Fruit development and ripening are unique to plants and represent an important component of human and animal diets. Recent discoveries have shed light on the molecular basis of developmental ripening control, suggested common regulators of climacteric and nonclimacteric ripening physiology, and

Genetic regulation of fruit development and ripening

The storage of fruits and vegetables at low temperature near the freezing point is the foremost technology applied to retard postharvest ripening and to extend the shelf-life period of agricultural products. However, most tropical and subtropical produce is sensitive to chilling injury, which constitutes a set of physiological alterations caused by exposure to low temperatures for variable time periods, to the detriment of quality. This article is a thorough review of the physiological, hormonal and molecular mechanisms involved in the induction and development of this physiopathy. Also, the different postharvest technologies of a chemical, physical or biotechnological nature assayed in research or applied in the agro-food industry with the aim of inhibiting or delaying the emergence of chilling injury in sensitive plant produce of agricultural interest are reviewed. Copyright © 2009 Society of Chemical Industry

Physiological, hormonal and molecular mechanisms regulating chilling injury in horticultural species. Postharvest technologies applied to reduce its impact

https://oatao.univ-toulouse.fr/1720/1/Pech_1720.pdf

Climacteric fruit ripening: Ethylene-dependent and independent regulation of ripening pathways in melon fruit

The volatile plant hormone ethylene regulates many plant developmental processes and stress responses. It is therefore crucial that plants can precisely control their ethylene production levels in space and time. The ethylene biosynthesis pathway consists of two dedicated steps. In a first reaction, S-adenosyl-L-methionine (SAM) is converted into 1-aminocyclopropane-1-carboxylic acid (ACC) by ACC-synthase (ACS). In a second reaction, ACC is converted into ethylene by ACC-oxidase (ACO). Initially, it was postulated that ACS is the rate-limiting enzyme of this pathway, directing many studies to unravel the regulation of ACS protein activity, and stability. However, an increasing amount of evidence has been gathered over the years, which shows that ACO is the rate-limiting step in ethylene production during certain dedicated processes. This implies that also the ACO protein family is subjected to a stringent regulation. In this review, we give an overview about the state-of-the-art regarding ACO evolution, functionality and regulation, with an emphasis on the transcriptional, post-transcriptional, and post-translational control. We also highlight the importance of ACO being a prime target for genetic engineering and precision breeding, in order to control plant ethylene production levels.

/pdf/1-aminocyclopropane-1-carboxylic-acid-oxidase-aco-the-enzyme-3flqso2s22.pdf

1-Aminocyclopropane-1-Carboxylic Acid Oxidase (ACO): The Enzyme That Makes the Plant Hormone Ethylene

Hydrogen sulfide alleviates chilling injury of banana fruit by enhanced antioxidant system and proline content

Non-freezing low temperature storage causes injury to melons and most other fruit and vegetables of tropical and subtropical origin. We demonstrate here that ethylene suppression through an antisense ACC oxidase (ACO) gene considerably reduced the sensitivity of Charentais cantaloupe melons to chilling injury. In contrast to wild-type fruit, antisense ACO melons did not develop the characteristic chilling injury of pitting and browning of the rind neither when stored at low temperature (3 weeks at 2 °C) nor upon rewarming. Treating antisense melons with 10 p.p.m. ethylene for more than 1 d prior to cold storage resulted in the restoration of chilling sensitivity. When the ethylene treatment was performed after cold storage, the chilling injury symptoms did not appear. The tolerance to chilling was associated with a lower accumulation of ethanol and acetaldehyde, reduced membrane deterioration and higher capacity of the fruit to remove active oxygen species. The activities of catalase, superoxide dismutase and peroxidase were markedly increased in antisense ACO fruit in comparison with wild-type fruit, particulary upon rewarming and post-storage ethylene treatment. Severe chilling injury symptoms were correlated with a lower activity of activated oxygen scavenging enzymes. These results demonstrate that ethylene acts in conjunction with low temperature to induce metabolic shifts that participate in the development of chilling injury.

Inhibition of ethylene biosynthesis by antisense ACC oxidase RNA prevents chilling injury in Charentais cantaloupe melons

Role of ethylene on various ripening pathways and on the development of sensory quality of charentais cantaloupe melons

Ethylene-regulated genes and clarification of the role of ethylene in the regulation of ripening and quality in cantaloupe melon fruit

Charentais melons (Cucumis melo L., var cantalupensis Naud.) in which ethylene biosynthesis has been suppressed by an antisense ACC oxidase gene have been used to better understand the role of ethylene in the regulation of the ripening process of climacteric fruit and on the development of sensory qualities. We have shown that a number of biochemical and molecular processes associated with the ripening of climacteric fruit are ethylene-independent. In some cases, such as softening of the flesh, the same pathway comprises both ethylene-dependent and -independent components. The various ethylene-dependent events exhibit differential sensitivity to ethylene. The threshold level for degreening of the rind is 1 ppm, while 2.5 ppm are required to trigger the ethylene-dependent component of the softening process. The saturating level of ethylene for all these events is less than 5 ppm, which is by far lower than the internal ethylene concentrations found in the fruit at the climacteric peak (around 100 ppm). Detachment of the fruit influences the development of respiratory climacteric. Fruit remaining attached to the vine, although producing higher levels of ethylene, exhibit a reduced climacteric rise in respiration as compared to detached fruit. The response of antisense ACO fruit to exogenous ethylene in terms of respiration is higher in detached than in attached fruit. Ethylene-suppressed melons show a severe reduction of aroma volatiles production, particularly in ester production. In the biosynthetic pathway of aliphatic esters, the dehydrogenation of fatty acids and aldehydes appears to be ethylene-dependent. In contrast, alcohol acetylation comprises ethylene-dependent and ethylene-independent components, probably corresponding to differentially regulated alcohol acetyl transferases. In terms of sensory quality, these data show that the extension of shelf-life through the inhibition of ethylene production has some beneficial effects on texture and sugar accumulation but is detrimental for the generation of aroma.

https://oatao.univ-toulouse.fr/1451/1/Pech_1451.pdf

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Papers

Inhibition of ethylene biosynthesis by antisense ACC oxidase RNA prevents chilling injury in Charentais cantaloupe melons

Role of ethylene on various ripening pathways and on the development of sensory quality of charentais cantaloupe melons

Ethylene-regulated genes and clarification of the role of ethylene in the regulation of ripening and quality in cantaloupe melon fruit

Role of ethylene on various ripening pathways and on the development of sensory quality of charentais cantaloupe melons