In Vivo and In Vitro Formation of Dihydrocapsaicin in Sweet Pepper Fruits,Capsicum annuum L. var. grossum

Dihydrocapsaicin, one of pungent principles in Capsicum fruits, was formed and accumulated in sweet pepper fruits after 6 days’ post-harvest ripening under continuous light in a medium containing vanillylamine and isocapric acid. No capsaicinoids were formed in sweet pepper fruits ripened in the dark even in the presence of both vanillylamine and isocapric acid. The capsaicinoid newly formed during the ripening was almost exclusively dihydrocapsaicin, as much as 92.8% of the total capsaicinoids. Dihydrocapsaicin was also formed by cell-free extracts prepared from the sweet pepper fruits in a reaction mixture containing vanillylamine and isocapric acid. Dihydrocapsaicin formed was quantified by TLC, GLC, GC-MS and MF.     

The effect of inoculating flowers and developing fruits with Botrytis cinerea on post-harvest grey mould of red raspberry

Raspberry flowers were inoculated in the glasshouse and field with dry conidia of Botrytis cinerea and the fruits derived from them subjected to post-harvest rot tests at c. 20°C and high humidity. Apparently healthy fully-ripe picked fruits derived from inoculated flowers developed grey mould faster than those from non-inoculated flowers in all tests. In the glasshouse experiments, fruits from inoculated tightly closed flower buds rotted more slowly than those from inoculated open flowers or those at later developmental stages. Fruits from inoculated whole flowers rotted more rapidly than those from emasculated flowers; the addition of pollen to emasculated flowers had little effect on post-harvest grey mould. In the dry summer of 1984 no fruits in the field from inoculated whole flowers rotted before ripening, but in the wet season of 1985 pre-harvest grey mould was common and the surviving healthy fruits rotted in c. 1 day after picking. Only minor differences were detected in host susceptibility to post-harvest grey mould in both glasshouse and field tests, the ranking of genotypes varied depending on whether or not flowers had been inoculated. The susceptibility of pistils of 40 Rubus genotypes to infection was examined 7 and 28 days after inoculation of stigmas with dry conidia. Conidia germinated on the stigmas and produced hyphae which grew through transmitting tissues of the styles to infect carpels symptomlessly in 17 red raspberries, one blackberry, two Rubus spp. and one hybrid. No germination occurred on stigmas of cv. Carnival and New York Selection 817.     

Role of Ethylene in Avocado Fruit Development and Ripening: II. ETHYLENE PRODUCTION AND RESPIRATION BY HARVESTED FRUITS

Avocado (Persea americana Mill.) fruits were harvested at successivedevelopment stages during a period of 10 months. Ethylene productionand respiration were determined during the post-harvest period. Detached immature fruits were found to have a preclimactericincrease in ethylene production and respiration without anysigns of ripening. In fruits larger than 20 g a second phaseof climacteric ethylene production and respiration, associatedwith ripening, ensued. The preclimacteric ethylene was produced mainly by the seedcoat. It is suggested that the high ethylene production potentialof the seed coat may serve as a means for inducing abscissionin young fruits.     

Regulation of the expression of lipoxygenase genes in <Emphasis Type="Italic">Prunus persica</Emphasis> fruit ripening

Three genes of the lipoxygenase (LOX) family in peach (Prunus persica var. compressa cv. Ruipan 4) were cloned, and their expression patterns during fruit ripening were analyzed using real-time quantitative PCR. All of the three peach LOX genes had been expressed during fruit ripening; however, their expression patterns were significantly different. During the normal ripening of peach fruits, the expression levels of PpLox1, PpLox2 and PpLox3 increased in varying degrees accompanying upsurge of ethylene evolution. After treated by methyl jasmonic acid (MeJA), the peak of ethylene releasing occurred in advance, and the declining rate of fruit hardness was accelerated, the expression level of the three peach LOX genes in fruits markedly enhanced at the early stage of storage, but significantly decreased at the late storage stage. So, it could be suggested that all three LOXs relate to fruit ripening; however, their functions might be different. PpLox1 expression increase along with the upsurge of ethylene evolution in both control and MeJA-treated peach fruits suggested that PpLox1 probably played a major role in the peach fruit ripening. Expression peak of PpLox2 appeared at the 1 DAH (days after harvest) in both control and MeJA-treated peach fruits, while obvious changes in ethylene evolution and fruit hardness was not observed, which suggested that the rise of PpLox2 expression can be induced by certain stimulation related to ripening, such as harvesting stress and MeJA treatment. The expression of PpLox3 kept a lower level in the natural ripening fruits, whereas raced up at the early stage of storage in the fruits treated with MeJA, which indicated that PpLox3 was expressed inductively and had minor roles during the normal ripening of peach fruits, but when encountered with external stimulation, its expression level would rapidly enhance and accelerate the ripening of peach fruit.     

