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Sucrose Promotes Strawberry Fruit Ripening and Affects Ripening-Related Processes
المؤلفون المشاركون
Zhang, Yong
Luo, Ya
Wang, Xiaorong
Chen, Qing
Sun, Bo
Wang, Yan
Tang, Haoru
Lin, Yuanxiu
Mo, Fan
Ge, Cong
Jiang, Leiyu
المصدر
International Journal of Genomics
العدد
المجلد 2019، العدد 2019 (31 ديسمبر/كانون الأول 2019)، ص ص. 1-14، 14ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2019-11-20
دولة النشر
مصر
عدد الصفحات
14
التخصصات الرئيسية
الملخص EN
Strawberry is a typical nonclimacteric fruit, whose ripening mechanism needs to be further investigated.
Sucrose has been recently proved as a signal molecule, participating in strawberry fruit ripening and related processes.
While in the effects of sucrose application timing and concentration on ripening, fruit qualities remain unclear, as well as the transcriptome-wide details about the effects of sucrose on the gene expression involved in ripening-related processes.
In this study, strawberry fruits at the degreening (DG), white (W), and initial-red (IR) stages were treated with different concentration of sucrose.
The results showed that anthocyanin was increased while total polyphenol concentration (TPC) and total flavonoid concentration (TFC) were decreased during fruit development after sucrose treatment.
Interestingly, It was showed that 100 mM sucrose application at the DG stage had the most obvious effects on fruit ripening; it made all the fruits turn into full-red (FR) around 4 days (d) earlier than the control, while it did not affect fruit quality traits and most bioactive compounds in the FR fruits.
Subsequently, RNA sequencing (RNAseq) of the fruits collected at 8 days after 100 mM sucrose treatment was carried out.
It was suggested that 993 genes were differentially expressed comparing with the control.
Transcriptome-based expression analysis revealed that sucrose induced the expression of genes involved in the AsA and anthocyanin biosynthesis, while largely suppressed the expression of genes in TCA.
The results obtained in this study provided more expression profiles of ripening-related genes under the treatment of sucrose, which will contribute to a better understanding for the mechanism underlying sucrose-induced fruit ripening.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Luo, Ya& Lin, Yuanxiu& Mo, Fan& Ge, Cong& Jiang, Leiyu& Zhang, Yong…[et al.]. 2019. Sucrose Promotes Strawberry Fruit Ripening and Affects Ripening-Related Processes. International Journal of Genomics،Vol. 2019, no. 2019, pp.1-14.
https://search.emarefa.net/detail/BIM-1165809
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Luo, Ya…[et al.]. Sucrose Promotes Strawberry Fruit Ripening and Affects Ripening-Related Processes. International Journal of Genomics No. 2019 (2019), pp.1-14.
https://search.emarefa.net/detail/BIM-1165809
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Luo, Ya& Lin, Yuanxiu& Mo, Fan& Ge, Cong& Jiang, Leiyu& Zhang, Yong…[et al.]. Sucrose Promotes Strawberry Fruit Ripening and Affects Ripening-Related Processes. International Journal of Genomics. 2019. Vol. 2019, no. 2019, pp.1-14.
https://search.emarefa.net/detail/BIM-1165809
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1165809
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
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تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر
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