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Статті в журналах з теми "Bananas Ripening":
1
Maduwanthi, S. D. T., and R. A. U. J. Marapana. "Induced Ripening Agents and Their Effect on Fruit Quality of Banana." International Journal of Food Science 2019 (May 2, 2019): 1–8. http://dx.doi.org/10.1155/2019/2520179.
Анотація:
Ripening is a genetically programmed highly coordinated irreversible phenomenon which includes many biochemical changes including tissue softening, pigment changes, aroma and flavour volatile production, reduction in astringency, and many others. Banana is one of mostly consumed fruit crops in the world. Since banana is a climactic fruit, induced ripening is essential in commercial scale banana cultivation and distribution to assure good flavour, texture, and uniform peel colour. Ethylene gas, acetylene gas liberated from calcium carbide, and ethephon are some of the commercial ripening agents used successfully in the trade and they have been widely studied for their effectiveness on initiating and accelerating the ripening process and their effect on fruit quality and health related issues. Lauryl alcohol was also shown as a ripening agent for bananas. Most studies suggest that there is no difference in biochemical composition and sensory quality in bananas treated with chemicals that induce ripening from naturally ripened bananas. However volatile profiles of artificially ripened bananas were shown to be considerably different from naturally ripened bananas in some studies. This review discusses induced ripening agents and their effect on fruit quality of bananas.
2
Akter, Beauty, N. Talukder, L. Bari, and Rabeta Mohd Salleh. "Evaluation of ripening period, shelf-life, and physiological properties of Sobri (Musa cavendish) and Sagor (Musa oranta) bananas triggered by ethephon and calcium carbide." Food Research 4, no. 2 (October 10, 2019): 407–12. http://dx.doi.org/10.26656/fr.2017.4(2).290.
Анотація:
The current work emphasis on the influence of using natural and artificial (ethephon and calcium carbide) process on bananas by sensory observation. The objective of the study was to evaluate the ripening period, shelf-life and other physiological properties of bananas using the natural and the artificial method. Ethephon and calcium carbide with different concentrations, heat, and natural process were applied for the evaluation of two banana species. The result shows different shelf-life, ripening period, and physiological properties of both bananas which were monitored through the physical appearance and sensorial analysis. The ripening period and shelf-life were between 2-3.5 days in both bananas treated with ethephon. For calcium carbide treated banana, ripening period evaluated as 2-3 days for Sagor and 3-4 days for Sobri with same shelf-life duration approximately 2-3 days. Ripening period and Shelf-life for heat applied both bananas were about 4-5 and 3-4 days, respectively. Moreover, it is observed that naturally ripening process took 5-6 and 7-8 days for Sagor and Sobri bananas, respectively with the shelf-life of 5-6 days. Bananas (both) treated with ethephon exhibited attractive bright yellow color and stalk color was green for Sagor while it was yellow for Sobri bananas. Calcium carbide treated both bananas had same peel color with different flavor and stalk color. Heat applied both bananas found with same peel color like light yellow, with little flavor and green in stalk color. Overall, the effect of natural process is found to be better with respect to longer shelf-life approximately 5-6 days, attractive flavor, and soft texture than the artificial process. Among artificially ripened bananas the effect of heat process is better with respect to shelf-life around 3-4 days and application of ethephon process is better with respect to physiological properties.
3
Mugampoza, Diriisa, Samuel Gafuma, Peacekind Kyosaba, and Richard Namakajjo. "Characterization of Pectin from Pulp and Peel of Ugandan Cooking Bananas at Different Stages of Ripening." Journal of Food Research 9, no. 5 (September 9, 2020): 67. http://dx.doi.org/10.5539/jfr.v9n5p67.
Анотація:
East African highland cooking bananas (EA-AAA) are a staple food and major source of calories for Ugandans. Cooking bananas are considerably wasted along the postharvest chain majorly due to poor handling and ripening. Banana waste is a potential source of secondary products such as pectin, wine, beer to mention a few. The aim of this study was to extract and characterize pectin from selected cooking bananas at various stages of ripening in order to assess their potential for commercial pectin production. Pectin was extracted from the bananas at five stages of ripening i.e. stages 0 (green maturity), 1, 2, 5 and 7. Extracted pectin at stages 2, 5 & 7 was characterized. Pectin yield from banana pulp decreased significantly with ripening (P<0.05) from between 18.1 to 22.65% at green maturity to between 0.65 to 1.28% at stage 7 of ripening. Pectin yield from banana peels was generally lower decreasing from between 5.34 to 6.61% at green maturity to between 1.01 to 1.38% at stage 7. The equivalent weight (1774 to 10144) of the pectin at selected stages of ripening was not significantly different (P>0.05) except individually. Methoxyl content was not significantly different among cultivars (P>0.05), however, it increased significantly through ripening stages (P<0.05). Anhydrouronic acid (AUA) ranged between 24.51 to 67.38% and increased with stage of ripening. AUA of pectin from pulp and peel did not differ significantly (P>0.05). The degree of esterification at each of the three stages was generally high (77 to 94%) implying high gelling power. These results showed that purity of pectin increases while yield decreases with ripening and that banana pectin has a high degree of esterification implying rapid set pectin. Thus, banana peel and pulp can be good sources of industrial pectin.
4
Bagnato, N., A. Klieber, R. Barrett, and M. Sedgley. "Optimising ripening temperatures of Cavendish bananas var. 'Williams' harvested throughout the year in Queensland, Australia." Australian Journal of Experimental Agriculture 42, no. 7 (2002): 1017. http://dx.doi.org/10.1071/ea01162.
Анотація:
Varying banana ripening temperatures were examined throughout the year to ensure optimum quality and shelf life of commercially ripened fruit in Australia. Cavendish bananas (var. 'Williams') were harvested throughout the year 2000 and were ripened at 14, 16, 18 and 20°C with 300 μL/L ethylene on 2 consecutive days until fruit were more yellow than green and then subsequently stored at 22°C until the end of the experiment. Ripening bananas at 14 and 16°C extended shelf life by up to 50 and 32%, respectively. However, ripening bananas at 14 and 16°C did increase peel discolouration, especially on bananas chilled in the field in winter. Bananas ripened at 18 or 20°C throughout the year had an average shelf life of 6 days and consistently lower peel discolouration. Therefore, ripening at 18 or 20°C throughout the year results in a better visual appearance of the fruit, which is essential for consumers.
5
Maduwanthi, S. D. T., and R. A. U. J. Marapana. "Comparative Study on Aroma Volatiles, Organic Acids, and Sugars of Ambul Banana (Musa acuminata, AAB) Treated with Induced Ripening Agents." Journal of Food Quality 2019 (October 10, 2019): 1–9. http://dx.doi.org/10.1155/2019/7653154.
Анотація:
The present study was conducted to investigate effect of induced ripening agents on aroma profile, organic acids and sugars of Ambul banana (Musa acuminata, AAB). Mature green bananas that are in same maturity stage were subjected to 1000 ppm ethephon and 1000 ppm acetylene and kept at 20°C, 80–85% RH for ripening. Aroma profile was analyzed by SPME-GC-MS, while organic acids and sugars were tested by HPLC. Naturally ripened banana was found to be more aromatic than acetylene- and ethephon-treated banana having highest number of volatile compounds (27) and high level of esters (65%). Malic acid, citric acid, and oxalic acids were significantly low in treated bananas compared to naturally ripened bananas. Glucose and fructose, which are major types of sugars in ripe banana flesh, were significantly low in acetylene-treated banana, while sucrose was not detected in both ethephon- and acetylene-treated samples at fully yellow stage. Although ethephon and acetylene trigger the ripening process, they lead to poor aroma profile and lower levels of organic acids and sugars in flesh of banana.
