Fruit characteristics and cuticle triterpenes as related to postharvest quality of highbush blueberries

Moggia, Claudia; Graell, J.; Lara, Isabel; Schmeda-Hirschmann, Guillermo; Thomas‐Valdés, Samanta; Lobos, Germán

doi:10.1016/j.scienta.2016.09.018

Cited by 78 publications

(67 citation statements)

References 48 publications

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“…Reduction in the turgor is likely due to the accumulation of osmotic solutes in the apoplast and to water loss by the fruit [41] and has been reported in stored blueberries [75]. Recent studies have also shown the roles of the stem scar size/transpiration and cuticular wax composition and thickness in water loss and maintenance of the post-harvest firmness in blueberry [22,76,77]. Among the blueberry fruit cuticular triterpenoid composition, the ursolic acid content at harvest was positively correlated to weight loss and softening after storage, offering an interesting target for further studies [77].…”

Section: Molecular and Architectural Changes In Plant Cell During Frumentioning

confidence: 88%

“…Recent studies have also shown the roles of the stem scar size/transpiration and cuticular wax composition and thickness in water loss and maintenance of the post-harvest firmness in blueberry [22,76,77]. Among the blueberry fruit cuticular triterpenoid composition, the ursolic acid content at harvest was positively correlated to weight loss and softening after storage, offering an interesting target for further studies [77]. The importance of containing water loss is also supported by the fact that coating fruits with oily films, which create a semi-permeable barrier around the fruit, prevented firmness decay [78,79].…”

Section: Molecular and Architectural Changes In Plant Cell During Frumentioning

confidence: 99%

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Molecular and Genetic Bases of Fruit Firmness Variation in Blueberry—A Review

et al. 2018

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Blueberry (Vaccinium spp.) has been recognized worldwide as a valuable source of health-promoting compounds, becoming a crop with some of the fastest rising consumer demand trends. Fruit firmness is a key target for blueberry breeding as it directly affects fruit quality, consumer preference, transportability, shelf life, and the ability of cultivars to be machine harvested. Fruit softening naturally occurs during berry development, maturation, and postharvest ripening. However, some genotypes are better at retaining firmness than others, and some are crispy, which is a putatively extra-firmness phenotype that provides a distinct eating experience. In this review, we summarized important studies addressing the firmness trait in blueberry, focusing on physiological and molecular changes affecting this trait at the onset of ripening and also the genetic basis of firmness variation across individuals. New insights into these topics were also achieved by using previously available data and historical records from the blueberry breeding program at the University of Florida. The complex quantitative nature of firmness in an autopolyploid species such as blueberry imposes additional challenges for the implementation of molecular techniques in breeding. However, we highlighted some recent genomics-based studies and the potential of a QTL (Quantitative Trait Locus) mapping analysis and genome editing protocols such as CRISPR/Cas9 to further assist and accelerate the breeding process for this important trait.

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Section: Molecular and Architectural Changes In Plant Cell During Frumentioning

confidence: 88%

Section: Molecular and Architectural Changes In Plant Cell During Frumentioning

confidence: 99%

Molecular and Genetic Bases of Fruit Firmness Variation in Blueberry—A Review

et al. 2018

View full text Add to dashboard Cite

show abstract

“…Reduction in the turgor is likely due to the accumulation of osmotic solutes in the apoplast and to water loss by the fruit [41] and has been reported in stored blueberries [74]. Recent studies had also shown the roles of the stem scar size/transpiration and cuticular wax composition and thickness in water loss and maintenance of the post-harvest firmness in blueberry [22,75,76]. Among the blueberry fruit cuticular triterpenoid composition, the ursolic acid content at harvest was positively correlated to weight loss and softening after storage, offering an interesting target for further studies [76].…”

Section: Gh 17 Family Members Have Been Associated With Cell Wall Degmentioning

confidence: 88%

“…Recent studies had also shown the roles of the stem scar size/transpiration and cuticular wax composition and thickness in water loss and maintenance of the post-harvest firmness in blueberry [22,75,76]. Among the blueberry fruit cuticular triterpenoid composition, the ursolic acid content at harvest was positively correlated to weight loss and softening after storage, offering an interesting target for further studies [76]. The importance of containing water loss is also supported by the fact that coating fruits with oily films, which create a semi-permeable barrier around the fruit, prevented firmness decay [77,78].…”

