Cargando…

Low-temperature-modulated fruit ripening is independent of ethylene in ‘Sanuki Gold’ kiwifruit

Fruit ripening in response to treatments with propylene, 1-methycyclopropene (1-MCP), and low temperature was characterized in ‘Sanuki Gold’ kiwifruit, Actinidia chinensis Planch. Propylene treatment immediately induced rapid fruit softening, increased AC-PG (polygalacturonase) and AC-EXP (expansin)...

Descripción completa

Detalles Bibliográficos
Autores principales: Mworia, Eric G., Yoshikawa, Takashi, Salikon, Nadiah, Oda, Chisato, Asiche, William O., Yokotani, Naoki, Abe, Daigo, Ushijima, Koichiro, Nakano, Ryohei, Kubo, Yasutaka
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Oxford University Press 2012
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3254691/
https://www.ncbi.nlm.nih.gov/pubmed/22058408
http://dx.doi.org/10.1093/jxb/err324
_version_ 1782220907078483968
author Mworia, Eric G.
Yoshikawa, Takashi
Salikon, Nadiah
Oda, Chisato
Asiche, William O.
Yokotani, Naoki
Abe, Daigo
Ushijima, Koichiro
Nakano, Ryohei
Kubo, Yasutaka
author_facet Mworia, Eric G.
Yoshikawa, Takashi
Salikon, Nadiah
Oda, Chisato
Asiche, William O.
Yokotani, Naoki
Abe, Daigo
Ushijima, Koichiro
Nakano, Ryohei
Kubo, Yasutaka
author_sort Mworia, Eric G.
collection PubMed
description Fruit ripening in response to treatments with propylene, 1-methycyclopropene (1-MCP), and low temperature was characterized in ‘Sanuki Gold’ kiwifruit, Actinidia chinensis Planch. Propylene treatment immediately induced rapid fruit softening, increased AC-PG (polygalacturonase) and AC-EXP (expansin) mRNA accumulation, and stimulated an increase in the soluble solid concentration (SSC) and a decrease in titratable acidity (TA). After 3 d exposure to propylene, ethylene production and AC-PL (pectate lyase) mRNA accumulation were observed. 1-MCP treatment after 24 h exposure to propylene eliminated AC-PG mRNA accumulation and suppressed continued changes in SSC and TA. Application of 1-MCP at the start of the treatment, followed by continuous propylene exposure, markedly delayed fruit softening, and the expression of the cell wall-modifying genes, and changes in the SSC and TA, indicating that kiwifruit become insensitive to ethylene at least for 3 d following 1-MCP exposure. Surprisingly, significant fruit softening, mRNA accumulation of AC-PG, AC-PL, and AC-EXP, and decreased TA were observed without ethylene production in intact fruit stored at low temperature for 1 month, but not in fruit stored at room temperature. Repeated 1-MCP treatments (twice a week) failed to inhibit the changes that occurred in low temperature storage. These observations indicate that low temperature modulates the ripening of kiwifruit in an ethylene-independent manner, suggesting that kiwifruit ripening is inducible by either ethylene or low temperature signals.
format Online
Article
Text
id pubmed-3254691
institution National Center for Biotechnology Information
language English
publishDate 2012
publisher Oxford University Press
record_format MEDLINE/PubMed
spelling pubmed-32546912012-01-11 Low-temperature-modulated fruit ripening is independent of ethylene in ‘Sanuki Gold’ kiwifruit Mworia, Eric G. Yoshikawa, Takashi Salikon, Nadiah Oda, Chisato Asiche, William O. Yokotani, Naoki Abe, Daigo Ushijima, Koichiro Nakano, Ryohei Kubo, Yasutaka J Exp Bot Research Papers Fruit ripening in response to treatments with propylene, 1-methycyclopropene (1-MCP), and low temperature was characterized in ‘Sanuki Gold’ kiwifruit, Actinidia chinensis Planch. Propylene treatment immediately induced rapid fruit softening, increased AC-PG (polygalacturonase) and AC-EXP (expansin) mRNA accumulation, and stimulated an increase in the soluble solid concentration (SSC) and a decrease in titratable acidity (TA). After 3 d exposure to propylene, ethylene production and AC-PL (pectate lyase) mRNA accumulation were observed. 