6
Li, Yun, Wu, Qu, Duan, and Jiang. "Combination of Transcriptomic, Proteomic, and Metabolomic Analysis Reveals the Ripening Mechanism of Banana Pulp." Biomolecules 9, no. 10 (September 23, 2019): 523. http://dx.doi.org/10.3390/biom9100523.
Анотація:
The banana is one of the most important fruits in the world. Bananas undergo a rapid ripening process after harvest, resulting in a short shelf. In this study, the mechanism underlying pulp ripening of harvested bananas was investigated using integrated transcriptomic, proteomic, and metabolomic analysis. Ribonucleic acid sequencing (RNA-Seq) revealed that a great number of genes related to transcriptional regulation, signal transduction, cell wall modification, and secondary metabolism were up-regulated during pulp ripening. At the protein level, 84 proteins were differentially expressed during pulp ripening, most of which were associated with energy metabolism, oxidation-reduction, cell wall metabolism, and starch degradation. According to partial least squares discriminant analysis, 33 proteins were identified as potential markers for separating different ripening stages of the fruit. In addition to ethylene’s central role, auxin signal transduction might be involved in regulating pulp ripening. Moreover, secondary metabolism, energy metabolism, and the protein metabolic process also played an important role in pulp ripening. In all, this study provided a better understanding of pulp ripening of harvested bananas.
7
Raharjani, Sophie Anggitta Raharjani, Afandi Faris Aiman, Meirifa Rizanti, Devy Naviana Devy Naviana, Kevin Amadeus Sumendap Kevin Amadeus Sumendap, and Rizkita Rachmi Esyanti Rizkita Rachmi Esyanti. "Bamboo Fruit Storage Chamber (FSC) Equipped with Ethylene-Degrading Manganese Doped Titanium Oxide Nanomaterial as Storage for Banana (Musa acuminata)." Sains Malaysiana 51, no. 9 (September 30, 2022): 2885–95. http://dx.doi.org/10.17576/jsm-2022-5109-12.
Анотація:
As a climacteric fruit, banana undergoes rapid ripening induced by the hormone ethylene, which is produced by autocatalytic reactions. Titanium dioxide is a photocatalytic compound with the ability to degrade ethylene to water and carbon dioxide. This compound can be used to control the concentration of ethylene inside storage chambers to delay the ripening process of bananas in storage. A passive modified atmosphere is another method to delay ripening by using storage spaces with limited air flow. This study attempts to investigate the performance of TiO2-Mn and bamboo fruit storage chamber (FSC) to delay the ripening of bananas by measuring characteristic physiological changes for 7 days which included ethylene accumulation in storage space, rate of ethylene production, rate of respiration, starch content, and soluble sugar content. The results show that the use of FSC in combination with TiO2-Mn can be used to delay the ripening of bananas. This study also investigated the effect of volumetric occupation to the efficacy of FSC by varying the number of banana fingers in storage and varying the volume of the chamber. While the volume of the FSC did not produce a significant difference in performance, the number of bananas stored in each FSC greatly influenced the delay-ripening ability of FSC with TiO2-Mn. At the end of the study, a profile plotted with MATLAB is presented to show the relationship of ethylene concentration in FSC in respect to storage time and number of fingers stored.
8
Sampiano, Karl Fritze Sibay, and April Jeanne E. Durban. "The Physical and Sensory Qualities of ‘Lakatan’ Banana (Musa acuminata) in Response to Different Natural Ripening Agents." International Journal on Food, Agriculture and Natural Resources 3, no. 2 (August 22, 2022): 22–29. http://dx.doi.org/10.46676/ij-fanres.v3i2.92.
Анотація:
‘Lakatan’ banana is amongst the most important banana varieties in the Philippines. This variety of bananas is widely known and cultivated due to its good sensory qualities and potential for the export market. Locally, ‘Lakatan’ banana is ripened by retailers through the use of calcium carbide and/or ethephon. However, these ethylene-producing chemicals were reported to cause poisoning and alter the fruit's taste. This study is designed to investigate the effects of natural ripening agents such as plant leaves on the ripening qualities and sensory attributes of ‘Lakatan’ banana under room conditions. The result results revealed that C. muconoides and F. septica significantly induced faster ripening of banana as compared to other treatments. Additionally, the disease severity of ‘Lakatan’ banana was lower in both leaves as compared to other treatments. On the other hand, bananas treated with C. muconoides, F. septica, and A. carambola leaves were found to have a longer marketable days. In terms of sensory quality, fruits treated with C. mucunoides, G. sepium, and A. carambola leaves were found to have high sensory acceptability. The results have concluded that leaves of C. muconoides, F. septica, G. sepium and A. carambola have great potential in ripening climacteric fruits like bananas, and these leaves are good substitutes for chemical ripening agents. The research highlights the need for further studies on the biological sources of ethylene to understand its advantages, including its limitations.
9
Blankenship, Sylvia M. "The Effect of Ethylene during Controlled-atmosphere Storage of Bananas." HortScience 31, no. 4 (August 1996): 638a—638. http://dx.doi.org/10.21273/hortsci.31.4.638a.
Анотація:
Banana fruit respiration rates and quality parameters such as peel color, pulp pH and soluble solids content were examined at 14°C under a number of controlled atmosphere (CA) environments. CA conditions were 1%, 2%, 4%, or 8% oxygen with or without 5% carbon dioxide. Each treatment combination was also done with or without 50 μL·L–1 ethylene added to the atmospheres. Green banana fruit were either gassed with ethylene (triggered) or ungassed. One percent oxygen was too low to consistently give undamaged bananas. The addition of 5% carbon dioxide to the controlled atmosphere increased fruit respiration rate whereas air plus 5% carbon dioxide showed decreased respiration when compared to air control fruits. Green, triggered fruit partially ripened under the CA conditions. Pulp pH and soluble solids content changed in a normal ripening pattern, however peel color was poor. Addition of ethylene to the atmospheres advanced fruit ripening somewhat in all fruit. When green, ungassed bananas were placed under CA, the presence of ethylene in the atmosphere did not cause the bananas to turn yellow, although some changes in pH and soluble solids were detectable. In triggered fruit the presence of ethylene in the storage advanced ripening with higher oxygen concentrations promoting faster ripening. Bananas that have ripened under CA conditions are not as high quality as those ripened in air in terms of visual appearance.
10
Baptestini, Fernanda Machado, Paulo Cesar Corrêa, Gabriel Henrique Horta de Oliveira, Fernando Mendes Botelho, and Ana Paula Lelis Rodrigues de Oliveira. "Heat and mass transfer coefficients and modeling of infrared drying of banana slices." Revista Ceres 64, no. 5 (October 2017): 457–64. http://dx.doi.org/10.1590/0034-737x201764050002.
