Comparative transcriptome analysis of unripe and mid-ripe fruit of Mangifera indica (var. “Dashehari”) unravels ripening associated genes

Abstract

Ripening in mango is under a complex control of ethylene. In an effort to understand the complex spatio-temporal control of ripening we have made use of a popular N. Indian variety “Dashehari” This variety ripens from the stone inside towards the peel outside and forms jelly in the pulp in ripe fruits. Through a combination of 454 and Illumina sequencing, a transcriptomic analysis of gene expression from unripe and midripe stages have been performed in triplicates. Overall 74,312 unique transcripts with ≥1 FPKM were obtained. The transcripts related to 127 pathways were identified in “Dashehari” mango transcriptome by the KEGG analysis. These pathways ranged from detoxification, ethylene biosynthesis, carbon metabolism and aromatic amino acid degradation. The transcriptome study reveals differences not only in expression of softening associated genes but also those that govern ethylene biosynthesis and other nutritional characteristics. This study could help to develop ripening related markers for selective breeding to reduce the problems of excess jelly formation during softening in the “Dashehari” variety.

Comparative Proteomic Analysis on Fruit Ripening Processes in Two Varieties of Tropical Mango (Mangifera indica)

“…Additionally, the transcript increment of these proteins is correlated with the ethylene production. However, the reduced expression correlates to the reduced protein amount in both the mature and immature samples, suggesting that the ethylene acts only to initiate diferential gene expression for ripening [39].…”

“…The pectin cell wall of mango epidermis is the primary defence against microbial attacks and physical harm in the pre-climacteric stage, and its breakdown in the cell wall usually associated with the mango fruit ripening process [45]. The softening occurs through the enzymatic depolymerisation of the cell wall, where pectate lysate (PL), polygalacturonase (PG) and pectate esterase (PE) function as the main catalysts [39]. The β-galactosidase was present exclusively in the ripe stage, which is a pectin debranching enzyme that supplements the depolymerisation process [46].…”

“…The β-galactosidase was present exclusively in the ripe stage, which is a pectin debranching enzyme that supplements the depolymerisation process [46]. Diferential transcriptomic analysis on mango revealed that these three gene families, aided by β-galactosidase, had an exponential expression during ripening [37,39] that was correlated to the overall decrease in hemicellulose, pectin and cellulose to less than 1% of the total fresh weight (FW) [47]. By losing their protective membrane, the mango is susceptible to physical damage and microbial attacks.…”

The Effect of Waxing Options on Shelf Life and Postharvest Quality of “ngowe” Mango Fruits under Different Storage Conditions

“…Mango (Mangifera indica L.) fruit is consumed globally due to its delicious taste and nutritional value (carotenoids, ascorbic acids, quercetin and mangiferin) [1]. However, mango has a very short shelf life depending on harvest maturity and storage conditions [2][3][4]. Its perishability is further exacerbated by poor postharvest handling operations (inducing damage that leads to rots) and limited postharvest technologies to delay ripening.…”

MGDb: An analyzed database and a genomic resource of mango (Mangifera Indica L.) cultivars for mango research

“…As a member of the family Anacardiaceae, mango (Mangifera Indica Linn.) ranks second among 3 tropical fruit crops after banana due to its rich sensational taste, color, aroma and huge 4 economics significance (Litz RE, 2009;Srivastava S, 2016). According to Food and Agriculture Organization of the United Nations (FAO), India holds the 1 st position in mango production followed by China, whereas Pakistan and Mexico rank 5 th and 6 th position respectively (FAOSTAT-2014; www.faostat.fao.org).…”