Thap Maeo bananas: Fast ripening and full ethylene perception at low doses

Saraiva, Lorenzo A.; Castelan, Florence P.; Gomes, Bruna Lima; Purgatto, Eduardo; Cordenunsi-Lysenko, Beatriz Rosana

doi:10.1016/j.foodres.2017.11.007

Cited by 36 publications

(17 citation statements)

References 39 publications

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“…Frutic., Jaboticabal, 2018, v. 40, n. 5: (e-904) in firmness for all applications. These results are similar to those of Saraiva et al (2018) by defining the harvest point and the concentration of exogenous ethylene (C 2 H 4 ) in bananas of cultivar Thap Maeo (genotype group AAB, subgroup Mysore), in which fruits firmness declined rapidly in the fruits treated with ethylene -C 2 H 4 (0.01, 0.1, 0.5 and 1.0 mg/g), because in only two days the fruit pulp was three times softer, although the behavior of the ethylene (C 2 H 4 ) treated fruits did not differentiate between them.…”

Section: Resultssupporting

confidence: 91%

Post-harvest quality of bananas Prata-anã and Nanica after application of exogenous ethylene in maturation

Nobre¹,

Lucena

Gomes

et al. 2018

Rev. Bras. Frutic.

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The objective of this study was to evaluate the post-harvest quality of bananas (Musa x paradisiaca L.) Prata-anã and Nanica after application of exogenous ethylene (C2H4) during maturation. Bananas of Prata-anã cultivar were harvested 18 weeks after the anthesis (WAA) and those of Nanica cultivar with 13 WAA. After harvest, the fruits were submitted to 0, 1, 2, 3, 4 and 5 applications of 15 mL of ethyl-5/m3 in refrigeration chambers at 15ºC and later stored at room temperature (24 to 28ºC) and refrigerated at 15°C for 10 days. Peel color, fresh weight loss, firmness, total soluble solids, total bark chlorophyll, total bark and pulp carotenoids were evaluated at 0, 3, 4, 7 and 10 days after harvest (DAH). The Assistat program was used in statistical analysis. Among the storage conditions, fruits kept under refrigeration had a longer shelf life. The Prata-anã cultivar was superior to Nanica, presenting maturation indexes ideal for transport and commercialization, evaluated for the interactions of storage temperature, ethylene (C2H4) applications and storage time. It was concluded that the banana Prata-anã requires 3 and Nanica 4 applications of ethyl, for the harvest with 18 and 13 weeks, respectively, in order to promote a fast and uniform maturation.

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Section: Resultssupporting

confidence: 91%

Post-harvest quality of bananas Prata-anã and Nanica after application of exogenous ethylene in maturation

Nobre¹,

Lucena

Gomes

et al. 2018

Rev. Bras. Frutic.

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“…Starch hydrolysis in bananas was enhanced by treatment with propylene or ethylene (Saraiva et al, 2018). Starch hydrolysis in apples can be dependent or independent of ethylene concentration, whether exogenous or endogenous (Thammawong and Arakawa, 2007;Doerflinger et al, 2015a).…”