Анотація:
ABSTRACT Banana is one of the most consumed fruits in the world, having a large part of its production performed in tropical countries. This product possesses a wide range of vitamins and minerals, being an important component of the alimentation worldwide. However, the shelf life of bananas is short, thus requiring procedures to prevent the quality loss and increase the shelf life. One of these procedures widely used is drying. This work aimed to study the infrared drying process of banana slices (cv. Prata) and determine the heat and mass transfer coefficients of this process. In addition, effective diffusion coefficient and relationship between ripening stages of banana and drying were obtained. Banana slices at four different ripening stages were dried using a dryer with infrared heating source with four different temperatures (65, 75, 85, and 95 ºC). Midilli model was the one that best represented infrared drying of banana slices. Heat and mass transfer coefficients varied, respectively, between 46.84 and 70.54 W m-2 K-1 and 0.040 to 0.0632 m s-1 for temperature range, at the different ripening stages. Effective diffusion coefficient ranged from 1.96 to 3.59 × 10-15 m² s-1. Activation energy encountered were 16.392, 29.531, 23.194, and 25.206 kJ mol-1 for 2nd, 3rd, 5th, and 7th ripening stages, respectively. Ripening stages did not affect the infrared drying of bananas.
Дисертації з теми "Bananas Ripening":
1
Smith, Nicholas. "Textural and biochemical changes during ripening of bananas." Thesis, University of Nottingham, 1989. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.235734.
2
Bagnato, Annunziata Teresa. "Postharvest improvement of Cavendish banana quality and shelf life /." Title page, table of contents and abstract only, 2002. http://web4.library.adelaide.edu.au/theses/09PH/09phb147.pdf.
3
Rahman, Russly Abdul. "Effects of combination treatments on the physico-chemical changes in ripening bananas." Thesis, University of Reading, 1992. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.316139.
4
Manoel, Luciana 1975. "Irradiação e refrigeração na conservação de bananas "prata" e "nanica" climatizadas /." Botucatu : [s.n.], 2005. http://hdl.handle.net/11449/90501.
Анотація:
Orientador: Rogério Lopes VieitesBanca: Giuseppina Pace P. Lima
Banca: José Maria Monteiro Sigrist
Resumo: A banana é considerada uma fruta altamente perecível em virtude de sua alta taxa respiratória, fazendo-se necessário o uso de tecnologia pós-colheita para aumentar a vida útil. Devido a isso, objetivou-se nesse trabalho avaliar o efeito da radiação gama, associada ao amadurecimento artificial e ao armazenamento refrigerado, nas qualidades físicas, físico-químicas, químicas e sensoriais das bananas 'Prata' e 'Nanica', determinando-se as doses adequadas para a sua conservação pós-colheita. Foram utilizadas bananas dos cultivares Prata e Nanica adquiridas na Fazenda Shangri-lá, cidade de Bauru-SP, onde foram climatizadas (amadurecimento artificial) para simular as condições reais de comercialização, transportadas até a EMBRARAD (Cotia-SP), onde foram submetidas aos tratamentos com diferentes doses de irradiação com 60Co no irradiador "JS7500":T1- testemunha (0,0 kGy); T2 - 0,2 kGy; T3 - 0,4 kGy; T4 - 0,6 kGy; T5 - 0,8 kGy e T6 - 1,0 kGy. A seguir foram transportadas para Botucatu-SP e armazenadas em câmara fria (à temperatura de 14l1°C com 80 a 85% de umidade relativa), durante 12 dias para os frutos da bananeira 'Prata' e 21 dias para os frutos da bananeira 'Nanica'. As análises foram realizadas a cada 1 dia para a banana 'Prata' e a cada 2 dias de armazenamento para a banana 'Nanica', avaliou-se a perda de massa fresca, coloração da casca, incidência de doenças, respiração e conservação pós-colheita para o grupo controle e firmeza, sólidos solúveis, acidez titulável, "Ratio", pH, relação polpa/casca, açúcares redutores, amido e potássio para o grupo parcela. Também foram realizadas análises sensoriais aos 3, 9, 15 e 21 dias de armazenamento...(Resumo completo, clicar acesso eletrônico abaixo)
Abstract: The banana is considered a highly perishable fruit due to its high respiration rate, being necessary the use of post-harvest technology in order to increase its useful life. Thus, in this report, the aim was to assess the gamma radiation effect, associated with artificial ripening and refrigerated storage, in terms of physical, physical-chemical, chemical and sensorial characteristics of 'Prata' and 'Nanica' varieties, determining the suitable rates for its pos-harvest conservation. Prata and Nanica cultivars were used, which were acquired at Fazenda Shangri-lá, in Bauru/SP, where they were climatized (artificial ripening) in order to simulate the real commercialization conditions, transported to EMBRARAD (Cotia/SP) where they underwent treatments with different radiations rates with 60Co on "JS7500" irradiator: T1 - control (0,0 kGy); T2 - 0,2 kGy; T3 - 0,4 kGy; T4 - 0,6 kGy; T5 - 0,8 kGy and T6 - 1,0kGy. Then, they were transported to Botucatu/SP and stored in a cold chamber (at 14l1°C with 80 to 85% relative humidity), for 12 days for 'Prata' banana fruit and 21 days for 'Nanica' banana fruit. The analyses were carried out every single day for 'Prata' banana and every two storage days for 'Nanica' banana. The fresh weight loss, peel color, disease incidence, respiration and pos-harvest conservation for the control group and firmness, soluble solids, titratable acidity, "Ratio", pH, peel/pulp rate, reducing sugars, starch and potassium for the installment group. Also, sensorial analyses were carried out at 3, 9, 15 and 21 storage days...(Complete abstract click electronic access below)
Mestre
5
Manoel, Luciana [UNESP]. "Irradiação e refrigeração na conservação de bananas prata e nanica climatizadas." Universidade Estadual Paulista (UNESP), 2005. http://hdl.handle.net/11449/90501.
Анотація:
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Universidade Estadual Paulista (UNESP)
A banana é considerada uma fruta altamente perecível em virtude de sua alta taxa respiratória, fazendo-se necessário o uso de tecnologia pós-colheita para aumentar a vida útil. Devido a isso, objetivou-se nesse trabalho avaliar o efeito da radiação gama, associada ao amadurecimento artificial e ao armazenamento refrigerado, nas qualidades físicas, físico-químicas, químicas e sensoriais das bananas 'Prata' e 'Nanica', determinando-se as doses adequadas para a sua conservação pós-colheita. Foram utilizadas bananas dos cultivares Prata e Nanica adquiridas na Fazenda Shangri-lá, cidade de Bauru-SP, onde foram climatizadas (amadurecimento artificial) para simular as condições reais de comercialização, transportadas até a EMBRARAD (Cotia-SP), onde foram submetidas aos tratamentos com diferentes doses de irradiação com 60Co no irradiador JS7500:T1- testemunha (0,0 kGy); T2 - 0,2 kGy; T3 - 0,4 kGy; T4 - 0,6 kGy; T5 - 0,8 kGy e T6 - 1,0 kGy. A seguir foram transportadas para Botucatu-SP e armazenadas em câmara fria (à temperatura de 14l1°C com 80 a 85% de umidade relativa), durante 12 dias para os frutos da bananeira 'Prata' e 21 dias para os frutos da bananeira 'Nanica'. As análises foram realizadas a cada 1 dia para a banana 'Prata' e a cada 2 dias de armazenamento para a banana 'Nanica', avaliou-se a perda de massa fresca, coloração da casca, incidência de doenças, respiração e conservação pós-colheita para o grupo controle e firmeza, sólidos solúveis, acidez titulável, Ratio, pH, relação polpa/casca, açúcares redutores, amido e potássio para o grupo parcela. Também foram realizadas análises sensoriais aos 3, 9, 15 e 21 dias de armazenamento...
