Apricots are seasonal fruits with a fast ripening period and they are usually picked before reaching the highest organoleptic qualities. Polyamines are physiologically important compounds, produced during fruit development and senescence. Senescence in seasonal fruit usually occurs in plants when ethylene is released in relatively large quantities. On the other hand, physiological effects of ethylene in plants are known to be antagonized by treatment with polyamines, due to the metabolic connection between polyamines and ethylene through the S-adenosylmethionine (SAM). The carotenoids are the most widespread group of pigments in nature, and they are present in all photosynthetic organisms and are responsible for most of yellow to red colours of fruits and flowers (1). Ripening of the fruits involves series of complex biochemical reactions and physiological variations such the softening, the fast carbohydrate storage and the pigmentation, which lead to production of phenolic compounds, carotenoids and other phytochemical compounds (2). The objective of this paper was to study the possible relationship between endogenous polyamine contents and carotenoids production during fruit growth, of two Sicilian apricot cultivars.
ENDOGENOUS FREE POLYAMINES AND CAROTENOIDS CONTENT INTWO SICILIAN APRICOT CULTIVARS DURING RIPENING
RUGGERI, Pietro Antonio;SCARMATO, Assunta;CICERO, Nicola
2012-01-01
Abstract
Apricots are seasonal fruits with a fast ripening period and they are usually picked before reaching the highest organoleptic qualities. Polyamines are physiologically important compounds, produced during fruit development and senescence. Senescence in seasonal fruit usually occurs in plants when ethylene is released in relatively large quantities. On the other hand, physiological effects of ethylene in plants are known to be antagonized by treatment with polyamines, due to the metabolic connection between polyamines and ethylene through the S-adenosylmethionine (SAM). The carotenoids are the most widespread group of pigments in nature, and they are present in all photosynthetic organisms and are responsible for most of yellow to red colours of fruits and flowers (1). Ripening of the fruits involves series of complex biochemical reactions and physiological variations such the softening, the fast carbohydrate storage and the pigmentation, which lead to production of phenolic compounds, carotenoids and other phytochemical compounds (2). The objective of this paper was to study the possible relationship between endogenous polyamine contents and carotenoids production during fruit growth, of two Sicilian apricot cultivars.Pubblicazioni consigliate
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