Variations in zonal fruit starch concentrations of apples – a developmental phenomenon or an indication of ripening?

Abstract

Patterns of starch hydrolysis in stem, equatorial, and calyx zones of ‘Honeycrisp’ and ‘Empire’ apples (Malus sylvestris (L.) Mill var. domestica (Borkh.) Mansf.) during maturation and ripening, and in ‘Gala’ apples in response to propylene or 1-methylcyclopropene (1-MCP) treatments after harvest, were studied. Differences in zonal starch concentrations were found for ‘Empire’ and ‘Gala’ fruits, but not for ‘Honeycrisp’. During maturation and ripening of ‘Empire’, the concentration of starch was highest in the calyx end and lowest in the stem region.</title> Differences in rates of starch hydrolysis among zones were not detected. ‘Honeycrisp’ and ‘Empire’ had the highest concentration of sorbitol in the calyx region, whereas it was highest in the stem-end region in ‘Gala’. The distribution differences of glucose, fructose, and sucrose were similar in all three cultivars; higher fructose and glucose concentrations in the stem region, and higher sucrose concentrations in the calyx end of the fruit. Postharvest treatment of ‘Gala’ with propylene did not affect the internal ethylene concentration of the fruit but 1-MCP markedly inhibited it. Starch concentrations were highest in the calyx end but gradients of starch among zones were not changed by postharvest treatment. The rate of hydrolysis was slowed by 1-MCP treatment, but was unaffected by propylene. Postharvest treatments influenced sorbitol, glucose, and fructose concentrations. Patterns of starch concentration among the zones did not confirm differences in ripening, but reflected its uneven distribution throughout the fruit during development. Therefore, measured differences in zonal starch are most likely related to starch accumulation during fruit development, rather than differences in rates of starch degradation during ripening.

Effects of Preharvest and Postharvest Applications of 1-Methylcyclopropene on Fruit Quality and Physiological Disorders of ‘Fuji’ Apples during Storage at Warm and Cold Temperatures

“…Starch hydrolysis was highly affected by ethylene production in 'Gala' apples (Doerflinger et al, 2015a). Doerflinger et al (2015b) reported that IEC was positively correlated with SPI over a wide range of fruit maturities for 'Gala', 'Honeycrisp', 'McIntosh', and 'Empire' apples.…”

“…In addition, preharvest treatment can retain fruit firmness of 'Gamhong' apples during cold storage (Yoo et al, 2013) and of 'Delicious' apples during long-term controlled atmosphere (CA) storage (Elfving et al, 2007). Preharvest 1-MCP treatment did not affect flesh firmness and starch pattern index values (SPIs) of 'Law Rome' apples (McArtney et al, 2009), but it did reduce internal ethylene concentrations (IECs), chlorophyll content (in terms of I AD values), and starch hydrolysis of 'Gala' apples (Doerflinger et al, 2015a). Preharvest 1-MCP applications reduced the incidences of soft scald and soggy breakdown in 'Honeycrisp' apple (DeEll and Ehsani-Moghaddam, 2010) and superficial scald in 'Golden Delicious' apple (McArtney et al, 2008).…”

Primary Metabolism in Fresh Fruits During Storage

“…Starch hydrolysis in apples can be dependent or independent of ethylene concentration, whether exogenous or endogenous (Thammawong and Arakawa, 2007;Doerflinger et al, 2015a). Postharvest 1-MCP effects on starch hydrolysis in apples also can be cultivar-dependent (Fan et al, 1999;Neuwald et al, 2010;Thammawong and Arakawa, 2010;Doerflinger et al, 2015b). In bananas, 1-MCP delays hydrolysis in a dose-and cultivardependent manner (Nascimento et al, 1997;Mainardi et al, 2006).…”

Otimização da produção de hidrogênio a partir de resíduos de banana: avaliação da diversidade de bactérias autóctones e distribuição funcional

“…Neste sentido, a utilização de sacarose como fonte de carbono pode ser alternativa viável para produção de H2. Lima et al (2013) (Doerflinger et al, 2015).…”

“…Glicose e frutose também foram observados porTorquato et al (2016) como sendo os principais carboidratos em resíduos frutícolas. Tais açúcares como principais carboidratos de frutas é devido a degradação do amido durante a maturação do fruto, liberando glicose e frutose, que poderá ser utilizado para o metabolismo microbiano(Doerflinger et al, 2015), tornando o processo de hidrólise fator determinante para disponibilização de açúcares solúveis. De acordo comJesus et al (2004) e Chitarra eChitarra (2005) o tipo e a quantidade dos açúcares solúveis se alteram de acordo com as variedades, estádios de maturação e condições de cultivo das bananeiras.O pH ácido no valor de 4,42 mensurado no resíduo pode ser justificado pela presença de ácidos orgânicos provindos da degradação do próprio substrato via fermentação natural.Valor de pH ácido, 3,81, também foi relatado porMenezes et al (2015) na caracterização do resíduo de banana.…”