Is the photometric method using acetone extracts to determine chlorophyll concentrations applicable to Mg‐deficient plants?

Jung, Stephan; Krippner, Johanna; Schubert, Sven

doi:10.1002/jpln.201600081

Cited by 4 publications

(5 citation statements)

References 17 publications

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“…Changes in the chlorophyll content of avocado slices are shown in Figure 4a,b. Chlorophyll a (Figure 4a) was the predominant type in fresh-cut avocados, with contents ranging from 22.7 ± 2.1 to 41.05 ± 3.10 mg/kg, whereas chlorophyll b (Figure 4b peroxidase (Jung et al, 2016). However, chlorophyll contents obtained in this study, along with color changes throughout storage (Figure 1a-c), suggest that chlorophyll losses are mainly related to photooxidative reactions occurring during PL treatments.…”

Section: Chlorophylls Contentmentioning

confidence: 58%

“…Moreover, a significant (p < .05) decrease in the chlorophyll content of fresh-cut avocados was observed immediately after PL treatments, except in those at UVB-VIS range. The energy applied during PL treatments may cause the breakage of cellular membranes, the loss of cellular compartmentalization(Tao et al, 2019), enhancing the action of hydrolytic enzymes such as chlorophyllase, chlorophyll oxidase, and peroxidase(Jung et al, 2016). However, chlorophyll contents obtained in this study, along with color changes throughout storage (Figure1a-c), suggest that chlorophyll losses are mainly related to photooxidative reactions occurring during PL treatments.Interestingly, results shown that the initial chlorophylls content in PL-treated avocado slices was stable throughout storage, whereas chlorophyll a and b content in untreated avocados decreased by 34% and 44%, respectively, over 12 days.…”

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confidence: 62%

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Ultraviolet/visible intense pulsed light irradiation of fresh‐cut avocado enhances its phytochemicals content and preserves quality attributes

Velderrain-Rodríguez

Salmerón-Ruiz

González‐Aguilar

et al. 2021

J. Food Process. Preserv.

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Avocado fruits are hardly commercialized as a fresh-cut product due to its high perishability and the accelerated loss of its quality attributes (such as color and texture) during storage. Enzymatic browning and softening are two of the main quality problems perceived by consumers in avocado. Previous research works proposed the use of dipping treatments to effectively preserve the color and texture of fresh-cut avocados (Ramos-Villarroel et al., 2011). However, as freshcut avocados using dipping treatments still susceptible to enzymatic or microorganism spoilage during storage, additional nonthermal technologies are usually performed as preservation strategies. Pulsed light treatments are generally considered as a surface decontamination technology; however, consistent evidence

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Section: Chlorophylls Contentmentioning

confidence: 58%

mentioning

confidence: 62%

Ultraviolet/visible intense pulsed light irradiation of fresh‐cut avocado enhances its phytochemicals content and preserves quality attributes

Velderrain-Rodríguez

Salmerón-Ruiz

González‐Aguilar

et al. 2021

J. Food Process. Preserv.

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“…The parameter L* represents the lightness index, a* represents redness or greenness, and b* represents yellowness or blueness . The chlorophyll (Chl) concentration was determined as previously described …”

Section: Methodsmentioning

confidence: 99%

“…53 The chlorophyll (Chl) concentration was determined as previously described. 54 Measurement of Total Anthocyanin Content. Anthocyanins were extracted as previously described 19 with minor modifications.…”

Section: ■ Materials and Methodsmentioning

confidence: 99%

Anthocyanin Biosynthesis and Methylation of the MdMYB10 Promoter Are Associated with the Red Blushed-Skin Mutant in the Red Striped-Skin “Changfu 2” Apple