The banana is considered a highly perishable fruit due to its high respiration rate, being necessary the use of post-harvest technology in order to increase its useful life. Thus, in this report, the aim was to assess the gamma radiation effect, associated with artificial ripening and refrigerated storage, in terms of physical, physical-chemical, chemical and sensorial characteristics of 'Prata' and 'Nanica' varieties, determining the suitable rates for its pos-harvest conservation. Prata and Nanica cultivars were used, which were acquired at Fazenda Shangri-lá, in Bauru/SP, where they were climatized (artificial ripening) in order to simulate the real commercialization conditions, transported to EMBRARAD (Cotia/SP) where they underwent treatments with different radiations rates with 60Co on JS7500 irradiator: T1 - control (0,0 kGy); T2 - 0,2 kGy; T3 - 0,4 kGy; T4 - 0,6 kGy; T5 - 0,8 kGy and T6 - 1,0kGy. Then, they were transported to Botucatu/SP and stored in a cold chamber (at 14l1°C with 80 to 85% relative humidity), for 12 days for 'Prata' banana fruit and 21 days for 'Nanica' banana fruit. The analyses were carried out every single day for 'Prata' banana and every two storage days for 'Nanica' banana. The fresh weight loss, peel color, disease incidence, respiration and pos-harvest conservation for the control group and firmness, soluble solids, titratable acidity, Ratio, pH, peel/pulp rate, reducing sugars, starch and potassium for the installment group. Also, sensorial analyses were carried out at 3, 9, 15 and 21 storage days...(Complete abstract click electronic access below)
6
Saraiva, Lorenzo de Amorim. "Definição do ponto de colheita comercial e da concentração de etileno exógeno visando melhor aproveitamento do potencial comercial e nutricional de bananas da cultivar Thap Maeo." Universidade de São Paulo, 2015. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-10062015-170212/.
Анотація:
A banana é um fruto consumido no mundo todo e, ao contrário do que acontece na maioria dos países nos quais predomina o grupo Cavendish, uma grande variedade de cultivares são consumidas nas diferentes regiões do Brasil. No entanto, as informações bioquímicas e fisiológicas a respeito das cultivares consumidas no país são ainda restritas e, apesar de serem muito diferentes entre si, são tratadas da mesma maneira na pré e pós-colheita, o que muitas vezes compromete a qualidade do fruto. Diante disso, dois pontos são fundamentais para a obtenção de frutos de melhor qualidade: a definição do ponto de colheita e o tratamento dos frutos com etileno após a colheita. Hoje a colheita é feita em função do diâmetro dos frutos e o tratamento com etileno é o mesmo para todas as cultivares. Porém, frutos com o mesmo diâmetro nem sempre estão no mesmo estágio de maturidade fisiológica e, usualmente, o tratamento pós-colheita feito com etileno, visando o amadurecimento mais rápido e uniforme dos frutos, não segue nenhuma orientação técnica. A consequência da falta de critérios definidos para a colheita e para a aplicação de etileno resulta em bananas com baixa qualidade e com vida-de-prateleira curta. A produção de banana é dificultada pelos problemas fitossanitários que ocorrem nas plantações, incluindo doenças como as Sigatokas Negra e Amarela e o Mal-do-Panamá. Tendo em vista a ameaça que as doenças da bananeira representam e os prejuízos que podem causar, a introdução de cultivares resistentes é a melhor forma para reduzir a pressão desses patógenos sobre a cultura. Por ser resistente às Sigatokas e ao Mal de Panamá este trabalho visou conhecer melhor a cultivar Thap Maeo (Musa acuminata AAB cv. Thap Maeo) que tem como defeito principal uma vida-de-prateleira muito curta. Os objetivos deste trabalho foram: (1) estabelecer o ponto de colheita das bananas da cultivar Thap Maeo utilizando a metodologia da soma de temperatura a que a planta está exposta durante o desenvolvimento dos frutos; (2) estabelecer, a partir da caracterização físico-química dos frutos, o teor ideal de etileno exógeno para promover o amadurecimento uniforme dos frutos e, (3) estudar o balanço hormonal no amadurecimento dos frutos. Em uma primeira etapa foi implantado um experimento de campo para determinar a Temperatura Base e a Idade Fisiológica Máxima para esta cultivar. Estes parâmetros são necessários para o cálculo da idade fisiológica e na determinação do ponto de colheita. Com o término desta etapa, foram realizadas colheitas de frutos em diferentes épocas do ano para confirmar a metodologia usada. Foi possível estabelecer uma metodologia para estimar o ponto de colheita dos frutos de acordo com a estação do ano em que estes se desenvolveram. Para estabelecer o teor ideal de etileno exógeno aplicado na pós-colheita, os frutos foram testados com diferentes concentrações de etileno (0 a 1000 ppm) em dose única. Os resultados indicam que mesmo as menores concentrações de etileno aplicadas promovem o amadurecimento uniforme dos frutos, sem diferenças aparentes entre os tratamentos. Além disso, as análises do perfil de compostos voláteis da polpa indicam que a maior diferença entre o aroma dos tratamentos é entre frutos tratados e não tratados. Os frutos que não foram tratados apresentaram maior quantidade de compostos identificados. Em todas as colheitas realizadas, o período entre o início do amadurecimento e o amadurecimento completo dos frutos foi consideravelmente curto se comparado a bananas do subgrupo Nanica. Para melhor compreender estes resultados, além do etileno, foram quantificados os teores livres dos hormônios ácido indol-3-acético (AIA) e ácido abcísico (ABA). Em comparação com estudos anteriores, com cultivares do subgrupo Nanica, a cultivar Thap Maeo produz mais etileno e ABA durante o amadurecimento, além de apresentar menores teores de AIA quando verde. Estas diferenças hormonais podem explicar o curto período de amadurecimento desta cultivar.Banana is an important staple food. Unlike the world Market, which has only the Cavendish Bananas as export bananas, Brazilian market has many Bananas varieties. However, biochemical and physiological information about these varieties are still scarce and different bananas cultivars are treated the same way in pre or post-harvest, which often affects the quality of the fruit. In this context, two issues are important to reach best fruit quality: definition of harvest time and the exogenous ethylene treatment. Now a day the harvest time is defined by the diameter of the fruits and the ethylene treatment is equal for all cultivars. However, fruits with the same diameter not always are in the same development grade and the post-harvest ethylene treatment, aiming a faster and uniform ripening, does not follow any technical recommendation. The consequences for the lack of criteria in the harvest and for the ethylene treatment might be a low quality and shelf life banana. Banana production is hampered by plant health problems occurring in the production fields, including the diseases such as the Sigatokas and the Panama Wilt. Given the threat of the banana diseases, and the damage they can cause, the introduction of resistant cultivars is the best way to reduce the pressure of these pathogens on this crop. Being resistant to Sigatokas and Panama diseases, this work aimed to know better the cultivar Thap Maeo (Musa acuminata AAB cv. Thap Maeo) whose main defect is a short shelf life. The objectives of this work were: (1) to establish the harvest time of Thap Maeo bananas using the thermal sum techniques, (2) using the physico-chemical characterization of the fruit, establish the ideal concentration of exogenous ethylene to promote uniform ripening of fruits and (3) study the hormonal balance in the fruit ripening. The first step was a field experiment to determine the base temperature and the maximum physiological age. These parameters are used to calculate the thermal sum. The next step was to harvest fruits from different times of the year to confirm the methodology. It was established a methodology to estimate the harvest time according to the season in which the fruit has developed. Five ethylene concentration were tested (0-1000 ppm). Results showed that even the low ethylene concentration applied could promote the uniform ripening of the fruits with no apparent differences between the treatments. Furthermore, the analysis of volatile compounds in the pulp indicate that the major difference between the aroma of treatments is between treated and untreated fruits. The fruits that were not treated showed a higher amount of identified compounds. For all harvested fruits, the period between the ripening start and full ripening of the fruit was short when compared to the Nanica bananas. Levels of the hormones indole-3-acetic acid and abscisic acid, in addition to ethylene, were quantified to better understand these results. Compared to previous studies, with cultivars of Nanica subgroup, the cultivar Thap Maeo produce more ethylene and ABA during ripening, and have lower IAA level in the green stage. These hormonal differences may explain the short maturity period of this cultivar.
