Ethylene Production in Kiwifruit

Cobalt: An Essential Micronutrient for Plant Growth?

Cobalt is a transition metal located in the fourth row of the periodic table and is a neighbor of iron and nickel. It has been considered an essential element for prokaryotes, human beings, and other mammals, but its essentiality for plants remains obscure. In this article, we proposed that cobalt (Co) is a potentially essential micronutrient of plants. Co is essential for the growth of many lower plants, such as marine algal species including diatoms, chrysophytes, and dinoflagellates, as well as for higher plants in the family Fabaceae or Leguminosae. The essentiality to leguminous plants is attributed to its role in nitrogen (N) fixation by symbiotic microbes, primarily rhizobia. Co is an integral component of cobalamin or vitamin B₁₂, which is required by several enzymes involved in N₂ fixation. In addition to symbiosis, a group of N₂ fixing bacteria known as diazotrophs is able to situate in plant tissue as endophytes or closely associated with roots of plants including economically important crops, such as barley, corn, rice, sugarcane, and wheat. Their action in N₂ fixation provides crops with the macronutrient of N. Co is a component of several enzymes and proteins, participating in plant metabolism. Plants may exhibit Co deficiency if there is a severe limitation in Co supply. Conversely, Co is toxic to plants at higher concentrations. High levels of Co result in pale-colored leaves, discolored veins, and the loss of leaves and can also cause iron deficiency in plants. It is anticipated that with the advance of omics, Co as a constitute of enzymes and proteins and its specific role in plant metabolism will be exclusively revealed. The confirmation of Co as an essential micronutrient will enrich our understanding of plant mineral nutrition and improve our practice in crop production.

An artificial metalloenzyme biosensor can detect ethylene gas in fruits and Arabidopsis leaves

Enzyme biosensors are useful tools that can monitor rapid changes in metabolite levels in real-time. However, current approaches are largely constrained to metabolites within a limited chemical space. With the rising development of artificial metalloenzymes (ArM), a unique opportunity exists to design biosensors from the ground-up for metabolites that are difficult to detect using current technologies. Here we present the design and development of the ArM ethylene probe (AEP), where an albumin scaffold is used to solubilize and protect a quenched ruthenium catalyst. In the presence of the phytohormone ethylene, cross metathesis can occur to produce fluorescence. The probe can be used to detect both exogenous- and endogenous-induced changes to ethylene biosynthesis in fruits and leaves. Overall, this work represents an example of an ArM biosensor, designed specifically for the spatial and temporal detection of a biological metabolite previously not accessible using enzyme biosensors.

Existing methods to detect ethylene in plant tissue typically require gas chromatography or use ethylene-dependent gene expression as a proxy. Here Vong et al. show that an artificial metalloenzyme-based ethylene probe can be used to detect ethylene in plants with improved spatiotemporal resolution.

Ethylene facilitates boil-peeling in fruits

Boil-peeling is a common method of cooking or processing some horticultural crops. While boil-peeling is possible in some horticultural crops, a comprehensive list of crops for which boil-peeling is possible does not exist. According to a previous study, ethylene facilitates boil-peeling of kiwifruits. Thus, we studied the effect of ethylene treatment on boil-peeling in the kiwifruit variety "Rainbow red." We found that with increasing ethylene concentration in the fruits, boil-peeling success of kiwifruits increased. In the no-ethylene treatment, flesh firmness of the fruits decreased and boil-peeling could not be carried out successfully. Thus, it was clear that ethylene facilitates boil-peeling in kiwifruit. Furthermore, boil-peeling was possible after ethylene treatment in persimmon and Japanese pear, which had proved to be impossible so far. Kiwifruits, persimmon, and Japanese pear were classified as climacteric fruits that react with high ethylene sensitivity. Thus, ethylene may facilitate boil-peeling in climacteric fruits. This finding can possibly suggest new application for ethylene during fruit processing or in processed fruits.

Oxidative Stress Associated with Chilling Injury in Immature Fruit: Postharvest Technological and Biotechnological Solutions

Immature, vegetable-like fruits are produced by crops of great economic importance, including cucumbers, zucchini, eggplants and bell peppers, among others. Because of their high respiration rates, associated with high rates of dehydration and metabolism, and their susceptibility to chilling injury (CI), vegetable fruits are highly perishable commodities, requiring particular storage conditions to avoid postharvest losses. This review focuses on the oxidative stress that affects the postharvest quality of vegetable fruits under chilling storage. We define the physiological and biochemical factors that are associated with the oxidative stress and the development of CI symptoms in these commodities, and discuss the different physical, chemical and biotechnological approaches that have been proposed to reduce oxidative stress while enhancing the chilling tolerance of vegetable fruits.

Fruit development of the diploid kiwifruit, Actinidia chinensis 'Hort16A'

BACKGROUND

With the advent of high throughput genomic tools, it is now possible to undertake detailed molecular studies of individual species outside traditional model organisms. Combined with a good understanding of physiological processes, these tools allow researchers to explore natural diversity, giving a better understanding of biological mechanisms. Here a detailed study of fruit development from anthesis through to fruit senescence is presented for a non-model organism, kiwifruit, Actinidia chinensis ('Hort16A').

RESULTS

Consistent with previous studies, it was found that many aspects of fruit morphology, growth and development are similar to those of the model fruit tomato, except for a striking difference in fruit ripening progression. The early stages of fruit ripening occur as the fruit is still growing, and many ripening events are not associated with autocatalytic ethylene production (historically associated with respiratory climacteric). Autocatalytic ethylene is produced late in the ripening process as the fruit begins to senesce.

CONCLUSION

By aligning A. chinensis fruit development to a phenological scale, this study provides a reference framework for subsequent physiological and genomic studies, and will allow cross comparison across fruit species, leading to a greater understanding of the diversity of fruits found across the plant kingdom.

In vitrostudies of polyphenols, antioxidants and other dietary indices in kiwifruit (Actinidia deliciosa)

The main aim of the present study was the evaluation of proteins and antioxidant potential in ethylene-treated kiwifruit during the first 10 days of ripening. Kiwifruit samples were randomly divided into two groups: treated and untreated. Flesh firmness, sensory value, visual score, free sugars, soluble solids, ethylene biosynthesis, proteins, dietary fibers, total polyphenols and antioxidant potential were determined in both groups. Ethylene (100 ppm) at 20 degrees C for 24 h was used in the treated group. The flesh firmness and acidity in treated samples decreased significantly in the early stage of ripening simultaneously with significant increase in the contents of free sugars, soluble solids, endogenous ethylene production, sensory value, 1-aminocyclopropane-1-carboxylic acid (ACC) content, ACC synthase and ACC oxidase activities, total polyphenols and related antioxidant potential, and was significantly higher than in untreated samples (P < 0.05). Proteins were extracted from kiwifruit and separated by modified sodium dodecyl sulphate polyacrylamide gel electrophoresis. The separation was resolved into 14 protein bands. Some minor quality changes were found only in the 32 kDa band, which was more pronounced in the treated samples. In conclusion, ethylene treatment of kiwifruits leads to positive changes in most of the studied kiwifruit compounds and to an increase in the fruit antioxidant potential. It shortens the ripening time and improves fruit quality by decreasing its flesh firmness and acidity. Some minor changes in the protein profile did not affect the fruit taste and quality.