Physiological, molecular and ultrastructural analyses during ripening and over‐ripening of banana (<i>Musa</i> spp., AAA group, Cavendish sub‐group) fruit suggest characteristics of programmed cell death

Ramírez-Sánchez, Maricruz; Huber, Donald J.; Vallejos, C. Eduardo; Kelley, Karen

doi:10.1002/jsfa.8505

Cited by 20 publications

(15 citation statements)

References 52 publications

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“…Ramírez‐Sanchez et al . showed that protease activity evaluated at pH 5 increased over time in whole peel tissue during ripening and overripening.…”

Section: Discussionmentioning

confidence: 99%

“…Ramírez-Sanchez et al 22 showed that protease activity evaluated at pH 5 increased over time in whole peel tissue during ripening and overripening. Preliminary studies on banana peel wileyonlinelibrary.com/jsfa In-gel nuclease activity assay of outer 1 mm of peel tissue during ripening and overripening of banana fruit following exposure to 20 ∘ C and 80-85% RH or 5 ∘ C and 80-85% RH for 4 days followed by storage at 20 ∘ C. Protein (1 μg) was resolved using sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) in 120 g L −1 polyacrylamide gels containing 30 μg mL −1 heat-denatured herring sperm DNA as in-gel substrate.…”

Section: Discussionmentioning

confidence: 99%

“…Peel tissues were collected in green, non-ethylene-treated fruit and at 2, 6 and 10 days during ripening and overripening of both chilled and non-chilled fruit treated with ethylene. Epidermal tissues measuring 3 mm 3 were excised from the peel using a razor blade and immersed in a 1.5 mL centrifuge tube containing McDowell-Trump primary fixative (Electron Microscopy Sciences, Hatfield, PA, USA), consisting of sodium cacodylate, formalin and glutaraldehyde, for 1 h at room temperature, then stored for 1 week at 4 ∘ C. Tissue processing and embedding followed the method described by Ramírez-Sánchez et al 22…”

Section: Light Microscopical Imagesmentioning

confidence: 99%

“…Aside from immature cucumber fruit, no other fleshy fruit has been evaluated for CI‐induced PCD, especially mature fruit with full ripening capacity that would simulate commercial life. In the climacteric banana, Ramírez‐Sánchez et al . concluded that ripening and overripening share characteristics associated with PCD.…”

Section: Introductionmentioning

confidence: 99%

“…19 Aside from immature cucumber fruit, no other fleshy fruit has been evaluated for CI-induced PCD, especially mature fruit with full ripening capacity that would simulate commercial life. In the climacteric banana, Ramírez-Sánchez et al 22 concluded that ripening and overripening share characteristics associated with PCD. The purpose of this research was to identify and evaluate the presence of PCD processes during the development of low-temperature-induced physiopathy of ripening banana fruit.…”

Section: Introductionmentioning

confidence: 99%

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Comparison of tissue deterioration of ripening banana fruit (Musa spp., AAA group, Cavendish subgroup) under chilling and non‐chilling temperatures

2018

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This study shows that exposure to low temperatures did not induce a pattern of degradative processes that differed from that occurring during ripening and overripening of non-chilled fruit. DNA showed earlier signs of degradation and higher levels of DNA tailing. Nuclease activity analysis showed bifunctionality in both chilled and non-chilled tissue and no chilling-exclusive protease and nuclease. Fleshy fruit might use their available resources on degradative processes and adjust them depending on environmental conditions. © 2018 Society of Chemical Industry.

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“…Ramírez‐Sanchez et al . showed that protease activity evaluated at pH 5 increased over time in whole peel tissue during ripening and overripening.…”

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Light Microscopical Imagesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Comparison of tissue deterioration of ripening banana fruit (Musa spp., AAA group, Cavendish subgroup) under chilling and non‐chilling temperatures

2018

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Polyvinyl alcohol based functional coating incorporated with Sonneratia ovata extract: Preparation, characterization, and banana preservation

Pham

Thương

et al. 2022

J of Applied Polymer Sci

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The present work aims to develop active and biodegradable coating from polyvinyl alcohol (PVOH), agarose, and D‐glucose combined with Sonneratia ovata leaf extract (SO) for prolonging the shelf life of Grande Naine banana. In addition, the PVOH/agarose/D‐glucose/SO coating films were prepared through solvent evaporation method before applying it to banana for the purpose of characterizing vital properties required for food packaging materials. Our findings showed that the addition of SO in the polymer blend based on PVOH/agarose/D‐glucose (PAD) imparts outstanding flexibility, UV‐barrier, antioxidant, and bactericidal properties of the resultant film. It was also found that the modified coatings with SO could prolong the shelf life of bananas up to day 6th storage at 25°C. The visual appearance, development of peel color, weight loss, total soluble sugar content, and pH of banana samples confirmed that PAD‐SO coating could prevent ripening of bananas during the storage period as compared to uncoated and PAD‐coated fruits. These results suggest that PAD‐SO active coatings are a promisingly potential material for extending the shelf life of fruits.

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Nucleotide metabolism in common bean pods during seed filling phase reveals the essential role of seed coats

Díaz-Baena,

Delgado-García,

deRave-Prieto

et al. 2024

Acta Physiol Plant

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Common bean is a legume with high demand for human consumption and with high protein content on its seeds. The seed filling stage is a crucial step to obtain high-quality seeds with a good level of nutrients. For this, it is necessary for a correct communication between the different seed compartments. Nucleotides are essential components with nitrogen and phosphorous on its molecules, and its metabolism in seed development has not been studied in detail. In this manuscript, we have studied nucleotide metabolism in common bean pods during seed filling stage at pod valves, seed coats, and embryos. Nuclease and ribonuclease activities were assayed as nucleotide-generating enzymes, and nucleotidase, nucleosidase, and allantoinase as nucleotide-degrading activities. Nuclease was predominant in seed coats whereas ribonuclease was equally determined in seed coats and valves, although with differences in the three ribonucleases determined (16, 17, and 19 kDa). Nucleotidase and nucleosidase activities were detected in the three pods parts, and differently to nucleic degrading activities with significant activity in embryos. The relative expression of gene families coding for all these activities (S1 nuclease, S-like T2 ribonuclease, nucleotidase, nucleosidase and allantoinase) in the three pods parts was also studied. We have found the highest level of expression for some members of each family in seed coats. The allantoinase data suggest that nucleotide might be fully degraded in valves and seed coats but not in embryos. Overall, the data presented allow to conclude that there is an intense nucleotide metabolism in fruits during the seed filling stage with an especial involvement of seed coats in the process.

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Physiological, molecular and ultrastructural analyses during ripening and over‐ripening of banana (Musa spp., AAA group, Cavendish sub‐group) fruit suggest characteristics of programmed cell death

Cited by 20 publications

References 52 publications

Comparison of tissue deterioration of ripening banana fruit (Musa spp., AAA group, Cavendish subgroup) under chilling and non‐chilling temperatures

Comparison of tissue deterioration of ripening banana fruit (Musa spp., AAA group, Cavendish subgroup) under chilling and non‐chilling temperatures

Polyvinyl alcohol based functional coating incorporated with Sonneratia ovata extract: Preparation, characterization, and banana preservation

Nucleotide metabolism in common bean pods during seed filling phase reveals the essential role of seed coats

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