Monochromatic light increases anthocyanin content during fruit development in bilberry

Background

Light is one of the most significant environmental factors affecting to the accumulation of flavonoids in fruits. The composition of the light spectrum has been shown to affect the production of phenolic compounds during fruit ripening. However, specific information on the biosynthesis of flavonoids in fruits in response to different wavelengths of light is still scarce. In the present study bilberry (Vaccinium myrtillus L.) fruits, which are known to be rich with anthocyanin compounds, were illuminated with blue, red, far-red or white light during the berry ripening process. Following the illumination, the composition of anthocyanins and other phenolic compounds was analysed at the mature ripening stage of fruits.

Results

All the three monochromatic light treatments had significant positive effect on the accumulation of total anthocyanins in ripe fruits compared to treatment with white light or plants kept in darkness. The elevated levels of anthocyanins were mainly due to a significant increase in the accumulation of delphinidin glycosides. A total of 33 anthocyanin compounds were detected in ripe bilberry fruits, of which six are novel in bilberry (cyanidin acetyl-3-O-galactose, malvidin acetyl-3-O-galactose, malvidin coumaroyl-3-O-galactose, malvidin coumaroyl-3-O-glucose, delphinidin coumaroyl-3-O-galactose, delphinidin coumaroyl-3-O-glucose).

Conclusions

Our results indicate that the spectral composition of light during berry development has significant effect on the flavonoid composition of ripe bilberry fruits.

     

Application of N-(9-Acridinyl)maleimide as a Fluorescent Detection Reagent of Cysteine and Related Thiols and Disulfide Compounds on Thin-layer Chromatogram

Fluctuations of pungent principles of hot pepper fruits (capsaicinoid), chlorophylls, carotenoid, and fresh fruit weight in Capsicum annuum var. annuum cv. Karayatsubusa at different growth stages after flowering were examined. Capsaicinoid was first detected 20 days after flowering, and reached maximal level around 40 days after flowering, then later decreased gradually. The capsaicinoid composition did not show any appreciable change throughout the stages after flowering. CAP and DC were the major components in all of the stages examined. By using radioisotopic technique, it was found that the main formation and accumulation sites of capsaicinoid are in the placenta of the fruits.     

Chemical Control of Ripening in Banana

A post-harvest dip of banana (Musa paradisiaca L.) fruits into the aqueous solutions of abscisic acid and indoleacetic acid significantly hastened the banana ripening, judging from increases in total sugars, acidity, ascorbic acid and units of von Losecke's colour chart during storage at 20°C. The treatment of bananas with gibberellic acid and kinetin, on the contrary, retarded banana ripening as indicated by higher values for firmness, starch, cellulose and hemicellulose. The results obtained suggest that ripening of banana can be controlled chemically.     

Aurantionone,a Potent Antioxidant and Synergist from Penicillium aurantio-virens

The S-methylmethionine sulfonium (MMS) concentrations in fruits of citrus hybrids were measured, and found to increase during ripening of the fruit. However, three of eleven hybrids of ‘Seto unshiu’ crossed with ‘Morita ponkan’ and four of 9 hybrids of ‘Murcott’ tangor crossed with ‘Seto unshiu’ had low MMS concentrations even at late harvest stage. Crossbreeding is useful in producing new citrus fruits that have juices with the desirable characteristics of their parents without formation of dimethyl sulfide which is an off-flavor.     

Differences in sucrose metabolism relative to accumulation of bird-deterrent sucrose levels in fruits of wild and domestic Vaccinium species

We examined variability in sucrose levels and metabolism in ripe fruits of wild and domestic Vaccinium species and in developing fruits of cultivated blueberry (V. ashei and V. corymbosum). The objective was to determine if sufficient variability for fruit sucrose accumulation was present in existing populations to warrant attempts to breed for high-sucrose fruit, which potentially would be less subject to bird predation. Threefold differences in fruit sucrose concentration were found among Vaccinium species, ranging from 19 to 24 mg (g fresh weight)^?1 in V. stamineum and V. arboreum to approximately 7 mg (g fresh weight)^?1 in cultivated blueberry (V. ashei and V. corymbosum) and V. darrowi. Hexose levels were similar among species, ranging from 90 to 110 mg (g fresh weight)^–1, and glucose and fructose were present in equal amounts. Soluble acid invertase (EC 3.2.1.26) activity was negatively correlated with fruit sucrose concentration. There was no apparent correlation between fruit sugar concentration and either sucrose synthase (EC 2.4.1.13) or sucrose phosphate synthase (EC 2.4.1.14) activities, both of which were low for all species studied. Developmental increases in fruit sugar levels of cultivated blueberry followed a pattern similar to that observed in fruit fresh weight accumulation. Hexose concentrations ranged from 6 to 30 mg (g fresh weight)^?1 during the first 60 days after anthesis. Between 60 days and fruit ripening (80 days), hexose levels rose from 30 to 80 mg (g fresh weight)^?1. Sucrose was not detected in fruits until ripening, when low levels were found. Insoluble acid invertase activity was relatively high early in fruit development, decreasing as soluble acid invertase activity increased. Between 60 days and fruit ripening, soluble acid invertase activity increased from 3 to 55 μmol (g fresh weight)^–1 h^–1. Both sucrose synthase and sucrose phosphate synthase activities were low throughout development. The extent of sucrose accumulation in fruits and the degree of variability for this trait among Vaccinium species support the feasibility of developing high sucrose fruits, which would be a potentially valuable addition to current strategies of minimizing crop losses to birds.     

