Interaction of jasmonic acid with some plant growth regulators in the control of apple (Malus domestica) embryo germination

Ranjan, Rajiv; Lewak, Stanisław

doi:10.1007/bf00025218

Cited by 10 publications

(5 citation statements)

References 16 publications

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“…Alkaline lipase activity is often stimulated by light and jasmonic acid (Ranjan 1998). Jasmonic acid also appears to be involved in the control of alkaline lipase activity (Ranjan and Lewak 1994). In recent studies (Lamikanra and others 2002;Lamikanra 2003), it was demonstrated that exposure of cut-fruit slices to UV light for short periods of time caused significant losses in aliphatic and aromatic ester compounds that are similar to those observed during refrigerated storage of the cut fruit Lamikanra 2003).…”

Section: Food Chemistry and Toxicologymentioning

confidence: 97%

Storage Effects on Lipase Activity in Fresh‐cut Cantaloupe Melon

Lamikanra¹,

Watson²

2004

Journal of Food Science

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A AT T T T TSON SON SONSON SON ABSTRA ABSTRA ABSTRA ABSTRA ABSTRACT CT CT CT CT: Lipase enzyme in fr : Lipase enzyme in fr : Lipase enzyme in fr : Lipase enzyme in fr : Lipase enzyme in fresh-cut cantaloupe melon ( esh-cut cantaloupe melon ( esh-cut cantaloupe melon ( esh-cut cantaloupe melon ( esh-cut cantaloupe melon (C C C C Cucumis melo ucumis melo ucumis melo ucumis melo ucumis melo L. v L. v L. v L. v L. var ar ar ar ar. . . . . r r r r reticulatus eticulatus eticulatus eticulatus eticulatus N N NN Naud) was assay aud) was assay aud) was assay aud) was assay aud) was assayed, ed, ed, ed, ed, and the effects of storage at 4 and 15 and the effects of storage at 4 and 15 and the effects of storage at 4 and 15 and the effects of storage at 4 and 15 and the effects of storage at 4 and 15°C on enzymatic activity were determined. The enzyme was stable for 24 h at°C on enzymatic activity were determined. The enzyme was stable for 24 h at°C on enzymatic activity were determined. The enzyme was stable for 24 h at°C on enzymatic activity were determined. The enzyme was stable for 24 h at°C on enzymatic activity were determined. The enzyme was stable for 24 h at both temperatures but decreased by 45% after 120 h of storage time at 15 both temperatures but decreased by 45% after 120 h of storage time at 15 both temperatures but decreased by 45% after 120 h of storage time at 15 both temperatures but decreased by 45% after 120 h of storage time at 15 both temperatures but decreased by 45% after 120 h of storage time at 15°C. Isoelectric studies suggest a possible°C.Isoelectric studies suggest a possible°C. Isoelectric studies suggest a possible°C. Isoelectric studies suggest a possible°C. Isoelectric studies suggest a possible dual lipase and esterase action of the enzyme. Enzymatic activity increased by about 60% when the reaction dual lipase and esterase action of the enzyme. Enzymatic activity increased by about 60% when the reaction dual lipase and esterase action of the enzyme. Enzymatic activity increased by about 60% when the reaction dual lipase and esterase action of the enzyme. Enzymatic activity increased by about 60% when the reaction dual lipase and esterase action of the enzyme. Enzymatic activity increased by about 60% when the reaction temperature was increased from 30 temperature was increased from 30 temperature was increased from 30 temperature was increased from 30 temperature was increased from 30°C to 40°C to 40°C to 40°C to 40°C to 40°C and remained constant until 70°C and remained constant until 70°C and remained constant until 70°C and remained constant until 70°C and remained constant until 70°C, but the enzyme was unstable°C, but the enzyme was unstable°C, but the enzyme was unstable°C, but the enzyme was unstable°C, but the enzyme was unstable when stored at the high temperature. Calcium treatment reduced lipase activity in the fresh-cut fruit. when stored at the high temperature. Calcium treatment reduced lipase activity in the fresh-cut fruit. when stored at the high temperature. Calcium tre...

