Characteristics of Acetaldehyde Accumulation and Removal of Astringency with Ethanol and Carbon Dioxide Treatments in 'Saijo' Persimmon Fruit.

Tamura, Fumio; Tanabe, Kenji; Itai, Akihiro; Hasegawa, Mihoko

doi:10.2503/jjshs.68.1178

Cited by 17 publications

(11 citation statements)

References 6 publications

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“…In addition, Reed et al found mass signals that correspond to a series of anthocyanins linked to proanthocyanidins (monomer and dimer) through an ethyl bridge. These compounds are not produced by the biosynthetic pathway of PACs but likely result from reactions occurring in fruit in the last ripening stages and during post harvest storage as shown in persimmon (Tamura, Tanabe, Itai, & Hasegawa, 1999). Phenolics and particularly PACs undergo numerous biochemical and chemical reactions.…”

Section: Introductionmentioning

confidence: 98%

Characterisation of genuine and derived cranberry proanthocyanidins by LC–ESI-MS

et al. 2011

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Section: Introductionmentioning

confidence: 98%

Characterisation of genuine and derived cranberry proanthocyanidins by LC–ESI-MS

et al. 2011

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“…The biochemical basis of postharvest de-astringency in persimmon has been comprehensively investigated. The activities of pyruvate decarboxylase (PDC, EC 4.1.1.1) and alcohol dehydrogenase (ADH, EC 1.1.1.1) have been shown to increase during CO 2 treatment [ 6 , 10 , 11 ] leading to the formation of acetaldehyde and ethanol from pyruvate [ 12 – 14 ] and the acetaldehyde produced precipitates the soluble tannins. More recently, the genes involved in this process have been investigated.…”

Section: Introductionmentioning

confidence: 99%

Involvement of DkTGA1 Transcription Factor in Anaerobic Response Leading to Persimmon Fruit Postharvest De-Astringency

et al. 2016

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Persimmon fruit are unique in accumulating proanthocyanidins (tannins) during development, which cause astringency in mature fruit. In ‘Mopanshi’ persimmon, astringency can be removed by treatment with 95% CO2, which increases the concentrations of ethanol and acetaldehyde by glycolysis, and precipitates the soluble tannin. A TGA transcription factor, DkTGA1, belonging to the bZIP super family, was isolated from an RNA-seq database and real-time quantitative PCR indicated that DkTGA1 was up-regulated by CO2 treatment, in concert with the removal of astringency from persimmon fruit. Dual-luciferase assay revealed that DkTGA1 had a small (less than 2-fold), but significant effect on the promoters of de-astringency-related genes DkADH1, DkPDC2 and DkPDC3, which encode enzymes catalyzing formation of acetaldehyde and ethanol. A combination of DkTGA1 and a second transcription factor, DkERF9, shown previously to be related to de-astringency, showed additive effects on the activation of the DkPDC2 promoter. Yeast one-hybrid assay showed that DkERF9, but not DkTGA1, could bind to the DkPDC2 promoter. Thus, although DkTGA1 expression is positively associated with persimmon fruit de-astringency, trans-activation analyses with DkPDC2 indicates it is likely to act by binding indirectly DkPDC2 promoter, might with helps of DkERF9.

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“…(2008) . The application of CO 2 enhanced ADH and PDC activities during the de-astringency of ‘Saijo’ persimmons ( Tamura et al ., 1999 ). ADH and PDC enzymes are both encoded by gene families which have been studied in various plant species ( Strommer, 2011 ), but no ADH or PDC genes have been characterized from persimmon.…”

Section: Introductionmentioning

confidence: 99%

Ethylene-responsive transcription factors interact with promoters of ADH and PDC involved in persimmon (Diospyros kaki) fruit de-astringency

Min

Shi

et al. 2012

Journal of Experimental Botany

117

180

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The persimmon fruit is a particularly good model for studying fruit response to hypoxia, in particular, the hypoxia-response ERF (HRE) genes. An anaerobic environment reduces fruit astringency by converting soluble condensed tannins (SCTs) into an insoluble form. Although the physiology of de-astringency has been widely studied, its molecular control is poorly understood. Both CO2 and ethylene treatments efficiently removed the astringency from ‘Mopan’ persimmon fruit, as indicated by a decrease in SCTs. Acetaldehyde, the putative agent for causing de-astringency, accumulated during these treatments, as did activities of the key enzymes of acetaldehyde synthesis, alcohol dehydrogenase (ADH), and pyruvate decarboxylase (PDC). Eight DkADH and DkPDC genes were isolated, and three candidates for a role in de-astringency, DkADH1, DkPDC1, and DkPDC2, were characterized by transcriptional analysis in different tissues. The significance of these specific isoforms was confirmed by principal component analysis. Transient expression in leaf tissue showed that DkPDC2 decreased SCTs. Interactions of six hypoxia-responsive ERF genes and target promoters were tested in transient assays. The results indicated that two hypoxia-responsive ERF genes, DkERF9 and DkERF10, were involved in separately regulating the DkPDC2 and DkADH1 promoters. It is proposed that a DkERF–DkADH/DkPDC cascade is involved in regulating persimmon de-astringency.

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Characteristics of Acetaldehyde Accumulation and Removal of Astringency with Ethanol and Carbon Dioxide Treatments in 'Saijo' Persimmon Fruit.

Cited by 17 publications

References 6 publications

Characterisation of genuine and derived cranberry proanthocyanidins by LC–ESI-MS

Characterisation of genuine and derived cranberry proanthocyanidins by LC–ESI-MS

Involvement of DkTGA1 Transcription Factor in Anaerobic Response Leading to Persimmon Fruit Postharvest De-Astringency

Ethylene-responsive transcription factors interact with promoters of ADH and PDC involved in persimmon (Diospyros kaki) fruit de-astringency

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