Two NAC transcription factors regulated fruit softening through activating xyloglucan endotransglucosylase/hydrolase genes during kiwifruit ripening
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Postharvest fruits are still alive, fruit ripening and softening is a complicated development course of physiological and biochemical changes, and it is regulated by cell wall degrading enzymes. The functions and activity change rules of cell wall enzymes related to the fruit ripening and softening are reviewed in the article. These will provide the theoretical foundations for the storage and freshness of fruits.
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In the peach,fruit ripening and softening is a complex process concerning growth and regulation which is accompanied by a series of changes in physiological and biochemical attributes,including the degradation of cell wall,ethylene evolution and other metabolic change. Research advances on fruit ripening and softening in molecular biology was discussed. The related enzyme of cell wall and ethylene in fruit ripening and softening were reviewed. The results showed that the courses of fruit ripening and softening are influenced by many genes. The discussion on the mechanism of fruit ripening and softening will provide the theoretical foundation for the storage and freshness and processing of fruit.
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The softening of fruit dramatically reduces its market value, especially when this occurs on the tree before ripening. The causes of fruit softening, before ripening, were examined through anatomical and phytochemical comparative analyses between normal fruit, fruit softened on the tree, and stored fruit. The typical morphological changes that occurred with the fruit included early senescence and decreased firmness. The decrease in firmness of softening fruit was due to smaller cell sizes but larger intercellular spaces. The water and free sugar content of the fruit flesh, as well as the weight and sugar content of the cell walls, were significantly lower in softening fruit. Conversely, uronic acid levels and β-galactosidase activity were slightly higher in the softening compared to normal fruit, but the latter was lower than in stored fruit. The results indicated that reduced cell size and cell wall mass were major changes occurring during fruit softening on the tree before ripening, suggesting a difference in the softening mechanisms in ripening and stored fruit.
Flesh
Free sugar
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The outside characteristics during fruit ripening are decrease of firmness,softening of textile.Firmness and textile are important indicators of fruit quality and criterion of ripening fruit,influenced the pre and post harvest handling methods,the life of shelf storage,and the flavor of fruits.Thus,the mechanism of cell wall hydrolases during fruit ripening and their relationship with the fruit softening will provide us a new way to control the fruit softening and to promote the crop breeding through gene improvement.This review focus on the research progresses of several main enzymes related to the fruit ripening,including polygalacturonases(PG),Pectinmethylesterases(PME),β-Galactosidases,endo-1,4-β-Glucanase(EGase),and XyloglucanEndo-transglycosylase(XET).
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Fruit ripening and softening is a complex process concerning growth and regulation which is accompanied by a series of changes in physiological and biochemical attributes.Advances in the roles of related enzyme and ethylene in fruit ripening and softening are reviewed in this paper.
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Kiwifruit (Actinidia) was used to investigate the shift of ethylene climacteric and the effect of exogenous ethylene treatment on the ripening and softening of fruit stored at 20 so as to inquire into the role of ethylene in ripening and softening of kiwifruit. There are two distinct stages of fruit softening , i. e. the initiating stage of softening (ISS) and the stage of fast softening (SFS). The main role of ethylene in quickening the ripening and softening of fruit appeared in the SFS, while no such notable effect was observed during the ISS. The mechanism of exogenous ethylene treatment on accelerating the ripening and softening of fruit dose not result from promoting the synthesis of endogenous ethylene in ripening kiwifruit
Climacteric
Actinidia deliciosa
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In this paper,the research progress in the mechanism of ripening and softening of stone fruits was summarized,including the relationship between the structure of fruit cell and fruit ripening and softening,the activity changes and functions of PG,PE,xyloglucan endotransglycosylase,cellulase,glycosidase and LOX in the course of fruit ripening and softening,and the gene regulatory mechanism of fruit ripening and softening.
Xyloglucan
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A study was conducted to determine changes in firmness, ethylene and ethylene biosynthetic enzymes, and the activities of β-galactosidase (β-GAL) and α-L-arabinofuranosidase (α-AF) during peach ripening and softening. The activities of 1-aminocyclopropane-1-carboxylic acid (ACC) synthase, ACC oxidase and polygalacturonase increased in parallel with ethylene production and declined in firmness during peach ripening, and they appeared at maximum simultaneously at maturity IV. β-GAL activity was high in unripe peach fruit and it experienced an overall decline during peach ripening. While α-AF activity changed placidly at the initial stage (maturity I–III), after that it experienced a rapid increasing stage. The preliminary result indicated that β-GAL and α-AF, as well as ethylene biosynthetic enzymes, may be involved in the ripening and softening of peach fruit.
Climacteric
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