Sucrose accumulation and its related enzyme activities in the juice sacs of satsuma mandarin fruit from trees with different crop loads

Kubo, Tatsuya; Hohjo, Izumi; Hiratsuka, Shin

doi:10.1016/s0304-4238(01)00262-x

Cited by 43 publications

(32 citation statements)

References 22 publications

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“…El aumento de los azúcares solubles también puede ocurrir a partir de la degradación de los ácidos orgánicos (KAYS, 2004), los cuales disminuyeron antes de la cosecha (Figura 1B). Lowell et al (1989) y Kubo et al (2001) mencionan que el incremento de sacarosa también es posible por la traslocación de fotoasimilados desde las hojas durante el crecimiento del fruto y que está directamente relacionado con el aumento en la actividad de la sacarosa fosfato sintetasa y la disminución de la invertasa.…”

Section: Resultados Y Discusión Azúcares Solublesunclassified

Estudio de algunos cambios bioquímicos durante el crecimiento y hasta la cosecha del fruto de champa(Campomanesia lineatifolia R. & P. Familia Myrtaceae)

Balaguera-López

Arevalo

2012

Rev. Bras. Frutic.

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RESUMEN -La champa es una especie de la familia Myrtaceae cuyo fruto es muy apetecido por los consumidores, debido a su exquisito sabor y aroma. El objetivo de esta investigación fue realizar el estudio de algunos cambios bioquímicos durante el crecimiento y hasta la cosecha del fruto de champa, en el municipio de Miraflores, Boyacá-Colombia. Se marcaron flores de 30 árboles seleccionados al azar. Se hicieron cinco muestreos desde el día 26 después de la floración hasta la cosecha. Se llevó registro de la temperatura para calcular la acumulación de grados calor día (GDC). En el período de floración a cosecha del fruto (145 días) se acumularon 1489,1 GDC. Previo a la cosecha los azúcares aumentaron y los ácidos disminuyeron, pero su concentración fue elevada. Se detectó sacarosa (mayor concentración), fructosa y glucosa, ácidos cítrico (predominante en la cosecha), succínico, málico y oxálico. La actividad poligalacturonasa inició desde los 582,06 GDC y aumentó hasta la cosecha. La tasa respiratoria fue alta al inicio y disminuyó hasta los 1422,8 GDC, punto que coincide con la madurez fisiológica, en este momento también se detectó producción de etileno. Los frutos de champa presentaron alta acidez y un representativo contenido de azúcares que determinan su sabor característico. Términos para indexación: azúcares, ácidos orgánicos, actividad poligalacturonasa, respiración, etileno. BIOCHEMICAL CHANGES DURING GROWTH AND UNTIL HARVEST OF CHAMPA (Campomanesia lineatifolia R. & P. MYRTACEAE family) FRUITABSTRACT -The champa is a species belonging to the Myrtaceae family which fruit is very desired by consumers due to its exquisite flavor and aroma. The objective of this research was to study some biochemical changes during growth and until harvest of champa fruits in the municipality of Miraflores, Boyacá-Colombia. Flowers of 30 selected trees were marked randomly. Five samplings were performed from day 26 after flowering until harvest. Temperature was recorded to calculate degree days (DD). In the period from flowering to fruit harvest (145 days) accumulated 1489.1 DD. Prior to harvest sugars increased and acids decreased but their concentration was high. Sucrose (highest concentration), fructose, glucose, and citric (predominant at harvest), succinic, malic and oxalic acids were detected. Polygalacturonase activity started from 582.06 DD and increased until harvest. The respiratory rate was high at the beginning and decreased to 1422.8 DD, a point that coincides with the physiological maturity, at this moment ethylene production was also detected. The fruits presented high acidity and a representative sugar content which determine its characteristic flavor.

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Section: Resultados Y Discusión Azúcares Solublesunclassified

Estudio de algunos cambios bioquímicos durante el crecimiento y hasta la cosecha del fruto de champa(Campomanesia lineatifolia R. & P. Familia Myrtaceae)

Balaguera-López

Arevalo

2012

Rev. Bras. Frutic.