Section: Carbohydrate Metabolismmentioning

confidence: 99%

Primary Metabolism in Fresh Fruits During Storage

et al. 2020

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The extension of commercial life and the reduction of postharvest losses of perishable fruits is mainly based on storage at low temperatures alone or in combination with modified atmospheres (MAs) and controlled atmospheres (CAs), directed primarily at reducing their overall metabolism thus delaying ripening and senescence. Fruits react to postharvest conditions with desirable changes if appropriate protocols are applied, but otherwise can develop negative and unacceptable traits due to the onset of physiological disorders. Extended cold storage periods and/or inappropriate temperatures can result in development of chilling injuries (CIs). The etiology, incidence, and severity of such symptoms vary even within cultivars of the same species, indicating the genotype significance. Carbohydrates and amino acids have protective/regulating roles in CI development. MA/CA storage protocols involve storage under hypoxic conditions and high carbon dioxide concentrations that can maximize quality over extended storage periods but are also affected by the cultivar, exposure time, and storage temperatures. Pyruvate metabolism is highly reactive to changes in oxygen concentration and is greatly affected by the shift from aerobic to anaerobic metabolism. Ethylene-induced changes in fruits can also have deleterious effects under cold storage and MA/CA conditions, affecting susceptibility to chilling and carbon dioxide injuries. The availability of the inhibitor of ethylene perception 1-methylcyclopropene (1-MCP) has not only resulted in development of a new technology but has also been used to increase understanding of the role of ethylene in ripening of both non-climacteric and climacteric fruits. Temperature, MA/CA, and 1-MCP alter fruit physiology and biochemistry, resulting in compositional changes in carbon-and nitrogen-related metabolisms and compounds. Successful application of these storage technologies to fruits must consider their effects on the metabolism of carbohydrates, organic acids, amino acids and lipids.

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“…Ethylene is the most strongly hormone correlated to fruit ripening, particularly in climacteric fruits such as bananas. Climacteric ethylene synthesis in bananas induces the conversion of starch to soluble sugars (Saraiva et al., 2018), particularly sucrose, whereas the treatment with ethylene inhibitor, 1-methylcyclopropene (1-MCP), delays such conversion over several days in a dose- and cultivar-dependent manner (Mainardi et al., 2006; Nascimento et al., 2006). In addition, there are several indications that other hormones are associated and form a network of signals that coordinate the phases during fruit development (Seymour et al., 2013).…”

Section: Hormonal and Genetic Regulation Of Starch-to-sucrose Metabolmentioning

confidence: 99%

The Starch Is (Not) Just Another Brick in the Wall: The Primary Metabolism of Sugars During Banana Ripening

et al. 2019

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The monocot banana fruit is one of the most important crops worldwide. As a typical climacteric fruit, the harvest of commercial bananas usually occurs when the fruit is physiologically mature but unripe. The universal treatment of green bananas with ethylene or ethylene-releasing compounds in order to accelerate and standardize the ripening of a bunch of bananas mimics natural maturation after increasing the exogenous production of ethylene. The trigger of autocatalytic ethylene production regulated by a dual positive feedback loop circuit derived from a NAC gene and three MADS genes results in metabolic processes that induce changes in the primary metabolism of bananas. These changes include pulp softening and sweetening which are sensorial attributes that determine banana postharvest quality. During fruit development, bananas accumulate large amounts of starch (between 15 and 35% w/w of their fresh weight, depending on the cultivar). Pulp softening and sweetening during banana ripening are attributed not only to changes in the activities of cell wall hydrolases but also to starch-to-sugar metabolism. Therefore, starch granule erosion and disassembling are key events that lead bananas to reach their optimal postharvest quality. The knowledge of the mechanisms that regulate sugar primary metabolism during banana ripening is fundamental to reduce postharvest losses and improve final product quality, though. Recent studies have shown that ethylene-mediated regulation of starch-degrading enzymes at transcriptional and translational levels is crucial for sugar metabolism in banana ripening. Furthermore, the crosstalk between ethylene and other hormones including indole-3-acetic acid and abscisic acid also influences primary sugar metabolism. In this review, we will describe the state-of-the-art sugar primary metabolism in bananas and discuss the recent findings that shed light on the understanding of the molecular mechanisms involved in the regulation of this metabolism during fruit ripening.

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Thap Maeo bananas: Fast ripening and full ethylene perception at low doses

Cited by 36 publications

References 39 publications

Post-harvest quality of bananas Prata-anã and Nanica after application of exogenous ethylene in maturation

Post-harvest quality of bananas Prata-anã and Nanica after application of exogenous ethylene in maturation

Primary Metabolism in Fresh Fruits During Storage

The Starch Is (Not) Just Another Brick in the Wall: The Primary Metabolism of Sugars During Banana Ripening

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