Graham B. Seymour

University of Nottingham

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Gregory A. Tucker

University of Nottingham

James J. Giovannoni

Robert W. Holley Center for Agriculture & Health

Colin R. Bird

AstraZeneca (United Kingdom)

Mervin Poole

Campden BRI (United Kingdom)

Kenneth C. Manning

Centre for the Observation and Modelling of Earthquakes, Volcanoes and Tectonics

Donald Grierson

ZheJiang Academy of Agricultural Sciences

Natalie H. Chapman

University of Nottingham

Duoduo Wang

Henan University of Science and Technology

Rupert G. Fray

University of Nottingham

Graham J.W. King

Western University

Cooperative Institutions

University of Nottingham

117

Cornell University

Wageningen University & Research

Chinese Academy of Sciences

Research International (United States)

University of Warwick

Royal Holloway University of London

Ithaca College

Institut National de la Recherche Agronomique

University of California, Davis

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A SEPALLATA gene is involved in the development and ripening of strawberry (Fragaria×ananassa Duch.) fruit, a non-climacteric tissue*

Journal of Experimental Botany (2010)

Graham B. Seymour C. Ryder Volkan Çevik John P. Hammond Alexandra Popovich

Climacteric and non-climacteric fruits have traditionally been viewed as representing two distinct programmes of ripening associated with differential respiration and ethylene hormone effects. In climacteric fruits, such as tomato and banana, the ripening process is marked by increased respiration and is induced and co-ordinated by ethylene, while in non-climacteric fruits, such as strawberry and grape, it is controlled by an ethylene-independent process with little change in respiration rate. The two contrasting mechanisms, however, both lead to texture, colour, and flavour changes that probably reflect some common programmes of regulatory control. It has been shown that a SEPALLATA(SEP)4-like gene is necessary for normal ripening in tomato. It has been demonstrated here that silencing a fruit-related SEP1/2-like (FaMADS9) gene in strawberry leads to the inhibition of normal development and ripening in the petal, achene, and receptacle tissues. In addition, analysis of transcriptome profiles reveals pleiotropic effects of FaMADS9 on fruit development and ripening-related gene expression. It is concluded that SEP genes play a central role in the developmental regulation of ripening in both climacteric and non-climacteric fruits. These findings provide important information to extend the molecular control of ripening in a non-climacteric fruit beyond the limited genetic and cultural options currently available.

Climacteric

Fragaria

Receptacle

Achene

10.1093/jxb/erq360

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Citations (193)

A FRUITFULL-like gene is associated with genetic variation for fruit flesh firmness in apple (Malus domestica Borkh.)

Tree Genetics & Genomes (2009)

Volkan Çevik C. Ryder Alexandra Popovich Kenneth C. Manning Graham J.W. King

Malus

Flesh

Candidate gene

Genetic Association

10.1007/s11295-009-0247-4

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Citations (70)

Effect of the Cnr mutation on carotenoid formation during tomato fruit ripening

Phytochemistry (2001)

Paul D. Fraser Peter M. Bramley Graham B. Seymour

Phytoene

Phytoene synthase

Phytoene desaturase

10.1016/s0031-9422(01)00175-3

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Citations (53)

Journal of horticultural science and biotechnology – journal prize for vol 98 2023

The Journal of Horticultural Science and Biotechnology (2025)

Graham B. Seymour John P. Hammond Geoffrey R. Dixon Emma Coleman-Williams

10.1080/14620316.2025.2463199

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Citations (0)

Banana

Springer eBooks (1993)

Graham B. Seymour

Tonne

10.1007/978-94-011-1584-1_3

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Citations (42)

Altered cell wall disassembly during ripening of Cnr tomato fruit: implications for cell adhesion and fruit softening

Planta (2002)

Caroline Orfila M.M.H. Huisman William G. T. Willats Gert-Jan van Alebeek Henk A. Schols

Lycopersicon

Pectin

Arabinose

10.1007/s00425-002-0753-1

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Citations (88)

Chlorophyll catabolism and gene expression in the peel of ripening banana fruits

Physiologia Plantarum (1999)

