Ripening and Senescence of Fleshy Fruits

Anwar, Raheel; Mattoo, Autar K.; Handa, Avtar K.

doi:10.1002/9781119289470.ch2

Cited by 14 publications

(3 citation statements)

References 286 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The fruit is a specialized organ unique to angiosperms that provides a protective environment for the seeds to develop and mature. In order for the seeds to be disseminated, the fruits undergo a highly-orchestrated set of physiological and biochemical processes that result in senescence or ripening [1, 2]. The process of ripening is characterized by the breakdown of chlorophyll and accumulation of anthocyanins or carotenoids and xanthophylls; the resulting vivid colors make the fruits visually appealing to potential seed dispersers [3].…”

Section: Introductionmentioning

confidence: 99%

Evidence for pre-climacteric activation of AOX transcription during cold-induced conditioning to ripen in European pear (Pyrus communis L.)

et al. 2019

View full text Add to dashboard Cite

European pears (Pyrus communis L.) require a range of cold-temperature exposure to induce ethylene biosynthesis and fruit ripening. Physiological and hormonal responses to cold temperature storage in pear have been well characterized, but the molecular underpinnings of these phenomena remain unclear. An established low-temperature conditioning model was used to induce ripening of ‘D’Anjou’ and ‘Bartlett’ pear cultivars and quantify the expression of key genes representing ripening-related metabolic pathways in comparison to non-conditioned fruit. Physiological indicators of pear ripening were recorded, and fruit peel tissue sampled in parallel, during the cold-conditioning and ripening time-course experiment to correlate gene expression to ontogeny. Two complementary approaches, Nonparametric Multi-Dimensional Scaling and efficiency-corrected 2-(ΔΔCt), were used to identify genes exhibiting the most variability in expression. Interestingly, the enhanced alternative oxidase (AOX) transcript abundance at the pre-climacteric stage in ‘Bartlett’ and ‘D’Anjou’ at the peak of the conditioning treatments suggests that AOX may play a key and a novel role in the achievement of ripening competency. There were indications that cold-sensing and signaling elements from ABA and auxin pathways modulate the S1-S2 ethylene transition in European pears, and that the S1-S2 ethylene biosynthesis transition is more pronounced in ‘Bartlett’ as compared to ‘D’Anjou’ pear. This information has implications in preventing post-harvest losses of this important crop.

show abstract

Section: Introductionmentioning

confidence: 99%

Evidence for pre-climacteric activation of AOX transcription during cold-induced conditioning to ripen in European pear (Pyrus communis L.)

et al. 2019

View full text Add to dashboard Cite

show abstract

“…The fresh mass showed no variation between 20 and 30 DAA (366 g) but showed a marked decrease during fruit maturation (50 DAA) and, mainly, senescence (60 DAA) (Table 1). According to Anwar et al (2018), the ovary undergoes several cycles of cell division after fertilization, followed by the cell expansion phase, responsible for the significant increase in the volume and mass of fleshy fruits. Physiological and biochemical processes of synthesis and degradation occur during maturation, resulting in changes in the chemical and physical characteristics of fruits.…”

Section: Fruit Characteristics During Maturationmentioning

confidence: 99%

Maturation and germination of Trichosanthes cucumerina L. seeds

2022

View full text Add to dashboard Cite

Trichosanthes cucumerina L. (Cucurbitaceae) is a traditional fruit vegetable grown by family farmers in the Amazon. This study aimed to evaluate seed maturation as a function of age and fruit morphological characteristics, and the effect of different temperatures on seed germination of accessions of the species. A completely randomized design was adopted in the maturation study, with five treatments (fruit age: 20, 30, 40, 50, and 60 days after anthesis - DAA) and four replications. Seed quality was evaluated through dry mass, water content, germination, and vigor variables, while the fruits were evaluated for physical characteristics and the number of seeds. A completely randomized design in a 3 (temperatures: 20, 25, and 30 °C) x 7 (accessions: PIN I, PIN II, TSA, MAO, UTB, ITA, and IMI) factorial scheme, with four replications was adopted in the study of germination temperatures. Seed quality was evaluated using germination and vigor tests. Seeds reach physiological maturity around 50 DAA. The fruits are partially or completely orange or reddish-orange in color at that time. The temperature of 30 °C favored the seed germination process, resulting in a higher percentage and germination rate.

show abstract

“…Consequently, lipids, proteins, organic acids, and carbohydrates are metabolized and energy replacement is compromised, as the vegetable or fruit is separated from the mother plant [2]. Over time, quality characteristics such as color, flavor, weight, nutritional value, and bioactive compounds continue to deteriorate as a result of senescence [3]. The water released during the respiration process plays an important role in the postharvest quality of fresh fruits and vegetables and can result in loss of nutritional value, soft texture, sagging, wrinkling, and withering [4].…”

Section: Introductionmentioning

confidence: 99%

Nanoemulsions as Edible Coatings: A Potential Strategy for Fresh Fruits and Vegetables Preservation

Filho

Miranda

Ferreira

et al. 2021

Foods

View full text Add to dashboard Cite

Fresh fruits and vegetables are perishable commodities requiring technologies to extend their postharvest shelf life. Edible coatings have been used as a strategy to preserve fresh fruits and vegetables in addition to cold storage and/or controlled atmosphere. In recent years, nanotechnology has emerged as a new strategy for improving coating properties. Coatings based on plant-source nanoemulsions in general have a better water barrier, and better mechanical, optical, and microstructural properties in comparison with coatings based on conventional emulsions. When antimicrobial and antioxidant compounds are incorporated into the coatings, nanocoatings enable the gradual and controlled release of those compounds over the food storage period better than conventional emulsions, hence increasing their bioactivity, extending shelf life, and improving nutritional produce quality. The main goal of this review is to update the available information on the use of nanoemulsions as coatings for preserving fresh fruits and vegetables, pointing to a prospective view and future applications.

show abstract

Ripening and Senescence of Fleshy Fruits

Cited by 14 publications

References 286 publications

Evidence for pre-climacteric activation of AOX transcription during cold-induced conditioning to ripen in European pear (Pyrus communis L.)

Evidence for pre-climacteric activation of AOX transcription during cold-induced conditioning to ripen in European pear (Pyrus communis L.)

Maturation and germination of Trichosanthes cucumerina L. seeds

Nanoemulsions as Edible Coatings: A Potential Strategy for Fresh Fruits and Vegetables Preservation

Contact Info

Product

Resources

About