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Toledo, Tatiana Torres. "Análise proteômica do amadurecimento da banana empregando eletroforese bidimensional acoplada à espectrometria de massas." Universidade de São Paulo, 2010. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-26012011-155132/.
Анотація:
A banana tem grande importância econômica, é a fruta mais produzida no mundo, e o Brasil é o segundo maior produtor. É uma fruta altamente perecível, de rápida maturação, sensível a choques mecânicos, suscetível a descoloração, ao amolecimento excessivo e a patógenos na fase pós-colheita. As mudanças ocorridas durante o amadurecimento levam a uma vida de prateleira muito reduzida e são dependentes da expressão de diversas proteínas. Portanto, a identificação de proteínas associadas com essas modificações pode contribuir para a melhor compreensão da regulação do amadurecimento e auxiliar no aprimoramento das estratégias de conservação pós-colheita e melhoria da qualidade dessa fruta. Através da análise proteômica diferencial podem ser identificadas proteínas com variação de abundância durante o amadurecimento e que estejam envolvidas nesse processo. O presente trabalho teve por objetivo comparar os mapas protéicos de polpa de banana (Musa acuminata cv. nanicão) nas fases pré-climatérica e climatérica, e a identificar spots de proteínas que diferem em abundância nesses dois estádios, através da eletroforese bidimensional acoplada à espectrometria de massas. Neste trabalho foram utilizadas três amostragens distintas de frutas, de modo a minimizar o efeito da variabilidade biológica, não relacionada com o amadurecimento. Para a obtenção dos perfis protéicos foi utilizada a metodologia 2D-DIGE. Os géis obtidos foram analisados com o software PDQuest e para a análise estatística foi utilizado o teste T. Chegou-se a uma lista de 50 spots que foram recortados dos géis, sendo as proteínas digeridas e seqüenciadas por espectrometria de massas. Destas proteínas, 26 tiveram a provável identidade apontada pela comparação com o banco de dados MSDB, empregando o software Mascot. A maioria das proteínas identificadas apresenta provável função durante o amadurecimento da banana e podem estar relacionadas com processos bioquímicos relacionados com a qualidade da fruta.Banana has great economic importance, is the most widely produced fruit in the world, and Brazil is the second largest producer. It is a highly perishable fruit, ripening fast, sensitive to mechanical shock, susceptible to discoloration, excessive softening and pathogens in the post-harvest. The changes during ripening leads to a very limited shelf life and are dependent on the expression of several proteins. Therefore, the identification of proteins associated with these modifications may contribute to better understanding the regulation of maturation and help to improve strategies for post-harvest preservation and improvement of this fruit. Through differential proteomics analysis could be identified proteins with a range of abundance during ripening and that could be involved in this process. This study aimed to compare the protein maps of banana pulp (Musa acuminata cv. nanicão) in pre-climacteric and climacteric phases, and identify protein spots that differ in abundance in these two stages by two-dimensional electrophoresis coupled to mass spectrometry. In this study we used three different fruits samples, to minimize the effect of biological variability, non-ripening related. To obtain the protein profiles was used 2D-DIGE methodology. The gels were analyzed with the PDQuest software and Student´s t-Test was used to statistical analysis. A list of 50 spots differential acumulated were detected and then were extracted of gels, protein digested and sequenced by mass spectrometry. Of these proteins, 26 had the probable identity indicated by comparison with the MSDB database, using Mascot software. Most of the identified proteins has probable function during banana ripening and may be related to biochemical processes related to fruit quality.
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Ferris, R. S. B. "Effects of damage and storage environment on the ripening of cooking banana with implications for postharvest loss." Thesis, Cranfield University, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.317957.
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Manoel, Luciana [UNESP]. "Qualidade e conservação de banana nanica irradiada, climatizada e refrigerada." Universidade Estadual Paulista (UNESP), 2008. http://hdl.handle.net/11449/101704.
Анотація:
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manoel_l_dr_botfca.pdf: 2400210 bytes, checksum: 180fb3313efddc72cd992ab53fad4635 (MD5)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
Objetivou-se no primeiro experimento avaliar o uso da radiação gama, na dose de 0,4 kGy, na redução da temperatura de armazenamento da banana ‘Nanica’, enquanto que no segundo experimento avaliou-se a qualidade da banana ‘Nanica’ irradiada a 0,4 kGy e climatizada em diferentes horas após a colheita. No primeiro experimento as bananas ‘Nanica’ foram adquiridas na Fazenda Taperão, cidade de Brotas (SP), enviadas a CBE (Companhia Brasileira de Esterilização-Cotia-SP) para irradiação e contituição dos seguintes tratamentos: T1 (frutas irradiadas a 0,4 kGy e armazenadas a 16±1°C); T2 (frutas irradiadas a 0,4 kGy e armazenadas a 14±1°C); T3 (frutas irradiadas a 0,4 kGy e armazenadas a 12±1°C); T4 (frutas não irradiadas e armazenadas a 16±1°C); T5 (frutas não irradiadas e armazenadas a 14±1°C) e T6 (frutas não irradiadas e armazenadas a 12±1°C). No segundo experimento as bananas ‘Nanica’ adquiridas na Fazenda Sacramento, cidade de Avaré (SP), também foram separadas em lotes de acordo com a definição dos tratamentos: BNINC (frutas não irradiadas e não climatizadas); BINC (frutas irradiadas a 0,4 kGy e não climatizadas); BNIC-0 (frutas não irradiadas e climatizadas no dia da colheita); BIC-24 (frutas irradiadas a 0,4 kGy e climatizadas 24 horas após a colheita); BIC-48 (frutas irradiadas a 0,4 kGy e climatizadas 48 horas após a colheita); BIC-72 (frutas irradiadas a 0,4 kGy e climatizadas 72 horas após a colheita) e BIC-96 (frutas irradiadas a 0,4 kGy e climatizadas 96 horas após a colheita), levadas a CBE (Jarinu-SP) para irradiação e posteriormente a climatização em Bauru (SP). Os frutos do primeiro experimento foram armazenados em B.O.D do Departamento de Gestão e Tecnologia Agrondustrial (FCA), enquanto que os frutos do segundo experimento foram armazenados em câmaria fria a 14±1°C do Departamento de Química e Bioquímica...
