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| Registros recuperados : 594 | |
| 47. |  | BERTALMIO, A.; MAESO, D.; GONCALVEZ, L.; BENÍTEZ, M. J.; COLINA, R.; FONTÁN, G.; SANGUINETTI, G.; MONTES, F.; DE LOS SANTOS, M.; RIVAS, F. Avances en el Programa Nacional de Saneamiento y Certificación de Cítricos de Uruguay. [trabajo en conferencia.]. In: INIA (Instituto Nacional de Investigación Agropecuaria); Universidad de la República (UdelaR), Facultad de Agronomía. Simposio Nacional, 4. y Congreso Latinoamericano, 1. ?Investigación y Desarrollo Tecnológico en Citrus?, 3-5 noviembre 2014, Montevideo (Uruguay). p. 1-4.| Biblioteca(s): INIA Las Brujas. |
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| 50. | | PAGLIANO, G.; ORLANDO, L.; GRAVINA, A.; DEL CAMPO, R.; PEYROU, M.; FRANCIS, M.; WETTSTEIN, R. Avances en la caracterización de viroides relacionadas con el complejo exocortis de los cítricos en Uruguay. ln: Congreso Latinoamericano de Fitopatología, 9., 12-17 oct.1997, Montevideo (UY) Libro de resúmenes. Montevideo (Uruguay): Sociedad Uruguaya de Fitopatología, 1997. p. 40 Proyecto financiado por el BID-CONICYT (Proyecto Nro. 171).| Biblioteca(s): INIA Las Brujas. |
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| 52. | | 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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| 54. | | LOMBARDO, P.; DELLACASSA, E.; PEREZ, E. Bioactividad de aceites esenciales contra patógenos de los cítricos. In: JORNADA NACIONAL DE FITOPATOLOGÍA, 3; JORNADA NACIONAL DE PROTECCIÓN VEGETAL, 1., 3 SETIEMBRE 2015, MONTEVIDEO, URUGUAY. Libro de Resúmenes. Montevideo (Uruguay) : SUFIT, 2015. p. 19 Financiamiento: Instituto Nacional de Investigación Agropecuaria (INIA), Facultad de Agronomía, UdelaR y Comisión Sectorial de Investigación Científica (CSIC).| Biblioteca(s): INIA Las Brujas. |
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| 58. | | RUBIO, L.; HERNÁNDEZ, L.; BENÍTEZ, M. J.; ARRUABARRENA, A.; RIVAS, F.; COLINA, R.; MAESO, D. Biological and molecular characterization of Uruguayan citrus tristeza virus field isolates. Journal of Plant Pathology, 2019, volume 101, Issue 1, pages 97-105. Article history: Received 06 June 2018 // Accepted 29 July 2018 // First Online 13 August 2018 // Published 15 February 2019.
Acknowledgements: This research was funded by Instituto Nacional de Investigación Agropecuaria, Uruguay...| 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. |
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Registro completo
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Biblioteca (s) : |
INIA Las Brujas. |
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Fecha actual : |
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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Circulación / Nivel : |
A - 2 |
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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 oper... Presentar Todo |
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Palabras claves : |
Carotenoids; Chlorophylls; Citrus fruit; Pigmentation; Plastid; Transcriptional regulation. |
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Thesagro : |
CITRUS. |
|
Asunto categoría : |
F30 Genética vegetal y fitomejoramiento |
|
Marc : |
LEADER 03448naa 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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