Physical and chemical changes in developing strawberry fruits

Woodward, James R.

doi:10.1002/jsfa.2740230406

Cited by 135 publications

(82 citation statements)

References 9 publications

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“…The synthesis of anthocyanin during floral formation and its accumulation in petals are interlinked with development of petals. Similar results were found by Mahapatra et al, (2014) in Mirabilis jalapa; Justesen et al, (1997) Water accumulation in vacuoles play an important role in anthocyanin expression, as water in vacuoles leads to hydrolysis of various macromolecules which later accelerate the conversion of starch into sugar that take part in synthesis and expression of anthocyanin in petals (Stickland, 1972 andWoodward, 1972). So, there is a better correlation between petal water-content and the anthocyanin production during the floral development.…”

Section: Variation In Total Anthocyanin and Flavonoid Content In Petalssupporting

confidence: 81%

Analysis of Various Floral Components at Different Developmental Stages of the Flower

Adhikary¹

2017

Int.J.Curr.Microbiol.App.Sci

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Percentage of petal-water content and pH of the cell-sap of the petal of test flowers were determined at different developmental stages. The experimental results noticed that petal of developmental stages are altered their water content and pH of the cell-sap. Among the flowers, the floral pigment content in petal exhibited the following order Clitoria ternatea > Rosa indica >Hibiscus rosasinensis > Mirabilis jalapa. The colour pigments viz. flavonoids, anthocyanins and phenol derivatives, protein, sugar and other nutrients present in petal of test flower might have act as potent colorant, antioxidant and neutraceuticals in food market. The procurement of color pigments from petal of the flower at appropriate level i.e. basing on developmental stage, is highly essential for further processing and manipulation through screening and evaluation. Pigment manipulation and utilization in food industry is a new field for sustainable health aspect and alternatives technology for better green environment. K e y w o r d sAnthocyanin, Flavonoids, Petals, Developmental stage, Pigments. Accepted:21 June 2017 Available Online: 10 July 2017 Article InfoInt.J.Curr.Microbiol.App.Sci (2017) 6(7): 2053-2068 2054 biochemical composition of petal tissue. Flavonoids, the sub cellular localization is just one of several factors that determine the behaviour of the pigment molecule in the cell and the colour generated from it (Brouillard and Dangles, 1993).Flowering, often associated with senescence and death, is a dramatic phenomenon in monocarpic plants, where the whole plant dies after flowering or fruiting. In polycarpic plants, death is restricted to parts of the flower itself-those which senesce and abscise soon after flowering. This process represents a dramatic change in the pattern of differentiation at the shoot apex or in the axillary buds close to it. Such a complex process is regulated by both internal factors and environmental signals. In most cases, the flower is the organ with the shortest period of longevity (Halevy and Mayak, 1981), which varies greatly from species to species, but is relatively constant within any one species. The control mechanisms of flower growth and development during its life span have been reported only in few cases (Eason andWebster, 1995 and Teixeira da Silva, 2006b). Petals are the floral organs that primarily determine the commercial longevity of flowers, and as a consequence much attention has been given to the physiological, biochemical and genetic processes that occur during petal development (Eason and Webster, 1995).This developmental process is characterized by several phases including differentiation, cell division, cell enlargement and ultimate death i.e. senescence. Much of the petal growth is associated with the result of cell enlargement. Relatively little is known on the physiology of flower and petal in comparison with that of other plant organs, such as leaves. The whole natural period of growth and development is much shorter in petals than leaves and hence petals seem to be a...

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Section: Variation In Total Anthocyanin and Flavonoid Content In Petalssupporting

confidence: 81%

Analysis of Various Floral Components at Different Developmental Stages of the Flower

Adhikary¹

2017

Int.J.Curr.Microbiol.App.Sci

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“…The anthocyanidin presence was measured at 515 nm. The amount of anthocyanins was calculated by using E molar = 36,000 L mol -1 cm -1 (Woodward, 1972;Bustamante et al, 2009). Three replicates were performed for each analyzed treatment.…”