The aim of the firts experiment was to evaluate the use of gamma radiation, in a dose of 0,4kGy, on the storage temperature reduction of the banana ‘Nanica’, while in the second experiment the aim was to evaluate the quality of the banana ‘Nanica’ irradiated with 0,4kGy, and climatized in different hours after its harvest. In the first experiment the bananas ‘Nanica’ were harvested in the Fazenda Taperão, Brotas (SP) town, and sent to CBE (Companhia Brasileira de Esterilização-Cotia-SP) for irradiation and constitution of the following treatments: T1 (fruits irradiated at 0,4 kGy and stored at 16±1°C); T2 (fruits irradiated at 0,4 kGy and stored at 14±1°C); T3 (fruit irradiated ata 0,4 kGy and stored at 12±1°C); T4 (fruits non-irradiated and stored at 16±1°C); T5(fruits nonirradiated and stored at 14±1°C) and T6 (fruits non-irradiated and stored at 12±1°C). In the second experiment the bananas ‘Nanica’ were acquired from Fazenda Sacramento, Avaré (SP) town , and divided in portions according to the definitions of the following treatments: BNINC (fruits non-irradiated and non-climatized); BINC (fruits irradiated at 0,4 kGy and nonclimatized); BNIC-0 ( fruits non-irradiated and climatized in the next day after harvest); BIC- 24 (fruits irradiated at 0,4 kGy and climatized 24 hours after harvest); BIC-48 (fruits irradiated at 0,4 kGy and climatized 48 hours after harvest); BIC-72 (fruits irradiated at 0,4 kGy and climatized 72 hours after harvest) and BIC-96 (fruits irradiated at 0,4 kGy and climatized 96 hours after harvest), sent to CBE (Jarinu-SP) for irradiation and posterior climatization in Bauru (SP). The fruits of the first experiment were stored in B.O.Ds. of the department of Gestão and Tecnologia Agroindustrial (FCA), while the fruits of second experiment were stored in a cold chamber at 14±1°C in the department of Química and Bioquímica... (Complete abstract click electronic access below)
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Junior, Adair Vieira. "Alfa e beta-amilase no metabolismo do amido durante o amadurecimento da banana: clonagem, expressão e caracterização molecular." Universidade de São Paulo, 2006. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-30092006-225612/.
Анотація:
A conversão do amido, armazenado nas frutas durante seu desenvolvimento, em açúcares, é desempenhada por várias enzimas, constituindo-se em um dos principais processos do amadurecimento. A função das enzimas hidrolíticas, alfa-amilase e beta-amilase, no metabolismo amido-sacarose durante o amadurecimento de bananas, foi avaliada através da determinação dos perfis de transcrição e tradução dos seus genes. Utilizando-se da expressão heteróloga de clones de cDNA das amilases, foi possível obter as proteínas recombinantes, inclusive na sua forma enzimaticamente ativa, bem como induzir a produção de anticorpos policlonais em coelhos, com os quais pode-se acompanhar a variação nos níveis de expressão de cada uma das duas enzimas. O tratamento de bananas com o hormônio etileno induziu a antecipação dos processos de degradação do amido e síntese de açúcares em relação ao grupo de frutas controle. Enquanto no grupo controle, as variações nos níveis de proteína e transcrição relativos à alfa-amilase sugerem que há redução na expressão do gene, no grupo tratado com etileno não foi possível detectar a expressão da proteína, apesar dos incrementos na transcrição e atividade. Tal fato pode ser associado à degradação do grânulo de amido e conseqüente solubilização de proteínas ligadas à sua superfície e ao provável aumento no turnover de proteínas promovidos pelo etileno. Em resposta ao tratamento com etileno, houve antecipação dos picos de atividade relacionados especificamente com a beta-amilase, o mesmo ocorreu na detecção do transcrito e sua proteína. Tais resultados sugerem que em bananas, os padrões de expressão e atividade da beta-amilase estão diretamente relacionados à degradação do amido, respondendo também às variações hormonais na fruta, não sendo possível afirmar o mesmo para alfa-amilase.The starch breakdown in plants is accomplished by several enzymes and pathways and it is the main feature of the ripening in climacteric fruits, such as banana. The function of the hydrolytic enzymes, alpha-amylase and beta-amylase, in the starch-to-sugar metabolism during banana ripening, was evaluated through the determination of the profiles of transcription and translation of its genes. Using the heterologous expression of amylases cDNA clones, was possible to get recombinant proteins in its enzymatically active form, as well as inducing the production of the polyclonal antibodies in rabbits, and use this to evaluate the expression profile of each one enzyme. The treatment of bananas with the hormone ethylene induced the anticipation of the processes of degradation of starch and synthesis of sugars in relation to the control group. While in the control group the variations of protein and transcription levels for alpha-amylase suggests a reduction in the gene expression, in the ethylene group was not possible to detect the expression of the protein, despite the increments in the transcription and activity. Such fact can be associated with the degradation of the starch granules and the resultant surface protein solubilization, and the probable increase in the protein turnover promoted by ethylene treatment. In response to the ethylene, the peak related to beta-amylase activity has been anticipated and the same was occurred with the transcription and translation of this enzyme. These results suggest that the profile of expression and activity of beta-amylase are directly related to the degradation of starch and do respond to hormonal treatment of banana fruits, which could not be affirmed for the enzyme alpha-amylase.
Книги з теми "Bananas Ripening":
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Thompson, Anthony Keith, Suriyan Supapvanich, and Jiraporn Sirison. Banana Ripening. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-27739-0.
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Thompson, Anthony Keith, Suriyan Supapvanich, and Jiraporn Sirison. Banana Ripening: Science and Technology. Springer, 2019.
Частини книг з теми "Bananas Ripening":
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John, P., and J. Marchal. "Ripening and biochemistry of the fruit." In Bananas and Plantains, 434–67. Dordrecht: Springer Netherlands, 1995. http://dx.doi.org/10.1007/978-94-011-0737-2_15.
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Thompson, Anthony Keith, Suriyan Supapvanich, and Jiraporn Sirison. "Introduction." In Banana Ripening, 1–11. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-27739-0_1.
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Thompson, Anthony Keith, Suriyan Supapvanich, and Jiraporn Sirison. "Preharvest Effects." In Banana Ripening, 13–23. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-27739-0_2.
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Thompson, Anthony Keith, Suriyan Supapvanich, and Jiraporn Sirison. "Fruit Ripening." In Banana Ripening, 25–55. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-27739-0_3.
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Thompson, Anthony Keith, Suriyan Supapvanich, and Jiraporn Sirison. "Postharvest Treatments to Control Ripening." In Banana Ripening, 57–78. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-27739-0_4.
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Thompson, Anthony Keith, Suriyan Supapvanich, and Jiraporn Sirison. "Initiation of Ripening." In Banana Ripening, 79–100. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-27739-0_5.
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Thompson, Anthony Keith, Suriyan Supapvanich, and Jiraporn Sirison. "Ripening Technology." In Banana Ripening, 101–9. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-27739-0_6.
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Thompson, Anthony Keith, Suriyan Supapvanich, and Jiraporn Sirison. "Conclusions." In Banana Ripening, 111. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-27739-0_7.
