Comparative study between two strawberry pyruvate decarboxylase genes along fruit development and ripening, post-harvest and stress conditions

Moyano, Enriqueta; Encinas-Villarejo, Sonia; López‐Ráez, Juan Antonio; Redondo‐Nevado, José; Blanco‐Portales, Rosario; Bellido, M. Luz; Sanz, Carlos; Caballero, José L.; Muñoz‐Blanco, Juan

doi:10.1016/j.plantsci.2003.09.025

Cited by 41 publications

(34 citation statements)

References 39 publications

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“…In plants, PDC involves in energy and material metabolism, responding to development and biotic and abiotic stresses, such as flowering, anoxia, cold, salt, wounding, and pathogen infection [29]. In addition, PDC contributes to the production of energy by providing an inefficient but fast and robust mechanism to generate ATP [30]. In our study, the expression of PDC was significantly increased in R group, especially in senescense stage.…”

Section: Proteins Involved In Carbohydrate Metabolism and Energy Prodsupporting

confidence: 46%

Proteomic analysis of changes in mitochondrial protein expression during peach fruit ripening and senescence

Jiang

et al. 2016

Journal of Proteomics

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Section: Proteins Involved In Carbohydrate Metabolism and Energy Prodsupporting

confidence: 46%

Proteomic analysis of changes in mitochondrial protein expression during peach fruit ripening and senescence

Jiang

et al. 2016

Journal of Proteomics

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“…Specifically, we analyzed the expression of the gene encoding the Fvpdc isoform 2-like (XP_004302532), which is the PDC isoform in F. vesca with the highest homology to Fapdc1 (AF333772) from Fragaria x ananassa, a gene known to be induced by stress conditions (Moyano et al, 2004). The relative expression of PDC, as well as changes in acetaldehyde levels were assessed in strawberries stored at 0 C in the presence of either 20 or 40 kPa CO 2 for three days, maintaining an O 2 concentration of 20 kPa, as well as after transfer to air for one further day (Fig.…”

Section: Effect Of Different Co 2 Concentrations On the Pdc And Adh Gmentioning

confidence: 99%

CO2-driven changes in energy and fermentative metabolism in harvested strawberries

Bałanda

Rosales

Palma

et al. 2015

Postharvest Biology and Technology

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“…Fapdc1 genes seemed to play a role in fruit ripening, aroma biosynthesis and stress response, while Fapdc3 showed a consistent expression pattern during fruit ripening (Moyano et al 2004). Two highly divergent ADH genes (CmADH1 and CmADH2) are expressed in ripening melon fruit and have been cloned in Charentais cantaloupe melon (Cucumis melo var.…”

Section: Biosynthetic Pathways and Metabolismmentioning

confidence: 99%

Flavour volatile production and regulation in fruit

Song¹,

Forney²

2008

Can. J. Plant Sci.

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fruit as examples, this review focuses on recent developments in fruit aroma research. Both sensory studies and instrumental analysis confirm the importance of volatile production in fruit and its contribution to eating quality. Sensory analysis should further define the contribution of individual volatile compounds to total flavour quality. Volatile biosynthesis and its contribution to fruit eating quality is very complex, and is influenced by many factors, such as genome, harvest maturity, and postharvest handling and storage. Application of 1-methylcyclopropene (1-MCP) and transgenic lines suppressing ethylene action and biosynthesis demonstrate ethylene involvement in volatile formation and provide useful research tools to elucidate the volatile production process during fruit ripening. Cloning of genes and characterization of enzymes responsible for volatile production helps us to understand the biochemical pathways and control mechanisms. Despite the exciting developments in flavour research, several challenges still remain to be solved. An understanding of the fundamental mechanisms controlling changes in flavour quality is limited, and most biochemical pathways determining this quality trait are still unknown. As part of secondary metabolism, volatile production in fruit is a complex process with tightly controlled systems involving substrates, enzymes and energy from many pathways. It is our hope that the biochemical pathways regulating the synthesis of volatile compounds in fruit will be determined using integrated approaches, including biochemical, genomic, proteomic and microscopy tools to determine fundamental metabolism and its localization. Combining these efforts with direct measurement of sensory properties will lead us to new methods to optimize and retain fruit flavour in the market place.Key words: aroma, fruit ripening, volatile analysis, sensory, apple, strawberry, muskmelon Song, J. et Forney, C. F. 2008. Production et re´gulation de la saveur chez le fruit. Can. J. Plant Sci. 88: 537Á550. On mange de plus en plus de fruits frais, les consommateurs e´tant conscients de leur valeur nutritive et de leur roˆle dans la pre´vention de la maladie. Rehausser la saveur des fruits frais offerts au consommateur en accroıˆtrait la valeur, augmenterait leur consommation et engendrerait de nouveaux de´bouche´s. Une des principales caracte´ristiques associe´es au muˆrissement des fruits est la production d'aroˆmes. Prenant la pomme (Malus domestica), la fraise (Fragaria ananassa Duch.) et le melon brode( Cucumis melo L. var. reticulatus Naud; C. melo L. inodorus; C. melo L. cantalupensis) comme exemples, les auteurs passent en revue les progre`s re´cents re´alise´s dans la recherche sur l'aroˆme des fruits. Les e´tudes organoleptiques et les analyses instrumentales confirment l'importance de la production d'aroˆmes par le fruit et l'apport de ces derniers a`la qualite´gustative. Une analyse organoleptique devrait mieux pre´ciser la contribution des divers compose´s volatils a`la qualite´ge´ne´rale de la...

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Comparative study between two strawberry pyruvate decarboxylase genes along fruit development and ripening, post-harvest and stress conditions

Cited by 41 publications

References 39 publications

Proteomic analysis of changes in mitochondrial protein expression during peach fruit ripening and senescence

Proteomic analysis of changes in mitochondrial protein expression during peach fruit ripening and senescence

CO2-driven changes in energy and fermentative metabolism in harvested strawberries

Flavour volatile production and regulation in fruit

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