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44. | | OTERO, A.; GOÑI, C. Riego y componentes de la producción en Valencia late en Salto In: INIA (Instituto Nacional de Investigación Agropecuaria); Programa Nacional Producción Citrícola. Reduciendo incertidumbres: el riego en la productividad de los cítricos. Avances de investigación. Salto Grande, Salto (Uruguay): INIA, 2009. p. 49-53 (INIA Serie Actividades de Difusión ; 576)Biblioteca(s): INIA Las Brujas; INIA Tacuarembó. |
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47. | | FEDERICI, M.; MARCONDES, J.A.; PICCHI, S.C.; STUCHI, E.S.; FADEL, A.L.; LAIA, M.L.; LEMOS, M.V.F. Xylella fastidiosa: An in vivo system to study possible survival strategies within citrus xylem vessels based on global gene expression analysis. Electronic Journal of Biotechnology, 2012, v.15, no.3, p.1-33.Biblioteca(s): INIA Las Brujas. |
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48. | | LLANES-ÁLVAREZ, Y.; PEÑA-BÁRZAGA, I.; ZAMORA-RODRÍGUEZ, V.; BATISTA-LE RIVEREND, L.; LÓPEZ, D.; RIVAS, F.; LÁZARO-MIERES, S.; MEJIAS, K.; GREGORIO-DE TEJEDA, C.; HERNÁNDEZ-RODRÍGUEZ, L. Prevalence of Citrus tristeza virus (CTV) genotype T30 in cuban citrus areas. (SUUU-P-3). [poster presentations]. Session III: Pests and Diseases. In: RIivas, F. (Ed.). IV International Symposium on Citrus Biotechnology. Book of Abstracts. Montevideo (UY): INIA. p. 63. (INIA Serie Técnica; 244)Biblioteca(s): INIA Las Brujas. |
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51. | | MARQUES, L. O. D.; MELO-FARIAS, P.; OLIVEIRA, R. P. DE; DINI, M.; SOARES FILHO, W. S.; MALGARIM, M. B. Emergence percentage and speed of rootstocks for citriculture in south of Brazil. Journal of Agricultural Science, 2019, v. 11, n. 5, p. 49-57. Doi: https://doi.org/10.5539/jas.v11n5p49 Article history: Received: January 21, 2019; Accepted: February 27, 2019; Online Published: April 15, 2019.
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59. | | BERTALMIO, A.; MAESO, D.; GONCALVEZ, L..; ROLON, R.; JOFFRE, O.; DA ROSA, C.; FONTÁN, G.; DE LOS SANTOS, M.; COLINA, R.; BENÍTEZ-GALEANO, M.J.; RIVAS, F. Avances y Perspectivas del Programa Nacional de Saneamiento y Certificación de Cítricos. In: INIA (Instituto Nacional de Investigación Agropecuaria); Programa Nacional Producción Citrícola. Resultados de investigación en Citricultura: Genética, Sanidad, Productividad. Salto (Uruguay): INIA, 2015. P. 3-7 (Serie Actividades de Difusión; 752).Biblioteca(s): INIA Las Brujas. |
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60. | | URUGUAYAN CITRUS CONSORTIUM Citrus varieties catalog. Salto (UY): INIA-MGAP-UPEFRUY, 2020. 19 p. El denominado Consorcio Citrícola del Uruguay está integrado por INIA Salto Grande (con sede en la zona de Salto Grande), conjuntamente con el Ministerio de Ganadería Agricultura y Pesca (MGAP) y la Unión de Productores de Frutas del Uruguay (UPEFRUY).Biblioteca(s): INIA Las Brujas. |
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| Acceso al texto completo restringido a Biblioteca INIA Las Brujas. Por información adicional contacte bibliolb@inia.org.uy. |
Registro completo
|
Biblioteca (s) : |
INIA Las Brujas. |
Fecha actual : |
01/10/2014 |
Actualizado : |
09/10/2019 |
Tipo de producción científica : |
Artículos en Revistas Indexadas Internacionales |
Circulación / Nivel : |
A - 2 |
Autor : |
RODRIGO, M.J.; ALQUEZAR, B.; ALOS, E.; LADO, J.; ZACARIAS, L. |
Afiliación : |
JOANNA LADO LINDNER, Instituto Nacional de Investigación Agropecuaria (INIA), Uruguay. |
Título : |
Biochemical bases and molecular regulation of pigmentation in the peel of Citrus fruit. |
Fecha de publicación : |
2013 |
Fuente / Imprenta : |
Scientia Horticulturae, 2013, v.163, no.5, p.46-62. |
ISSN : |
0304-4238 |
DOI : |
10.1016/j.scienta.2013.08.014 |
Idioma : |
Inglés |
Notas : |
Article history: Received 24 May 2013 / Received in revised form 6 August 2013 / Accepted 7 August 2013. |
Contenido : |
ABSTRACT
External colour of Citrus fruits is one of the most important quality traits and a decisive factor for consumer acceptance. Pigmentation of fruit peel is highly diverse among the different species and cultivars of the genus Citrus, ranging from the green of limes to the yellow of lemons, orange in mandarins and sweet oranges, and pink in red grapefruits. Colouration of the peel is due to the presence of two main pigments: chlorophylls which provide green colour, and carotenoids, which are responsible for the characteristic colouration of mature fruits of most species and cultivars. Anthocyanins are a third group of pigments,
providing a red to purple tint, in a speci?c group, blood oranges, and mainly restricted to the ?esh. Chlorophylls and carotenoids are isoprenoid-derived pigments, synthesized and accumulated in plastids and, therefore, changes in these compounds during natural ripening are driven by the transformation of chloroplasts into chromoplasts. Most of the structural genes involved in chlorophylls and carotenoids metabolism have been characterized in Citrus, concluding that content and composition of these pigments are mostly genetically determined, and highly regulated at the transcriptional level. However, other mechanisms such as post-transcriptional regulation, the formation of speci?c suborganellar structures or stabilizing-complexes may also operate. Environmental factors, such as light and temperature, are known to play critical in?uence in the development of colouration and that biochemical and molecular bases of their action are being elucidated. Moreover, nutritional status (mainly nitrogen and sugars) is a key determinant of the rate and intensity of peel colouration. The consensus hypothesis establishes that peel colouration is governed by environmental and nutritional factors acting throughout the action of different hormonal signals. In this review we summarize content and composition of main pigments in the peel of fruits of relevant Citrus species and varieties. A comprehensive overview of metabolic pathways implicated in the metabolism of the main pigments, with emphasis on the key regulatory steps, gene expression and their regulation during fruit ripening and in response to environmental, nutritional and hormonal signals is critically revised and discussed.