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Seymour, G. B. "Banana." In Biochemistry of Fruit Ripening, 83–106. Dordrecht: Springer Netherlands, 1993. http://dx.doi.org/10.1007/978-94-011-1584-1_3.
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Ghosh, Antara, T. R. Ganapathi, and V. A. Bapat. "Molecular Analysis of Fruit Ripening in Banana." In Banana: Genomics and Transgenic Approaches for Genetic Improvement, 93–105. Singapore: Springer Singapore, 2016. http://dx.doi.org/10.1007/978-981-10-1585-4_7.
Тези доповідей конференцій з теми "Bananas Ripening":
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Butola, Brijesh Singh, Piyush Kumar Sharma, Yashika Singh, and Yabrin Amin. "Arduino based supervision of banana ripening stages." In 2015 1st International Conference on Next Generation Computing Technologies (NGCT). IEEE, 2015. http://dx.doi.org/10.1109/ngct.2015.7375254.
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Rakhmawati, Yunita, Sri Rahayu Lestari, Ade Wahyu Pratama, and Nur Sulistiyowati. "Nutrition Facts Analysis of Agung Banana Flour During Ripening." In 3rd International Scientific Meeting on Public Health and Sports (ISMOPHS 2021). Paris, France: Atlantis Press, 2022. http://dx.doi.org/10.2991/ahsr.k.220108.009.
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AboBakr, Ahmed, Menna Mohsen, Lobna A. Said, Ahmed H. Madian, Ahmed S. Elwakil, and Ahmed G. Radwan. "Banana Ripening and Corresponding Variations in Bio-Impedance and Glucose Levels." In 2019 Novel Intelligent and Leading Emerging Sciences Conference (NILES). IEEE, 2019. http://dx.doi.org/10.1109/niles.2019.8909322.
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Verma, Amit, Rajendra Hegadi, and Kamini Sahu. "Development of an effective system for remote monitoring of banana ripening process." In 2015 IEEE International WIE Conference on Electrical and Computer Engineering (WIECON-ECE). IEEE, 2015. http://dx.doi.org/10.1109/wiecon-ece.2015.7443987.
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Vetrekar, Narayan, Raghavendra Ramachandra, Kiran B. Raja, and R. S. Gad. "Multi-spectral Imaging To Detect Artificial Ripening Of Banana: A Comprehensive Empirical Study." In 2019 IEEE International Conference on Imaging Systems and Techniques (IST). IEEE, 2019. http://dx.doi.org/10.1109/ist48021.2019.9010525.
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Chowdhury, A., T. K. Bera, D. Ghoshal, and B. Chakraborty. "Studying the electrical impedance variations in banana ripening using electrical impedance spectroscopy (EIS)." In 2015 3rd International Conference on Computer, Communication, Control and Information Technology (C3IT). IEEE, 2015. http://dx.doi.org/10.1109/c3it.2015.7060196.
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Hallur, Veena, Bhagyashree Atharga, Amruta Hosur, Bhagyashree Binjawadagi, and K. Bhat. "Design and development of a portable instrument for the detection of artificial ripening of banana fruit." In 2014 International Conference on Circuits, Communication, Control and Computing (I4C). IEEE, 2014. http://dx.doi.org/10.1109/cimca.2014.7057776.
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Pramono, Eko Kuncoro, and Endang Juliastuti. "Preliminary study on development of a low cost banana ripening stage predictor using visible lights reflectance method." In Third International Seminar on Photonics, Optics, and Its Applications (ISPhOA 2018), edited by Agus M. Hatta and Aulia M. Nasution. SPIE, 2019. http://dx.doi.org/10.1117/12.2503349.
Звіти організацій з теми "Bananas Ripening":
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Friedman, Haya, Julia Vrebalov, James Giovannoni, and Edna Pesis. Unravelling the Mode of Action of Ripening-Specific MADS-box Genes for Development of Tools to Improve Banana Fruit Shelf-life and Quality. United States Department of Agriculture, January 2010. http://dx.doi.org/10.32747/2010.7592116.bard.
Анотація:
Fruit deterioration is a consequence of a genetically-determined fruit ripening and senescence programs, in which developmental factors lead to a climacteric rise of ethylene production in ethylene-sensitive fruits such as tomato and banana. Breeding of tomato with extended fruit shelf life involves the incorporation of a mutation in RIN, a MADS-box transcription factor participating in developmental control signalling of ripening. The RIN mode of action is not fully understood, and it may be predicted to interact with other MADS-box genes to execute its effects. The overall goal of this study was to demonstrate conservation of ripening control functions between banana and tomato and thus, the potential to genetically extend shelf-life in banana based on tools developed in tomato. The specific objectives were: 1. To increase the collection of potential RIN-like genes from banana; 2. To verify their action as developmental regulators; 3. To elucidate MADS-box gene mode of action in ripening control; 4. To create transgenic banana plants that express low levels of endogenous Le-RIN- like, MaMADS- gene(s). We have conducted experiments in banana as well as in tomato. In tomato we have carried out the transformation of the tomato rin mutant with the MaMADS1 and MaMADS2 banana genes. We have also developed a number of domain swap constructs to functionally examine the ripening-specific aspects of the RIN gene. Our results show the RIN-C terminal region is essential for the gene to function in the ripening signalling pathway. We have further explored the tomato genome databases and recovered an additional MADS-box gene necessary for fruit ripening. This gene has been previously termed TAGL1 but has not been functionally characterized in transgenic plants. TAGL1 is induced during ripening and we have shown via RNAi repression that it is necessary for both fleshy fruit expansion and subsequent ripening. In banana we have cloned the full length of six MaMADS box genes from banana and determined their spatial and temporal expression patterns. We have created antibodies to MaMADS2 and initiated ChI assay. We have created four types of transgenic banana plants designed to reduce the levels of two of the MaMADS box genes. Our results show that the MaMADS-box genes expression in banana is dynamically changing after harvest and most of them are induced at the onset of the climacteric peak. Most likely, different MaMADS box genes are active in the pulp and peel and they are differently affected by ethylene. Only the MaMADS2 box gene expression is not affected by ethylene indicating that this gene might act upstream to the ethylene response pathway. The complementation analysis in tomato revealed that neither MaMADS1 nor MaMADS2 complement the rin mutation suggesting that they have functionally diverged sufficiently to not be able to interact in the context of the tomato ripening regulatory machinery. The developmental signalling pathways controlling ripening in banana and tomato are not identical and/or have diverged through evolution. Nevertheless, at least the genes MaMADS1 and MaMADS2 constitute part of the developmental control of ripening in banana, since transgenic banana plants with reduced levels of these genes are delayed in ripening. The detailed effect on peel and pulp, of these transgenic plants is underway. So far, these transgenic bananas can respond to exogenous ethylene, and they seem to ripen normally. The response to ethylene suggest that in banana the developmental pathway of ripening is different than that in tomato, because rin tomatoes do not ripen in response to exogenous ethylene, although they harbor the ethylene response capability This study has a major contribution both in scientific and agricultural aspects. Scientifically, it establishes the role of MaMADS box genes in a different crop-the banana. The developmental ripening pathway in banana is similar, but yet different from that of the model plant tomato and one of the major differences is related to ethylene effect on this pathway in banana. In addition, we have shown that different components of the MaMADS-box genes are employed in peel and pulp. The transgenic banana plants created can help to further study the ripening control in banana. An important and practical outcome of this project is that we have created several banana transgenic plants with fruit of extended shelf life. These bananas clearly demonstrate the potential of MaMADS gene control for extending shelf-life, enhancing fruit quality, increasing yield in export systems and for improving food security in areas where Musaspecies are staple food crops.
