Biochemistry of Fruits and Fruit Products

Rodrigo, María Jesús; Alquézar, Berta; Alférez, Fernando; Zacarı́as, Lorenzo

doi:10.1002/9781118352533.ch2

Cited by 10 publications

(13 citation statements)

References 172 publications

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“…Some other groups of minor volatiles are also important for fruit scent in terms of concentration, for example, apocarotenoids, also called norisoprenoids, derived from carotenoids by oxidative cleavage. Studies in tomato, melon, peach and watermelon indicate that the carotenoid profile has a clear impact on aroma via the determination of the suite of synthesized apocarotenoids (Lewinsohn et al, 2005;Rodrigo et al, 2012). Other compounds, such as sulfur volatiles, mainly arising as degradation products of cysteine, cystine, methionine, glutathione and some vitamins, are also characterized by their extremely low aroma thresholds (Du et al, 2011).…”

Section: Vocs In Fleshy Fruitsmentioning

confidence: 99%

“…In addition, recent molecular findings support the idea that the de novo synthesis of VOCs is induced at ripening. Transcriptional regulation has been described for terpene-, carotenoid-, fatty acidand phenylpropanoid-derived VOCs, and, in most cases, gene expression is induced on ripening concomitantly with the production of important flavor compounds (Rodrigo et al, 2012). Moreover, some genes have been shown to display a fruit-specific expression, such as those involved in different steps of alcohol and ester biosynthesis in melon (Yahyaoui et al, 2002;Manríquez et al, 2006).…”

Section: New Phytologistmentioning

confidence: 99%

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Fruit aromas in mature fleshy fruits as signals of readiness for predation and seed dispersal

2012

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Contents 36I.36II.37III.40IV.41V.41VI.42VII.43VIII.4445References45 Summary The dispersal of seeds away from parent plants seems to be the underlying selective force in the evolution of fleshy fruits attractive to animals. Secondary metabolites, which are not essential compounds for plant survival, are involved in the interaction of fleshy fruits with seed dispersers and antagonists. Plant volatile organic compounds (VOCs) are secondary metabolites that play important roles in biotic interactions and in abiotic stress responses. They are usually accumulated at high levels in specific plant tissues and organs, such as fleshy fruits. The study of VOCs emitted during fruit development and after different biotic challenges may help to determine the interactions of fleshy fruits not only with legitimate vertebrate dispersers, but also with insects and microorganisms. A knowledge of fruit VOCs could be used in agriculture to generate attraction or repellency to pests and resistance to pathogens in fruits. This review provides an examination of specific fruit VOC blends as signals for either seed dispersal or predation through simple or complex trophic chains, which may also have consequences for an understanding of the importance of biodiversity in wild areas.

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Section: Vocs In Fleshy Fruitsmentioning

confidence: 99%

Section: New Phytologistmentioning

confidence: 99%

Fruit aromas in mature fleshy fruits as signals of readiness for predation and seed dispersal

2012

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“…A significant exception among sweet oranges is the mutant Pinalate, a spontaneous bud mutant from Navelate genotype. Ripe Pinalate fruit shows a distinctive yellow coloration due to massive accumulation of phytoene, phytofluene and z-carotene, and significant reduction in b,b-xanthophylls together with the downstream product the phytohormone abscisic acid (ABA) [45]. The biochemical data suggest an alteration in Pinalate fruit related to ZDS desaturase or ZDS-associated factors [45,46].…”

Section: Introductionmentioning

confidence: 99%

“…Ripe Pinalate fruit shows a distinctive yellow coloration due to massive accumulation of phytoene, phytofluene and z-carotene, and significant reduction in b,b-xanthophylls together with the downstream product the phytohormone abscisic acid (ABA) [45]. The biochemical data suggest an alteration in Pinalate fruit related to ZDS desaturase or ZDS-associated factors [45,46]. Due to its reduced content in ABA, Pinalate mutant has been used as experimental tool to investigate the perception and signaling components of ABA in sweet orange [47] and the role of this hormone in fruit dehydration and other postharvest disorders [48,49,50,51].…”

Section: Introductionmentioning

confidence: 99%

A mutant allele of zeta-carotene isomerase (Z-ISO) is associated with the yellow pigmentation of the ‘Pinalate’ sweet orange mutant and reveals new insights into its role in fruit carotenogenesis

