MOLECULAR BIOLOGY AND BIOTECHNOLOGY FOR FRESH FRUIT QUALITY: THE ROLE OF CHROMOPLAST
The mechanisms of fruit ripening have received great attention for many years for both scientific and societal reasons. There is nowadays growing emphasis not only on sensory properties of fruit but also on nutritive value and safety for human health. Since the majority of the quality attributes change during the ripening process it has always been considered as essential to better understand the mechanisms underlying fruit ripening. Great progress has been made in the last decade in the elucidation of the molecular mechanisms controlling the fruit ripening programme. In particular, the role of ethylene perception and transduction signal has been extensively studied. Research has now been extended at understanding (i) how the ethylene signal is amplified and diversified and (ii) how hormones interact for the development of the ripening programme. Recent findings of our laboratory in this field are presented here. Biotechnology and genetics have the potential to participate in the improvement of the sensory and nutritional quality of horticultural crops and of post-harvest shelf-life. Progress in post-harvest biotechnology strongly depends on the knowledge of the basic mechanisms of fruit ripening as well as of the metabolic pathways involved in the synthesis of compounds important for the flavour and nutritional value. Some of the most important changes occurring during fruit ripening such as the synthesis of coloured compounds (carotenoids) vitamins, aromatic amino acids, fatty acids, sulfo- and galactolipids, and aroma volatiles take place in the chromoplast. We report here preliminary studies of the role of chromoplasts in tomato fruit ripening using proteomic methods.
Sánchez-Bel, P., Barsan, C., Rombaldi, C., Egea, I., Latché, A. and Pech, J.C. (2009). MOLECULAR BIOLOGY AND BIOTECHNOLOGY FOR FRESH FRUIT QUALITY: THE ROLE OF CHROMOPLAST. Acta Hortic. 837, 339-344
transcription factors, ethylene-auxin crosstalk, proteomics of chromoplast, genetically-modified fruit