Co-ordination of early and late ripening events in apples is regulated through differential sensitivities to ethylene.
Co-ordination of early and late ripening events in apples is regulated through differential sensitivities to ethylene.
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DOI：
10.1093/jxb/erp122
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发表时间：
2009
影响因子：
6.9
通讯作者：
Schaffer RJ
中科院分区：
文献类型：
--
作者：
Johnston JW;Gunaseelan K;Pidakala P;Wang M;Schaffer RJ
在这项研究中，研究表明，对苹果1-氨基-环丙烷-羧化酶氧化酶（MdACO 1）的反义抑制导致果实的乙烯产量足够低，以便能够在没有乙烯的情况下评估成熟。结果表明，不同浓度乙烯处理对果实的软化、挥发性物质的合成和淀粉的降解具有不同的敏感性和依赖性。早期成熟事件，如淀粉转化为糖，对乙烯的依赖性较低，但对低浓度乙烯（0.01 μl l−1）的敏感性较高。相比之下，后期成熟事件，如果肉软化和酯挥发物的产生，显示出对乙烯的高度依赖性，但对低浓度不太敏感（需要0.1 μl l−1的反应）。持续暴露于乙烯需要保持成熟，表明乙烯的作用可能超越成熟启动。这些结果提出了一个概念模型的控制个别成熟特性在苹果，乙烯依赖性和敏感性的基础上。
In this study, it is shown that anti-sense suppression of Malus domestica 1-AMINO-CYCLOPROPANE-CARBOXYLASE OXIDASE (MdACO1) resulted in fruit with an ethylene production sufficiently low to be able to assess ripening in the absence of ethylene. Exposure of these fruit to different concentrations of exogenous ethylene showed that flesh softening, volatile biosynthesis, and starch degradation, had differing ethylene sensitivity and dependency. Early ripening events such as the conversion of starch to sugars showed a low dependency for ethylene, but a high sensitivity to low concentrations of ethylene (0.01 μl l−1). By contrast, later ripening events such as flesh softening and ester volatile production showed a high dependency for ethylene but were less sensitive to low concentrations (needing 0.1 μl l−1 for a response). A sustained exposure to ethylene was required to maintain ripening, indicating that the role of ethylene may go beyond that of ripening initiation. These results suggest a conceptual model for the control of individual ripening characters in apple, based on both ethylene dependency and sensitivity.
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影响因子：
7.4
作者：
Sitrit, Y;Bennett, AB
通讯作者：
Bennett, AB
DOI：
10.21273/jashs.122.6.748
发表时间：
1997-11-01
影响因子：
1.9
作者：
Guis, M;Botondi, R;Latche, A
通讯作者：
Latche, A
影响因子：
11.6
作者：
KLEE, HJ;HAYFORD, MB;KISHORE, GM
通讯作者：
KISHORE, GM
影响因子：
6.9
作者：
KNEE, M;HATFIELD, SGS;BRAMLAGE, WJ
通讯作者：
BRAMLAGE, WJ
影响因子：
7.2
作者：
PICTON, S;BARTON, SL;GRIERSON, D
通讯作者：
GRIERSON, D