© 2013 Elsevier B.V. All rights reserved. MenosABSTRACT
External colour of Citrus fruits is one of the most important quality traits and a decisive factor for consumer acceptance. Pigmentation of fruit peel is highly diverse among the different species and cultivars of the genus Citrus, ranging from the green of limes to the yellow of lemons, orange in mandarins and sweet oranges, and pink in red grapefruits. Colouration of the peel is due to the presence of two main pigments: chlorophylls which provide green colour, and carotenoids, which are responsible for the characteristic colouration of mature fruits of most species and cultivars. Anthocyanins are a third group of pigments,
providing a red to purple tint, in a speci?c group, blood oranges, and mainly restricted to the ?esh. Chlorophylls and carotenoids are isoprenoid-derived pigments, synthesized and accumulated in plastids and, therefore, changes in these compounds during natural ripening are driven by the transformation of chloroplasts into chromoplasts. Most of the structural genes involved in chlorophylls and carotenoids metabolism have been characterized in Citrus, concluding that content and composition of these pigments are mostly genetically determined, and highly regulated at the transcriptional level. However, other mechanisms such as post-transcriptional regulation, the formation of speci?c suborganellar structures or stabilizing-complexes may also operate. Environmental factors, such as light and temperature, are known to play critical in?uence in the ... Presentar Todo |
Palabras claves : |
Carotenoids; Chlorophylls; Citrus fruit; Pigmentation; Plastid; Transcriptional regulation. |
Thesagro : |
CITRUS. |
Asunto categoría : |
F30 Genética vegetal y fitomejoramiento |
Marc : |
LEADER 03278naa a2200289 a 4500 001 1050768 005 2019-10-09 008 2013 bl uuuu u00u1 u #d 022 $a0304-4238 024 7 $a10.1016/j.scienta.2013.08.014$2DOI 100 1 $aRODRIGO, M.J. 245 $aBiochemical bases and molecular regulation of pigmentation in the peel of Citrus fruit.$h[electronic resource] 260 $c2013 500 $aArticle history: Received 24 May 2013 / Received in revised form 6 August 2013 / Accepted 7 August 2013. 520 $aABSTRACT External colour of Citrus fruits is one of the most important quality traits and a decisive factor for consumer acceptance. Pigmentation of fruit peel is highly diverse among the different species and cultivars of the genus Citrus, ranging from the green of limes to the yellow of lemons, orange in mandarins and sweet oranges, and pink in red grapefruits. Colouration of the peel is due to the presence of two main pigments: chlorophylls which provide green colour, and carotenoids, which are responsible for the characteristic colouration of mature fruits of most species and cultivars. Anthocyanins are a third group of pigments, providing a red to purple tint, in a speci?c group, blood oranges, and mainly restricted to the ?esh. Chlorophylls and carotenoids are isoprenoid-derived pigments, synthesized and accumulated in plastids and, therefore, changes in these compounds during natural ripening are driven by the transformation of chloroplasts into chromoplasts. Most of the structural genes involved in chlorophylls and carotenoids metabolism have been characterized in Citrus, concluding that content and composition of these pigments are mostly genetically determined, and highly regulated at the transcriptional level. However, other mechanisms such as post-transcriptional regulation, the formation of speci?c suborganellar structures or stabilizing-complexes may also operate. Environmental factors, such as light and temperature, are known to play critical in?uence in the development of colouration and that biochemical and molecular bases of their action are being elucidated. Moreover, nutritional status (mainly nitrogen and sugars) is a key determinant of the rate and intensity of peel colouration. The consensus hypothesis establishes that peel colouration is governed by environmental and nutritional factors acting throughout the action of different hormonal signals. In this review we summarize content and composition of main pigments in the peel of fruits of relevant Citrus species and varieties. A comprehensive overview of metabolic pathways implicated in the metabolism of the main pigments, with emphasis on the key regulatory steps, gene expression and their regulation during fruit ripening and in response to environmental, nutritional and hormonal signals is critically revised and discussed. © 2013 Elsevier B.V. All rights reserved. 650 $aCITRUS 653 $aCarotenoids 653 $aChlorophylls 653 $aCitrus fruit 653 $aPigmentation 653 $aPlastid 653 $aTranscriptional regulation 700 1 $aALQUEZAR, B. 700 1 $aALOS, E. 700 1 $aLADO, J. 700 1 $aZACARIAS, L. 773 $tScientia Horticulturae, 2013$gv.163, no.5, p.46-62.
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