Inhibition of ethylene biosynthesis by antisense ACC oxidase RNA prevents chilling injury in Charentais cantaloupe melons

Benamor, Mohamed; Flores, Francisco B.; Latché, Alain; Bouzayen, Mondher; Pech, J. C.; Fomojaro, F.

doi:10.1046/j.1365-3040.1999.00509.x

Cited by 140 publications

(93 citation statements)

References 41 publications

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“…This may be due to heat-induced ethylene in association with low temperature that would have lowered the SOD activity. These results are in corroboration with the observations made indicating that ethylene, in association with low temperature, lowered the SOD activity [24]. Whereas SOD activity differences in the T 1 , T 2 and T 5 (pre-cooling at 8 ºC and 13 ºC and control) were significantly different from those of T 3 and T 4 (heat shock followed by cooling at 8 ºC and 13 ºC).…”

Section: Discussionsupporting

confidence: 92%

Effect of pre-cooling and heat treatment on antioxidant enzymes profile of mango and banana

Niranjana¹,

Gopalakrishna²,

Sudhakar³

et al. 2009

African Journal of Food, Agriculture, Nutrition and Development

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Fruits have self defense mechanisms to protect from oxidative stress by the activation of many antioxidant defense enzymes like superoxide dismutase (SOD), catalase (CAT) and peroxidase (POX). The development of oxidative stress in fruit mainly depends upon its cellular antioxidant levels, physical atmosphere of the fruit and its postharvest handling. The present investigation was carried out to study the effect of post harvest pre-cooling and heat treatments on antioxidant enzymes, CAT, POX and SOD involved in detoxification of reactive oxygen species (ROS) were measured in mango var. Alphonso and banana var. Robusta. Increased CAT and POX activities in mango and banana during heat treatment followed by cooling at 8 ºC or 13 ºC indicated increased elimination of ROS. Pre-cooling of mango at 8 ºC showed twofold decreased CAT activity in the pulp whereas heat treatment to mango followed by cooling at 8 ºC and 13 ºC recorded 2.2 fold increased CAT activity. Pre-cooling treatment reduced POX activity whereas heat treatment followed by cooling resulted in decreased SOD activity. CAT activity after pre-cooling to 13 ºC by using precooled air was similar to that of control. In banana, pre-cooling treatment (8 ºC) and heat treatment followed by cooling reduced CAT activity in peel and pulp, whereas POX activity increased. Pre-cooling and heat treatments altered normal homeostasis of these fruits, which were reflected by changes in the levels of antioxidant enzymes-CAT, POX and SOD. Visual assessment of mango and banana fruits after pre-cooling at different temperatures (5 ºC, 8 ºC and 13 ºC) did not show any chilling injury (CI) symptoms. Similarly, application of postharvest quarantine heat treatment (52-55 °C) for 5 minutes to mango showed no heat injury (HI) symptoms like skin scalding, damaged lenticels which could be due to very short duration of exposure. Extent of recommendation of pre-cooling temperature and heat treatment of these fruits after pre-cooling at 5 ºC and 8 ºC can be made based on the levels of reactive oxygen species. The present study showed that the level of expression of antioxidant enzymes got affected during pre-cooling (5 ºC and 8 ºC) and quarantine heat treatment (52-55 °C). Therefore, findings of the present study serve as basic information about cellular homeostasis in the mango and banana.

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Section: Discussionsupporting

confidence: 92%

Effect of pre-cooling and heat treatment on antioxidant enzymes profile of mango and banana

Niranjana¹,

Gopalakrishna²,

Sudhakar³

et al. 2009

African Journal of Food, Agriculture, Nutrition and Development

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“…Chilling injury due to chilling stress induced ethylene production which in turn might have reduced the level of POX in control fruits and these results were found to be in concordance with those of BenAmor et al and Maria et al [19,21] who reported ethylene reduced POX activity in chilled cantaloupe melons and Fortune mandarins.…”

Section: Discussionsupporting

confidence: 90%

Effect of controlled atmosphere storage (CAS) on anioxidant enzymes and DPPH-Radical scavenging activity of mango (<i>Mangifera Indica</i> L.) CV. Alphonso

