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

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 chinensisPlanch. Propylene treatment immediately induced rapid fruit softening, increasedAC-PG(polygalacturonase) andAC-EXP(expansin) mRNA...

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Bibliographic Details
Published in:Journal of experimental botany Vol. 63; no. 2; pp. 963 - 971
Main Authors: Mworia, Eric G., Yoshikawa, Takashi, Salikon, Nadiah, Oda, Chisato, Asiche, William O., Yokotani, Naoki, Abe, Daigo, Ushijima, Koichiro, Nakano, Ryohei, Kubo, Yasutaka
Format: Journal Article
Language:English
Published: Oxford Oxford University Press 01-01-2012
Subjects:
Actinidia - drug effects
Actinidia - genetics
Actinidia - growth & development
Actinidia - physiology
Alkenes - pharmacology
Biological and medical sciences
Biosynthesis
Cell walls
Cold Temperature
Cyclopropanes - pharmacology
DNA, Complementary - genetics
Ethylene production
Ethylenes - analysis
Ethylenes - metabolism
Fruit - drug effects
Fruit - genetics
Fruit - growth & development
Fruit - physiology
Fruits
Fundamental and applied biological sciences. Psychology
Gene Expression Regulation, Plant - drug effects
Gene Expression Regulation, Plant - physiology
Low temperature
Messenger RNA
Plant physiology and development
Plant Proteins - genetics
Polygalacturonase - genetics
Postharvest technology
Propylene
RESEARCH PAPER
Research Papers
Ripening
RNA, Messenger - genetics
Room temperature
Signal Transduction
Time Factors
Ripening
low-temperature
Fruit
Kiwi (fruit)
Modulation
1-MCP
Botany
Ethylene
Plant growth substance
fruit ripening
Low temperature
kiwifruit
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Summary:Fruit ripening in response to treatments with propylene, 1-methycyclopropene (1-MCP), and low temperature was characterized in ‘Sanuki Gold’ kiwifruit,Actinidia chinensisPlanch. Propylene treatment immediately induced rapid fruit softening, increasedAC-PG(polygalacturonase) andAC-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 andAC-PL(pectate lyase) mRNA accumulation were observed. 1-MCP treatment after 24 h exposure to propylene eliminatedAC-PGmRNA 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 ofAC-PG, AC-PL, andAC-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.
ISSN:0022-0957
1460-2431
DOI:10.1093/jxb/err324