Jia

Dang

et al. 2020

J. Agric. Food Chem.

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The color of apple skin, particularly anthocyanin-based coloration, is a key factor determining market acceptance. The mechanisms of anthocyanin accumulation in apples with different skin color patterns (i.e., striped and blushed) were analyzed. In total, 14 anthocyanins and 5 procyanidins were simultaneously assayed in red blushed-skin mutants (CF-B1 and CF-B2) and red striped-skin parents (CF-S1 and CF-S2), and 13 significant differences were revealed. Anthocyanin accumulation was significantly higher in the red blushed-skin apples than it was in the parents. The transcript levels of anthocyanin biosynthesis genes and regulatory factors (MdMYB10, MdbHLH3, and MdWD40) were associated with different skin color patterns during the coloring period at 4, 6, and 8 days after the fruits were debagged. The methylation levels of the MdMYB10 promoter regions −1203 to −779 bp, −1667 to −1180 bp, and −2295 to −1929 bp were associated with different skin color patterns, and there was more methylation in red striped-skin apples. These results improve our understanding of anthocyanin accumulation and its underlying molecular mechanism in apples with different skin color patterns, thereby providing valuable information for apple breeding.

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“…After stripping the shell, 10-20 dry grains were ground, after which 0.8-1 g powdered material was treated with 80% (v/v) acetone under shade conditions. The Chl content was quantified using a published method (Jung et al, 2016). Three technical replicates were used to calculate the standard deviation.…”

Section: Measurement Of Chlorophyll Contentmentioning

confidence: 99%

Identification of candidate genes and clarification of the maintenance of the green pericarp of weedy rice grains

Han

Li²,

Qiao³

et al. 2022

Front. Plant Sci.

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The weedy rice (Oryza sativa f. spontanea) pericarp has diverse colors (e.g., purple, red, light-red, and white). However, research on pericarp colors has focused on red and purple, but not green. Unlike many other common weedy rice resources, LM8 has a green pericarp at maturity. In this study, the coloration of the LM8 pericarp was evaluated at the cellular and genetic levels. First, an examination of their ultrastructure indicated that LM8 chloroplasts were normal regarding plastid development and they contained many plastoglobules from the early immature stage to maturity. Analyses of transcriptome profiles and differentially expressed genes revealed that most chlorophyll (Chl) degradation-related genes in LM8 were expressed at lower levels than Chl a/b cycle-related genes in mature pericarps, suggesting that the green LM8 pericarp was associated with inhibited Chl degradation in intact chloroplasts. Second, the F2 generation derived from a cross between LM8 (green pericarp) and SLG (white pericarp) had a pericarp color segregation ratio of 9:3:4 (green:brown:white). The bulked segregant analysis of the F2 populations resulted in the identification of 12 known genes in the chromosome 3 and 4 hotspot regions as candidate genes related to Chl metabolism in the rice pericarp. The RNA-seq and sqRT-PCR assays indicated that the expression of the Chl a/b cycle-related structural gene DVR (encoding divinyl reductase) was sharply up-regulated. Moreover, genes encoding magnesium-chelatase subunit D and the light-harvesting Chl a/b-binding protein were transcriptionally active in the fully ripened dry pericarp. Regarding the ethylene signal transduction pathway, the CTR (encoding an ethylene-responsive protein kinase) and ERF (encoding an ethylene-responsive factor) genes expression profiles were determined. The findings of this study highlight the regulatory roles of Chl biosynthesis- and degradation-related genes influencing Chl accumulation during the maturation of the LM8 pericarp.

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Is the photometric method using acetone extracts to determine chlorophyll concentrations applicable to Mg‐deficient plants?

Cited by 4 publications

References 17 publications

Ultraviolet/visible intense pulsed light irradiation of fresh‐cut avocado enhances its phytochemicals content and preserves quality attributes

Ultraviolet/visible intense pulsed light irradiation of fresh‐cut avocado enhances its phytochemicals content and preserves quality attributes

Anthocyanin Biosynthesis and Methylation of the MdMYB10 Promoter Are Associated with the Red Blushed-Skin Mutant in the Red Striped-Skin “Changfu 2” Apple

Identification of candidate genes and clarification of the maintenance of the green pericarp of weedy rice grains

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