Research

18 pages, 1679 KiB

Open AccessArticle

Phenolic, Amino Acid, Mineral, and Vitamin Contents during Berry Development in ‘Italia’ and ‘Bronx Seedless’ Grape Cultivars

by Harlene Hatterman-Valenti, Ozkan Kaya, Turhan Yilmaz, Fadime Ates and Metin Turan

Horticulturae 2024, 10(5), 429; https://doi.org/10.3390/horticulturae10050429 - 23 Apr 2024

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Abstract

Understanding the variations in amino acids, phenolic compounds, elements, and vitamins between grape varieties is essential for optimizing grape production, fine-tuning dietary recommendations, and harnessing the health potential of grapes. In this regard, this comprehensive study investigated the compositional diversity of two distinct [...] Read more.

Understanding the variations in amino acids, phenolic compounds, elements, and vitamins between grape varieties is essential for optimizing grape production, fine-tuning dietary recommendations, and harnessing the health potential of grapes. In this regard, this comprehensive study investigated the compositional diversity of two distinct table grape cultivars, ‘Bronx Seedless’ and ‘Italia’, at various critical phenological stages (BBCH-77, -79, -81, -83, -85, and -89). The research findings demonstrated remarkable differences in the concentrations of key nutritional components. Bronx Seedless consistently exhibited higher levels of several amino acids, including glutamate, phenylalanine, and aspartate with concentrations reaching 49.6, 52.7, and 24.8 pmol μL⁻¹, respectively, in contrast to Italia. Regarding phenolic compounds, Italia emerged as the richer source, with concentrations notably higher for compounds such as vanillic acid (18.2 µg g⁻¹ FW) and gallic acid (37.4 µg g⁻¹ FW). Mineral analysis revealed variable concentrations, with Italia grapes containing higher levels of Fe (91.0 mg/kg) compared to Bronx Seedless (87.1 mg/kg); however, Bronx Seedless had slightly elevated levels of K (31,089 mg/kg) compared to Italia (28,184 mg/kg). Concidering vitamins, Italia grapes showcased superior levels of Vitamin B1 (14.1 mg/100 g FW) and Vitamin A (11.0 mg/100 g FW), while Bronx Seedless had higher concentrations of Vitamin B6 (29.5 mg/kg), C (3.9 mg/100 g FW) and Vitamin B2 (36.9 mg/100 g FW). Principal component analysis (PCA) elucidated complex relationships within these components, offering insights into potential correlations and interactions. The heatmap visualization further indicated the concentration gradients across various samples, unveiling the intricate nutritional profiles of these grape cultivars. This research can aid grape growers and consumers in making informed decisions about grape cultivars and their corresponding health advantages. Full article

(This article belongs to the Special Issue Advances in Physiology Studies in Fruit Development and Ripening)

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18 pages, 6116 KiB

Open AccessArticle

Transcriptomic Database Analysis of Magnesium Transporter (MGT) Gene Family in Pear (Pyrus bretschneideri) Revealed Its Role in Reproductive Stage Development

by Yuchen Ma, Baopeng Ding, Khushboo Khan, Yujing Lin, Ahmad Ali and Liulin Li

Horticulturae 2024, 10(4), 333; https://doi.org/10.3390/horticulturae10040333 - 28 Mar 2024

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Abstract

The membrane proteins of the magnesium transporter (MGT) family are essential to Mg homeostasis. However, there has not been a comprehensive study of MGT in pear. The 17 MGT that were renamed to PbMGT1–17 in this study were found in the pear [...] Read more.

The membrane proteins of the magnesium transporter (MGT) family are essential to Mg homeostasis. However, there has not been a comprehensive study of MGT in pear. The 17 MGT that were renamed to PbMGT1–17 in this study were found in the pear genome database. Phylogenetically, PbMGT proteins were categorized into three groups, namely NIPA, MRS2, and CorA. The majority of PbMGT were hydrophobic proteins situated on the chloroplast, according to the characterization study. Members of the same group shared comparable conserved motifs and gene structure, as revealed by motif and exon/intron analysis. The application of gene ontology (GO) and cis-elements has demonstrated that PbMGT genes exhibit a high degree of sensitivity to stressors and take part in chloroplast development and Mg⁺ ion transport. It was discovered by tissue-specific expression analysis that PbMGT genes might have a role in the development of organs. The critical significance of PbMGT was shown through comprehensive expression in five pear cultivars at various fruit developmental stages. The PbMGT5 gene was significantly expressed throughout fruit development, suggesting a role in the setting and ripening processes of pear fruits. For the first time, our research brought attention to the function of PbMGT genes as they relate to fruit development. Our research is likely to serve as an incentive for the development of pear breeding initiatives in the future. Full article

