Key Laboratory of Postharvest Physiology

Zhanjiang, China

Key Laboratory of Postharvest Physiology

Zhanjiang, China

Time filter

Source Type

Li W.,Key Laboratory of Protection and Development in Tropical Plant Resources of Educational Ministry | Li W.,Hainan University | Li W.,Key Laboratory of Postharvest Physiology | Li X.,South China Agricultural University | And 7 more authors.
Food Science and Biotechnology | Year: 2011

Real-time reverse transcriptase (RT)-PCR using SYBR GreenI was applied to quantify sucrose phosphate synthase (SPS) mRNA expression at different storage days during the natural ripening (with no treatment), inhibited ripening with ethylene absorbent and accelerated ripening by treatment with propylene of banana fruit. The results showed that expression level of SPS mRNA were significantly different between 3 kinds of ripening fruit. Expression of SPS mRNA in fruit treated with propylene was dramatically promoted, the peak of SPS mRNA expression in these fruits appeared 16 days earlier than that in fruit with natural ripening. On the contrary, when fruit applied with ethylene absorbent, SPS mRNA expression was remarkably inhibited, the amount of SPS mRNA expression were significantly lower than that in naturally ripened fruit. These results indicated that the expression level of SPS mRNA of banana fruit can be impacted by regulating ethylene evolution, and that close relationships may exist between SPS mRNA expression and SPS activity, fruit softening, respiration rate, and ethylene production during ripening of banana fruit. © 2011 The Korean Society of Food Science and Technology and Springer Netherlands.


Li W.,Hainan University | Li W.,Key Laboratory of Postharvest Physiology | Shao Y.,Hainan University | Chen W.,Key Laboratory of Postharvest Physiology | Jia W.,Hainan University
Food and Bioprocess Technology | Year: 2011

Mature green "Baxi" banana (Musa spp. AAA Group, Cavendish) fruits were harvested at 60% and 80% maturity stages. In order to evaluate the effects of harvesting at different maturity stages on storage quality and changes in sucrose-metabolizing enzymes, fruit firmness, disease index, contents of starch, and total soluble sugars were determined, and enzyme activities associated with sucrose metabolism was investigated under natural and accelerated (treated with ethylene) ripening conditions. In fruit treated with ethylene, changes in flesh firmness, total sugar content, starch content, disease index, and activity of sucrose phosphate synthase (SPS), sucrose synthase (SS), acid invertase (AI), and neutral invertase (NI) were accelerated dramatically compared with untreated fruit with both 60% and 80% maturity. When fruit ripened under natural conditions, the changes in firmness, disease index, starch content, total sugar content, SPS activity, SS, AI, and NI activity in fruit with 80% maturity were significantly faster than those in fruit with 60% maturity. On the contrary, when fruit ripened under accelerated conditions, no significant differences in firmness, sugar, starch, disease index, SPS, SS, AI, and NI were observed between fruit harvested at 60% or 80% maturity. It is suggested that storage quality and sucrose-metabolizing enzymes of banana fruit stored under natural conditions are related to harvest maturity stage; storage quality of fruit with lower harvest maturity is better than fruit with higher maturity. However, when fruit ripening is accelerated by ethylene, the harvest maturity stage has no influence on storage quality and changes in sucrose-metabolizing enzymes. © 2009 Springer Science + Business Media, LLC.

Loading Key Laboratory of Postharvest Physiology collaborators
Loading Key Laboratory of Postharvest Physiology collaborators