Field evaluation of transgenic pineapple (Ananas comosus (L.) Merr.) cv. ‘Smooth Cayenne’ for resistance to blackheart under subtropical conditions

Ko, L.; Eccleston, K.; O’Hare, Tim; Wong, Lung S.; Giles, Janet E.; Smith, Mike

doi:10.1016/j.scienta.2013.05.006

Cited by 12 publications

(4 citation statements)

References 10 publications

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“…Similar observations were demonstrated in “Whangkeumbae” pear fruit (Wang et al, 2008). Be somewhat differently from pineapple, in which low temperature is generally proposed as the main postharvest factor that causes black heart disease (Ko et al., 2013; Zhou et al., 2003).…”

Section: Discussionmentioning

confidence: 95%

Enzymatic browning in relation to permeation of oxygen into the kernel of postharvest areca nut under different storage temperatures

Yingjie

Guo

Huang

et al. 2021

Food Science & Nutrition

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Previous study indicates that kernel of areca nut is susceptible to enzymatic browning caused by phenolic oxidation, which involves the ingression of oxygen into interior tissue. However, the reason for permeation of oxygen into the interior of areca nut and its possible influencing factors (e.g., temperatures) are little known. In the present study, we set three storage temperatures (25, 10, and 5°C) and investigated the effects on kernel browning and related physic‐biochemical and tissue morphological changes. The results showed that the most severe kernel browning was observed in areca nut stored at 25°C, followed by 5°C. Comparatively, a slower browning development was found in areca nut stored at 10°C. More serious kernel browning at 25 and 5°C might be attributed to increased membrane permeability and aggravated tissue damage in view of morphological observations on pericarp, mesocarp, and kernel shell. Higher lignin content and phenylalanine ammonia‐lyase activity were observed in mesocarp of areca nuts stored at 25 and 5°C as compared to 10°C, indicating that mesocarp lignification could facilitate the permeability of oxygen. Furthermore, the data showed that storage at 25 and 5°C induced the higher polyphenol oxidase activity while accelerating the decline in total phenolic content in areca nut kernel, which could contribute to higher occurrence of enzymatic browning reaction compared to that at 10°C. These results suggest that natural senescence at 25°C and severe chilling stress at 5°C could be influencing factors triggering the permeation of oxygen, leading to internal kernel browning in areca nut.

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Section: Discussionmentioning

confidence: 95%

Enzymatic browning in relation to permeation of oxygen into the kernel of postharvest areca nut under different storage temperatures

Yingjie

Guo

Huang

et al. 2021

Food Science & Nutrition

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“…For example, the pineapple cultivar "Smooth Cayenne", which is very susceptible to mealybug wilt [13], is not amenable to conventional breeding due to sterility problems [115]. Genetic transformation has been used to produce transgenic pineapple plants with putative resistance to MWP, using various gene constructs which employ RNA-mediated resistance technology [116]. The coat protein (CP) gene of PMWaV-2 was constructed as an inverted-repeat in the pCAMBIA 1300 vector, and used to produce transgenic pineapple plants using particle bombardment and Agrobacterium-mediated transformation approaches.…”

Section: Control Of Mwpmentioning

confidence: 99%

“…These plants remained resistant to PMWaV-2 infection after multiple challenges with viruliferous mealybugs, but the transformed lines eventually became infected with PMWaV [65]. Although no further attempts have been undertaken to make transgenic pineapple plants with resistance to MWP, the recent development of a transgenic "Smooth Cayenne" pineapple engineered for resistance to Black Heart using an RNA-silencing approach [116] could encourage researchers to revisit transgenic work designed to produce plants with MWP resistance.…”

