A comprehensive study on the main physiological and biochemical changes occurring during growth and on-tree ripening of two apple varieties with different postharvest behaviour
| Autor: | Christian Larrigaudière, Gloria Bobo, Gemma Echeverría, Elisabet Duaigües, Jordi Giné-Bordonaba |
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| Přispěvatelé: | Producció Vegetal, Postcollita |
| Rok vydání: | 2019 |
| Předmět: |
0106 biological sciences
0301 basic medicine 663/664 Antioxidant Ethylene Physiology medicine.medical_treatment Malates Plant Science 01 natural sciences 03 medical and health sciences chemistry.chemical_compound Malondialdehyde Respiration Genetics medicine Sugar Peroxidase food and beverages Ripening Hydrogen Peroxide Ethylenes Crop Production Oxidative Stress Horticulture 030104 developmental biology chemistry Fruit Malus Postharvest Malic acid Sugars 010606 plant biology & botany |
| Zdroj: | IRTA Pubpro. Open Digital Archive Institut de Recerca i Tecnologia Agroalimentàries (IRTA) |
| ISSN: | 0981-9428 |
| Popis: | Apple quality and the storage potential likely depend on a range of physiological and biochemical events occurring throughout fruit development and ripening. In this study, we investigated the major physiological (ethylene production and respiration) and biochemical changes (related to sugar and malic acid content as well as antioxidant metabolism) occurring during growth and on-tree ripening of two apple varieties (‘Granny Smith’ (GS) and ‘Early Red One’ (ERO)) with known differences in their postharvest behaviour, mainly firmness loss and susceptibility to superficial scald. Our results demonstrate that the higher storability and the limited loss of firmness of ‘GS’ fruit was associated to a higher acid content, mainly malic acid, that seemed to be regulated already at fruit set (20 DAFB). The reduced loss of firmness during storage in ‘GS’ was also associated to the fruit inability to produce ethylene upon harvest resulting from very low 1-aminocyclopropane-1-carboxylic acid oxidase (ACO) activity. Sugar accumulation, on the other hand, was similar among both varieties as was also observed for the rate of fruit growth or the fruit respiration pattern. In addition, the higher susceptibility of ‘GS’ if compared to ‘ERO’ to superficial scald was not associated to peroxidative damage (malondialdehyde accumulation) nor to higher levels of the sesquiterpene α-farnesene but rather mediated by a fruit antioxidant imbalance resulting from higher H2O2 levels and lower antioxidant (peroxidase) enzymatic capacity. The interplay between ethylene, respiration and antioxidants or sugars and organic acids during apple growth and development is further discussed. info:eu-repo/semantics/acceptedVersion |
| Databáze: | OpenAIRE |
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