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Biblioteca (s) : |
INIA Las Brujas. |
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Fecha : |
01/10/2014 |
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Actualizado : |
09/10/2019 |
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Tipo de producción científica : |
Artículos en Revistas Indexadas Internacionales |
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Autor : |
RODRIGO, M.J.; ALQUEZAR, B.; ALOS, E.; LADO, J.; ZACARIAS, L. |
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Afiliación : |
JOANNA LADO LINDNER, Instituto Nacional de Investigación Agropecuaria (INIA), Uruguay. |
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Título : |
Biochemical bases and molecular regulation of pigmentation in the peel of Citrus fruit. |
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Fecha de publicación : |
2013 |
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Fuente / Imprenta : |
Scientia Horticulturae, 2013, v.163, no.5, p.46-62. |
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ISSN : |
0304-4238 |
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DOI : |
10.1016/j.scienta.2013.08.014 |
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Idioma : |
Inglés |
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Notas : |
Article history: Received 24 May 2013 / Received in revised form 6 August 2013 / Accepted 7 August 2013. |
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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 |
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Palabras claves : |
Carotenoids; Chlorophylls; Citrus fruit; Pigmentation; Plastid; Transcriptional regulation. |
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Thesagro : |
CITRUS. |
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Asunto categoría : |
F30 Genética vegetal y fitomejoramiento |
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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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INIA Las Brujas (LB) |
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Registro completo
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Biblioteca (s) : |
INIA Las Brujas. |
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Fecha actual : |
31/01/2020 |
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Actualizado : |
31/01/2020 |
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Tipo de producción científica : |
Artículos en Revistas Indexadas Internacionales |
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Circulación / Nivel : |
Q - 1 |
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Autor : |
CULPEPPER, A.S.; GIMÉNEZ, A.; YORK, A.C.; BATTS, R.B.; WILCUT, J.W. |
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Afiliación : |
A. STANLEY CULPEPPER; AGUSTIN EDUARDO GIMÉNEZ FUREST, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; A. C. YORK; ROGER B. BATTS; JOHN W. WILCUT. |
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Título : |
Morningglory (Ipomoea spp.) and Large Crabgrass (Digitaria sanguinalis) Control with Glyphosate and 2,4-DB Mixtures in Glyphosate-Resistant Soybean (Glycine max). |
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Fecha de publicación : |
2001 |
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Fuente / Imprenta : |
Weed Technology, January/March 2001, Volume 15, Issue 1, Pages 56-61. |
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ISSN : |
0890-037X |
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DOI : |
10.1614/0890-037X(2001)015[0056:MISALC]2.0.CO;2 |
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Idioma : |
Inglés |
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Notas : |
Article history: Received for publication February 14, 2000, and in revised form September 27, 2000. |
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Contenido : |
ABSTRACT.
Glyphosate effectively controls most weeds in glyphosate-resistant soybean. However, it is sometimes only marginally effective on Ipomoea spp. A field experiment was conducted at five locations in North Carolina to determine the effects of mixing 2,4-DB with glyphosate on Ipomoea spp. control and on soybean injury and yield. The isopropylamine salt of glyphosate at 560, 840, and 1,120 g ai/ha controlled mixtures of tall morningglory, entireleaf morningglory, and red morningglory at least 96% at two locations. Mixing the dimethylamine salt of 2,4-DB at 35 g ae/ha with glyphosate did not increase control but reduced soybean yield 6%. At two other locations, 2,4-DB increased control of tall morningglory and a mixture of entireleaf morningglory and ivyleaf morningglory 13 to 22% when mixed with glyphosate at 560 g/ha, but not when mixed with glyphosate at 840 or 1,120 g/ha. Soybean yield was reduced 31% at one location and was unaffected at the other. At the fifth location, 2,4-DB increased control of tall morningglory 25, 11, and 7% when mixed with glyphosate at 560, 840, and 1,120 g/ha, respectively. Soybean yield was increased 15%. In separate field experiments, glyphosate at 560, 840, and 1,120 g/ha controlled large crabgrass at least 99%. Mixing 2,4-DB at 35 g/ha with glyphosate did not affect control. In the greenhouse, mixing 2,4-DB at 35, 70, 140, or 280 g/ha with glyphosate at 70 to 560 g/ha did not affect large crabgrass control by glyphosate. |
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Palabras claves : |
Herbicide combinations; Herbicide interactions; Herbicide-resistant crops. |
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Asunto categoría : |
F01 Cultivo |
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Marc : |
LEADER 02408naa a2200241 a 4500
001 1060730
005 2020-01-31
008 2001 bl uuuu u00u1 u #d
022 $a0890-037X
024 7 $a10.1614/0890-037X(2001)015[0056:MISALC]2.0.CO;2$2DOI
100 1 $aCULPEPPER, A.S.
245 $aMorningglory (Ipomoea spp.) and Large Crabgrass (Digitaria sanguinalis) Control with Glyphosate and 2,4-DB Mixtures in Glyphosate-Resistant Soybean (Glycine max).$h[electronic resource]
260 $c2001
500 $aArticle history: Received for publication February 14, 2000, and in revised form September 27, 2000.
520 $aABSTRACT. Glyphosate effectively controls most weeds in glyphosate-resistant soybean. However, it is sometimes only marginally effective on Ipomoea spp. A field experiment was conducted at five locations in North Carolina to determine the effects of mixing 2,4-DB with glyphosate on Ipomoea spp. control and on soybean injury and yield. The isopropylamine salt of glyphosate at 560, 840, and 1,120 g ai/ha controlled mixtures of tall morningglory, entireleaf morningglory, and red morningglory at least 96% at two locations. Mixing the dimethylamine salt of 2,4-DB at 35 g ae/ha with glyphosate did not increase control but reduced soybean yield 6%. At two other locations, 2,4-DB increased control of tall morningglory and a mixture of entireleaf morningglory and ivyleaf morningglory 13 to 22% when mixed with glyphosate at 560 g/ha, but not when mixed with glyphosate at 840 or 1,120 g/ha. Soybean yield was reduced 31% at one location and was unaffected at the other. At the fifth location, 2,4-DB increased control of tall morningglory 25, 11, and 7% when mixed with glyphosate at 560, 840, and 1,120 g/ha, respectively. Soybean yield was increased 15%. In separate field experiments, glyphosate at 560, 840, and 1,120 g/ha controlled large crabgrass at least 99%. Mixing 2,4-DB at 35 g/ha with glyphosate did not affect control. In the greenhouse, mixing 2,4-DB at 35, 70, 140, or 280 g/ha with glyphosate at 70 to 560 g/ha did not affect large crabgrass control by glyphosate.
653 $aHerbicide combinations
653 $aHerbicide interactions
653 $aHerbicide-resistant crops
700 1 $aGIMÉNEZ, A.
700 1 $aYORK, A.C.
700 1 $aBATTS, R.B.
700 1 $aWILCUT, J.W.
773 $tWeed Technology, January/March 2001, Volume 15, Issue 1, Pages 56-61.
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