New insights on the ripening pattern of ‘Blanquilla’ pears: A comparison between on- and off-tree ripened fruit

To better understand the key processes involved in the ripening of attached fruit, we have investigated physico-chemical and biochemical changes occurring in ‘Blanquilla’ pear during on-tree (attached fruit) and off-tree ripening (harvested fruit). Flesh firmness, sugars, acids and the volatile prof...

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Detalles Bibliográficos
Autores: Lindo García, Violeta, Larrigaudière, Christian, Echeverría Cortada, Gemma, Murayama, Hideki, Soria Villalonga, Yolanda, Giné Bordonaba, Jordi
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2019
País:España
Institución:Universitat de Lleida (UdL)
Repositorio:Repositori Obert UdL
OAI Identifier:oai:repositori.udl.cat:10459.1/70787
Acceso en línea:https://doi.org/10.1016/j.postharvbio.2018.12.013
http://hdl.handle.net/10459.1/70787
Access Level:acceso abierto
Palabra clave:Ethylene
Hexanal
Oxidative stress
Softening
Sucrose
Tree-factor
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spelling New insights on the ripening pattern of ‘Blanquilla’ pears: A comparison between on- and off-tree ripened fruitLindo García, VioletaLarrigaudière, ChristianEcheverría Cortada, GemmaMurayama, HidekiSoria Villalonga, YolandaGiné Bordonaba, JordiEthyleneHexanalOxidative stressSofteningSucroseTree-factorTo better understand the key processes involved in the ripening of attached fruit, we have investigated physico-chemical and biochemical changes occurring in ‘Blanquilla’ pear during on-tree (attached fruit) and off-tree ripening (harvested fruit). Flesh firmness, sugars, acids and the volatile profiles as well as ethylene metabolism, PG and PME enzyme activities and oxidative damage were measured. Firmness loss in detached ‘Blanquilla’ pear (off-tree), was initially mediated by oxidative stress (higher accumulation of malondialdehyde) and then by ethylene in a process in which 1-aminocyclopropene 1-carboxylic acid (ACC) synthase was the limiting factor. In contrast the progressive but slower softening observed during on-tree fruit ripening was not associated to oxidative damage but rather to a delayed production of ethylene limited, in turn, by the activity of ACC oxidase. An interesting association was found between the initiation of the ethylene production and a concomitant increase of sucrose levels during on-tree ripening also accompanied by a decline in hexanal. The putative role of these compounds as a tree-associated factor modulating on-tree pear ripening is discussed.This work was supported by the CERCA Programme/ Generalitat de Catalunya and by the Ministerio de Economía y Competitividad / MINECO (grant AGL2017-87923-R).Elsevier2019info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionhttps://doi.org/10.1016/j.postharvbio.2018.12.013http://hdl.handle.net/10459.1/70787reponame:Repositori Obert UdL instname:Universitat de Lleida (UdL)Inglésinfo:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2017-87923-RVersió postprint del document publicat a: https://doi.org/10.1016/j.postharvbio.2018.12.013Postharvest Biology and Technology, 2019, vol. 150, p. 112-121cc-by-nc-nd, (c) Elsevier, 2019info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-nd/4.0/oai:repositori.udl.cat:10459.1/707872026-06-24T12:42:17Z
dc.title.none.fl_str_mv New insights on the ripening pattern of ‘Blanquilla’ pears: A comparison between on- and off-tree ripened fruit
title New insights on the ripening pattern of ‘Blanquilla’ pears: A comparison between on- and off-tree ripened fruit
spellingShingle New insights on the ripening pattern of ‘Blanquilla’ pears: A comparison between on- and off-tree ripened fruit
Lindo García, Violeta
Ethylene
Hexanal
Oxidative stress
Softening
Sucrose
Tree-factor
title_short New insights on the ripening pattern of ‘Blanquilla’ pears: A comparison between on- and off-tree ripened fruit
title_full New insights on the ripening pattern of ‘Blanquilla’ pears: A comparison between on- and off-tree ripened fruit
title_fullStr New insights on the ripening pattern of ‘Blanquilla’ pears: A comparison between on- and off-tree ripened fruit
title_full_unstemmed New insights on the ripening pattern of ‘Blanquilla’ pears: A comparison between on- and off-tree ripened fruit
title_sort New insights on the ripening pattern of ‘Blanquilla’ pears: A comparison between on- and off-tree ripened fruit
dc.creator.none.fl_str_mv Lindo García, Violeta
Larrigaudière, Christian
Echeverría Cortada, Gemma
Murayama, Hideki
Soria Villalonga, Yolanda
Giné Bordonaba, Jordi
author Lindo García, Violeta
author_facet Lindo García, Violeta
Larrigaudière, Christian
Echeverría Cortada, Gemma
Murayama, Hideki
Soria Villalonga, Yolanda
Giné Bordonaba, Jordi
author_role author
author2 Larrigaudière, Christian
Echeverría Cortada, Gemma
Murayama, Hideki
Soria Villalonga, Yolanda
Giné Bordonaba, Jordi
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Ethylene
Hexanal
Oxidative stress
Softening
Sucrose
Tree-factor
topic Ethylene
Hexanal
Oxidative stress
Softening
Sucrose
Tree-factor
description To better understand the key processes involved in the ripening of attached fruit, we have investigated physico-chemical and biochemical changes occurring in ‘Blanquilla’ pear during on-tree (attached fruit) and off-tree ripening (harvested fruit). Flesh firmness, sugars, acids and the volatile profiles as well as ethylene metabolism, PG and PME enzyme activities and oxidative damage were measured. Firmness loss in detached ‘Blanquilla’ pear (off-tree), was initially mediated by oxidative stress (higher accumulation of malondialdehyde) and then by ethylene in a process in which 1-aminocyclopropene 1-carboxylic acid (ACC) synthase was the limiting factor. In contrast the progressive but slower softening observed during on-tree fruit ripening was not associated to oxidative damage but rather to a delayed production of ethylene limited, in turn, by the activity of ACC oxidase. An interesting association was found between the initiation of the ethylene production and a concomitant increase of sucrose levels during on-tree ripening also accompanied by a decline in hexanal. The putative role of these compounds as a tree-associated factor modulating on-tree pear ripening is discussed.
publishDate 2019
dc.date.none.fl_str_mv 2019
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv https://doi.org/10.1016/j.postharvbio.2018.12.013
http://hdl.handle.net/10459.1/70787
url https://doi.org/10.1016/j.postharvbio.2018.12.013
http://hdl.handle.net/10459.1/70787
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2017-87923-R
Versió postprint del document publicat a: https://doi.org/10.1016/j.postharvbio.2018.12.013
Postharvest Biology and Technology, 2019, vol. 150, p. 112-121
dc.rights.none.fl_str_mv cc-by-nc-nd, (c) Elsevier, 2019
info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-nd/4.0/
rights_invalid_str_mv cc-by-nc-nd, (c) Elsevier, 2019
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositori Obert UdL
instname:Universitat de Lleida (UdL)
instname_str Universitat de Lleida (UdL)
reponame_str Repositori Obert UdL
collection Repositori Obert UdL
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,812429

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