of papaya (Carica papayacv. Tainung No. 2) during ripening

Chung¹,

Kim²,

Kim³

2023

Preprint

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Papaya fruit (Carica papaya) has different degrees of ripening within a fruit, affecting its commercial market value. The fruit characteristics of 'Tainung No. 2' papaya was investigated at the stem-end, middle, and calyx-end parts at three ripening stages and categorized based on fruit skin coloration: unripe at ca. 16 weeks after anthesis (WAA), half-ripe at ca. 18 WAA, and full-ripe at ca. 20 WAA. The fruits maintained an elliptical shape during ripening with 2.36 of the ratios of the length to the width. The peel and pulp color changed from green to white to yellow during ripening, regardless of the fruit three parts. In the pulp, soluble solid content increased to about 320% and firmness decreased to about 99% during ripening but did not differ among fruit three parts. Individual nutrient contents, including primary and secondary metabolites, and minerals, changed dynamically between the ripening stages and fruit parts. Total carbohydrates and proteins, N, and K, were more accumulated at the stem-end during ripening, meanwhile fructose, glucose, Mg, and Mn were at the calyx-end. In the principal component analysis, ripening stages and fruit parts were distinctly determined by the first and second principal components, respectively. These results provide fundamental information for improving ripening during papaya cultivation.

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“…(2004) , xylem dysfunction begins earlier in the season for apple cultivars that are more susceptible to bitter pit. Other studies have also investigated the relationship between xylem vessel disruption and bitter pit in apples ( Amarante et al., 2012 ; Miqueloto et al., 2014 ; Angmo et al., 2022 ). According to Song et al.…”

Section: Xylem Vessel Disruptionmentioning

confidence: 99%

Is calcium deficiency the real cause of bitter pit? A review

Torres,

Kalcsits,

Nieto

2024

Front. Plant Sci.

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Bitter pit is a disorder affecting the appearance of apples. Susceptibility is genetically controlled by both the cultivar and rootstock, with both environmental and horticultural factors affecting its severity and proportional incidence. Symptoms appear more frequently at the calyx end of the fruit and consist of circular necrotic spots, which take on a “corky” appearance visible through the peel. Bitter pit may develop before harvest, or after harvest, reducing the proportions of marketable fruit. In this review, current knowledge of the factors associated with the occurrence of bitter pit in apples is summarized and discussed along with their interactions with Ca uptake and distribution to fruit. This disorder has been previously linked with localized Ca deficiencies in fruit during its development. However, these relationships are not always clear. Even with over a century of research, the precise mechanisms involved in its development are still not fully understood. Additional factors also contribute to bitter pit development, like imbalances of mineral nutrients, low concentration of auxins, high concentration of gibberellins, changes in xylem functionality, or physiological responses to abiotic stress. Bitter pit remains a complex disorder with multiple factors contributing to its development including changes at whole plant and cellular scales. Apple growers must carefully navigate these complex interactions between genetics, environment, and management decisions to minimize bitter pit in susceptible cultivars. Accordingly, management of plant nutrition, fruit crop load, and tree vigor still stands as the most important contribution to reducing bitter pit development. Even so, there will be situations where the occurrence of bitter pit will be inevitable due to cultivar and/or abiotic stress conditions.

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Abscisic acid application regulates vascular integrity and calcium allocation within apple fruits

Cited by 4 publications

References 30 publications

Spatial and Compositional Variations in Fruit Characteristics of Papaya (Carica papaya cv. Tainung No. 2) during Ripening

Spatial and Compositional Variations in Fruit Characteristics of Papaya (Carica papaya cv. Tainung No. 2) during Ripening

Spatial and compositional variations in fruit characteristics of papaya (Carica papayacv. Tainung No. 2) during ripening

Is calcium deficiency the real cause of bitter pit? A review

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