Changes in Abscisic Acid Levels, Ethylene Biosynthesis, and Protein Patterns during Fruit Maturation of `Granny Smith' Apples

Lara, Isabel; Vendrell, M.

doi:10.21273/jashs.125.2.183

Cited by 37 publications

(19 citation statements)

References 38 publications

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“…Endogenous ABA concentration increases during maturation of some fruits including strawberry (Wu et al 1992), cherries (Kondo and Gemma 1993), grapes (Coombe and Hale 1973), litchi (Yuan and Huang 1988), apple (Kondo et al 1991;Lara and Vendrell 2000a) and tomato (Martinez et al 1996). Exogenous ABA accelerates the maturation of apricot (Zhang and Lü 1993), strawberry (Wu et al 1992) and cherries (Kondo and Gemma 1993).…”

Section: Introductionmentioning

confidence: 99%

Differential effects of abscisic acid and ethylene on the fruit maturation of Litchi chinensis Sonn.

Wang

Huang

2007

Plant Growth Regul

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Two litchi cultivars, a well-coloured 'Nuomici' and a poorly coloured 'Feizixiao', were used to investigate changes in endogenous abscisic acid (ABA) concentration and ethylene production during fruit maturation and to test the effects of exogenous growth regulators on litchi fruit maturation. Abscisic acid concentration in both the aril and pericarp increased with fruit maturation. Transfusion of ABA into the fruit 3 weeks before harvest accelerated, whereas transfusion of 6-benzyl aminopurine (6-BA) retarded sugar accumulation and pigmentation. The effect of 6-BA was assumed to link with the resultant decrease in ABA. In contrast, 1-aminocyclopropane-1-carboxylic acid (ACC) concentration and ACC oxidase (ACO) activities in the aril remained relatively constant during sugar accumulation. Transfusion of aminooxyacetic acid (AOA) significantly decreased ACC concentration but had no effect on sugar accumulation in the aril. These results suggested that endogenous ABA, but not ethylene, was critical for the sugar accumulation. However, the roles of ABA and ethylene in pericarp pigmentation were rather complicated. Application of exogenous ABA promoted anthocyanin synthesis significantly, but had very little effect on chlorophyll degradation. Ethylene production in litchi fruit decreased with development, but a transient increase of endogenous ethylene production was detected just around the colour break in 'Nuomici'. Enhanced ACO activity in the pericarp was detected during pigmentation. Ethrel at 400 mg l À1 showed no effect on pericarp coloration, but accelerated chlorophyll degradation and anthocyanin synthesis at a much higher concentration (800 mg l À1 ). Fruit dipped in ABA solution alone yielded no effect on chlorophyll degradation, but the combined use of ABA and Ethrel at 400 mg l À1 enhanced both chlorophyll degradation and anthocyanin synthesis. These results indicated the possible synergistic action of ethylene and ABA during litchi fruit colouration. ABA is suggested to play a more crucial role in anthocyanin synthesis, while ethylene is more important in chlorophyll degradation. ABA can increase the sensitivity of pericarp tissue to ethylene.

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Section: Introductionmentioning

confidence: 99%

Differential effects of abscisic acid and ethylene on the fruit maturation of Litchi chinensis Sonn.

Wang

Huang

2007

Plant Growth Regul

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“…Mansf. ), the level of ABA increases from maturation to harvest, while in non-climacteric sweet cherries, the level of ABA increases before maturation and thereafter decreases toward harvest (Kondo and Tomiyama 1998;Lara and Vendrell 2000). The fact that ABA levels differ among fruit suggests that the role of ABA may vary from fruit to fruit.…”

Section: Introductionmentioning

confidence: 99%

Quantification of ABA and its metabolites in sweet cherries usingdeuterium-labeled internal standards

et al. 2005

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Abscisic acid (ABA), phaseic acid (PA), dihydrophaseic acid (DPA), and epi-dihydrophaseic acid (epi-DPA) were quantified in developing fruit and seeds of sweet cherry using each deuterium-labeled internal standard. ABA concentrations in the pulp were low at the early stage of fruit development, reached to the maximum before maturation, and subsequently declined during maturation. The significant increase of ABA after 29 days after full bloom (DAFB) coincides with the softening suggests that ABA may play a role to induce fruit maturation in sweet cherries. ABA metabolite levels were high at the immature stage and decreased with fruit maturation. This fact suggests that fruit may not need ABA in the early stage of fruit development. It was considered that DPA may be the major metabolite of ABA since the concentrations were higher than PA and epi-DPA at all stages of fruit development. ABA concentrations increased at the beginning of seed maturation and then decreased toward harvest. This decrease may be necessary to end seed dormancy. DPA in seeds changed similarly with ABA but its concentrations were always higher than those of ABA.

