Pre-harvest spray application of abscisic acid (S-ABA) regulates fruit colour development and quality in early maturing M7 Navel orange

Rehman, Muneer; Singh, Zora; Khurshid, T.

doi:10.1016/j.scienta.2017.10.012

Cited by 32 publications

(19 citation statements)

References 35 publications

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“…S1 ). Furthermore, many studies have reported that ABA can directly promote ripening-related process, such as chlorophyll degradation, carotenoid biosynthesis and softening, by regulating gene expression ( Zaharah et al , 2013 ; Gao et al , 2016 ; Rehman et al , 2018 ). These effects of ABA could also be confirmed in MT fruit, with the expression of genes that contribute to chlorophyll degradation and cell wall modification (i.e.…”

Section: Discussionmentioning

confidence: 99%

“…2 ). Additionally, injection of ABA caused an increase in the glucose and fructose levels of citrus fruit and exogenous ABA treatment can accelerate fruit coloring of citrus ( Kojima et al , 1995 ; Wang et al , 2016 ; Rehman et al , 2018 ). Taken together, all of the previously published work and our own findings indicate that ABA is an essential positive regulator of ripening of citrus fruits.…”

Section: Discussionmentioning

confidence: 99%

“…Fortunately, natural mutants can help researchers to overcome these limitations. In the past decades, experiments with ABA-deficient natural mutants and ABA treatments have indicated that ABA is a vital regulator of color change and the metabolism of both sugars and organic acids ( Rodrigo et al , 2003 ; Wu et al , 2014 ; Zhang et al , 2014 ; Rehman et al , 2018 ). Recently, we found a novel stay-green natural mutant (MT) in Citrus reticulata cv.…”

Section: Introductionmentioning

confidence: 99%

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A NAC transcription factor and its interaction protein hinder abscisic acid biosynthesis by synergistically repressing NCED5 in Citrus reticulata

Zhu

Luo

Liu

et al. 2020

Journal of Experimental Botany

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Although abscisic acid (ABA) is a vital regulator of fruit ripening and several transcription factors have been reported to regulate ABA biosynthesis, reports of the effect of ABA on citrus ripening and the regulation of its biosynthesis by a multiple-transcription-factor complex are scarce. In the present study, a systematic metabolic, cytological, and transcriptome analysis of an ABA-deficient mutant (MT) of Citrus reticulata cv. Suavissima confirmed the positive effect of ABA on the citrus ripening process. The analysis of transcriptome profiles indicated that CrNAC036 played an important role in the ABA deficiency of the mutant, most likely due to an effect on the expression of 9-cis-epoxycarotenoid dioxygenase 5 (CrNCED5). Electrophoretic mobility shift assays and dual luciferase assays demonstrated that CrNAC036 can directly bind and negatively regulate CrNCED5 expression. Furthermore, yeast two-hybrid, bimolecular fluorescence complementation, and dual luciferase assays demonstrated that CrNAC036 interacted with CrMYB68, also down-regulating the expression of CrNCED5. Taken together, our results suggest that CrNAC036 and CrMYB68 synergistically inhibit ABA biosynthesis in citrus fruit by regulating the expression of CrNCED5.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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A NAC transcription factor and its interaction protein hinder abscisic acid biosynthesis by synergistically repressing NCED5 in Citrus reticulata

Zhu

Luo

Liu

et al. 2020

Journal of Experimental Botany

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“…The levels of individual sugars in the juice of Midknight Valencia and Lane Late were quantified using reverse-phase high-performance liquid chromatography system (RP-HPLC; Waters, Milford, MA, USA) equipped with refractive index detector. The detailed conditions of analysis have been reported earlier in detail by Hussain (2014) and Rehman et al (2018). All the individual sugars were expressed as (g L -1 ) fresh juice.…”

Section: Determination Of Sugarsmentioning

confidence: 99%

Nitric oxide fumigation alleviates chilling injury and regulates fruit quality in sweet orange stored at different cold temperatures

2019

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The cold storage of sweet oranges below 7 °C causes chilling injury and adversely affects fruit quality. Midknight Valencia and Lane Late sweet oranges were fumigated for 2 hours with different concentrations (5, 10 or 20 µL L-1) of nitric oxide (NO) and stored at (4 or 7 °C) to investigate the effect on chilling injury incidence (CI) and fruit quality after 90 days storage followed by 10 days simulated shelf conditions. Untreated fruit served as a control. The experimental design completely randomised with two factors including NO fumigation treatments and storage temperatures. All NO fumigation treatments (5, 10 or 20 µL L-1) significantly reduced the CI irrespective of storage temperature as compared to the control in both the cultivars. Fruit were fumigated with different concentration of NO gas in a sealed container for 2 h and then kept at 4°C and 7°C. Fruit quality variables such as fruit firmness, SSC (%), TA (%), SSC/TA, sugars, vitamin C and total antioxidants were determined. All the NO treatments significantly reduced per cent weight loss as compared to control in Lane Late. Mean weight losses were higher (8.3 % and 5.5 %) when fruit were stored at 7 °C as compared to those stored at 4 °C (4.8 % and 3.5 %) in Midknight Valencia and Lane Late respectively. All the NO fumigation treatments significantly reduced the mean concentrations of glucose, fructose, sucrose and total sugars in the juice of Midknight Valencia only. All NO fumigation treatments significantly reduced mean concentration vitamin C in the fruit juice of Lane Late as compared to the control. Meanwhile, in Midknight Valencia, NO (10 or 20 µL L-1) fumigated fruit showed a significant reduction in the mean concentration of vitamin C as compared to NO (5 µL L-1) fumigation and control. The juice of Midknight Valencia had higher mean total antioxidants when fumigated with NO (5 µL L-1) as compared to the control, but not in Lane Late. In conclusion, all the NO fumigation (10 µL L-1) treatment was most effective in reducing CIin both cultivars irrespective of the cold storage temperature. NO fumigation treatments did not affect SCC/TA ratio but reduced all the individual and total sugars as well as vitamin C in the fruit stored for 90 days followed by 10 days simulated shelf conditions.

