Fruit Transpiration: Mechanisms and Significance for Fruit Nutrition and Growth

Montanaro, Giuseppe; Dichio, Bartolomeo; Xiloyannis, Cristos

doi:10.5772/21411

Cited by 11 publications

(7 citation statements)

References 44 publications

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“…At fruitset the transpiration rate of fruit is at its highest, for instance in kiwifruit this can be as high as 2.3 mmol m -2 s -1 , but this quickly declines to almost a tenth of this value later in development, whereas leaf transpiration is maintained greater than 10 mmol m -2 s -1 ( Montanaro et al, 2014 ). It is at these early stages of fruit development that most Ca 2+ is delivered to fruit ( Montanaro et al, 2012a , b ). In most species the delivery of water, sugar, and basic nutritional inputs during the later stages of fruit ripening occurs largely via the phloem ( Drazeta et al, 2004 ; Rogiers et al, 2006b ; Choat et al, 2009 ).…”

Section: Fruit Calcium Transportmentioning

confidence: 99%

Fruit Calcium: Transport and Physiology

Hocking¹,

et al. 2016

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Calcium has well-documented roles in plant signaling, water relations and cell wall interactions. Significant research into how calcium impacts these individual processes in various tissues has been carried out; however, the influence of calcium on fruit ripening has not been thoroughly explored. Here, we review the current state of knowledge on how calcium may impact the development, physical traits and disease susceptibility of fruit through facilitating developmental and stress response signaling, stabilizing membranes, influencing water relations and modifying cell wall properties through cross-linking of de-esterified pectins. We explore the involvement of calcium in hormone signaling integral to the physiological mechanisms behind common disorders that have been associated with fruit calcium deficiency (e.g., blossom end rot in tomatoes or bitter pit in apples). This review works toward an improved understanding of how the many roles of calcium interact to influence fruit ripening, and proposes future research directions to fill knowledge gaps. Specifically, we focus mostly on grapes and present a model that integrates existing knowledge around these various functions of calcium in fruit, which provides a basis for understanding the physiological impacts of sub-optimal calcium nutrition in grapes. Calcium accumulation and distribution in fruit is shown to be highly dependent on water delivery and cell wall interactions in the apoplasm. Localized calcium deficiencies observed in particular species or varieties can result from differences in xylem morphology, fruit water relations and pectin composition, and can cause leaky membranes, irregular cell wall softening, impaired hormonal signaling and aberrant fruit development. We propose that the role of apoplasmic calcium-pectin crosslinking, particularly in the xylem, is an understudied area that may have a key influence on fruit water relations. Furthermore, we believe that improved knowledge of the calcium-regulated signaling pathways that control ripening would assist in addressing calcium deficiency disorders and improving fruit pathogen resistance.

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Section: Fruit Calcium Transportmentioning

confidence: 99%

Fruit Calcium: Transport and Physiology

Hocking¹,

et al. 2016

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“…When turgor is removed by membrane matrix disassemble (i.e., solu bilization of pectin during ripening), water can move freely which results in cell walls relaxation (Brüggenwirth and Knoche, 2016). Fruit transpiration is highly correlated with the water vapor pressure of airspace inside of the fruit and the air directly outside as the driving force (Montanaro et al, 2012). Even after harvesting, detached fruit has sufficient water content to support an additional of 10 hours transpi ration without moisture supply from xylem/phloem supply.…”

Section: Firmnessmentioning

confidence: 99%

Maintaining physicochemical and sensory properties of guava var. Getas Merah using alginate and Cyclea barbata leaveas powder as edible coating

2022

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Indonesia is one of the major countries which contributes the world’s guava production. Guava var. Getas Merah is commonly found in Indonesia. Guava has a short shelf-life as it rapidly goes under postharvest ripening. This leads to a faster deterioration of physicochemical and sensorial properties of guava. A generally used method to extends shelf-life is by edible coating. In this study, a combination of alginate and Cyclea barbata leaves powder (CBLP) was investigated as a potential edible coating. The analysis of firmness, total soluble solids, total reducing sugar, total titratable acidity and organoleptic tests were conducted to evaluate the quality of guava fruits stored for 20 d at 14°C. A split plot design study was used and four different treatments with different CBLP concentrations were applied. The samples treated with 2% alginate and 0.8% CBLP showed the lowest total dissolved solids, total reducing sugar, and total titratable acidity. Moreover, the samples were reported with the highest score on color, taste, and texture parameters. The firmness test showed that samples treated with 2% alginate and 0.2% CBLP had the lowest firmness loss and highest score for aroma. In summary longer quality retention of guava fruits was found after the addition of CBLP in alginate-based edible coating.

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“…Furthermore, another finding indicates that an essential ancestral function of the foliar trichome in Bromeliaceae plants is water repellency (Sakai and Sanford 1980;Meeteren and Aliniaeifard 2016). As till, there is no enough information regarding pathogen disease incidences concerning the trichomes existence in the shell of fruit, although some authors have suggested an association to the dermal behavior of the fruit involved in skin conductance properties influencing the fruit transpiration (Montanaro et al 2012;Givnish et al 2011;Givnish et al 2014;.…”

Section: Injuries and Wound Structuresmentioning

confidence: 99%

Review: Fruit collapse and heart rot disease in pineapple: Pathogen characterization, ultrastructure infections of plant and cell mechanism resistance

et al. 2021

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Abstract. Cano-Reinoso DM, Soesanto L, Kharisun, Wibowo C. 2021. Review: Fruit collapse and heart rot disease: Pathogen characterization, ultrastructure infections of plant and cell mechanism resistance. Biodiversitas 22: 2477-2488. Fruit collapse and bacterial heart rot are diseases in pineapple caused by Erwinia chrysanthemi (later classified as Dickeya zeae) which are increasingly prevalent in the last decade, causing devastating production loss in pineapple cultivation. Yet, comprehensive knowledge to tackle such diseases is limited, understandably due to the relatively new emerge of the diseases. Here, we review the causes of bacterial heart rot and fruit collapse, stages of infection, typical symptoms and the occurrence of resistance mechanisms in plants. In pineapple, the fruit collapse is noticeable by the release of juice and gas bubbles, also the shell of the fruit that turns into olive-green. Meanwhile, bacterial heart rot is characterized by water-soaked zones on the leaves, the formation of brown streaks on the lamina and in the mesophyll, and light-brown exudate in the blisters. The most common means of penetration into the host plant used by this type of pathogen is through plant natural openings, injuries and wounds, and entire surfaces. Concurrently, plants and fruits develop disease-resistant mechanisms to inhibit infection growth under this pathogenic attack. These mechanisms can be divided into hypersensitive reactions, locally acquired resistance, and systematic acquired resistance. In addition, pathological infections produce an interaction of the cell wall with pectolytic enzymes. Understanding the membrane breakdown process carried out by these enzymes has become critical to a pineapple protection plan. This review suggests that future research to tackle fruit collapse and bacterial heart rot can be focused on disease-resistant mechanisms, and their effects on the cell wall status with an enzymatic characterization.

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Fruit Transpiration: Mechanisms and Significance for Fruit Nutrition and Growth

Cited by 11 publications

References 44 publications

Fruit Calcium: Transport and Physiology

Fruit Calcium: Transport and Physiology

Maintaining physicochemical and sensory properties of guava var. Getas Merah using alginate and Cyclea barbata leaveas powder as edible coating

Review: Fruit collapse and heart rot disease in pineapple: Pathogen characterization, ultrastructure infections of plant and cell mechanism resistance

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