Ozone-induced kiwifruit ripening delay is mediated by ethylene biosynthesis inhibition and cell wall dismantling regulation

Autores
Minas, Ioannis S.; Vicente, Ariel Roberto; Dhanapal, Arun Prabhu; Manganaris, George A.; Goulas, Vlasios; Vasilakakis, Miltiadis; Crisoto, Carlos H.; Molassiotis, Athanassios
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Ozone treatments are used to preserve quality during cold storage of commercially important fruits due to its ethylene oxidizing capacity and its antimicrobial attributes. To address whether or not ozone also modulates ripening by directly affecting fruit physiology, kiwifruit (Actinidia deliciosa cv. ‘Hayward’) were stored in very low ethylene atmosphere at 0 ◦C (95% RH) in air (control) or in the presence of ozone (0.3 L L−1) for 2 or 4 months and subsequently ripened at 20 ◦C (90% RH) for up to 8 d. Ozone-treated kiwifruit showed a significant delay of ripening during maintenance at 20 ◦C, accompanied by a marked decrease in ethylene biosynthesis due to inhibited AdACS1 and AdACO1 expression and reduced ACC synthase (ACS) and ACC oxidase (ACO) enzyme activity. Furthermore, ozone-treated fruit exhibited a marked reduction in flesh softening and cell wall disassembly. This effect was associated with reduced cell wall swelling and pectin and neutral sugar solubilization and was correlated with the inhibition of cell wall degrading enzymes activity, such as polygalacturonase (PG) and endo-1,4--glucanase/1,4-- glucosidase (EGase/glu). Conclusively, the present study indicated that ozone may exert major residual effects in fruit ripening physiology and suggested that ethylene biosynthesis and cell walls turnover are specifically targeted by ozone.
Fil: Minas, Ioannis S.. Aristotle University of Thessaloniki. Department of Agriculture; Grecia. University of California; Estados Unidos. Cyprus University of Technology. Department of Agricultural Sciences, Biotechnology and Food Science; Chipre
Fil: Vicente, Ariel Roberto. Cyprus University of Technology. Department of Agricultural Sciences, Biotechnology and Food Science; Chipre. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; Argentina
Fil: Dhanapal, Arun Prabhu. University of California; Estados Unidos
Fil: Manganaris, George A.. Cyprus University of Technology. Department of Agricultural Sciences, Biotechnology and Food Science; Chipre
Fil: Goulas, Vlasios. Cyprus University of Technology. Department of Agricultural Sciences, Biotechnology and Food Science; Chipre
Fil: Vasilakakis, Miltiadis. Aristotle University of Thessaloniki. Department of Agriculture; Grecia
Fil: Crisoto, Carlos H.. University of California; Estados Unidos
Fil: Molassiotis, Athanassios. Aristotle University of Thessaloniki. Department of Agriculture; Grecia
Materia
Kiwi Fruit
Ethylene Biosynthetic Enzymes
Ozone
Postharvest
Pectin
Softening
Cell Wall Metabolism
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/10552
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/10552
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Ozone-induced kiwifruit ripening delay is mediated by ethylene biosynthesis inhibition and cell wall dismantling regulationMinas, Ioannis S.Vicente, Ariel RobertoDhanapal, Arun PrabhuManganaris, George A.Goulas, VlasiosVasilakakis, MiltiadisCrisoto, Carlos H.Molassiotis, AthanassiosKiwi FruitEthylene Biosynthetic EnzymesOzonePostharvestPectinSofteningCell Wall Metabolismhttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Ozone treatments are used to preserve quality during cold storage of commercially important fruits due to its ethylene oxidizing capacity and its antimicrobial attributes. To address whether or not ozone also modulates ripening by directly affecting fruit physiology, kiwifruit (Actinidia deliciosa cv. ‘Hayward’) were stored in very low ethylene atmosphere at 0 ◦C (95% RH) in air (control) or in the presence of ozone (0.3 L L−1) for 2 or 4 months and subsequently ripened at 20 ◦C (90% RH) for up to 8 d. Ozone-treated kiwifruit showed a significant delay of ripening during maintenance at 20 ◦C, accompanied by a marked decrease in ethylene biosynthesis due to inhibited AdACS1 and AdACO1 expression and reduced ACC