1 / 14

I mpact of suppression of ethylene biosynthesis or action on flavor metabolites in apple fruit

I mpact of suppression of ethylene biosynthesis or action on flavor metabolites in apple fruit. Bruno G. Defilippi, Sandra L. Uratsu, Betty Hess-Pierce, Gianni Teo, Abhaya M. Dandekar and Adel A. Kader. Experimental approach: Reduction and enhancement of ethylene biosynthesis and action.

minerva-keith
Download Presentation

I mpact of suppression of ethylene biosynthesis or action on flavor metabolites in apple fruit

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Impact of suppression of ethylene biosynthesis or action on flavor metabolites in apple fruit Bruno G. Defilippi, Sandra L. Uratsu, Betty Hess-Pierce, Gianni Teo, Abhaya M. Dandekar and Adel A. Kader

  2. Experimental approach: Reduction and enhancement of ethylene biosynthesis and action • cv. Greensleeves (Golden Delicious with James Grieve). From Dandekar’s lab • Binary vector that express the cDNAs of ACC-synthase (ACS) and ACC oxidase (ACO) enzymes in either a sense or antisense pattern.

  3. Table. Classification of clones according to ethylene production after 12-14 days at 20°C. R=ACO sense, G=ACO antisense, Y=ACS sense, B=ACS antisense

  4. Ethylene biosynthesis: Figure. Ethylene production and biosynthesis in Greensleeves fruits harvested from different lines and stored at 20°C for 12 days.

  5. Figure. Ethylene evolution and respiration rate in Greensleeves fruits harvested from fruit treated with 1-MCP or ethylene.

  6. 1 month after harvest… ACO Silenced (61-G) Apples cv. Greensleeves GS 14 days at 20°C ACO Silenced (68-G) ACS Silenced (130-Y) 3 months after harvest… ACO Silenced GS GS 68G 105Y GS 103Y 68G

  7. Aroma biosynthesis in apples: Amino acids Precursors Fatty acids Aldehydes ADH Acids Alcohols AAT Esters Figure. Total aroma composition in Greensleeves fruits derived from different clones.

  8. Figure. Effect of ethylene (suppression and enhancement) in the biosynthesis of hexyl esters in Greensleeves fruits. Fruits were evaluated at harvest and after 12 days at 20°C (means ± SE)

  9. a b Figure. Alcohol acyl transferase (AAT) and alcohol dehydrogenase (ADH) activity in Greensleeves fruits harvested from different and stored at 20°C for 12 days (a), and in fruit treated with 1-MCP (b).

  10. With ethylene… 20 uLL-1 ethylene Figure. AAT and ADH activity in Greensleeves fruits harvested from different and stored at 20°C for 12 days, and in fruit treated with ethylene.

  11. Do we need a threshold of ethylene? • - 100 uLL-1 ethylene • - whole fruit vs. pulp Ethylene (%) 100 1 17

  12. Ethylene (%) 100 4 10 Figure. AAT activity in Greensleeves fruit treated with 1-MCP and ethylene, and stored at 20°C for 14 days

  13. Aroma volatiles: - Ester biosynthesis is an ethylene dependent process. - It seems that AAT is an important control point under ethylene regulation. - Substrate availability (aldehydes) is playing a significant role in ester biosynthesis. Upstream substrates (fatty acids)? (F. Bangerth). - What about other enzymes (esterases and Lox for example) Ethylene: - Differential tissue response to ethylene action suppression

More Related