Detachment-accelerated ripening and senescence of strawberry (Fragaria x ananassa Duch. cv. Akihime) fruit and the regulation role of multiple phytohormones

• Autorzy: Chen J. , Mao L. , Mi H. , Zhao Y. , Ying T. , Luo Z.
• Języki publikacji: EN

Abstrakty

EN

To study the detachment stress on the ripeness of strawberry fruit, physiological characteristics of strawberry fruit on and off plant during ripeness and senescence processes were investigated. The results indicated that the ripeness of strawberry fruit upon detachment was accelerated, in terms of firmness, soluble solid content and especially color development. The color of fruit off plant changed rapidly from white to full red in 1–2 days. The respiratory rate in fruit off plant was strengthened, higher than that on plant. Abscisic acid level and ethylene production in fruit off plant were also higher than those on plant and auxin degradation was exacerbated by detachment. Expression levels of FaMYB1, FabHLH3 and FaTTG1 were generally reduced with phenotypes of redder color and more anthocyanin accumulation in fruit off plant. Results also suggested that the detachment initially stimulated ethylene and abscisic acid production and auxin degradation, which modulated ripening-related gene expression and at last enhanced fruit pigmentation.

Słowa kluczowe

EN

Fragaria x ananassa; detachment; ripening; senescence; strawberry; Akihime cultivar; fruit; regulation; phytohormone

• Wydawca: -
• Czasopismo: Acta Physiologiae Plantarum
• Rocznik: 2014
• Tom: 36
• Numer: 09
• Opis fizyczny: p.2441-2451,fig.,ref.

Twórcy

autor

Chen J.

• College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China

autor

Mao L.

• Zhejiang Key Laboratory of Agro-Food Processing, Zhejiang R and D Center of Food Technology and Equipment, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China

autor

Mi H.

• College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China

autor

Zhao Y.

• Department of Agricultural Economics and Management, Zhejiang Agriculture and Business College, Saoxing, China

autor

Ying T.

• College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China

autor

Luo Z.

• College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China

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Identyfikatory

DOI

10.1007/s11738-014-1617-6