synthase (ACS) and ACC oxidase (ACO) enzyme activity. Furthermore, ozone-treated fruit exhibited a marked reduction in flesh softening and cell wall disassembly. This effect was associated with reduced cell wall swelling and pectin and neutral sugar solubilization and was correlated with the inhibition of cell wall degrading enzymes activity, such as polygalacturonase (PG) and endo-1,4--glucanase/1,4-- glucosidase (EGase/glu). Conclusively, the present study indicated that ozone may exert major residual effects in fruit ripening physiology and suggested that ethylene biosynthesis and cell walls turnover are specifically targeted by ozone.Fil: Minas, Ioannis S.. Aristotle University of Thessaloniki. Department of Agriculture; Grecia. University of California; Estados Unidos. Cyprus University of Technology. Department of Agricultural Sciences, Biotechnology and Food Science; ChipreFil: Vicente, Ariel Roberto. Cyprus University of Technology. Department of Agricultural Sciences, Biotechnology and Food Science; Chipre. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; ArgentinaFil: Dhanapal, Arun Prabhu. University of California; Estados UnidosFil: Manganaris, George A.. Cyprus University of Technology. Department of Agricultural Sciences, Biotechnology and Food Science; ChipreFil: Goulas, Vlasios. Cyprus University of Technology. Department of Agricultural Sciences, Biotechnology and Food Science; ChipreFil: Vasilakakis, Miltiadis. Aristotle University of Thessaloniki. Department of Agriculture; GreciaFil: Crisoto, Carlos H.. University of California; Estados UnidosFil: Molassiotis, Athanassios. Aristotle University of Thessaloniki. Department of Agriculture; GreciaElsevier Ireland2014-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/10552Minas, Ioannis S.; Vicente, Ariel Roberto; Dhanapal, Arun Prabhu; Manganaris, George A.; Goulas, Vlasios; et al.; Ozone-induced kiwifruit ripening delay is mediated by ethylene biosynthesis inhibition and cell wall dismantling regulation; Elsevier Ireland; Plant Science; 229; 12-2014; 76-850168-9452enginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.plantsci.2014.08.016info:eu-repo/semantics/altIdentifier/url/https://www.ncbi.nlm.nih.gov/pubmed/25443835info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T11:05:57Zoai:ri.conicet.gov.ar:11336/10552instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-22 11:05:57.423CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Ozone-induced kiwifruit ripening delay is mediated by ethylene biosynthesis inhibition and cell wall dismantling regulation
title Ozone-induced kiwifruit ripening delay is mediated by ethylene biosynthesis inhibition and cell wall dismantling regulation
spellingShingle Ozone-induced kiwifruit ripening delay is mediated by ethylene biosynthesis inhibition and cell wall dismantling regulation
Minas, Ioannis S.
Kiwi Fruit
Ethylene Biosynthetic Enzymes
Ozone
Postharvest
Pectin
Softening
Cell Wall Metabolism
title_short Ozone-induced kiwifruit ripening delay is mediated by ethylene biosynthesis inhibition and cell wall dismantling regulation
title_full Ozone-induced kiwifruit ripening delay is mediated by ethylene biosynthesis inhibition and cell wall dismantling regulation
title_fullStr Ozone-induced kiwifruit ripening delay is mediated by ethylene biosynthesis inhibition and cell wall dismantling regulation
title_full_unstemmed Ozone-induced kiwifruit ripening delay is mediated by ethylene biosynthesis inhibition and cell wall dismantling regulation
title_sort Ozone-induced kiwifruit ripening delay is mediated by ethylene biosynthesis inhibition and cell wall dismantling regulation
dc.creator.none.fl_str_mv Minas, Ioannis S.
Vicente, Ariel Roberto
Dhanapal, Arun Prabhu
Manganaris, George A.
Goulas, Vlasios
Vasilakakis, Miltiadis
Crisoto, Carlos H.
Molassiotis, Athanassios
author Minas, Ioannis S.
author_facet Minas, Ioannis S.
Vicente, Ariel Roberto
Dhanapal, Arun Prabhu
Manganaris, George A.
Goulas, Vlasios
Vasilakakis, Miltiadis
Crisoto, Carlos H.
Molassiotis, Athanassios
author_role author
author2 Vicente, Ariel Roberto
Dhanapal, Arun Prabhu
Manganaris, George A.
Goulas, Vlasios
Vasilakakis, Miltiadis
Crisoto, Carlos H.