Section: Control Of Mwpmentioning

confidence: 99%

Mealybug Wilt of Pineapple and Associated Viruses

et al. 2018

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Mealybug wilt of pineapple (MWP) is a disease of pineapple that has a long history in Hawaii, but is present throughout the world where pineapples are grown in tropical regions. The disease has an interesting etiology that is poorly understood but involves an association with virus particles, mealybug vectors, and ants which spread the mealybug vectors. Several distinct pineapple mealybug wilt-associated virus (PMWaV) species have been identified thus far with potential further member species yet to be characterized. Pineapple mealybug wilt-associated viruses are member species of the Ampelovirus genus of the Closteroviridae family. Ampeloviruses are split into two subgroups, subgroup I and subgroup II. PMWaV-2 is a subgroup II member, and these have a longer and more complex genome with additional genes on the 3' terminus of the RNA genome compared to subgroup I ampeloviruses. PMWaV-2, along with the presence of mealybug vectors, have been shown to be necessary factors in symptom development in Hawaii. Some of these extra genes in the 3' of PMWaV-2 have recently been shown to function as silencing suppressors, and may play a role in the virulence of PMWaV-2 and symptom development. In other regions of the world, reports of symptomatic plants without PMWaV-2 infection, but with PMWaV-1, -3 or some combination, contradict the requirement of PMWaV-2 for symptom development in MWP. It is possible that further, uncharacterized PMWaVs may be present in symptomatic pineapple plants that test negative for PMWaV-2, explaining the inconsistency in symptom development. More research is necessary to explore the confusing etiology of the MWP disease, and to perhaps shed light upon the symptom development.

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“…We here found that AsA-treated pineapples had much lower levels of MDA and H 2 O 2 than fruits in the control group. PPO activity, an indicator of IB occurrence ( Ko et al, 2013 ), was decreased at all timepoints after AsA treatment ( Figures 3A , C , D ). The results suggested that AsA could scavenge excessive ROS and reduce MDA content, protecting membranes from damage and further delaying progression of IB.…”

Section: Discussionmentioning

confidence: 95%

The class III peroxidase gene family is involved in ascorbic acid induced delay of internal browning in pineapple

et al. 2022

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Excessive production of reactive oxygen species (ROS) leads to potential toxicity in an organism. Class III peroxidases (PRXs) play an important role in maintaining ROS homeostasis in plants. Internal browning (IB) limits industrial development of pineapple, which is the third most important fruit trade in the world. IB is mainly caused by ROS, and the mechanism underlying IB is still unknown from the perspective of ROS. Here, we soaked pineapples in ascorbic acid after harvest and before storage to decrease excessive ROS and polyphenol oxidase (PPO) activity, ultimately restraining the spread and deterioration of IB. Using phylogenetic analysis; we identified 78 pineapple PRX genes (AcPRXs) and divided them into five subgroups. Gene structure analysis indicated that the exon numbers ranged from 2 to 14, and conserved motif analysis verified that all of the AcPRXs identified here have standard peroxidase domains. Analysis of duplication events suggested that tandem and segmental duplication events may have played equal and important roles in expanding the AcPRX family. Comprehensive transcriptomic analysis uncovered that AcPRXs may play an important role in negatively regulating the occurrence of IB. In summary, we found that ROS scavenging delayed IB occurrence. The results of characterized AcPRX family revealed that AcPRXs family responded to growth and development, and negatively regulated to IB occurrence in storage stage. This research provides potential target genes for future in-depth analysis of the molecular mechanisms underlying IB and contributes to develop IB-resistant pineapple varieties.

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Field evaluation of transgenic pineapple (Ananas comosus (L.) Merr.) cv. ‘Smooth Cayenne’ for resistance to blackheart under subtropical conditions

Cited by 12 publications

References 10 publications

Enzymatic browning in relation to permeation of oxygen into the kernel of postharvest areca nut under different storage temperatures

Enzymatic browning in relation to permeation of oxygen into the kernel of postharvest areca nut under different storage temperatures

Mealybug Wilt of Pineapple and Associated Viruses

The class III peroxidase gene family is involved in ascorbic acid induced delay of internal browning in pineapple

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