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“…Both activities of VAIV and BAIV of the four enzymes were highest in the young stage of fruit development, but decreased rapidly with the formation of juice sacs. An increase in SuSy activity in the enlargement stage in which the fruit has just started to enlarge was shown in fruit of Citrus unshiu (Kubo et al, 2001). Further, CitSUS1 and CitSUSA of Citrus unshiu were detected in edible tissue of the fruit, and CitSUS1 expression decreased with fruit development, but CitSUSA expression increased (Komatsu et al, 2002).…”

Section: Metabolic Conversion Of Translocation Sugars In Fruitmentioning

confidence: 91%

Metabolism and Accumulation of Sugars Translocated to Fruit and Their Regulation

Yamaki

2010

J. Japan. Soc. Hort. Sci.

103

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Photoassimilates needed for fruit development are supplied from leaves, converted in fruit to substances relating to the specific quality of the fruit, then accumulate in the fruit. There are various regulation steps in the process from photoassimilate synthesis in leaves to sugar accumulation in fruit: photosynthesis, synthesis of translocation sugars, loading of translocation sugars, their translocation, their unloading, their membrane transport, their metabolic conversion, and compartmentation in vacuoles. Thus, it is important to clarify the mechanism and regulation of each step in fruit development. In this review, mainly the metabolic conversion of translocation sugars and their regulation at the genetic level in fruit are described because the metabolic conversion in fruit contributes greatly to produce the sink activity needed for fruit development.

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“…After fruit drop, various dynamic changes have been observed or reported in relation to fruit development, cell division and growth, stalk diameter, and xylem tissue development (Nii, 1980), auxin content (Igoshi et al, 1971;Takahashi et al, 1975), and ethylene production (Murata and Miyashita, 1970;Hyodo and Murata, 1972). The following prominent morphological and physiological changes have been reported during 90 110 DAFB: (1) fruit growth is retarded and reaches the final stage of its sigmoid growth curve (Kubo and Hiratsuka, 1998); (2) the rind surface becomes smooth; (3) sucrose accumulation begins and citric acid content decreases sharply in the juice sacs (Kubo et al, 2001) In this paper, we have discussed how light condition affects fruit development over the long and short term, and attempted to clarify management methods for active fruit development under conditions of low solar radiation, by using quantitative research on fruit water and carbon balance during the greenhouse cultivation of Satsuma mandarin.…”

Section: Introductionmentioning

confidence: 99%

Effect of Light Condition on Water and Carbon Balance in Satsuma Mandarin (Citrus unshiu Marc.) Fruit

Yano

Ohara

Matsubara

et al. 2013

Environmental Control in Biology

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Light condition is a fundamental environmental factor for high-quality plant production. In this paper, we discuss how light condition affects fruit development in the long and short term, and attempt to clarify management methods for active fruit development under conditions of low solar radiation, by using quantitative research on fruit water and carbon balance during greenhouse cultivation of Satsuma mandarin (Citrus unshiu Marc.). A significant decrease in yield due to shading was not detected, but we confirmed that shading treatment affected the dry weights of source-sink units, fruit volume, increase in volume of the fruits, and fruit quality parameters, such as sugar accumulation, acid content, and rind color. Qualitatively, the carbon balance of Satsuma mandarin fruit is comparable to that of tomato fruit or rice panicle, but quantitatively, the carbon balance of Satsuma mandarin fruit may differ, as shown by low sink relative growth rate. In addition, fruit growth parameters such as translocation rate for a fruit and fruit relative growth rate showed significant positive correlations with dark respiration, despite the shading treatment. The fruit carbon demand may be simply described by fruit dark respiration as the sum of new photosynthetic carbon and stored carbon translocation for a fruit.

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Sucrose accumulation and its related enzyme activities in the juice sacs of satsuma mandarin fruit from trees with different crop loads

Cited by 43 publications

References 22 publications

Estudio de algunos cambios bioquímicos durante el crecimiento y hasta la cosecha del fruto de champa(Campomanesia lineatifolia R. & P. Familia Myrtaceae)

Estudio de algunos cambios bioquímicos durante el crecimiento y hasta la cosecha del fruto de champa(Campomanesia lineatifolia R. & P. Familia Myrtaceae)

Metabolism and Accumulation of Sugars Translocated to Fruit and Their Regulation

Effect of Light Condition on Water and Carbon Balance in Satsuma Mandarin (Citrus unshiu Marc.) Fruit

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