Could an understanding of the strawberry softening process benefit from Aquaporins

Autores
Alleva, Karina Edith; Marquez, Mercedes; Bellati, Jorge; Villarreal, Natalia Marina; Bustamante, Claudia Anabel; Martinez, Gustavo Adolfo; Civello, Marcos; Amodeo, Gabriela
Año de publicación
2011
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Strawberry is the most economically important soft fruit characterized by its delicious flavour, intense colour and soft texture. The rapid loss of firmness during strawberry ripening is the main determining factor of its short shelf life, and great losses occur by bruising, oversoftening and subsequent fungal infections during postharvest transportation and storage. Cell wall disassembly and the reduction of cell to cell adhesion due to middle lamella dissolution have been recognized as the main causes of fruit softening. In the case of strawberry fruit, cell wall disassembly during ripening is characterized by a solubilization of pectins, a slight depolymerization of covalently bound pectins, a loss of galactose and arabinose, as well as a reduction in the hemicellulosic content. The genetic manipulation of genes encoding proteins involved in wall disassembly has been explored as a biotechnological approach to reduce fruit softening. Thus, the silencing of fruit specific pectate lyase or polygalacturonase genes, both acting on demethylated pectins, by antisense transformation increased significantly the firmness of ripe strawberry fruit without affecting other fruit quality parameters. By contrast, the down-regulation of the expression of genes involved in the processing of hemicellulosic polymers, such as endo-b-1,4-glucanase or expansin genes, did not modify fruit firmness. Other cell wall genes, e.g. b-xylosidase, b-galactosidase, α-arabinofuranosidase, have been cloned in strawberry fruit, and their expression analyzed along fruit development, but their function on fruit softening has not been assessed yet by transgenic approaches. Overall, these results indicate that pectin processing during ripening is a critical factor in the softening of strawberry fruit, and the manipulation of this process by down-regulating pectinase genes a successful approach to improve this trait. This review summarizes recent progress on strawberry fruit softening, focusing in the role of cell wall disassembly and genes involved in that process.
Fil: Alleva, Karina Edith. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Biodiversidad y Biología Experimental; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Marquez, Mercedes. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Biodiversidad y Biología Experimental; Argentina
Fil: Bellati, Jorge. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Biodiversidad y Biología Experimental; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Villarreal, Natalia Marina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico La Plata. Instituto de Investigaciones Biotecnológicas - Instituto Tecnológico Chascomús. Instituto de Investigaciones Biotecnológicas (sede Chascomús); Argentina. Universidad Nacional de San Martín; Argentina
Fil: Bustamante, Claudia Anabel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico La Plata. Instituto de Investigaciones Biotecnológicas - Instituto Tecnológico Chascomús. Instituto de Investigaciones Biotecnológicas (sede Chascomús); Argentina. Universidad Nacional de San Martín; Argentina
Fil: Martinez, Gustavo Adolfo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico La Plata. Instituto de Investigaciones Biotecnológicas - Instituto Tecnológico Chascomús. Instituto de Investigaciones Biotecnológicas (sede Chascomús); Argentina. Universidad Nacional de San Martín; Argentina
Fil: Civello, Marcos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico La Plata. Instituto de Investigaciones Biotecnológicas - Instituto Tecnológico Chascomús. Instituto de Investigaciones Biotecnológicas (sede Chascomús); Argentina. Universidad Nacional de San Martín; Argentina
Fil: Amodeo, Gabriela. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Biodiversidad y Biología Experimental; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
Fragaria x ananassa
Water channel
Turgor
Ripening
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:11336/15447
Acceder
id CONICETDig_e4d7a364e4f74c51004ee4080a349081
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Could an understanding of the strawberry softening process benefit from AquaporinsAlleva, Karina EdithMarquez, MercedesBellati, JorgeVillarreal, Natalia MarinaBustamante, Claudia AnabelMartinez, Gustavo AdolfoCivello, MarcosAmodeo, GabrielaFragaria x ananassaWater channelTurgorRipeninghttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Strawberry is the most economically important soft fruit characterized by its delicious flavour, intense colour and soft texture. The rapid loss of firmness during strawberry ripening is the main determining factor of its short shelf life, and great losses occur by bruising, oversoftening and subsequent fungal infections during postharvest transportation and storage. Cell wall disassembly and the reduction of cell to cell adhesion due to middle lamella dissolution have been recognized as the main causes of fruit softening. In the case of strawberry fruit, cell wall disassembly during ripening is characterized by a solubilization of pectins, a slight depolymerization of covalently bound pectins, a loss of galactose and arabinose, as well as a reduction in the hemicellulosic content. The genetic manipulation of genes encoding proteins involved in wall disassembly has been explored as a biotechnological approach to reduce fruit softening. Thus, the silencing of fruit specific pectate lyase or polygalacturonase genes, both acting on demethylated pectins, by antisense transformation increased significantly the firmness of ripe strawberry fruit without affecting other fruit quality parameters. By contrast, the down-regulation of the expression of genes involved in the processing of hemicellulosic polymers, such as endo-b-1,4-glucanase or expansin genes, did not modify fruit firmness. Other cell wall genes, e.g. b-xylosidase, b-galactosidase, α-arabinofuranosidase, have been cloned in strawberry fruit, and their expression analyzed along fruit development, but their function on fruit softening has not been assessed yet by transgenic approaches. Overall, these results indicate that pectin processing during ripening is a critical factor in the softening of strawberry fruit, and the manipulation of this process by down-regulating pectinase genes a successful approach to improve this trait. This review summarizes recent progress on strawberry fruit softening, focusing in the role of cell wall disassembly and genes involved in that process.Fil: Alleva, Karina Edith. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Biodiversidad y Biología Experimental; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Marquez, Mercedes. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Biodiversidad y Biología Experimental; ArgentinaFil: Bellati, Jorge. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Biodiversidad y Biología Experimental; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Villarreal, Natalia Marina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico La Plata. Instituto de Investigaciones Biotecnológicas - Instituto Tecnológico Chascomús. Instituto de Investigaciones Biotecnológicas (sede Chascomús); Argentina. Universidad Nacional de San Martín; ArgentinaFil: Bustamante, Claudia Anabel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico La Plata. Instituto de Investigaciones Biotecnológicas - Instituto Tecnológico Chascomús. Instituto de Investigaciones Biotecnológicas (sede Chascomús); Argentina. Universidad Nacional de San Martín; ArgentinaFil: Martinez, Gustavo Adolfo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico La Plata. Instituto de Investigaciones Biotecnológicas - Instituto Tecnológico Chascomús. Instituto de Investigaciones Biotecnológicas (sede Chascomús); Argentina. Universidad Nacional de San Martín; ArgentinaFil: Civello, Marcos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico La Plata. Instituto de Investigaciones Biotecnológicas - Instituto Tecnológico Chascomús. Instituto de Investigaciones Biotecnológicas (sede Chascomús); Argentina. Universidad Nacional de San Martín; ArgentinaFil: Amodeo, Gabriela. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Biodiversidad y Biología Experimental; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaGlobal Science Books2011info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/15447Alleva, Karina Edith; Marquez, Mercedes; Bellati, Jorge; Villarreal, Natalia Marina; Bustamante, Claudia Anabel; et al.; Could an understanding of the strawberry softening process benefit from Aquaporins; Global Science Books; Genes, Genomes and Genomics; 5; -1-2011; 49-551749-0383enginfo:eu-repo/semantics/altIdentifier/url/http://www.globalsciencebooks.info/Online/GSBOnline/images/2011/GGG_5(SI1)/GGG_5(SI1)49-55o.pdfinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:09:41Zoai:ri.conicet.gov.ar:11336/15447instacron: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:34982025-09-29 10:09:42.17CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Could an understanding of the strawberry softening process benefit from Aquaporins
title Could an understanding of the strawberry softening process benefit from Aquaporins
spellingShingle Could an understanding of the strawberry softening process benefit from Aquaporins
Alleva, Karina Edith
Fragaria x ananassa
Water channel
Turgor
Ripening
title_short Could an understanding of the strawberry softening process benefit from Aquaporins
title_full Could an understanding of the strawberry softening process benefit from Aquaporins
title_fullStr Could an understanding of the strawberry softening process benefit from Aquaporins
title_full_unstemmed Could an understanding of the strawberry softening process benefit from Aquaporins
title_sort Could an understanding of the strawberry softening process benefit from Aquaporins
dc.creator.none.fl_str_mv Alleva, Karina Edith
Marquez, Mercedes
Bellati, Jorge
Villarreal, Natalia Marina
Bustamante, Claudia Anabel
Martinez, Gustavo Adolfo
Civello, Marcos
Amodeo, Gabriela
author Alleva, Karina Edith
author_facet Alleva, Karina Edith
Marquez, Mercedes
Bellati, Jorge
Villarreal, Natalia Marina
Bustamante, Claudia Anabel
Martinez, Gustavo Adolfo
Civello, Marcos
Amodeo, Gabriela
author_role author
author2 Marquez, Mercedes
Bellati, Jorge
Villarreal, Natalia Marina
Bustamante, Claudia Anabel
Martinez, Gustavo Adolfo
Civello, Marcos
Amodeo, Gabriela
author2_role author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Fragaria x ananassa
Water channel
Turgor
Ripening
topic Fragaria x ananassa
Water channel
Turgor
Ripening
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Strawberry is the most economically important soft fruit characterized by its delicious flavour, intense colour and soft texture. The rapid loss of firmness during strawberry ripening is the main determining factor of its short shelf life, and great losses occur by bruising, oversoftening and subsequent fungal infections during postharvest transportation and storage. Cell wall disassembly and the reduction of cell to cell adhesion due to middle lamella dissolution have been recognized as the main causes of fruit softening. In the case of strawberry fruit, cell wall disassembly during ripening is characterized by a solubilization of pectins, a slight depolymerization of covalently bound pectins, a loss of galactose and arabinose, as well as a reduction in the hemicellulosic content. The genetic manipulation of genes encoding proteins involved in wall disassembly has been explored as a biotechnological approach to reduce fruit softening. Thus, the silencing of fruit specific pectate lyase or polygalacturonase genes, both acting on demethylated pectins, by antisense transformation increased significantly the firmness of ripe strawberry fruit without affecting other fruit quality parameters. By contrast, the down-regulation of the expression of genes involved in the processing of hemicellulosic polymers, such as endo-b-1,4-glucanase or expansin genes, did not modify fruit firmness. Other cell wall genes, e.g. b-xylosidase, b-galactosidase, α-arabinofuranosidase, have been cloned in strawberry fruit, and their expression analyzed along fruit development, but their function on fruit softening has not been assessed yet by transgenic approaches. Overall, these results indicate that pectin processing during ripening is a critical factor in the softening of strawberry fruit, and the manipulation of this process by down-regulating pectinase genes a successful approach to improve this trait. This review summarizes recent progress on strawberry fruit softening, focusing in the role of cell wall disassembly and genes involved in that process.