Section: Gh 17 Family Members Have Been Associated With Cell Wall Degmentioning

confidence: 99%

Molecular and Genetic Bases of Fruit Firmness Variation in Blueberry—A Review

Cappai¹,

Benevenuto²,

Ferrão³

et al. 2018

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Blueberry (Vaccinium spp.) has been recognized worldwide as a valuable source of health- 18promoting compounds, becoming a crop with some of the fastest rising consumer demand trends. 19Fruit firmness is a key target for blueberry breeding as it directly affects fruit quality, consumer 20 preference, transportability, shelf life, and the ability of cultivars to be machine harvested. Fruit 21 softening naturally occurs during berry development, maturation, and postharvest ripening. 22However, some genotypes are better at retaining firmness than others, and some are crispy, which 23 is a putatively extra-firmness phenotype that provides a distinct eating experience. In this review, 24we summarized important studies addressing the firmness trait in blueberry, focusing on 25 physiological and molecular changes affecting this trait at the onset of ripening and also the genetic 26 basis of firmness variation across individuals. New insights into these topics were also achieved by 27 using previously available data and historical records from the blueberry breeding program at the

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“…Among them, and regardless of season, dehydration and softening are the most common defects causing shipment rejections (Moggia et al, 2016b). …”

Section: Introductionmentioning

confidence: 99%

Firmness at Harvest Impacts Postharvest Fruit Softening and Internal Browning Development in Mechanically Damaged and Non-damaged Highbush Blueberries (Vaccinium corymbosum L.)

et al. 2017

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Fresh blueberries are very susceptible to mechanical damage, which limits postharvest life and firmness. Softening and susceptibility of cultivars “Duke” and “Brigitta” to developing internal browning (IB) after mechanical impact and subsequent storage was evaluated during a 2-year study (2011/2012, 2012/2013). On each season fruit were carefully hand-picked, segregated into soft (<1.60 N), medium (1.61–1.80 N), and firm (1.81–2.00 N) categories, and then either were dropped (32 cm) onto a hard plastic surface or remained non-dropped. All fruit were kept under refrigerated storage (0°C and 85–88% relative humidity) to assess firmness loss and IB after 7, 14, 21, 28, and 35 days. In general, regardless of cultivar or season, high variability in fruit firmness was observed within each commercial harvest, and significant differences in IB and softening rates were found. “Duke” exhibited high softening rates, as well as high and significant r2 between firmness and IB, but little differences for dropped vs. non-dropped fruit. “Brigitta,” having lesser firmness rates, exhibited almost no relationships between firmness and IB (especially for non-dropped fruit), but marked differences between dropping treatments. Firmness loss and IB development were related to firmness at harvest, soft and firm fruit being the most and least damaged, respectively. Soft fruit were characterized by greater IB development during storage along with high soluble solids/acid ratio, which could be used together with firmness to estimate harvest date and storage potential of fruit. Results of this work suggest that the differences in fruit quality traits at harvest could be related to the time that fruit stay on the plant after turning blue, soft fruit being more advanced in maturity. Finally, the observed differences between segregated categories reinforce the importance of analyzing fruit condition for each sorted group separately.

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Fruit characteristics and cuticle triterpenes as related to postharvest quality of highbush blueberries

Abstract: Està subjecte a una llicència de Reconeixement-NoComercial-SenseObraDerivada 4.0 de Creative Commons Elsevier Editorial System(tm) for Scientia Horticulturae Manuscript Draft

Cited by 78 publications

References 48 publications

Molecular and Genetic Bases of Fruit Firmness Variation in Blueberry—A Review

Molecular and Genetic Bases of Fruit Firmness Variation in Blueberry—A Review

Molecular and Genetic Bases of Fruit Firmness Variation in Blueberry—A Review

Firmness at Harvest Impacts Postharvest Fruit Softening and Internal Browning Development in Mechanically Damaged and Non-damaged Highbush Blueberries (Vaccinium corymbosum L.)

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Fruit characteristics and cuticle triterpenes as related to postharvest quality of highbush blueberries

Abstract: Està subjecte a una llicència de Reconeixement-NoComercial-SenseObraDerivada 4.0 de Creative Commons Elsevier Editorial System(tm) for Scientia Horticulturae Manuscript Draft

Cited by 78 publications

References 48 publications

Molecular and Genetic Bases of Fruit Firmness Variation in Blueberry—A Review

Molecular and Genetic Bases of Fruit Firmness Variation in Blueberry—A Review

Molecular and Genetic Bases of Fruit Firmness Variation in Blueberry&mdash;A Review

Firmness at Harvest Impacts Postharvest Fruit Softening and Internal Browning Development in Mechanically Damaged and Non-damaged Highbush Blueberries (Vaccinium corymbosum L.)

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Molecular and Genetic Bases of Fruit Firmness Variation in Blueberry—A Review