The contribution of stored malate and citrate to the substrate requirements of metabolism of ripening peach ( Prunus persica L. Batsch) flesh is negligible. Implications for the occurrence of phosphoenolpyruvate carboxykinase and gluconeogenesis

Famiani, Franco; Farinelli, Daniela; Moscatello, Stefano; Battistelli, Alberto; Leegood, Richard C.; Walker, Robert P.

doi:10.1016/j.plaphy.2016.01.007

Cited by 35 publications

(56 citation statements)

References 62 publications

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“…In 2013, bunch trimming determined an increase of TSS (+1.2 • Brix respect to the control), while in 2014 it did not determine significant differences. Similarly, pH and titratable acidity, which are important metabolic and qualitative parameters [33][34][35], did not show significant differences among treatments in both years. VG treatment was found to be effective for the objective it was aimed for, which was to reduce sugar accumulation in berries.…”

Section: Yield and Grape Compositionmentioning

confidence: 82%

Application of Anti-Transpirant to Control Sugar Accumulation in Grape Berries and Alcohol Degree in Wines Obtained from Thinned and Unthinned Vines of cv. Falanghina (Vitis vinifera L.)

et al. 2020

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In the last few decades, the accumulation of sugar in grape berries and hence the alcohol degree of wines has been affected by increasing global temperatures. In order to limit plant photosynthetic activity, it is possible to apply anti-transpirant on field, reducing sugar accumulation in berries. In this contest, our aim was to evaluate the efficiency of the application of a di-1-p-menthene-based natural anti-transpirant (Vapor Gard®, VG) on Falanghina vines during 2013 and 2014. Plants were treated at veraison stage with VG and compared with water-sprayed ones for control. The experimental design included also bunch thinned (BT) plants treated with VG or water. The effect of VG and/or BT on grapes was evaluated through physiological measurements on vines and chemical analyses on berries and wines. Moreover, wine sensory profiles were produced. The results we obtained show that by applying anti-transpirant it is possible to induce a significant reduction of net photosynthesis rate (25%–40%) and stomatal conductance (40%–60%) on leaves, a lower sugar accumulation in berries (2 °Brix) and a consequent reduction of alcohol in the obtained wine (0.9%–1.6% vol.). These results suggest that anti-transpirant sprays could be a useful tool in reducing cost of yield manipulation, improving ripeness and reducing wine alcohol, without affecting the wine sensory profile.

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Section: Yield and Grape Compositionmentioning

confidence: 82%

Application of Anti-Transpirant to Control Sugar Accumulation in Grape Berries and Alcohol Degree in Wines Obtained from Thinned and Unthinned Vines of cv. Falanghina (Vitis vinifera L.)

et al. 2020

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“…The acids are sequestered in the vacuoles and released to provide substrate for increased respiration during ripening of climacteric fruits, meet higher energy demand in non-climacteric fruits, and produce hexoses by gluconeogenesis (Beruter, 2004;Sweetman et al, 2009). Influx and efflux of malic acid from the vacuole may vary over time (Walker et al, 2015;Famiani et al, 2016b). In peaches, contributions of malic and citric acids to metabolism are negligible, and it is likely that gluconeogenesis occurs during ripening (Famiani et al, 2016b).…”

Section: Organic Acidsmentioning

confidence: 99%

“…Influx and efflux of malic acid from the vacuole may vary over time (Walker et al, 2015;Famiani et al, 2016b). In peaches, contributions of malic and citric acids to metabolism are negligible, and it is likely that gluconeogenesis occurs during ripening (Famiani et al, 2016b). In ripening of grapes, a nonclimacteric fruit, decreased malic acid contents were associated with metabolism, but to a lesser extent compared with sugars (Famiani et al, 2016a).…”

Section: Organic Acidsmentioning

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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“…Thus, it is essential to take into account how enzyme abundance is expressed; because, if the content is expressed on a per g FW basis, different patterns of changes during development will be obtained than if expressed on per g total protein. Similarly, expansion of the flesh can lead to a decrease in the concentration of specific metabolites (g −1 FW) that is not brought about by a net catabolism of the metabolite but by a dilution effect (Famiani et al, 2015;Famiani et al, 2016;Moscatello et al, 2019). Similarly, when content is expressed on per g DW basis, a decrease during development could be a result of a dilution effect arising from the accumulation of large amounts of other material (for example sugars during ripening).…”

Section: Changes In Cell Structure During Flesh Development and Dilutmentioning

confidence: 99%

Stone Fruits: Growth and Nitrogen and Organic Acid Metabolism in the Fruits and Seeds—A Review

et al. 2020

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Stone fruits of the Rosaceae family consist of several distinct parts, and these include the flesh, woody endocarp, and seed. To understand the metabolism of these fruits, it is necessary to have knowledge of both their structure and growth characteristics. The nitrogen metabolism of the different tissues of stone fruits is interlinked. For example, there is an import and storage of nitrogenous compounds in the endocarp that are then exported to the seed. Moreover, there are links between the metabolism of nitrogen and that of malic/citric acids. In this article, the structure and growth characteristics, together with the import/export, contents, metabolism, and functions of nitrogenous compounds and organic acids in the different parts of stone fruits and their seeds are reviewed.

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The contribution of stored malate and citrate to the substrate requirements of metabolism of ripening peach ( Prunus persica L. Batsch) flesh is negligible. Implications for the occurrence of phosphoenolpyruvate carboxykinase and gluconeogenesis

Cited by 35 publications

References 62 publications

Application of Anti-Transpirant to Control Sugar Accumulation in Grape Berries and Alcohol Degree in Wines Obtained from Thinned and Unthinned Vines of cv. Falanghina (Vitis vinifera L.)

Application of Anti-Transpirant to Control Sugar Accumulation in Grape Berries and Alcohol Degree in Wines Obtained from Thinned and Unthinned Vines of cv. Falanghina (Vitis vinifera L.)

Primary Metabolism in Fresh Fruits During Storage

Stone Fruits: Growth and Nitrogen and Organic Acid Metabolism in the Fruits and Seeds—A Review

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