(This article belongs to the Special Issue Advances in Physiology Studies in Fruit Development and Ripening)

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13 pages, 3920 KiB

Open AccessArticle

Jasmonate Promotes Ester Aroma Biosynthesis during Nanguo Pears Storage

by Liyong Qi, Chuhan Li, Jianan Sun, Weiting Liu, Yueming Yang, Xiaojing Li, Hongjian Li, Yuqi Du, Islam Mostafa and Zepeng Yin

Horticulturae 2024, 10(4), 329; https://doi.org/10.3390/horticulturae10040329 - 28 Mar 2024

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Abstract

Volatile organic compounds (VOCs) have been known to confer the flavor of fruits, characterizing the quality of fruits. Nanguo pear (Pyrus ussuriensis Maxim.) is widely popular among consumers due to its excellent ‘fruity’ aroma derived from ester aroma substances. Jasmonate (JAs) plays [...] Read more.

Volatile organic compounds (VOCs) have been known to confer the flavor of fruits, characterizing the quality of fruits. Nanguo pear (Pyrus ussuriensis Maxim.) is widely popular among consumers due to its excellent ‘fruity’ aroma derived from ester aroma substances. Jasmonate (JAs) plays an indispensable role in the formation of many qualities in fruit. Therefore, the present study aimed to explore the effect of jasmonate on the VOCs in the Nanguo pear fruit during storage. During storage, the fruits were treated with various concentrations of methyl jasmonate (MeJA) and sodium diethyldithiocarbamate (DIECA, a JAs inhibitor), the inhibitors of JAs biosynthesis. Subsequently, the composition and levels of VOCs in the fruits were determined using GC-MS. The results showed that 100 uM MeJA treatment could promote the accumulation of ester aroma compounds in Nanguo pear fruits, while 100 mM DIECA had the opposite effect. Meantime, MeJA treatment significantly promoted peel degreening, soluble solids content (SSC), fruit softening, and ethylene formation. The RT-qPCR results showed that JAs stimulated the expression of PuAAT1 and repressed the expression of PuCXEs, leading to an increased accumulation of ester aroma compounds. Overall, these results provide a reference for further research on the effect of JAs on fruit aroma. Full article

(This article belongs to the Special Issue Advances in Physiology Studies in Fruit Development and Ripening)

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17 pages, 3264 KiB

Open AccessArticle

Dynamics of Sugars, Organic Acids, Hormones, and Antioxidants in Grape Varieties ‘Italia’ and ‘Bronx Seedless’ during Berry Development and Ripening

by Turhan Yilmaz, Fadime Ates, Metin Turan, Harlene Hatterman-Valenti and Ozkan Kaya

Horticulturae 2024, 10(3), 229; https://doi.org/10.3390/horticulturae10030229 - 27 Feb 2024

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Abstract

Grapes are a globally important fruit with significant economic value, influenced by factors such as sugar content, organic acids, hormones, and antioxidants. Understanding the dynamics of these compounds during grape development and ripening is critical for optimizing berry quality and production. This study [...] Read more.

Grapes are a globally important fruit with significant economic value, influenced by factors such as sugar content, organic acids, hormones, and antioxidants. Understanding the dynamics of these compounds during grape development and ripening is critical for optimizing berry quality and production. This study investigates the changes in sugar, organic acids, hormones, and antioxidants in two grape varieties, ‘Italia’ and ‘Bronx Seedless’, at various growth stages (BBCH-77, BBCH-79, BBCH-81, BBCH-83, BBCH-85, and BBCH-89). Regarding sugars, significant variations were observed due to grapevine cultivar and phenological stage. ‘Bronx Seedless’ grapes consistently displayed lower sugar content than ‘Italia’ grapes, regardless of the type of sugar being examined. The BBCH-77 stage consistently exhibited lower sugar levels compared to BBCH-89. The varieties ‘Bronx Seedless’ and ‘Italia’ exhibited distinct nutritional profiles, each with their unique advantages in terms of sugar content and organic acid composition. Both varieties were rich in the primary sugar glucose and fructose, with ‘Bronx Seedless’ displaying notably high levels of the beneficial tartaric acid, enhancing its nutritional value. On the other hand, ‘Italia’ stood out for its higher concentrations of fumaric, butyric, and oxalic acids, contributing to its unique taste and health benefits. Throughout their growth stages from BBCH-77 to BBCH-89, an increase in organic acid levels was observed, peaking at the BBCH-85 stage, except for maleic acid. In terms of hormonal content, ‘Italia’ exhibited higher levels compared to ‘Bronx Seedless’. The predominant hormone, abscisic acid (ABA), alongside lower quantities of zeatin, indicated a strong physiological response to environmental and developmental cues in both varieties, with hormone levels increasing as the grapes approached maturity. Antioxidant profiles also varied between the two varieties, with ‘Italia’ consistently showing higher antioxidant levels than ‘Bronx Seedless’. Antioxidant levels consistently increased from BBCH-77 to BBCH-89. This comprehensive analysis contributes to our understanding of the complex processes underlying grape berry development and ripening, with potential implications for enhancing grape quality and refining production strategies. Full article

