Effect of cold storage and 1-MCP treatment on ethylene perception, signalling and synthesis: Influence on the development of the evergreen behaviour in ‘Conference’ pears

Chiriboga, Maria-Angeles; Saladié, Montserrat; Bordonaba, Jordi Giné; Recasens, I.; García-Más, Jordi; Larrigaudière, Christian

doi:10.1016/j.postharvbio.2013.07.003

Cited by 67 publications

(39 citation statements)

References 40 publications

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“…Those discrepancies may be related to varietal differences, which results in a different mechanism in the regulation of AsA metabolism and to a different response to chilling especially between winter and summer pears. Our results are in agreement with those reported on 'Conference' autumn pears by Chiriboga et al (2013), who observed higher AsA levels in 1-MCP-treated fruit throughout the storage period at 0.5°C. In fact, in 'Passe-Crassane', higher AsA contents are associated with the absence of ethylene production (not only after 1-MCP treatment but also after 20°C shelf life).…”

Section: Discussionsupporting

confidence: 93%

Ascorbic Acid Content in ‘Passe-Crassane’ Winter Pear as Affected by 1-Methylcyclopropene during Cold Storage and Shelf Life

Mignani¹,

Spinardi²

2016

horts

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‘Passe-Crassane’ is a winter pear which requires a cold storage period to produce ethylene and properly ripen. In this study, the effects of 1-methylcyclopropene (1-MCP), an ethylene perception inhibitor, were studied during cold storage (30, 60, 90, and 135 days) and shelf life at 20 °C (30 days) of ‘Passe-Crassane’ pears. Ethylene accumulation was monitored and quality parameters were measured. Oxidative stress of fruit was estimated by measuring lipid peroxidation. The cell antioxidant status was assayed determining ascorbic acid (AsA) content and the activities of the enzymes ascorbate peroxidase (APX), monodehyroascorbate reductase (MDHAR), dehydroascorbate reductase (DHAR), and glutathione reductase (GR) involved in its oxidation and recycling. AsA content was positively affected by higher temperature (20 °C) and by 1-MCP after 90 days of storage. This effect was more evident after shelf life. Thiobarbituric acid reactive substances (TBARS) increased in pears kept at 20 °C and in treated pears, starting from 60 days of cold storage and remained elevated after shelf life. Although during storage 1-MCP enhanced the activities of APX and DHAR only at 90 days, after shelf life the effect on APX, MDHAR, and DHAR activities was more pronounced and enzyme activities were higher in treated pears sampled after 60 and 90 days of storage. The results indicate that 1-MCP has a beneficial effect on the antioxidant potential of winter pears: it maintained high AsA levels throughout storage and shelf life and improved the enzymatic mechanisms of AsA recycling, especially after shelf life. The effect of 1-MCP on pear ripening may not be solely due to its action on ethylene but also to an increase in antioxidant defense. A stress response linked to lipid peroxidation is triggered by the interaction of cold temperatures and treatment as ‘Passe-Crassane’ pears acquires ripening competence. However, it may be compensated by the high AsA content.

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Section: Discussionsupporting

confidence: 93%

Ascorbic Acid Content in ‘Passe-Crassane’ Winter Pear as Affected by 1-Methylcyclopropene during Cold Storage and Shelf Life

Mignani¹,

Spinardi²

2016

horts

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“…The conversion of S-adenosylmethionine to 1-ACC via ACS and the subsequent conversion of ACC to ethylene via ACC oxidase (ACO) are the two key steps in ethylene synthesis (Adams and Yang, 1979). Both steps were highly transcriptionally regulated by multigene families in tomatoes [Solanum lycopersicum (Barry and Giovannoni, 2007)] and european pears (Chiriboga et al, 2013). Ethylene biosynthesis in climacteric fruit is autocatalytic and mediated by the binding of ethylene to ethylene receptors (Barry and Giovannoni, 2007).…”

Section: Discussionmentioning

confidence: 99%

Inhibition of Ethylene Biosynthesis and Associated Gene Expression by Aminoethoxyvinylglycine and 1-Methylcyclopropene and Their Consequences on Eating Quality and Internal Browning of ‘Starkrimson’ Pears