Molassiotis, Athanassios
author2_role author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Kiwi Fruit
Ethylene Biosynthetic Enzymes
Ozone
Postharvest
Pectin
Softening
Cell Wall Metabolism
topic Kiwi Fruit
Ethylene Biosynthetic Enzymes
Ozone
Postharvest
Pectin
Softening
Cell Wall Metabolism
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Ozone treatments are used to preserve quality during cold storage of commercially important fruits due to its ethylene oxidizing capacity and its antimicrobial attributes. To address whether or not ozone also modulates ripening by directly affecting fruit physiology, kiwifruit (Actinidia deliciosa cv. ‘Hayward’) were stored in very low ethylene atmosphere at 0 ◦C (95% RH) in air (control) or in the presence of ozone (0.3 L L−1) for 2 or 4 months and subsequently ripened at 20 ◦C (90% RH) for up to 8 d. Ozone-treated kiwifruit showed a significant delay of ripening during maintenance at 20 ◦C, accompanied by a marked decrease in ethylene biosynthesis due to inhibited AdACS1 and AdACO1 expression and reduced ACC synthase (ACS) and ACC oxidase (ACO) enzyme activity. Furthermore, ozone-treated fruit exhibited a marked reduction in flesh softening and cell wall disassembly. This effect was associated with reduced cell wall swelling and pectin and neutral sugar solubilization and was correlated with the inhibition of cell wall degrading enzymes activity, such as polygalacturonase (PG) and endo-1,4--glucanase/1,4-- glucosidase (EGase/glu). Conclusively, the present study indicated that ozone may exert major residual effects in fruit ripening physiology and suggested that ethylene biosynthesis and cell walls turnover are specifically targeted by ozone.
Fil: Minas, Ioannis S.. Aristotle University of Thessaloniki. Department of Agriculture; Grecia. University of California; Estados Unidos. Cyprus University of Technology. Department of Agricultural Sciences, Biotechnology and Food Science; Chipre
Fil: Vicente, Ariel Roberto. Cyprus University of Technology. Department of Agricultural Sciences, Biotechnology and Food Science; Chipre. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; Argentina
Fil: Dhanapal, Arun Prabhu. University of California; Estados Unidos
Fil: Manganaris, George A.. Cyprus University of Technology. Department of Agricultural Sciences, Biotechnology and Food Science; Chipre
Fil: Goulas, Vlasios. Cyprus University of Technology. Department of Agricultural Sciences, Biotechnology and Food Science; Chipre
Fil: Vasilakakis, Miltiadis. Aristotle University of Thessaloniki. Department of Agriculture; Grecia
Fil: Crisoto, Carlos H.. University of California; Estados Unidos
Fil: Molassiotis, Athanassios. Aristotle University of Thessaloniki. Department of Agriculture; Grecia
description Ozone treatments are used to preserve quality during cold storage of commercially important fruits due to its ethylene oxidizing capacity and its antimicrobial attributes. To address whether or not ozone also modulates ripening by directly affecting fruit physiology, kiwifruit (Actinidia deliciosa cv. ‘Hayward’) were stored in very low ethylene atmosphere at 0 ◦C (95% RH) in air (control) or in the presence of ozone (0.3 L L−1) for 2 or 4 months and subsequently ripened at 20 ◦C (90% RH) for up to 8 d. Ozone-treated kiwifruit showed a significant delay of ripening during maintenance at 20 ◦C, accompanied by a marked decrease in ethylene biosynthesis due to inhibited AdACS1 and AdACO1 expression and reduced ACC synthase (ACS) and ACC oxidase (ACO) enzyme activity. Furthermore, ozone-treated fruit exhibited a marked reduction in flesh softening and cell wall disassembly. This effect was associated with reduced cell wall swelling and pectin and neutral sugar solubilization and was correlated with the inhibition of cell wall degrading enzymes activity, such as polygalacturonase (PG) and endo-1,4--glucanase/1,4-- glucosidase (EGase/glu). Conclusively, the present study indicated that ozone may exert major residual effects in fruit ripening physiology and suggested that ethylene biosynthesis and cell walls turnover are specifically targeted by ozone.
publishDate 2014
dc.date.none.fl_str_mv 2014-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/10552
Minas, Ioannis S.; Vicente, Ariel Roberto; Dhanapal, Arun Prabhu; Manganaris, George A.; Goulas, Vlasios; et al.; Ozone-induced kiwifruit ripening delay is mediated by ethylene biosynthesis inhibition and cell wall dismantling regulation; Elsevier Ireland; Plant Science; 229; 12-2014; 76-85
0168-9452
url http://hdl.handle.net/11336/10552
identifier_str_mv Minas, Ioannis S.; Vicente, Ariel Roberto; Dhanapal, Arun Prabhu; Manganaris, George A.; Goulas, Vlasios; et al.; Ozone-induced kiwifruit ripening delay is mediated by ethylene biosynthesis inhibition and cell wall dismantling regulation; Elsevier Ireland; Plant Science; 229; 12-2014; 76-85
0168-9452
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.plantsci.2014.08.016
info:eu-repo/semantics/altIdentifier/url/https://www.ncbi.nlm.nih.gov/pubmed/25443835
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Ireland
publisher.none.fl_str_mv Elsevier Ireland
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.982451

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