Niranjana¹,

Ramaswamy²,

Sudhakar³

et al. 2009

African Journal of Food, Agriculture, Nutrition and Development

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Alphonso mangoes (Mangifera indica L.) pre-treated with either N-propyl-N-[2-(2,4,6-trichlorophenoxy) ethyl] imidazole-1-carboxamide (prochloraz) or hot water (HW) were stored under controlled atmosphere (CA) consisting of 5% O 2 and 5% CO 2 for 45 days at 8ºC followed by ripening at ambient conditions. Pre-treatments had a pronounced effect on storage life as well as disease incidence. Untreated fruits stored in CA were completely rotten. Irrespective of pre-treatments fruits stored in air showed chilling injury (CI) symptoms during storage at 8ºC and intensity further increased during ripening. Prochloraz or HW pre-treatment followed by CA storage resulted in fruits absolutely free from morphological CI with fresh appearance, hard, green and ripened normally when shifted to ambient conditions (24-29º C, 60-70% RH). Effect of pre-treatments and CA storage on antioxidant enzymes viz. catalase (CAT) peroxidase (POX) and superoxide dismutase (SOD) was compared. The unripe air stored fruits (untreated, prochloraz treated and HW-treated) after 45 days of storage at 8º C showed significantly higher CAT and SOD activity and lower POX activity in comparison to that stored in CA (prochloraz and hot water treated fruits). Freshly harvested matured green fruits showed comparatively less CAT activity than pretreated and stored fruits. Unripe, prochloraz and HW-pretreated fruits of CA storage and freshly harvested fruits have shown similar SOD activity. After 45 days of CA storage at 8ºC, POX activity in prochloraz and HW-treated fruits was higher than that found in freshly harvested fruits. After ripening under ambient conditions, prochloraz and HW-treated fruits stored in both CA and air showed significantly higher antioxidant enzyme (CAT, POX and SOD) activities than corresponding untreated fruits. Total phenol content and 2, 2-Diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity of fruits decreased during CA storage and after ripening when compared to freshly harvested fruits. Decrease was also significant between unripe and ripened fruits of different treatments. Prochloraz or HW-treated fruits stored in CA had highest carotenoids content compared to fruits stored in air after they were ripened at ambient conditions. The present study revealed that CA storage helped in retaining the antioxidant levels of Alphonso mangoes when they were pretreated with prochloraz or hot water.

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“…Ethylene suppression in antisense ACO melons considerably reduced the sensitivity to chilling injury [50,51]. Treating transgenic melons with ethylene resulted in the restoration of chilling sensitivity.…”

Section: Chilling Injurymentioning

confidence: 96%

Climacteric fruit ripening: Ethylene-dependent and independent regulation of ripening pathways in melon fruit

2008

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Cantaloupe melons have a typical climacteric behaviour with ethylene playing a major role in the regulation of the ripening process and affecting the ripening rate. Crossing of Cantaloupe Charentais melon with a non-climacteric melon indicated that the climacteric character is genetically dominant and conferred by two duplicated loci only. However, other experiments made by crossing two non-climacteric melons have generated climacteric fruit, indicating that different and complex genetic regulation exists for the climacteric character. Suppression of ethylene production by antisense ACC oxidase RNA in Charentais melon has shown that, while many ripening pathways were regulated by ethylene (synthesis of aroma volatiles, respiratory climacteric and degreening of the rind), some were ethylene-independent (initiation of climacteric, sugar accumulation, loss of acidity and coloration of the pulp). Softening of the flesh comprised both ethylene-dependent and independent components that were correlated with differential regulation of cell wall degrading genes. These results indicate that climacteric (ethylene-dependent) and non-climacteric (ethylene-independent) regulation coexist during climacteric fruit ripening. In addition, ethylenesuppressed melons allowed demonstrating that the various ethylene-dependent events exhibited differential sensitivity to ethylene and that ethylene was promoting sensitivity to chilling injury. Throughout this review, the data generated with melon are compared with those obtained with tomato and other fruit.

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Inhibition of ethylene biosynthesis by antisense ACC oxidase RNA prevents chilling injury in Charentais cantaloupe melons

Cited by 140 publications

References 41 publications

Effect of pre-cooling and heat treatment on antioxidant enzymes profile of mango and banana

Effect of pre-cooling and heat treatment on antioxidant enzymes profile of mango and banana

Effect of controlled atmosphere storage (CAS) on anioxidant enzymes and DPPH-Radical scavenging activity of mango (<i>Mangifera Indica</i> L.) CV. Alphonso

Climacteric fruit ripening: Ethylene-dependent and independent regulation of ripening pathways in melon fruit

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