Xie

Einhorn

Wang

2015

J. Amer. Soc. Hort. Sci.

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‘Starkrimson’ is a highly profitable red-skinned european pear (Pyrus communis) cultivar that has a short storage life due mainly to the development of a mealy texture upon ripening and an internal browning (IB) disorder during or after storage. In 2013, ‘Starkrimson’ pears were sprayed with aminoethoxyvinylglycine (AVG) at 0, 30, 60, and 120 mg·L−1 1 week before harvest or treated with 1-methylcyclopropene (1-MCP) at 0.3 µL·L−1 for 24 hours shortly after harvest, then stored at −1.1 °C and evaluated over a 16-week period. The experiment was repeated in 2014. After 2 weeks of storage, control fruit (nontreated) had a higher respiration rate and ethylene biosynthesis than AVG or 1-MCP-treated fruit. Following 12 weeks of storage, control fruit exhibited a greater incidence of mealy texture and greater extractable juice (EJ) after ripening, and by 16 weeks significantly higher IB relative to AVG and 1-MCP-treated fruit. AVG at 30 mg·L−1 had little effect on any of the storage responses measured compared with control. AVG at 60 mg·L−1 reduced ethylene synthesis, respiration rate, and titratable acidity (TA) loss and maintained high eating quality with low EJ. Fruit treated with 60 mg·L−1 AVG also developed markedly less IB following 16 weeks of storage than control or 30 mg·L−1 AVG treatments. AVG at 120 mg·L−1 did not improve storage quality achieved with 60 mg·L−1 but delayed ripening capacity by 1 month. 1-MCP markedly inhibited ethylene synthesis and respiration rate and eliminated IB during 16 weeks of storage; however, 1-MCP-treated fruit required 14 days at 20 °C to ripen to high eating quality following 12 to 16 weeks of storage compared with 5 days for 60 mg−L−1 AVG. Both AVG and 1-MCP suppressed the expressions of ethylene synthesis (PcACS1, PcACS4, PcACS5, and PcACO1) and perception genes (PcETR1, PcETR2, and PcETR5) although 1-MCP was more efficient than AVG. In conclusion, preharvest AVG applications at 60 mg·L−1 or postharvest 1-MCP treatment at 0.3 µL·L−1 extended storage life of ‘Starkrimson’; however, 1-MCP inhibited ripening capacity whereas 60 mg·L−1 AVG did not.

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“…2). Like in other winter pear varieties, cold storage may led to significant changes at the ethylene perception level by increasing the expression of ethylene receptors such as PcETR1, PcETR5 and PcERS1 (El-Sharkawy et al, 2003;Chiriboga et al, 2013) which do not directly affect ethylene production (Table 2) but somehow may affect AFS1 expression at the molecular level. Accordingly, using antisense apples (for ACC syntase or ACC oxidase), Pesis et al (2009) showed that reduced autocatalytic ethylene production was related to lower AF levels and also to less superficial scald.…”

Section: Relationship Between Ethylene ˛-Farnasene Conjugated Trienmentioning

confidence: 99%

“…Thus, the balance between the content of oxidative species and antioxidants within the fruit skin has an important role in the development and progression of superficial scald in both apples and pears (Ju et al, 1996;Rao et al, 1998;Diamantidis et al, 2002;Zubini et al, 2007;Whitaker et al, 2009;Silva et al, 2010). Low temperature storage weakens the antioxidant mechanisms of plant tissues (Mir et al, 1999) including pears (Chiriboga et al, 2013) hence making the fruit more prone to develop this physiological disorder. Research about the biochemical mechanisms responsible for the development of scald have suggested that apples and pears follow a similar pattern (Rowan et al, 2001;Isidoro and Almeida, 2006;Whitaker, 2007;Whitaker et al, 2009;Zubini et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

An insight into the role of fruit maturity at harvest on superficial scald development in ‘Beurré D’Anjou’ pear

Calvo

Candan

Civello

et al. 2015

Scientia Horticulturae

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Effect of cold storage and 1-MCP treatment on ethylene perception, signalling and synthesis: Influence on the development of the evergreen behaviour in ‘Conference’ pears

Cited by 67 publications

References 40 publications

Ascorbic Acid Content in ‘Passe-Crassane’ Winter Pear as Affected by 1-Methylcyclopropene during Cold Storage and Shelf Life

Ascorbic Acid Content in ‘Passe-Crassane’ Winter Pear as Affected by 1-Methylcyclopropene during Cold Storage and Shelf Life

Inhibition of Ethylene Biosynthesis and Associated Gene Expression by Aminoethoxyvinylglycine and 1-Methylcyclopropene and Their Consequences on Eating Quality and Internal Browning of ‘Starkrimson’ Pears

An insight into the role of fruit maturity at harvest on superficial scald development in ‘Beurré D’Anjou’ pear

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