Lack of Involvement of Nutrients in the Latency of Alternaria alternata in Unripe Mango Fruits

The possible relation between changes in mango fruit composition during ripening and the latency of Alternaria alternata infections was investigated. The main increase in total soluble solids and the decrease in acid content in ripening mangofruits occurred during the initial 13 days after harvest, while symptoms of A. alternata appeared only 5 days later. Susceptibility of resistant peeled mango fruits flesh could not be increased by infiltration with sucrose, at a concentration that sustains maximal growth in vitro.     

CHROMOPLASTS OF TOMATO FRUITS. I. ULTRASTRUCTURE OF LOW-PIGMENT AND HIGH-BETA MUTANTS. CAROTENE ANALYSES

Three pigment lines of the tomato cultivar ‘Pearson’ with isogenic backgrounds were studied to determine the relationship between certain carotenoids and the development of chromoplasts during fruit ripening. The lines were normal red (r⁺/r⁺), in which about 90% of the carotenoids in the ripe fruit is lycopene; high-beta (B/B) mutant, in which beta-carotene is the major pigment and the mature fruit color is deep orange ; and low-pigment (r/r) mutant, in which carotenoids are drastically reduced and the mature fruit is pale yellow-orange. This paper reports pigment analyses for the three lines and the ultrastructural changes in plastids of the two mutant lines. Very young, pale green fruits contain proplastids with limited lamellar structure. As the fruits reach the mature green stage, the plastids in all three lines develop into typical chloroplasts. Differences in pigment content and in ultrastructure among the lines are not apparent until ripening commences. In the low-pigment mutant carotenoids are reduced as ripening progresses and no carotenoid crystalloids are formed. As chlorophyll decreases the fruits become pale yellow. The grana become disorganized and the thylakoids appear to separate at the partitions and tend to be arrayed in lines, some still with their ends overlapping. Globules increase slightly in number. In the high-beta mutant the grana break down during ripening and globules increase greatly in size and number. Beta-carotene, presumed to be largely in the globules, crystallizes into elongated or druse type forms which may distort the globules. The crystals may affect the shape of the chromoplasts; long crystals may extend the length of the plastid to over 15 μ. Thylakoid plexes with a regular lattice structure sometimes occur in the chromoplasts of the high-beta mutant. Granules resembling aggregations of phytoferritin particles occur in the chromoplasts of both of these mutants.     

阔叶杨桐衍生胎座的发育特征(五列木科)

为观察五列木科阔叶杨桐子房中衍生胎座的发育过程,探明衍生胎座与心皮源胎座及特立中央胎座的关系,该研究采用扫描电子显微镜和体视显微镜相结合的方法,详细观察了阔叶杨桐的花芽和成熟果实。花芽采集后经FAA固定、酒精-乙酸异戊酯梯度脱水、液体CO₂干燥、扫描电子显微镜下观察;将成熟果实直接在体视显微镜下解剖观察。结果表明:阔叶杨桐花芽发育过程中,雄蕊原基发生后,5心皮快速发生,先愈合形成上部具有中轴胎座、下部是空腔的子房;接着心皮上长出胎座(心皮源胎座),在其下部空腔内与心皮相对的位置,花托顶端出现多个凸起,并逐渐愈合成半球形的衍生胎座,心皮源胎座和衍生胎座上出现多枚可育胚珠。成熟果实中,心皮源胎座和衍生胎座上均有种子,二者之间没有维管束联系。因此,衍生胎座与心皮源胎座独立发生,且晚于心皮源胎座;阔叶杨桐衍生胎座的发育过程不同于石竹科和商陆科的特立中央胎座(中轴胎座隔膜消失形成),而与杜鹃花目报春花科、假轮叶科、杜茎山科和紫金牛科的特立中央胎座类似(在花托顶端直接形成)。     

Physiology of the tomato mutant alcobaca

Alcobaca is commonly regarded as an abnormally ripening mutant of the tomato (Lycopersicon esculentum Mill.). Alcobaca fruits were found to be similar to cv. Rutgers fruits in the following characteristics: time between full anthesis and the onset of ripening, response to ethephon, flavor, pH and concentrations of titratable acids, total soluble solids and reducing sugars. The pattern of CO₂ and ethylene climacteric are similar in the two plant types, but the peak levels were lower and occurred later in alcobaca than in ‘Rutgers’. The mutant fruits differed from fruits of normal varieties in their greatly prolonged shelf life, their relatively low activity of polygalacturonase (PG) and polymethylgalacturonase (PMG), and their low level of endogenous ethylene. Fruits of the mutant harvested before the onset of ripening failed to reach normal pigmentation and remained yellow. Fruits harvested at the onset of ripening reached an orange color, while fruits ripened while attached to the plant reached almost normal pigmentation. These results suggest that alcobaca is a slow ripening mutant and does not belong to the category of non-ripening mutants.