1-MCP treatment after 24 h exposure to propylene eliminated AC-PG mRNA accumulation and suppressed continued changes in SSC and TA. Application of 1-MCP at the start of the treatment, followed by continuous propylene exposure, markedly delayed fruit softening, and the expression of the cell wall-modifying genes, and changes in the SSC and TA, indicating that kiwifruit become insensitive to ethylene at least for 3 d following 1-MCP exposure. Surprisingly, significant fruit softening, mRNA accumulation of AC-PG, AC-PL, and AC-EXP, and decreased TA were observed without ethylene production in intact fruit stored at low temperature for 1 month, but not in fruit stored at room temperature. Repeated 1-MCP treatments (twice a week) failed to inhibit the changes that occurred in low temperature storage. These observations indicate that low temperature modulates the ripening of kiwifruit in an ethylene-independent manner, suggesting that kiwifruit ripening is inducible by either ethylene or low temperature signals. Oxford University Press 2012-01 2011-11-04 /pmc/articles/PMC3254691/ /pubmed/22058408 http://dx.doi.org/10.1093/jxb/err324 Text en © 2011 The Author(s). http://creativecommons.org/licenses/by-nc/3.0 This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0), which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. This paper is available online free of all access charges (see http://jxb.oxfordjournals.org/open_access.html for further details)
spellingShingle Research Papers
Mworia, Eric G.
Yoshikawa, Takashi
Salikon, Nadiah
Oda, Chisato
Asiche, William O.
Yokotani, Naoki
Abe, Daigo
Ushijima, Koichiro
Nakano, Ryohei
Kubo, Yasutaka
Low-temperature-modulated fruit ripening is independent of ethylene in ‘Sanuki Gold’ kiwifruit
title Low-temperature-modulated fruit ripening is independent of ethylene in ‘Sanuki Gold’ kiwifruit
title_full Low-temperature-modulated fruit ripening is independent of ethylene in ‘Sanuki Gold’ kiwifruit
title_fullStr Low-temperature-modulated fruit ripening is independent of ethylene in ‘Sanuki Gold’ kiwifruit
title_full_unstemmed Low-temperature-modulated fruit ripening is independent of ethylene in ‘Sanuki Gold’ kiwifruit
title_short Low-temperature-modulated fruit ripening is independent of ethylene in ‘Sanuki Gold’ kiwifruit
title_sort low-temperature-modulated fruit ripening is independent of ethylene in ‘sanuki gold’ kiwifruit
topic Research Papers
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3254691/
https://www.ncbi.nlm.nih.gov/pubmed/22058408
http://dx.doi.org/10.1093/jxb/err324
work_keys_str_mv AT mworiaericg lowtemperaturemodulatedfruitripeningisindependentofethyleneinsanukigoldkiwifruit
AT yoshikawatakashi lowtemperaturemodulatedfruitripeningisindependentofethyleneinsanukigoldkiwifruit
AT salikonnadiah lowtemperaturemodulatedfruitripeningisindependentofethyleneinsanukigoldkiwifruit
AT odachisato lowtemperaturemodulatedfruitripeningisindependentofethyleneinsanukigoldkiwifruit
AT asichewilliamo lowtemperaturemodulatedfruitripeningisindependentofethyleneinsanukigoldkiwifruit
AT yokotaninaoki lowtemperaturemodulatedfruitripeningisindependentofethyleneinsanukigoldkiwifruit
AT abedaigo lowtemperaturemodulatedfruitripeningisindependentofethyleneinsanukigoldkiwifruit
AT ushijimakoichiro lowtemperaturemodulatedfruitripeningisindependentofethyleneinsanukigoldkiwifruit
AT nakanoryohei lowtemperaturemodulatedfruitripeningisindependentofethyleneinsanukigoldkiwifruit
AT kuboyasutaka lowtemperaturemodulatedfruitripeningisindependentofethyleneinsanukigoldkiwifruit