(This article belongs to the Special Issue Advances in Physiology Studies in Fruit Development and Ripening)

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15 pages, 3477 KiB

Open AccessArticle

Pectin-Degrading Enzymes during Soursop (Annona muricata L.) Fruit Ripening: A Bioinformatics Approach

by Lilia Aurora Díaz-Rincón, Rosendo Balois-Morales, Pedro Ulises Bautista-Rosales, Verónica Alhelí Ochoa-Jiménez, Juan Esteban Bello-Lara and Guillermo Berumen-Varela

Horticulturae 2023, 9(10), 1150; https://doi.org/10.3390/horticulturae9101150 - 20 Oct 2023

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Abstract

The rapid ripening of soursop (Annona muricata L.) fruits is owing to its high respiration rate. Several enzymes affect the fruit cell wall in this process, resulting in the depolymerization of pectin primarily in the homogalacturonan. The main group of enzymes affecting [...] Read more.

The rapid ripening of soursop (Annona muricata L.) fruits is owing to its high respiration rate. Several enzymes affect the fruit cell wall in this process, resulting in the depolymerization of pectin primarily in the homogalacturonan. The main group of enzymes affecting the pectin content of soursop fruits include polygalacturonase (PG), pectate lyase (PL), pectin methylesterase (PME), and PME inhibitors (PMEis). In this study, pectin-degrading enzymes were analyzed using bioinformatic tools to uncover the gaps in our knowledge of this fruit. In this context, 67 genes encoding PG, 33 PL, 58 PME, and 39 PMEi isoenzymes were found. These genes were categorized into several families based on the results of phylogenetic analysis. Regarding the analysis of gene expression, a total of 25 were identified as differentially expressed genes (DEGs) in PG, while 3, 21, and 15 were found for PL, PME, and PMEis, respectively. Likewise, functional enrichment analysis demonstrated that the DEGs are involved in the modification of the cell wall, specifically in the degradation of pectin. On the other hand, gene co-expression networks revealed that the genes PG32 and PG35 affect the expression of PGs, as well as PL19 of the PL family, PME20, PME32, and PME35 of the PME family, and PMEi04 of the PMEi family. This suggests that they have a significant impact on the softening of soursop fruits. Full article

(This article belongs to the Special Issue Advances in Physiology Studies in Fruit Development and Ripening)

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21 pages, 4413 KiB

Open AccessArticle

Differential Coloration, Pigment Biosynthesis-Related Gene Expression, and Accumulation According to Developmental Stage in the ‘Enbu’ Apple

by Van Giap Do, Seonae Kim, Youngsuk Lee, Sangjin Yang, Jeong-Hee Kim, Nay Myo Win, Young-Soon Kwon, Juhyeon Park and Jong-Taek Park

Horticulturae 2023, 9(10), 1072; https://doi.org/10.3390/horticulturae9101072 - 25 Sep 2023

Viewed by 1422

Abstract

Coloration, a major factor contributing to apple quality, attracts consumer attraction, thereby increasing the sale of fruits in the market. Among the fruit pigments, anthocyanins and carotenoids are the most important pigments that impart coloration to apples. Pigment accumulation, which is regulated by [...] Read more.

Coloration, a major factor contributing to apple quality, attracts consumer attraction, thereby increasing the sale of fruits in the market. Among the fruit pigments, anthocyanins and carotenoids are the most important pigments that impart coloration to apples. Pigment accumulation, which is regulated by transcriptional factors in the anthocyanin and carotenoid biosynthesis pathways, varies according to genetics, transcription, and developmental stage. To understand the regulation of color development in apples, we evaluated the expression of the genes in the anthocyanin and carotenoid biosynthetic pathways and analyzed the accumulation of pigment, including anthocyanin and carotenoid in the skin and flesh of the red-fleshed apple ‘Enbu’ cultivar at different fruit development stages (30, 60, 90, 120, and 150 days after full bloom, and ripe). Color development increased according to the developmental stage, with considerable variation in both the transcript levels and pigment concentrations observed in tissues, skin, and flesh. Moreover, we identified key transcription factors among the anthocyanin and carotenoid biosynthesis genes that regulated pigment accumulation. Pearson’s correlation analysis showed a strong correlation between the coloration patterns and the expression levels of anthocyanin biosynthesis-related genes (MdPAL, MdCHI, and MdF3H) and carotenoid biosynthesis-related genes (MdGGPPS, MdPSY, MdZDS, MdCRTISO, MdCRHβ, and MdZEP). This study provides insight into the molecular mechanisms underlying pigment biosynthesis for breeding high-quality red-fleshed apple varieties to cater to consumer attention and preference. Full article