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“…It was shown that this peak in ABA content precedes ethylene production in tomato seeds and flesh by ∼4 days (Zhang et al, 2009; Leng et al, 2014). Similarly, the ABA peak was shown to precede ethylene production during the climacteric persimmon fruit’s ripening by 30 days, and by 10–20 days in the climacteric apple fruit (Lara and Vendrell, 2000; Leng et al, 2014). The unique fig fruit exhibited similar characteristics, with elevated ABA production at the beginning of the ripening period in parthenocarpic and pollinated fruit ( Figure 3A ).…”

Section: Discussionmentioning

confidence: 89%

“…The ABA-production pattern during most climacteric fruits’ ripening usually precedes or parallels ethylene production (Crane and Blondeau, 1949; Lara and Vendrell, 2000; Zhang et al, 2009; Symons et al, 2012; Leng et al, 2014). For example, in the climacteric tomato fruit, ABA content increases at the cell expansion and fruit ripening and decreases before the ripening phase, which includes loss of chlorophyll color and red lycopene accumulation with no change in fruit size (Srivastava and Handa, 2005).…”

Section: Discussionmentioning

confidence: 99%

“…Production of the hormone ABA, involved in many plant processes such as seed development, dormancy, fruit development and plant response to environmental stresses (Zeevaart and Creelman, 1988; Xiong and Zhu, 2003; Setha, 2012; Leng et al, 2014), has been shown to precede ethylene production in climacteric fruits (Lara and Vendrell, 2000; Symons et al, 2012; Leng et al, 2014). ABA accumulation is high at the onset of or during ripening of climacteric fruit (Leng et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

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Tissue-Specific Transcriptome and Hormonal Regulation of Pollinated and Parthenocarpic Fig (Ficus carica L.) Fruit Suggest that Fruit Ripening Is Coordinated by the Reproductive Part of the Syconium

et al. 2016

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In the unconventional climacteric fig (Ficus carica) fruit, pollinated and parthenocarpic fruit of the same genotype exhibit different ripening characteristics. Integrative comparative analyses of tissue-specific transcript and of hormone levels during fruit repining from pollinated vs. parthenocarpic fig fruit were employed to unravel the similarities and differences in their regulatory processes during fruit repining. Assembling tissue-specific transcripts into 147,000 transcripts with 53,000 annotated genes provided new insights into the spatial distribution of many classes of regulatory and structural genes, including those related to color, taste and aroma, storage, protein degradation, seeds and embryos, chlorophyll, and hormones. Comparison of the pollinated and parthenocarpic tissues during fruit ripening showed differential gene expression, especially in the fruit inflorescence. The distinct physiological green phase II and ripening phase III differed significantly in their gene-transcript patterns in both pulp and inflorescence tissues. Gas chromatographic analysis of whole fruits enabled the first determination of ripening-related hormone levels from pollinated and non-pollinated figs. Ethylene and auxin both increased during fruit ripening, irrespective of pollination, whereas no production of active gibberellins or cytokinins was found in parthenocarpic or pollinated ripening fruit. Tissue-specific transcriptome revealed apparent different metabolic gene patterns for ethylene, auxin and ABA in pollinated vs. parthenocarpic fruit, mostly in the fruit inflorescence. Our results demonstrate that the production of abscisic acid (ABA), non-active ABA–GE conjugate and non-active indoleacetic acid (IAA)–Asp conjugate in pollinated fruits is much higher than in parthenocarpic fruits. We suggest that fruit ripening is coordinated by the reproductive part of the syconium and the differences in ABA production between pollinated and parthenocarpic fig fruit might be the key to their different ripening characteristics.

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Changes in Abscisic Acid Levels, Ethylene Biosynthesis, and Protein Patterns during Fruit Maturation of `Granny Smith' Apples

Cited by 37 publications

References 38 publications

Differential effects of abscisic acid and ethylene on the fruit maturation of Litchi chinensis Sonn.

Differential effects of abscisic acid and ethylene on the fruit maturation of Litchi chinensis Sonn.

Quantification of ABA and its metabolites in sweet cherries usingdeuterium-labeled internal standards

Tissue-Specific Transcriptome and Hormonal Regulation of Pollinated and Parthenocarpic Fig (Ficus carica L.) Fruit Suggest that Fruit Ripening Is Coordinated by the Reproductive Part of the Syconium

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