Rodrigo

Lado

Alós

et al. 2019

Preprint

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Fruit coloration is one of the main quality parameters of Citrus fruit primarily determined by genetic factors. The fruit of ordinary sweet orange (Citrus sinensis) displays a pleasant orange tint due to the accumulation carotenoids, representing b,b-xanthophylls more than 80% of the total content. Pinalate is a spontaneous bud mutant derived from sweet orange Navelate, characterized by yellow fruits due to elevated proportions of upstream carotenes and reduced b,b-xanthophylls. To identify the molecular basis of Pinalate yellow fruit, a complete characterization of carotenoids profile together with transcriptional changes in carotenoid biosynthetic genes were performed in mutant and parental fruits during development and ripening. Pinalate fruit tissues showed a distinctive carotenoid profile at all ripening stages, accumulating phytoene, phytofluene and unusual proportions of 9,15,9´-tri-cis- and 9,9´-di-cis-z-carotene, while content of downstream carotenoids was significantly decreased. Transcript levels for most of the carotenoid biosynthetic genes showed no alterations in Pinalate; however, the steady-state level mRNA of z-carotene isomerase (Z-ISO), which catalyses the conversion of 9,15,9´-tri-cis- to 9,9´-di-cis-z-carotene, was significantly reduced in Pinalate fruit and leaf tissues. The isolation of the Pinalate Z-ISO genomic sequence identified a new allele with a single nucleotide insertion at the second exon, which generates an alternative splicing site that alters Z-ISO transcripts encoding non-functional enzyme. Moreover, functional assays of citrus Z-ISO in E.coli showed that light is able to enhance a non-enzymatic isomerization of tri-cis to di-cis-z-carotene which is in agreement with the partial rescue of mutant phenotype when Pinalate fruits are highly exposed to light during ripening. The defect in Pinalate Z-ISO gene causes a bottleneck in the carotenoid pathway with an unbalanced content of carotenes upstream to b,b-xanthophylls in fruit tissues. Taken together, our results indicate that a spontaneous single nucleotide insertion in Z-ISO is the molecular basis of the altered pigmentation in Pinalate sweet orange mutant and points this isomerase as an essential activity for carotenogenesis in citrus fruits.

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“…These microorganisms predominantly occur on the apple surface, but the frequency and share of colonisation can vary. Fresh apple skin with active substances, natural wax coating and its firmness act as a barrier and microbes are restrained to remain outside of fruit flesh as long as the skin is healthy and intact (Barta, 2006;Rodrigo et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Influence of 1-MCP treatment and storage conditions on the development of microorganisms on the surface of apples grown in Latvia

Juhnevica-Radenkova

Radenkovs

Segliņa

2016

Zemdirbyste-Agriculture

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The quality of fruits during storage depends on the storage environment and fruit microorganisms, since the activity of microorganisms can cause the decay of fruits. A correctly selected composition of gas mixture in a storage chamber extends shelf-life by reducing development of microorganisms, accordingly ensuring microbiological safety of fruits. The aim of the study was to evaluate the dynamics of microflora on the surface of apples within six months of cold storage that prior to storage had been treated with 1-methylcyclopropene (1-MCP), and those stored in ultra low oxygen (ULO) under different controlled atmosphere conditions. The highest microbial diversity and amount on the apple fruit surface was found when stored in cold storage. At the beginning of storage, 70% of the total surface microflora of fruits consisted of the following microscopic fungi: Penicillium spp., Alternaria spp., Botrytis spp., Aspergillus spp., Mucor genus and Cladosporium spp., bacteria from Bacillus genus, and yeasts like Candida curvata, C. fomata, Pichia etchellsii and P. carsonii. After three and six months of apple storage, partial microorganism inhibition was observed when comparing cold storage and cold storage + 1-MCP treatments, in turn, the most positive significant result was achieved when apples were stored under controlled atmosphere conditions. After six months of apple storage, the lowest amount of colony forming units (CFU) of bacteria, mould and yeast was estimated on the surface of apple fruits that had been stored using controlled atmosphere technique. Microorganisms, including Penicillium, Bacillus spp., Candida curvata, Pichia etchellsii and C. fomata were identified on the surface of ULO1 samples, while on ULO2 samples only Penicillium spp., Bacillus spp., C. curvata and C. fomata. After storage in controlled atmosphere, 90% of all microscopic fungi present on the surface of apples were yeasts.

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Biochemistry of Fruits and Fruit Products

Cited by 10 publications

References 172 publications

Fruit aromas in mature fleshy fruits as signals of readiness for predation and seed dispersal

Fruit aromas in mature fleshy fruits as signals of readiness for predation and seed dispersal

A mutant allele of zeta-carotene isomerase (Z-ISO) is associated with the yellow pigmentation of the ‘Pinalate’ sweet orange mutant and reveals new insights into its role in fruit carotenogenesis

Influence of 1-MCP treatment and storage conditions on the development of microorganisms on the surface of apples grown in Latvia

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