(This article belongs to the Special Issue Advances in Physiology Studies in Fruit Development and Ripening)

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11 pages, 3259 KiB

Open AccessArticle

Transcriptome Analysis Provides Insights into Anthocyanin Synthesis in Blueberry

by Zhaohui Mu, Yuchun Yang, Ayimgul Yusuyin, Yige Xu, Hui Yuan and Cheng Liu

Horticulturae 2023, 9(9), 1036; https://doi.org/10.3390/horticulturae9091036 - 14 Sep 2023

Viewed by 817

Abstract

Blueberry (Vaccinium spp.) is a popular fruit providing health benefits to humans, mainly because the fruit is rich in anthocyanins. Normally, the mature fruits of blueberry are fully blue, but we found a striped type in ‘Xilai’ blueberry. This study aimed to [...] Read more.

Blueberry (Vaccinium spp.) is a popular fruit providing health benefits to humans, mainly because the fruit is rich in anthocyanins. Normally, the mature fruits of blueberry are fully blue, but we found a striped type in ‘Xilai’ blueberry. This study aimed to clarify the mechanisms underlying striped color mutations. We used transcriptome analysis to screen differentially expressed genes (DEGs) between the different stripes. A total of 2234 DEGs were identified in light stripes compared to dark stripes, among which 1023 genes were upregulated and 1213 genes were downregulated. These DEGs were related to anthocyanin synthesis, including phenylpropyl, flavonoid, and flavonol synthesis. Six DEGs (CHI, DFR, 4CL, CHS, F3H, and ANS) and six differentially expressed transcription factors (bHLH, MYB, and WD40 families) were selected for an investigation of the expression patterns of 12 DEGs related to anthocyanin synthesis in the two different striped blueberry peels using real-time quantitative polymerase chain reaction (qRT-PCR). Anthocyanin content and expression levels of transcription factors related to anthocyanin synthesis were higher in dark than in light stripes. This study enriches the available transcriptome information on blueberries and provides a scientific basis for further revealing the molecular mechanisms related to the coloring of blueberry peel, cloning, and expression of growth-related genes. Full article

(This article belongs to the Special Issue Advances in Physiology Studies in Fruit Development and Ripening)

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12 pages, 25380 KiB

Open AccessArticle

PbZAT12, Independent of PbMYB10, Activates Structural Genes to Promote Anthocyanin Biosynthesis in ‘Red Zaosu’ Pear Fruit (Pyrus bretschneideri Rehd.)

by Yujie Liu, Haowei Cao, Zhixia Zhao, Yao Xu, Xieyu Li, Lijuan Xiao, Rui Zhai, Chengquan Yang, Lingfei Xu and Zhigang Wang

Horticulturae 2023, 9(7), 775; https://doi.org/10.3390/horticulturae9070775 - 07 Jul 2023

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Abstract

The red color of the pear peel in red-skinned European pear is due to the accumulation of anthocyanins. Numerous transcription factors play pivotal roles in anthocyanin biosynthesis, with zinc finger proteins frequently implicated in the regulation of this process via MYB10, as documented [...] Read more.

The red color of the pear peel in red-skinned European pear is due to the accumulation of anthocyanins. Numerous transcription factors play pivotal roles in anthocyanin biosynthesis, with zinc finger proteins frequently implicated in the regulation of this process via MYB10, as documented in earlier studies. In this article, we identified a zinc finger protein gene, named PbZAT12, that does not rely on PbMYB10, to regulate anthocyanin biosynthesis. The PbZAT12 protein was localized within the nucleus and exhibited a positive influence on the accumulation of anthocyanins in the peel of ‘Red Zaosu’ pears. Moreover, overexpression of PbZAT12 resulted in a significant up-regulation of PbDFR, PbANS, and PbUFGT expression levels in pear fruitlets. Y1H assays demonstrated a direct binding ability of PbZAT12 to proPbDFR, proPbANS, and proPbUFGT, which was supported by a dual luciferase assay, indicating its potential to activate the transcriptional activity of these promoters. However, in contrast to its effect on the aforementioned promoters, PbZAT12 did not exhibit an activation of PbMYB10. In summary, our findings suggest that a zinc finger transcription factor, PbZAT12, exerts a positive influence on anthocyanin biosynthesis in pear fruit through direct upregulation of the expression levels of PbDFR, PbANS, and PbUFGT. Full article

(This article belongs to the Special Issue Advances in Physiology Studies in Fruit Development and Ripening)

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