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“…Possuem elevada aceitabilidade pelos consumidores, o que se deve ao seu sabor e aroma floral e frutado. Além disso, apresentam cores atraentes que variam de amarelo ao laranja escuro (Zou et al, 2016;Yu et al, 2017;Rehman et al, 2018). As polpas dos frutos cítricos frescos possuem consideráveis teores de minerais (6,5 g 100 g -1 ), proteína (8,6 g 100 g -1 ) e fibra alimentar (7,34 g 100 g -1 ) (Sharma et al, 2017).…”

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Aspectos físico-químicos, nutricionais e sensoriais da adição de subprodutos de frutos do gênero Citrus em produtos de gelificação: uma revisão sistemática

Teixeira

Novello

2020

RSD

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1 Aspectos físico-químicos, nutricionais e sensoriais da adição de subprodutos de frutos do gênero Citrus em produtos de gelificação: uma revisão sistemática Physico-chemical, nutritional and sensory aspects of the addition of Citrus fruit byproducts in gelation products: a systematic review Aspectos fisicoquímicos, nutricionales y sensoriales de la adición de subproductos de Citrus en productos de gelación: una revisión sistemática ResumoObjetivou-se realizar uma revisão sistemática de trabalhos que analisaram a composição química e nutricional da polpa e de subprodutos de frutos do gênero Citrus. Também, avaliar o efeito da adição desses subprodutos sobre as características físico-químicas, nutricionais e sensoriais de geleias e produtos similares. Foi conduzido um levantamento de estudos nas bases Science Direct, PubMed e Lilacs, publicados entre os anos de 2003-2018, utilizando-se 37 artigos que preencheram a todos os critérios de inclusão. Os valores para Sólidos Solúveis, Acidez Titulável e relação de Sólidos Solúveis/Acidez Titulável foram avaliados apenas na polpa dos frutos. A polpa apresentou maiores conteúdos de ácido ascórbico e de umidade quando comparada aos resíduos. Os subprodutos tiveram elevados teores de proteína, lipídeo, carboidrato, fibra alimentar, cinzas, compostos fenólicos e capacidade antioxidante. No geral, a adição de casca de frutos do gênero Citrus em geleias e similares não alterou os valores de pH e de Acidez Titulável. Contudo, aumentou o teor de Sólidos Solúveis e a capacidade antioxidante. A utilização de subprodutos como ingrediente também melhorou o perfil nutricional de produtos geleificados, já que elevou a concentração de compostos fenólicos e de ácido ascórbico. Apesar dos benefícios nutricionais, observa-se que a adição de níveis Research, Society and Development, v. 9, n. 3, e180932669, 2020 (CC BY 4.0) | ISSN 2525-3409 | DOI: http://dx.doi.org/10.33448/rsd-v9i3.2669 2 elevados de casca de Citrus em geleia reduziu a aceitabilidade sensorial. Conclui-se que a utilização de subprodutos de frutos do gênero Citrus em geleias e produtos similares é uma alternativa viável, colaborando para a oferta de alimentos saudáveis e para a redução do descarte de lixo orgânico no meio ambiente.Palavras-chave: Citrus; Geleia; Subprodutos. AbstractThe objective was to carry out a systematic review of studies that analyzed the chemical and nutritional composition of the pulp and by-products of fruits of the genus Citrus. Also, evaluate the effect of adding these by-products on the physicochemical, nutritional and sensory characteristics of jams and similar products. A survey of studies was conducted on the bases Science Direct, PubMed and Lilacs, published between the years 2003-2018, using 37 articles that met all the inclusion criteria. The values for Soluble Solids, Titratable Acidity and Soluble Solids/Titratable Acidity ratio were evaluated only in the fruit pulp. The pulp showed higher contents of ascorbic acid and moisture when compared to the residues. The byproducts had high level...

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Pre-harvest spray application of abscisic acid (S-ABA) regulates fruit colour development and quality in early maturing M7 Navel orange

Cited by 32 publications

References 35 publications

A NAC transcription factor and its interaction protein hinder abscisic acid biosynthesis by synergistically repressing NCED5 in Citrus reticulata

A NAC transcription factor and its interaction protein hinder abscisic acid biosynthesis by synergistically repressing NCED5 in Citrus reticulata

Nitric oxide fumigation alleviates chilling injury and regulates fruit quality in sweet orange stored at different cold temperatures

Aspectos físico-químicos, nutricionais e sensoriais da adição de subprodutos de frutos do gênero Citrus em produtos de gelificação: uma revisão sistemática

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