Regulation of ethylene biosynthesis in higher plants by carbon dioxide

Mathooko, Francis M.

doi:10.1016/0925-5214(95)00026-7

Cited by 84 publications

(68 citation statements)

References 71 publications

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“…High CO 2 concentrations are able to reduce the biosynthesis of ethylene, both through the reduction of ATP availability (De Wild et al, 1999) and the inhibitions of ACC synthase and ACC oxidase (Mathooko, 1996). Thus, the HDPE film used was able to effectively delay the onset of climacteric peak.…”

Section: Resultsmentioning

confidence: 97%

Modified atmosphere efficiency in the quality maintenance of Eva apples

Fante¹,

Boas²,

Paiva³

et al. 2014

Food Sci. Technol (Campinas)

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Section: Resultsmentioning

confidence: 97%

Modified atmosphere efficiency in the quality maintenance of Eva apples

Fante¹,

Boas²,

Paiva³

et al. 2014

Food Sci. Technol (Campinas)

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“…As described above, conditions like; hypoxia or low O 2 / CO 2 reduce the synthesis as well as the action of ethylene (Kanellis et al 1991;Blanke 1991;Kanellis et al 1993;Gorny and Kader 1996;Mathooko 1996). At the same time, hypoxia was also reported to reduce the expression of genes involved in the maturation process, which are regulated by ethylene (Kanellis et al 1993).…”

Section: High Carbon Dioxidementioning

confidence: 97%

“…At low levels, stimulatory effect of CO 2 on the production of ethylene could be due to a balance between its stimulatory effect on the activity of ACC-oxidase and inhibitory effect on the activity of ACCsynthase wherein the contribution by the former being more significant (Mathooko 1996). All elevated levels of CO 2 inhibit the activity of ACC-synthase while the activity of ACC-oxidase is differentially regulated by CO 2 (it is stimulated at low CO 2 levels but inhibited at high CO 2 levels) (Mathooko 1996).…”

Section: High Carbon Dioxidementioning

confidence: 99%

Role of internal atmosphere on fruit ripening and storability—a review

2011

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Concentrations of different gases and volatiles present or produced inside a fruit are determined by the permeability of the fruit tissue to these compounds. Primarily, surface morphology and anatomical features of a given fruit determine the degree of permeance across the fruit. Species and varietal variability in surface characteristics and anatomical features therefore influence not only the diffusibility of gases and volatiles across the fruits but also the activity and response of various metabolic and physiological reactions/processes regulated by these compounds. Besides the well-known role of ethylene, gases and volatiles; O 2 , CO 2 , ethanol, acetaldehyde, water vapours, methyl salicylate, methyl jasmonate and nitric oxide (NO) have the potential to regulate the process of ripening individually and also in various interactive ways. Differences in the prevailing internal atmosphere of the fruits may therefore be considered as one of the causes behind the existing varietal variability of fruits in terms of rate of ripening, qualitative changes, firmness, shelf-life, ideal storage requirement, extent of tolerance towards reduced O 2 and/or elevated CO 2 , transpirational loss and susceptibility to various physiological disorders. In this way, internal atmosphere of a fruit (in terms of different gases and volatiles) plays a critical regulatory role in the process of fruit ripening. So, better and holistic understanding of this internal atmosphere along with its exact regulatory role on various aspects of fruit ripening will facilitate the development of more meaningful, refined and effective approaches in postharvest management of fruits. Its applicability, specially for the climacteric fruits, at various stages of the supply chain from growers to consumers would assist in reducing postharvest losses not only in quantity but also in quality.

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“…Similarly, a model has been proposed for gas exchange in pear fruit ). Hypoxia (low O 2 to CO 2 ratio) or anaerobic conditions decrease the synthesis as well as the action of ethylene (Kanellis et al 1989a;Gorny and Kader 1996;Mathooko 1996). Hypoxia in the microenvironment of the tomato fruit was reported to increase the activity of pyruvate decarboxylase and alcohol dehydrogenase (ADH) enzymes (Chen and Chase 1993;Longhurst et al 1994).…”

Section: Fruit Ripeningmentioning

confidence: 99%

The fading distinctions between classical patterns of ripening in climacteric and non-climacteric fruit and the ubiquity of ethylene—An overview

2011

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The process of fruit ripening is normally viewed distinctly in climacteric and non-climacteric fruits. But, many fruits such as guava, melon, Japanese plum, Asian pear and pepper show climacteric as well as non-climacteric behaviour depending on the cultivar or genotype. Investigations on in planta levels of CO 2 and ethylene at various stages of fruits during ripening supported the role and involvement of changes in the rate of respiration and ethylene production in non-climacteric fruits such as strawberry, grapes and citrus. Non-climacteric fruits are also reported to respond to the exogenous application of ethylene. Comparative analysis of plant-attached and plant-detached fruits did not show similarity in their ripening behaviour. This disparity is being explained in view of 1. Hypothetical ripening inhibitor, 2. Differences in the production, release and endogenous levels of ethylene, 3. Sensitivity of fruits towards ethylene and 4. Variations in the gaseous microenvironment among fruits and their varieties. Detailed studies on genetic and inheritance patterns along with the application of '-omics' research indicated that ethylene-dependent and ethylene-independent pathways coexist in both climacteric and non-climacteric fruits. Auxin levels also interact with ethylene in regulating ripening. These findings therefore reveal that the classification of fruits based on climacteric rise and/or ethylene production status is not very distinct or perfect. However, presence of a characteristic rise in CO 2 levels and a burst in ethylene production in some non-climacteric fruits as well as the presence of system 2 of ethylene production point to a ubiquitous role for ethylene in fruit ripening.

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Regulation of ethylene biosynthesis in higher plants by carbon dioxide

Cited by 84 publications

References 71 publications

Modified atmosphere efficiency in the quality maintenance of Eva apples

Modified atmosphere efficiency in the quality maintenance of Eva apples

Role of internal atmosphere on fruit ripening and storability—a review

The fading distinctions between classical patterns of ripening in climacteric and non-climacteric fruit and the ubiquity of ethylene—An overview

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