Plastid ultrastructure, chlorophyll contents, and colour expression during ripening of cavendish banana (musa acuminata ’Williams') at 18°C and 27°C

  title={Plastid ultrastructure, chlorophyll contents, and colour expression during ripening of cavendish banana (musa acuminata ’Williams') at 18°C and 27°C},
  author={P. Ding and Siti Hajar Ahmad and A. Razak and N. Saari and M. Mohamed},
  journal={New Zealand Journal of Crop and Horticultural Science},
  pages={201 - 210}
Abstract When Cavendish banana (Musa acuminata ’Williams') is ripened at tropical ambient temperature (27°C) the peel fails to degreen although the pulp has softened. However, the peel will degreen to a yellow colour when the fruit is ripened at 18°C. The inability of the peel to degreen could be because of the retention of thylakoid membranes in the plastids and chlorophyll during the ripening process. A study was carried out to investigate the relationships between plastid ultrastructure… Expand
Comparison of tissue deterioration of ripening banana fruit (Musa spp., AAA group, Cavendish subgroup) under chilling and non-chilling temperatures.
BACKGROUND In fleshy fruits, induced programmed cell death (PCD) has been observed in heat-treated tomato, and in ethylene-treated and low-temperature exposure in immature cucumber. No other fleshyExpand
Effects of 1-MCP on chlorophyll degradation pathway-associated genes expression and chloroplast ultrastructure during the peel yellowing of Chinese pear fruits in storage.
2 typical cultivars with different ripening speed were used and results suggest that 1-MCP can delay chlorophyll degradation by inhibiting ethylene production and suppressing the gene expression of PAO, NYC, NOL and SGR1, which are closely associated with chlorophyLL catabolic pathway. Expand
Determination of optimum harvest maturity and physico-chemical quality of Rastali banana (Musa AAB Rastali) during fruit ripening.
Rastali banana fruit at more mature stage of harvest maturity taste slightly sweeter and softer with higher ethylene production which also means the fruits may undergo senescence faster than fruit harvested at week 11. Expand
Physico-chemical and structural changes of red-fleshed dragon fruit (Hylocereus polyrhizus) during fruit development.
The physico-chemical and betacyanin accumulation of red-fleshed dragon fruit changed as it developed, matured and ripened which coincided with structural changes. Expand
Cellular structure and related physico-chemical changes during ripening of Musa AAA 'Berangan'
Ripening is the result of complex changes and it turns an unpalatable fruit to be palatable. The distinct changes in eating quality of ripening fruits are determined by changes in their cellularExpand
Red-fleshed pitaya (Hylocereus polyrhizus) fruit colour andbetacyanin content depend on maturity
The tristimulus measurements can be adequately used to estimate the total betacyanins content of peel and flesh of red-fleshed pitaya fruit instead of tedious pigment extraction methods. Expand
Effect of high temperature on color, chlorophyll fluorescence and volatile biosynthesis in green-ripe banana fruit
Abstract Banana (Musa AAA group) is one of the most consumed fruits in the world. It has been reported that chlorophyll breakdown and color formation in banana is inhibited by ripening temperaturesExpand
Effect of light treatment on the ripening of banana fruit during postharvest handling
Introduction. In this study, the effect of continuous light treatment (24 μ mol m-2 s-1 ) on the ripening of banana fruit [Musa spp. (AAA group, Cavendish subgroup) cv. Grand Nain] during postharvestExpand
Nitric oxide delays chlorophyll degradation and enhances antioxidant activity in banana fruits after cold storage
The effect of nitric oxide (NO) on chlorophyll degradation and antioxidant response in banana fruits after cold storage was investigated. Pre-climacteric green banana fruit treated with NO donorExpand
Differential Responses of Storage Temperature and Ethylene Inhibitors on Postharvest Life of Rasthali Banana
Temperature is a key tool improving the postharvest life and for preventing the development of postharvest diseases. In this study rasthali banana fruits treated with different ethylene inhibitorsExpand


Inhibition of degreening in the peel of bananas ripened at tropical temperatures. IV, Photosynthetic capacity of ripening bananas and plantains in relation to changes in the lipid composition of ripening banana peel
Functional and structural changes in peel tissue have been followed by analysing fluorescence induction curves and the lipid composition during the ripening of bananas, revealing that the chlorophyll retained by bananas ripened at 35°C soon becomes non-functional photosynthetically. Expand
Carotenoid and ultrastructure variations in plastids of Arum italicum Miller fruit during maturation and ripening.
Because of the occurrence of unusual pigments and the presence of the three main plastidial types, the fruit of A. italicum may constitute a most instructive model for the study of carotenogenesis. Expand
Maintenance of Chloroplast Components during Chromoplast Differentiation in the Tomato Mutant Green Flesh
The ultrastructure of gf provides unequivocal evidence that, in ripening tomato, chromoplasts indeed differentiate from preexisting chloroplasts; on the other hand, chromoplast differentiation in the dark-matured and -ripened tomato fruits indicates that chromoplast development can be a process entirely independent of the chloroplast. Expand
Bananas--physiology and biochemistry of storage and ripening for optimum quality.
  • J. Marriott
  • Biology, Medicine
  • Critical reviews in food science and nutrition
  • 1980
Progress in understanding the integration of the biochemical changes controlling ripening in banana fruits is discussed, and recent work on storage, ripening, and factors relating to sensory assessment of fruit quality is discussed for cultivars of Musa types not used in major export trades. Expand
Inhibition of degreening in the peel of bananas ripened at tropical temperatures. III. Changes in plastid ultrastructure and chlorophyll-protein complexes accompanying ripening in bananas and plantains.
Changes in the plastid ultrastructure as revealed by thin-section electron-microscopy, chlorophyll a/b ratio, and the polypeptides of the thylakoid chlorophyll-protein complexes have been examinedExpand
Photostability of pigments in ripening apple fruit: a possible photoprotective role of carotenoids during plant senescence
It is suggested that the induction of carotenoid synthesis during senescence provides the protection of plastoglobuli and light-sensitive constituents of plant tissues from irradiation in the blue part of the visible spectrum. Expand
Skin Color in Apples—Influence of Copigmentation and Plastid Pigments on Shade and Darkness of Red Color in Five Genotypes
Investigation of the biochemical and cytological mechanisms responsible for the differences in red color quality of apple s (Malus domestics Borkh.) indicated that the visual blending of plastid pigments and anthocyanins has an important influence on red coloration of apple skin. Expand
The GHOST terminal oxidase regulates developmental programming in tomato fruit
Phytoene accumulation, together with an up-regulation of GH transcripts during ripening, supports the notion that GH plays a central role in carotenogenesis in chromoplasts, although GH mRNAs are also expressed in tissues and organs other than fruit. Expand
Distribution of chlorophyllase among components of chloroplast membranes in Citrus sinensis organs
Critical assessment of the data indicates that the comigration of Chlase activity with LHCIIm may be incidental and does not represent a real association of ChLase with Chl-protein complexes. Expand
Ethylene biosynthesis in banana fruit: Evolution of EFE activity and ACC levels in peel and pulp during ripening
In the methionine cycle, ethylene biosynthesis is controlled by the content of 1-aminocy- clopropane-l-carboxylic acid (ACC) and its conversion to ethylene by ethylene forming enyzme (EFE). InExpand