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Friedman, Haya, Julia Vrebalov, and James Giovannoni. Elucidating the ripening signaling pathway in banana for improved fruit quality, shelf-life and food security. United States Department of Agriculture, October 2014. http://dx.doi.org/10.32747/2014.7594401.bard.
Анотація:
Background : Banana being a monocot and having distinct peel and pulp tissues is unique among the fleshy fruits and hence can provide a more comprehensive understanding of fruit ripening. Our previous research which translated ripening discoveries from tomato, led to the identification of six banana fruit-associated MADS-box genes, and we confirmed the positive role of MaMADS1/2 in banana ripening. The overall goal was to further elucidate the banana ripening signaling pathway as mediated by MADS-boxtranscriptional regulators. Specific objectives were: 1) characterize transcriptional profiles and quality of MaMADS1/2 repressed fruit; 2) reveal the role of additional MaMADSgenes in ripening; 3) develop a model of fruit MaMADS-box mode of action; and 4) isolate new components of the banana ripening signaling pathway. Major conclusion: The functions of the banana MaMADS1-5 have been examined by complimenting the rinor the TAGL1-suppressed lines of tomato. Only MaMADS5 exhibited partial complementation of TAGL1-suppressed and rinlines, suggesting that while similar genes play corresponding roles in ripening, evolutionary divergence makes heterologous complementation studies challenging. Nevertheless, the partial complementation of tomato TAGL1-surpessed and rinlines with MaMADS5 suggests this gene is likely an important ripening regulator in banana, worthy of further study. RNA-seqtranscriptome analysis during ripening was performed on WT and MaMADS2-suppressed lines revealing additional candidate genes contributing to ripening control mechanisms. In summary, we discovered 39 MaMADS-box genes in addition to homologues of CNR, NOR and HB-1 expressed in banana fruits, and which were shown in tomato to play necessary roles in ripening. For most of these genes the expression in peel and pulp was similar. However, a number of key genes were differentially expressed between these tissues indicating that the regulatory components which are active in peel and pulp include both common and tissue-specific regulatory systems, a distinction as compared to the more uniform tomato fruit pericarp. Because plant hormones are well documented to affect fruit ripening, the expressions of genes within the auxin, gibberellin, abscisic acid, jasmonic acid, salicylic and ethylene signal transduction and synthesis pathways were targeted in our transcriptome analysis. Genes’ expression associated with these pathways generally declined during normal ripening in both peel and pulp, excluding cytokinin and ethylene, and this decline was delayed in MaMADS2-suppressed banana lines. Hence, we suggest that normal MaMADS2 activity promotes the observed downward expression within these non-ethylene pathways (especially in the pulp), thus enabling ripening progression. In contrast, the expressions of ACSand ACOof the ethylene biosynthesis pathway increase in peel and pulp during ripening and are delayed/inhibited in the transgenic bananas, explaining the reduced ethylene production of MaMADS2-suppressed lines. Inferred by the different genes’ expression in peel and pulp of the gibberellins, salicylic acid and cytokinins pathways, it is suggested that hormonal regulation in these tissues is diverse. These results provide important insights into possible avenues of ripening control in the diverse fruit tissues of banana which was not previously revealed in other ripening systems. As such, our transcriptome analysis of WT and ripening delayed banana mutants provides a starting point for further characterization of ripening. In this study we also developed novel evidence that the cytoskeleton may have a positive role in ripening as components of this pathway were down-regulated by MaMADS2 suppression. The mode of cytoskeleton involvement in fruit ripening remains unclear but presents a novel new frontier in ripening investigations. In summary, this project yielded functional understanding of the role and mode of action of MaMADS2 during ripening, pointing to both induction of ethylene and suppression of non-ethylene hormonal singling pathways. Furthermore, our data suggest important roles for cytoskeleton components and MaMADS5 in the overall banana ripening control network. Implications: The project revealed new molecular components/genes involved in banana ripening and refines our understanding of ripening responses in the peel and pulp tissues of this important species. This information is novel as compared to that derived from the more uniform carpel tissues of other highly studied ripening systems including tomato and grape. The work provides specific target genes for potential modification through genetic engineering or for exploration of useful genetic diversity in traditional breeding. The results from the project might point toward improved methods or new treatments to improve banana fruit storage and quality.
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Sisler, Edward C., Raphael Goren, and Akiva Apelbaum. Controlling Ethylene Responses in Horticultural Crops at the Receptor Level. United States Department of Agriculture, October 2001. http://dx.doi.org/10.32747/2001.7580668.bard.
Анотація:
Ethylene is a plant hormone that controls many plant responses, such as growth, senescence, ripening, abscission and seed germination. Recently, 1-methy- cyclopropene (1-MCP), was shown to bind to ethylene receptor for a certain period of time and prevent ethylene action. The objectives of this research were to synthesize analogues of 1-MCP and test their potency to block the ethylene receptor and inhibit ethylene action. During the course of this project, procedures for synthesis and shipment of the cyclopropene compounds were developed as well assay procedures for each compound were worked out. Thirteen new compounds were synthesized. All of them are structural analogues of 1-MCP, with substitution in the 1-position and a side chain containing 2 to 10 carbons. After preliminary studies, nine promising compounds were selected for in-depth study. The potency of the compounds to inhibit ethylene action was tested on a wide scope of systems like: climacteric fruits (banana, avocado and tomato), the triple response (etiolated peas), and leaf abscission (citrus). As the putative inhibitors are suspected to compete for the site of binding and a competitive type of inhibition could be considered, a high concentration of ethylene (300 m1.L-1) was used to induce ripening and other physiological processes. The tests were conducted under extreme conditions which hasten ripening like treatment and storage at 22 to 25oC. There were fluctuations in the responses as related to the concentrations of the inhibitors. Some required much higher concentration to exert the same effect, while some, when applied at the same concentration, blocked the receptor for a longer period of time than the others. Some fruits and other plant organs responded differently to the same inhibitor, indicating differences in characteristics and availability of the ethylene receptors in the various tissues. The potency of the putative inhibitors was found to be greatly affected by their molecular structural and size. In addition, it was found that treatment with the inhibitor should be given before the onset of ethylene action In the case of fruit, treatment should be carried out before the pre-climacteric stage. Simultaneous treatment with ethylene and the inhibitors reduced the inhibitors' effect. The relationship between ethylene and the inhibitors is of a non-competitive nature. All the fruits treated with the putative inhibitors resumed normal ripening after recovery from the inhibition. This fact is of great importance when considering the inhibitors for practical use. The advantage of using inhibitors of ethylene action over inhibitors of ethylene production lies in the ability of the inhibitors of ethylene action to protect the tissue against both endogenous and exogenous ethylene, thus providing better overall protection. Our findings indicate that 1-MCP and its structural analogues are potent inhibitors of ethylene action capable of providing good protection against endogenous and exogenous ethylene. The fact that the compounds are in a gas phase and are non-phytotoxic, odorless and effective at minute concentrations, renders them promising candidates for commercial use. However, the development of water-soluble inhibitors will expand the potential use of the inhibitors in agriculture.