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פותח על ידי קלירמאש פתרונות בע"מ -
Changes in the transcriptome of 'Mor' mandarin flesh during storage: Emphasis on molecular regulation of fruit flavor deterioration
Year:
2011
Authors :
טייטל, ציפורה
;
.
לוינסון, אפרים
;
.
פורת, רון
;
.
פליק, אלעזר
;
.
Volume :
59
Co-Authors:
Tietel, Z., Department of Postharvest Science of Fresh Produce, ARO, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Feldmesser, E., Department of Biological Services, Weizmann Institute of Science, P.O. Box 26, Rehovot 76100, Israel
Lewinsohn, E., Department of Vegetable Crops, Newe Yaar Research Center, ARO, P.O. Box 1021, Ramat Yishay 30095, Israel
Fallik, E., Department of Postharvest Science of Fresh Produce, ARO, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Porat, R., Department of Postharvest Science of Fresh Produce, ARO, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Facilitators :
From page:
3819
To page:
3827
(
Total pages:
9
)
Abstract:
Mandarin sensory acceptability deteriorates rapidly after harvest. To gain a better understanding of the molecular processes that occur in 'Mor' mandarin flesh and contribute to flavor deterioration during storage, we performed genome-wide transcriptional profiling analysis using the Affymetrix Citrus GeneChip. Out of 30,171 probe sets representing citrus transcripts on the microarray, expression of 1,139 probe sets was significantly (q ≤ 0.01) altered by factors of at least 4 after 6 weeks of cold storage at 5 °C, of which 745 (65%) were downregulated and 394 (35%) upregulated. Overall, storage led to expression arrest of general cellular and metabolic activity, but enhanced lipid and amino acid catabolism, most probably to form substrates for the tricarboxylic acid (TCA) cycle and energy production. In addition, storage enhanced gene expression of pyruvate decarboxylase (PDC), a key enzyme in anaerobic respiration and the ethanol fermentation pathway. Taken together, we propose that induction of amino acids and fatty acids degradation leads to accumulation of volatiles involved in formation of "fruity" (overripe) and "musty" aromas, respectively, whereas induction of ethanol fermentation metabolism leads to formation of "alcohol" flavor, all of which generate off-flavors after harvest. © 2011 American Chemical Society.
Note:
Related Files :
Amino Acids
cold storage
ethanol
gene expression
Genetics
metabolism
Molecular Probes
Postharvest
Storage
עוד תגיות
תוכן קשור
More details
DOI :
10.1021/jf104614s
Article number:
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
23629
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:01
Scientific Publication
Changes in the transcriptome of 'Mor' mandarin flesh during storage: Emphasis on molecular regulation of fruit flavor deterioration
59
Tietel, Z., Department of Postharvest Science of Fresh Produce, ARO, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Feldmesser, E., Department of Biological Services, Weizmann Institute of Science, P.O. Box 26, Rehovot 76100, Israel
Lewinsohn, E., Department of Vegetable Crops, Newe Yaar Research Center, ARO, P.O. Box 1021, Ramat Yishay 30095, Israel
Fallik, E., Department of Postharvest Science of Fresh Produce, ARO, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Porat, R., Department of Postharvest Science of Fresh Produce, ARO, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Changes in the transcriptome of 'Mor' mandarin flesh during storage: Emphasis on molecular regulation of fruit flavor deterioration
Mandarin sensory acceptability deteriorates rapidly after harvest. To gain a better understanding of the molecular processes that occur in 'Mor' mandarin flesh and contribute to flavor deterioration during storage, we performed genome-wide transcriptional profiling analysis using the Affymetrix Citrus GeneChip. Out of 30,171 probe sets representing citrus transcripts on the microarray, expression of 1,139 probe sets was significantly (q ≤ 0.01) altered by factors of at least 4 after 6 weeks of cold storage at 5 °C, of which 745 (65%) were downregulated and 394 (35%) upregulated. Overall, storage led to expression arrest of general cellular and metabolic activity, but enhanced lipid and amino acid catabolism, most probably to form substrates for the tricarboxylic acid (TCA) cycle and energy production. In addition, storage enhanced gene expression of pyruvate decarboxylase (PDC), a key enzyme in anaerobic respiration and the ethanol fermentation pathway. Taken together, we propose that induction of amino acids and fatty acids degradation leads to accumulation of volatiles involved in formation of "fruity" (overripe) and "musty" aromas, respectively, whereas induction of ethanol fermentation metabolism leads to formation of "alcohol" flavor, all of which generate off-flavors after harvest. © 2011 American Chemical Society.
Scientific Publication
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