Fil: Alleva, Karina Edith. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Biodiversidad y Biología Experimental; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Marquez, Mercedes. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Biodiversidad y Biología Experimental; Argentina
Fil: Bellati, Jorge. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Biodiversidad y Biología Experimental; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Villarreal, Natalia Marina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico La Plata. Instituto de Investigaciones Biotecnológicas - Instituto Tecnológico Chascomús. Instituto de Investigaciones Biotecnológicas (sede Chascomús); Argentina. Universidad Nacional de San Martín; Argentina
Fil: Bustamante, Claudia Anabel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico La Plata. Instituto de Investigaciones Biotecnológicas - Instituto Tecnológico Chascomús. Instituto de Investigaciones Biotecnológicas (sede Chascomús); Argentina. Universidad Nacional de San Martín; Argentina
Fil: Martinez, Gustavo Adolfo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico La Plata. Instituto de Investigaciones Biotecnológicas - Instituto Tecnológico Chascomús. Instituto de Investigaciones Biotecnológicas (sede Chascomús); Argentina. Universidad Nacional de San Martín; Argentina
Fil: Civello, Marcos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico La Plata. Instituto de Investigaciones Biotecnológicas - Instituto Tecnológico Chascomús. Instituto de Investigaciones Biotecnológicas (sede Chascomús); Argentina. Universidad Nacional de San Martín; Argentina
Fil: Amodeo, Gabriela. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Biodiversidad y Biología Experimental; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description Strawberry is the most economically important soft fruit characterized by its delicious flavour, intense colour and soft texture. The rapid loss of firmness during strawberry ripening is the main determining factor of its short shelf life, and great losses occur by bruising, oversoftening and subsequent fungal infections during postharvest transportation and storage. Cell wall disassembly and the reduction of cell to cell adhesion due to middle lamella dissolution have been recognized as the main causes of fruit softening. In the case of strawberry fruit, cell wall disassembly during ripening is characterized by a solubilization of pectins, a slight depolymerization of covalently bound pectins, a loss of galactose and arabinose, as well as a reduction in the hemicellulosic content. The genetic manipulation of genes encoding proteins involved in wall disassembly has been explored as a biotechnological approach to reduce fruit softening. Thus, the silencing of fruit specific pectate lyase or polygalacturonase genes, both acting on demethylated pectins, by antisense transformation increased significantly the firmness of ripe strawberry fruit without affecting other fruit quality parameters. By contrast, the down-regulation of the expression of genes involved in the processing of hemicellulosic polymers, such as endo-b-1,4-glucanase or expansin genes, did not modify fruit firmness. Other cell wall genes, e.g. b-xylosidase, b-galactosidase, α-arabinofuranosidase, have been cloned in strawberry fruit, and their expression analyzed along fruit development, but their function on fruit softening has not been assessed yet by transgenic approaches. Overall, these results indicate that pectin processing during ripening is a critical factor in the softening of strawberry fruit, and the manipulation of this process by down-regulating pectinase genes a successful approach to improve this trait. This review summarizes recent progress on strawberry fruit softening, focusing in the role of cell wall disassembly and genes involved in that process.
publishDate 2011
dc.date.none.fl_str_mv 2011
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/11336/15447
Alleva, Karina Edith; Marquez, Mercedes; Bellati, Jorge; Villarreal, Natalia Marina; Bustamante, Claudia Anabel; et al.; Could an understanding of the strawberry softening process benefit from Aquaporins; Global Science Books; Genes, Genomes and Genomics; 5; -1-2011; 49-55
1749-0383
url http://hdl.handle.net/11336/15447
identifier_str_mv Alleva, Karina Edith; Marquez, Mercedes; Bellati, Jorge; Villarreal, Natalia Marina; Bustamante, Claudia Anabel; et al.; Could an understanding of the strawberry softening process benefit from Aquaporins; Global Science Books; Genes, Genomes and Genomics; 5; -1-2011; 49-55
1749-0383
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.globalsciencebooks.info/Online/GSBOnline/images/2011/GGG_5(SI1)/GGG_5(SI1)49-55o.pdf
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 Global Science Books
publisher.none.fl_str_mv Global Science Books
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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