Section: Total Anthocyanidin Analysismentioning

confidence: 99%

An R2R3-MYB Transcription Factor Regulates Eugenol Production in Ripe Strawberry Fruit Receptacles

et al. 2015

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Eugenol is a volatile phenylpropanoid that contributes to flower and ripe fruit scent. In ripe strawberry (Fragaria 3 ananassa) fruit receptacles, eugenol is biosynthesized by eugenol synthase (FaEGS2). However, the transcriptional regulation of this process is still unknown. We have identified and functionally characterized an R2R3 MYB transcription factor (EMISSION OF BENZENOID II [FaEOBII]) that seems to be the orthologous gene of PhEOBII from Petunia hybrida, which contributes to the regulation of eugenol biosynthesis in petals. The expression of FaEOBII was ripening related and fruit receptacle specific, although high expression values were also found in petals. This expression pattern of FaEOBII correlated with eugenol content in both fruit receptacle and petals. The expression of FaEOBII was repressed by auxins and activated by abscisic acid, in parallel to the ripening process. In ripe strawberry receptacles, where the expression of FaEOBII was silenced, the expression of CINNAMYL ALCOHOL DEHYDROGENASE1 and FaEGS2, two structural genes involved in eugenol production, was down-regulated. A subsequent decrease in eugenol content in ripe receptacles was also observed, confirming the involvement of FaEOBII in eugenol metabolism. Additionally, the expression of FaEOBII was under the control of FaMYB10, another R2R3 MYB transcription factor that regulates the early and late biosynthetic genes from the flavonoid/phenylpropanoid pathway. In parallel, the amount of eugenol in FaMYB10-silenced receptacles was also diminished. Taken together, these data indicate that FaEOBII plays a regulating role in the volatile phenylpropanoid pathway gene expression that gives rise to eugenol production in ripe strawberry receptacles.The octoploid cultivated strawberry (Fragaria 3 ananassa) is one of the most economically important, nonclimacteric, soft fruits, in which volatile compounds influence fruit flavor and aroma. Both characteristics contribute to the fruit organoleptic traits and are crucial factors to determine fruit quality.At present, extensive surveys on the components that contribute to strawberry flavor have been performed. In these studies, more than 360 volatiles have been identified (Latrasse, 1991;Nijssen, 1996;Zabetakis and Holden, 1997), but only 15 to 20 of them in wild varieties of strawberry are believed to be essential for sensory quality, together with nonvolatile sugars and organic acids (Schieberle and Hofmann, 1997). In contrast, in cultivated varieties of strawberry, only about six odor-active compounds have been identified as contributors to fruit flavor (Raab et al., 2006;Ulrich et al., 2007). Strawberry aroma is the result of the combined perception of fruity (ethyl butanoate, ethyl hexanoate, and methyl 2-methylbutanoat), green (Z-3-hexenal), sweaty (butanoic acid and 2-methylbutanoic acid), peach-like (g-decalactone), and caramel-like [4-hydroxy-2,5-dimethyl-3(2H)-furanone and 2,5-dimethyl-4-methoxy-3(2H)-furanone] flavor notes (Pyysalo et al., 1979;Larsen and Poll, 1992). Several wild strawb...

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“…In general, strawberry fruits become softer, redder, and sweeter during the ripening process. Woodward (1972) reported that strawberry fruits had an initial phase of growth and enlargement followed by a maturation phase. Firmness, color, and the sugar/acid ratio are important determinants of overall quality in ripe strawberry fruits (Shamaila et al, 1992).…”

Section: Introductionmentioning

confidence: 99%

Changes in physicochemical characteristics during fruit development in June-bearing strawberry cultivars

Kim

Bae

et al. 2013

Hortic. Environ. Biotechnol.

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Abstract. Changes in physicochemical characteristics were investigated during fruit development in 'Maehyang', 'Seolhyang', 'Keumhyang', 'Akihime', and 'Red Pearl' strawberries. Fresh weights and color parameters of strawberry fruits changed significantly during the fruit development in all cultivars. Fruit shapes of 'Maehyang' and 'Akihime' were conical, with an index of length to width being 1.5 and that of 'Seolhyang', 'Keumhyang', and 'Red Pearl' were cordate, the index being 1.3. Firmness decreased as the fruit developed in all cultivars. Contents of sugars, organic acids, ascorbic acid, and anthocyanin increased as the fruits developed while the ellagic acid content decreased. Sugars, ascorbic acid, and anthocyanin contents of 'Maehyang', 'Seolhyang', and 'Keumhyang' were higher than those of 'Akihime' and 'Red Pearl'. Results indicate that newly-bred Korean strawberry cultivars containing high levels of bioactive compounds were superior to major Japanese cultivars that have been broadly cultivated in East Asian countries.Additional key words: anthocyanin, ascorbic acid, ellagic acid, organic acid, ripening, sugar Hort.

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Physical and chemical changes in developing strawberry fruits

Cited by 135 publications

References 9 publications

Analysis of Various Floral Components at Different Developmental Stages of the Flower

Analysis of Various Floral Components at Different Developmental Stages of the Flower

An R2R3-MYB Transcription Factor Regulates Eugenol Production in Ripe Strawberry Fruit Receptacles

Changes in physicochemical characteristics during fruit development in June-bearing strawberry cultivars

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