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Section: Food Chemistry and Toxicologymentioning

confidence: 97%

Storage Effects on Lipase Activity in Fresh‐cut Cantaloupe Melon

Lamikanra¹,

Watson²

2004

Journal of Food Science

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“…The alkaline nature of lipase in cantaloupe melon has been demonstrated (Lamikanra and Watson 2004). Alkaline lipase activity is often stimulated and controlled by JA (Ranjan and Lewak 1994;Ranjan 1998). Lipase enzymes may contribute to food flavor through lipolytic actions on triglycerides and subsequent breakdown of products such as hydrolysis of esters and enzymatic oxidation of fatty acids by lipoxygenase enzymes (Galliard and others 1976).…”

Section: C: Food Chemistry and Toxicologymentioning

confidence: 99%

Effect of Processing Under Ultraviolet Light on the Shelf Life of Fresh-Cut Cantaloupe Melon

Lamikanra

Kueneman

Ukuku

et al. 2006

Journal of Food Science

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: The effect of processing cantaloupe melon under ultraviolet‐C (UV‐C) radiation on storage properties of the cut fruit at 10 °C was compared with post‐cut UV‐C fruit treatment and the untreated control. Cutting fruit under UV‐C light induced a hypersensitive defense response that resulted in increased accumulation of ascorbate peroxidase relative to the other 2 treatments. Fruit processed under UV‐C radiation had the lowest esterase activity throughout the storage period. Lipase activity was higher in post‐cut treated fruit than fruit processed under UV‐C light and the control fruit. Lipase activity, however, decreased rapidly in fruit processed under UV‐C and was undetectable after 7 d of storage. Human sensory aroma evaluation indicates reduced rancidity, and instrumental texture measurements suggested improved firmness retention in fruit cut under UV‐C radiation. The treatment also reduced respiration during cut fruit storage. UV‐C was effective in reducing yeast, mold, and Pseudomonas spp populations in both treatments. Fresh‐cut pieces from whole melon cut under UV light had lower populations of aerobic mesophilic and lactic acid bacteria relative to the control and post‐cut treated pieces. Results indicate that while post‐cut application of UV improved shelf life of cut cantaloupe melon, cutting fruit under UV‐C radiation further improves product quality.

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“…Dormancy has common regulatory pathways in buds and seeds [ 31 , 61 – 63 ]. In apple, endogenous JA increased during stratification and exogenous JA promoted germination of embryos [ 64 ]. Some studies proposed that JA promotes seed dormancy release by repressing the expression of ABA biosynthesis genes in wheat [ 65 , 66 ].…”

Section: Discussionmentioning

confidence: 99%

Budbreak patterns and phytohormone dynamics reveal different modes of action between hydrogen cyanamide- and defoliant-induced flower budbreak in blueberry under inadequate chilling conditions

Lin

Agehara

2021

PLoS ONE

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Under inadequate chilling conditions, hydrogen cyanamide (HC) is often used to promote budbreak and improve earliness of Southern highbush blueberry (Vaccinium corymbosum L. interspecific hybrids). However, HC is strictly regulated or even banned in some countries because of its high hazardous properties. Development of safer and effective alternatives to HC is critical to sustainable subtropical blueberry production. In this study, we examined the efficacy of HC and defoliants as bud dormancy-breaking agents for ‘Emerald’ blueberry. First, we compared water control, 1.0% HC (9.35 L ha–1), and three defoliants [potassium thiosulfate (KTS), urea, and zinc sulfate (ZS)] applied at 6.0% (28 kg ha–1). Model fitting analysis revealed that only HC and ZS advanced both defoliation and budbreak compared with the water control. HC-induced budbreak showed an exponential plateau function with a rapid phase occurring from 0 to 22 days after treatment (DAT), whereas ZS-induced budbreak showed a sigmoidal function with a rapid phase occurring from 15 to 44 DAT. The final budbreak percentage was similar in all treatments (71.7%–83.7%). Compared with the water control, HC and ZS increased yield by up to 171% and 41%, respectively, but the yield increase was statistically significant only for HC. Phytohormone profiling was performed for water-, HC- and ZS-treated flower buds. Both chemicals did not increase gibberellin 4 and indole-3-acetic acid production, but they caused a steady increase in jasmonic acid (JA) during budbreak. Compared with ZS, HC increased JA production to a greater extent and was the only chemical that reduced abscisic acid (ABA) concentrations during budbreak. A follow-up experiment tested ZS at six different rates (0–187 kg ha–1) but detected no significant dose-response on budbreak. These results collectively suggest that defoliants are not effective alternatives to HC, and that HC and ZS have different modes of action in budbreak induction. The high efficacy of HC as a dormancy-breaking agent could be due to its ability to reduce ABA concentrations in buds. Our results also suggest that JA accumulation is involved in budbreak induction in blueberry.

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Interaction of jasmonic acid with some plant growth regulators in the control of apple (Malus domestica) embryo germination

Cited by 10 publications

References 16 publications

Storage Effects on Lipase Activity in Fresh‐cut Cantaloupe Melon

Storage Effects on Lipase Activity in Fresh‐cut Cantaloupe Melon

Effect of Processing Under Ultraviolet Light on the Shelf Life of Fresh-Cut Cantaloupe Melon

Budbreak patterns and phytohormone dynamics reveal different modes of action between hydrogen cyanamide- and defoliant-induced flower budbreak in blueberry under inadequate chilling conditions

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