Rosybel Drury Stefan Hörtensteiner Iain Donnison Colin R. Bird Graham B. Seymour

The biochemical and molecular basis of chlorophyll (Chl) catabolism in bananas was investigated during ripening at 20°C and at an elevated temperature (35°C) where degreening is inhibited. Biochemical analysis showed that Chl breakdown products could be isolated from fruit ripened at both temperatures. The coloured breakdown products, chlorophyllide and pheophorbide, were not detected at any stage of ripening in the two treatments; however, a non‐fluorescent Chl catabolite accumulated to a higher concentration at 20 than at 35°C. To investigate the ripening‐related gene expression associated with these changes, a cDNA library was generated from the peel of fruit ripened at 20°C. Differential screening of this library produced 20 non‐redundant families of clones including those encoding enzymes involved in ethylene biosynthesis, respiration, starch metabolism, cell wall degradation and other metabolic events. The expression of these genes was followed by northern analysis in fruit ripened at 20 and 35°C.

Catabolism

Pheophorbide A

Climacteric

10.1034/j.1399-3054.1999.100105.x

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Citations (56)

Near isogenic lines of tomato for texture contrasted QTL showed altered pericarp histology and cell wall chemistry

HAL (Le Centre pour la Communication Scientifique Directe) (2010)

Marc Lahaye Bernard Quéméner Marie‐Françoise Devaux Mervin Poole Mathilde Causse

Histology

Texture (cosmology)

Source

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A SQUAMOSA MADS Box Gene Involved in the Regulation of Anthocyanin Accumulation in Bilberry Fruits

PLANT PHYSIOLOGY (2010)

Laura Jaakola Mervin Poole Matthew Jones Terttu Kämäräinen-Karppinen Janne J. Koskimäki

Abstract Anthocyanins are important health-promoting phytochemicals that are abundant in many fleshy fruits. Bilberry (Vaccinium myrtillus) is one of the best sources of these compounds. Here, we report on the expression pattern and functional analysis of a SQUAMOSA-class MADS box transcription factor, VmTDR4, associated with anthocyanin biosynthesis in bilberry. Levels of VmTDR4 expression were spatially and temporally linked with color development and anthocyanin-related gene expression. Virus-induced gene silencing was used to suppress VmTDR4 expression in bilberry, resulting in substantial reduction in anthocyanin levels in fully ripe fruits. Chalcone synthase was used as a positive control in the virus-induced gene silencing experiments. Additionally, in sectors of fruit tissue in which the expression of the VmTDR4 gene was silenced, the expression of R2R3 MYB family transcription factors related to the biosynthesis of flavonoids was also altered. We conclude that VmTDR4 plays an important role in the accumulation of anthocyanins during normal ripening in bilberry, probably through direct or indirect control of transcription factors belonging to the R2R3 MYB family.

Bilberry

MADS-box

Vaccinium myrtillus

MYB

Structural gene

10.1104/pp.110.158279

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Citations (241)

Comparative effects of acetylene and ethylene gas on initiation of banana ripening

Annals of Applied Biology (1982)

Anthony Keith Thompson Graham B. Seymour

SUMMARY Bananas were exposed to acetylene or ethylene at 0·01, 0·1 and 1 ml/litre, under high humidity, for 24 h at 18 °C. They were then transferred to an atmosphere of air alone for a further 4 days and during this period the respiration rate of three fruit from each treatment was measured. Ripeness was then assessed by colour score and soluble solids content. All levels of ethylene initiated ripening. Treatment with ethylene induced a climacteric rise in respiration, an increase in the soluble solids content of the pulp and degreening of the peel. All levels of acetylene, except 0·01 ml/litre, induced a climacteric rise in respiration. Fruit treated with acetylene at 1 ml/litre had a similar colour score and soluble solids content to those ripened by exposure to ethylene. Fruits treated with acetylene at 0·1 ml/litre had a lower soluble solids content and their peel remained green. Treatment with acetylene at 0·01 ml/litre failed to initiate ripening. Sensory evaluation of fruit ripened by acetylene at 1 ml/litre indicated that the acetylene treated fruit ripened slightly more slowly. When compared at the same stage of ripeness fruits from the two treatments were equally palatable.

Acetylene

10.1111/j.1744-7348.1982.tb00837.x

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Citations (23)