Biochemical and physiological changes during fruit development and ripening of two sweet cherry varieties with different levels of cracking tolerance
| Autor: | Dolors Ubach, Ingrid Aguiló-Aguayo, Christian Larrigaudière, Gemma Echeverría, M. Luisa López, Jordi Giné-Bordonaba |
|---|---|
| Rok vydání: | 2016 |
| Předmět: |
0106 biological sciences
Ethylene Physiology Cellular respiration Turgor pressure Cell Respiration Malates Plant Science Fructose Prunus avium 01 natural sciences 040501 horticulture chemistry.chemical_compound Malondialdehyde Botany Genetics Cultivar Biomass Pectinase Softening Cell wall modification food and beverages Ripening 04 agricultural and veterinary sciences Hydrogen Peroxide Methyltransferases Ethylenes Adaptation Physiological Horticulture Oxidative Stress Glucose Polygalacturonase chemistry Fruit Pectins 0405 other agricultural sciences Biomarkers 010606 plant biology & botany |
| Zdroj: | Plant physiology and biochemistry : PPB. 111 |
| ISSN: | 1873-2690 |
| Popis: | The aim of this study was to investigate the biochemical and metabolic changes, related to oxidative stress, ethylene and respiration, cell wall modification and primary metabolism, between a high ('Prime Giant') and a low ('Cristalina') cracking susceptible sweet cherry cultivar during growth and ripening. While cherries are referred as a non-climacteric fruit, our results show that an increase of endogenous ethylene production at earlier fruit developmental stages is parallel to colour development and softening during growth. Higher cracking susceptibility was clearly associated to a higher fruit growth rate and accompanied by an increase net CO2 and ethylene production, on a cherry basis, leading to an enhanced accumulation of oxidative stress markers (i.e. H2O2 and MDA). As observed in other fruit species (i.e. tomatoes) higher cracking susceptibility was also related to enhanced activity of cell wall-modifying enzymes which in turn occurred in parallel to the ethylene rise. Overall, these results suggest that cracking development may be a more complex phenomenon than a mere consequence of altered fruit water absorption or turgor and point out the importance of ethylene on sweet cherry ripening and cracking development. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect