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Stages of fruit development and ripening in apricot fruits. After flower bloom, pollination and fruit set, fruit growth begin with a fruit enlargement, stopping the size increase during stone hardening (S1). The reactivation of grown at green stage (S2) is followed by a color change in half-ripe fruit (S3). Maturation and ripening end at physiological ripening, when the fruit reaches the maximum sucrose accumulation and definitive color (S4).
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In plants, fruit ripening is a coordinated developmental process that requires the change in expression of hundreds to thousands of genes to modify many biochemical and physiological signal cascades such as carbohydrate and organic acid metabolism, cell wall restructuring, ethylene production, stress response, and organoleptic compound formation. I...
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... Prunus species including peaches, nectarines, (Prunus persica (L.) Batsch), prunes (Prunus domestica L.), Japanese plums (Prunus salicina Lindl), apricots (Prunus armeniaca L.) and sweet (Prunus avium L.) (2n = 2x = 16) and sour (Prunus cerasus L.) cherry fruits, four stages have been described during fruit development and ripening: S1: fruit growth; S2: green fruit; S3: changing color; and S4: physiological ripening ( Figure 2). The beginning of S1 is characterized by fruit set and growth. ...
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... decrease in fruit growth at the S1/S2 transition is followed by endocarp lignification (stone hardening), from the middle of S2 to its end. The S3 phase begins with additional growth activation, mainly due to the S2: green fruit; S3: changing color; and S4: physiological ripening (Figure 2). The beginning of S1 is characterized by fruit set and growth. ...
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... identification and characterization of each phase of fruit growth are necessary for development studies and the precision harvesting of high quality fruits [10]. Figure 2. Stages of fruit development and ripening in apricot fruits. ...
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... the case of the Japanese plum, TFs of the subfamily R2R3MYB of the MYB gene family are associated with the regulation of anthocyanin biosynthesis. Analyses have shown that a sustained increase in the expression of PsMYB10 begins in S2 (Figure 2) in the skin of all red cultivars, and it continues until S4, showing the highest positive correlation with anthocyanin accumulation and LDOX and UFGT gene expression. These results suggest a putative function of PsMYB10 in the regulation of the transcriptional control during anthocyanin biosynthesis. ...
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... apricot fruits, odor compounds such as esters will increase significantly during late fruit development (Figure 2), while the green color compounds such as hexenal rapidly decrease in this late step. A total of 46 aroma compounds, including eight aldehydes, five alcohols, seven esters, five norisoprenoids, eight lactones, ten terpenes, and six acids, have been identified. ...
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... apricots, a significant increase of LOX, hydroperoxide lyase (HPL), alcohol dehydrogenase (ADH), alcohol acyl-transferases (AAT), acyl-CoA oxidase (ACX) activities have been observed during the different steps (Figure 2) of the development of apricot fruits. A rapid significant increase in CCD activity has been found, whereas terpene synthase (TPS) activity decreases significantly during this process. ...
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... the ratio of citrate significantly increases during development. Quinate and malate are the major organic acids at the early stage of development and ripening (Figure 2), whereas the ratio changes with the rapid increase of citrate at the maturation stage. Quinate, malate, and citrate occupy around of 95% of total organic acids in both peels and pulps at the end of ripening [14]. ...
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... In plants, 9-cis-epoxycarotenoid dioxygenase (NCED) function as a pivotal enzyme in abscisic acid (ABA) biosynthesis and can drive the specific cleavage of 9-cis-epoxycarotenoids to produce the essential ABA precursor, xanthoxin [4][5][6]. Long-term studies have shown that the endogenous hormone abscisic acid (ABA) is intricately linked to regulating drought resistance in some plants [7][8][9][10][11][12]. ...
Peanut (Arachis hypogaea L.) is an important crop that provides essential proteins and oils for human and animal consumption. 9-cis-epoxycarotenoid dioxygenase (NCED) have been found can play a vital role in abscisic acid (ABA) biosynthesis and may be a response to drought stress. Until now, in Arachis hypogaea, no information about the NCED gene family has been reported and the importance of NCED-related drought tolerance is unclear. In this study, eight NCED genes in Arachis hypogaea, referred to as AhNCEDs, are distributed across eight chromosomes, with duplication events in AhNCED1 and AhNCED2, AhNCED3 and AhNCED4, and AhNCED6 and AhNCED7. Comparative analysis revealed that NCED genes are highly conserved among plant species, including Pisum sativum, Phaseolus vulgaris, Glycine max, Arabidopsis thaliana, Gossypium hirsutum, and Oryza sativa. Further promoter analysis showed AhNCEDs have ABA-related and drought-inducible elements. The phenotyping of Arachis hypogaea cultivars NH5 and FH18 demonstrated that NH5 is drought-tolerant and FH18 is drought-sensitive. Transcriptome expression analysis revealed the differential regulation of AhNCEDs expression in both NH5 and FH18 cultivars under drought stress. Furthermore, compared to the Arachis hypogaea cultivar FH18, the NH5 exhibited a significant upregulation of AhNCED1/2 expression under drought. To sum up, this study provides an insight into the drought-related AhNCED genes, screened out the potential candidates to regulate drought tolerance and ABA biosynthesis in Arachis hypogaea.
... Salt stress affects carbohydrate accumulation in tomato fruit. Carbohydrate is a key indicator of fruit sweetness and is also related to fruit quality, such as firmness and volatile aroma [33]. Numerous studies proved that under salt stress, low R/FR significantly promoted leaf photosynthesis and carbohydrate accumulation in cucumber plants [17]. ...
Salt stress poses a serious threat to tomato production. Red to far-red light ratio (R/FR) is actively involved in the regulation of tomato growth and development; however, it is still uncertain whether and how R/FR improves fruit quality under salt stress. Thus, we conducted metabolomic analysis of tomato fruits under four treatments, including R/FR = 7 (CK), R/FR = 0.7 (L), R/FR = 7 and 100 mmol·L−1 NaCl (Na), and R/FR = 0.7 and 100 mmol·L−1 NaCl (Na+L). Metabolomic analysis indicated that both low R/FR and salt stress enhanced organic acids and phenols accumulation; however, additional low R/FR mainly improved carbohydrates, organic acids, phenols and amino acids accumulation in salt-stressed tomato fruit. Physiological studies were consistent with the above results and further revealed that additional low R/FR drastically promoted plant growth, soluble sugar, total phenol and flavonoid contents, improved osmotic pressure balance and antioxidant capacity, and notably relieved the salt stress-induced suppressions. This study proved the importance of applying light quality regulation in salt-resistant tomato production.
... Physicochemical characterization of Spanish cherry (Mimusops elengi) fruit at different… accumulation of carotenoid compounds in various tissues [54]. ...
Spanish cherry (Mimusops elengi) is an underutilized fruit with extensive nutritional and therapeutic properties. The quality of fruit is directly linked to its physical and biochemical characteristics, which are crucial for its utilization and consumer acceptance. This study aims to investigate the physical, biochemical, thermal, colour, and functional properties of Spanish cherry fruits. Additionally, it aims to predict the mass of the fruit at different growth stages (young, premature, mature, pre-ripe, ripe) using various machine learning algorithms, including multilayer perceptron, linear regression, support vector regression, and Gaussian process. Considering these features will be advantageous in designing and developing equipment for various tasks, including grading, sizing, peeling, storage, packing systems, and preservation. All five developmental stages of Spanish cherry fruits exhibited significant (P < 0.05) and sequential changes in their physiological and biochemical properties. The total phenolic content, total flavonoid content, and antioxidant activity of fruits at the young to ripen stages ranged from 304 to 123 mg GAE/100 g, 148 to 88 mg QE/100 g, and 90.8 to 84.3%, respectively. Among the machine learning algorithms, the multilayer perceptron and support vector regression models demonstrated the best fit, with the highest correlation values for predicting the mass of fruits at their respective growth stages. The multilayer perceptron model outperformed other machine learning algorithms, exaggerate the highest correlation coefficient and the lowest RMSE and RRSE values of 0.99, 0.23, and 13.53%, respectively, for predicting the mass of fruit at any developmental stage. This study will be invaluable in providing a unified approach for scientists and local farmers to develop processing machinery that fully harnesses the potential of this fruit crop.
... The study of biological processes affecting various phenological traits in Prunus, including fruit development, growth, and physiological ripening (Galimba et al., 2020;García-Gómez et al., 2020;Xu et al., 2021), as well as fruit postharvest behavior Sanhueza et al., 2015;Ying et al., 2019) have been systematically studied at the molecular level through the study of the gene expression linked to the main metabolic pathways (Gismondi et al., 2020;Salazar et al., 2021). To date, many efforts have been focused on the study of fruit development and ripening at transcriptomic, proteomic, or metabolomic levels in order to unravel the regulatory mechanisms involved in these processes (García-Gómez et al., 2021). At the transcriptome level, a recent study in apricot using RNA-seq confirmed that fruit softening during ripening is strongly correlated with the upregulation of polygalacturonase, pectin methylesterase, and pectin lyase activities, as well as the gradual increase in the expression of ACC, ACS, and ACO enzymes (Xu et al., 2021). ...
Apricot (Prunus armeniaca L.) and Japanese plum (Prunus salicina L.) are two of the most important stone fruit species, and their climacteric nature is a major determinant in terms of fruit shelf-life period. The role of the main genes involved in the ripening process of these species has been extensively studied, however there is a need to expand our molecular knowledge at epigenetic level. To achieve this, postharvest monitoring of 'Goldrich' apricots and 'Santa Rosa' Japanese plums after 1-MCP (ethylene inhibitor) and Ethrel (ethylene precursor) treatments was carried out to delve deep into the epigenetic level using Whole Genome Bisulfite Sequencing (WGBS). Results showed over 12,000 and 9,000 genes with differentially methylated regions (DMRs) in 'Gold-rich' and 'Santa Rosa' cultivars respectively. 1-MCP-treated apricot 'Goldrich' exhibited more hypomethylated regions, suggesting lower methylation levels compared to Ethrel treatment. While starch and sucrose metabolism exhibited the greatest number of partially methylated genes, other pathways showcased more significant differences. Thus, 4-coumarate-CoA ligase in phenylpropanoid biosynthesis, DELLA protein in hormone signal transduction, GDP-L-fucose synthase in amino sugar metabolism, D-lactate dehydratase in pyruvate metabolism, and hydroxymethylglutaryl-CoA reductase in 'Goldrich', as well as homocysteine S-methyltransferase in the cysteine and methionine metabolism, 1-phosphatidylinositol-4-phosphate 5-kinase in the inositol phosphate metabolism, pectinesterase in the pentose and glucuronate interconversions, malate dehydrogenase in the carbon metabolism, photosystem I subunit VI in photosynthesis, and aquaporin-4 as a membrane transporter in Japanese plum showed inverse gene expression-methylation patterns. These findings reveal variations in epigenetic regulation during fruit ripening in apricot and plum, influenced by ethylene modulating treatments, suggesting significant role of DNA methylation in this process.
... Developmental Processes: Transcriptomics provides insights into the gene expression dynamics during various stages of crop development, including seed germination, plant growth, flowering, and fruit ripening (34,35). By analyzing gene expression profiles, researchers can identify genes involved in developmental processes, signaling pathways, and hormone regulation (36,37). This knowledge helps in understanding the molecular basis of crop development and optimizing agronomic practices to maximize yield and quality (38). ...
Biotechnology is one of the emerging fields that can add new and better application in a wide range of sectors like health care, service sector, agriculture, and processing industry to name some. This book will provide an excellent opportunity to focus on recent developments in the frontier areas of Biotechnology and establish new collaborations in these areas. The book will highlight multidisciplinary perspectives to interested biotechnologists, microbiologists, pharmaceutical experts, bioprocess engineers, agronomists, medical professionals, sustainability researchers and academicians. This technical publication will provide a platform for potential knowledge exhibition on recent trends, theories and practices in the field of Biotechnology.
... Generally, the consumption of any fruit is strongly correlated with its flavor, which involves the balance between sweetness and acidity [14]. Soluble carbohydrates are the main contributors of the fruit sweetness and can be estimated by TSS; while the organic acids, due to their acidic characteristic, strongly influence the fruit acidity and can be estimated by TTA [1,15]. During fruit ripening, several metabolic processes involving biosynthesis, degradation, and accumulation pathways of compounds occur simultaneously [1,15,16], which affect, for example, the TSS, TTA, and pH values of fruits: it is expected the TSS increase, due to the synthesis of simple carbohydrates; associated with the TTA decrease due to the reduction in the AOA content of the fruit, which consequently also promote the pH increase [3,11]. ...
... Soluble carbohydrates are the main contributors of the fruit sweetness and can be estimated by TSS; while the organic acids, due to their acidic characteristic, strongly influence the fruit acidity and can be estimated by TTA [1,15]. During fruit ripening, several metabolic processes involving biosynthesis, degradation, and accumulation pathways of compounds occur simultaneously [1,15,16], which affect, for example, the TSS, TTA, and pH values of fruits: it is expected the TSS increase, due to the synthesis of simple carbohydrates; associated with the TTA decrease due to the reduction in the AOA content of the fruit, which consequently also promote the pH increase [3,11]. This behavior was observed during ripening of red guava fruit for both growing locations (Supplementary material 2), with higher TTA (up to 2.03 mg citric acid 100 g − 1 ) and lower TSS (up to 15.10 °Brix) and pH levels (up to 3.41) observed in the ripening stage 1. ...
... Citric and malic acids are commonly the most abundant AOA in fruits, including yellow guava (P. cattleianum) [1,15,17]. Malic acid has a smooth tart taste similar to citric acid, but slightly more stimulating and continuous. Thus, the presence of malic acid, even in low concentrations, can positively impact the sensorial characteristics of red guava fruit, contributing to a sensation of prolongation of the smooth tart flavor [18,19]. ...
Ripening and growing location are important factors that can impact fruit quality characteristics. In this study, the influence of these factors on physicochemical characteristics, carbohydrates, aliphatic organic acids, phenolic compounds, and antioxidant capacity of red guava (Psidium cattleianum Sabine) was evaluated. Fruit ripening increased fructose and glucose (up to 22.83 and 16.42 g 100 g− 1 dry matter (DM), respectively), and decreased citric acid, the major organic acid (up to 135.35 mg g− 1 DM). Ripening and growing location also influenced the concentration of phenolic compounds and antioxidant capacity of red guava, in which a dependency between both factors was observed in most cases. Apigenin, galangin, isoquercitrin, among other phenolic compounds were quantified for the first time in red guava, in which isoquercitrin was the major (up to 13409.81 mg kg− 1 DM). The antioxidant potential of red guava was also confirmed by ferric reducing antioxidant power assay (up to 82.63 µmol Fe+ 2 g− 1 DM), Folin-Ciocalteu reducing capacity assay (up to 17.79 mg gallic acid equivalent g− 1 DM), and DPPH free radical scavenging assay (up to 25.36 mg ascorbic acid equivalent g− 1 DM). These results especially demonstrated the bioactive potential of red guava and provided knowledge regarding the influence of ripening and growing location on chemical and bioactive components encouraging its industrial exploitation.
... Customers enjoy peaches at their peak of perfection because of improved shipping methods and longer shelf lives. Not only are customers benefiting economically from this paradigm shift, but farmers are also benefiting economically as post-harvest losses decrease [54]. The key to understanding this genetic story is that gene editing is the unsung hero that keeps peaches taste fresh. ...
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... Genomic (DNA) studies for the development of marker-assisted selection (MAS) strategies are particularly useful in the evaluation of different traits in the case of time-consuming phenotyping or in the case of tree species with long juvenile periods. More recently, proteomic (proteins and enzymes), transcriptomic (RNA), and epigenetic (DNA methylation and histone modifications) studies have been used in the mentioned genomic studies [25,28,29]. These are just a few examples of studies that have been authored or co-authored by Spanish scientists and groups. ...
Molecular plant biology is the study of the molecular basis of plant life [...]
... En la maduración estos frutos sufren un rápido deterioro de sus propiedades físicas, bioquímicas, fisiológicas y organolépticas. Dos de los parámetros de calidad que se consideran entre los principales atributos de calidad y encuentran afectados por este proceso son la firmeza y el color (1,2). ...
... Consumers may enjoy peaches at their peak thanks to improved transportation decisions and a longer shelf life. 7 Farmers observe a paradigm shift that improves the economic viability of their harvests by reducing post-harvest losses [36]. ...
Post-harvest handling and ripening techniques have an impact on peach quality and shelf life, which has a big impact on consumer satisfaction and market competitiveness. This review paper examines recent advancements in ripening techniques and post-harvest technologies with the goal of improving peach fruit quality and sustainability. The factors impacting fruit quality after harvest and the physiological changes that occur throughout peach ripening are fully explained. For maintaining peach freshness and reducing losses, novel handling methods like modified atmosphere packaging (MAP) and controlled atmosphere storage (CAS) have been investigated. The study explores the possibilities of nanotechnology applications and low-temperature storage for prolonging shelf life while maintaining texture, flavor, and aroma. Examining the effectiveness and waste reduction potential of automation and mechanization in post-harvest activities. The paper also discusses ethylene-based and non-ethylene-based ripening agents, as well as innovative techniques including gene editing and RNAi technology for controlled and delayed ripening. Analyses are done on how these technologies affect the sensory qualities and nutrient profiles of peaches. The study emphasizes the significance of sustainable practices in the peach industry by focusing on waste reduction, resource efficiency, and circular economy integration. Post-harvest technologies' potential environmental consequences have been taken into consideration and the paper encourages more study and cooperation to increase sustainability.
