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Registro Completo |
Biblioteca(s): |
Embrapa Uva e Vinho. |
Data corrente: |
28/09/2022 |
Data da última atualização: |
28/09/2022 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
AMORIM, C.; ANTONIOLLI, L. R.; ORSI, B.; KLUGE, R. A. |
Afiliação: |
CATHERINE AMORIM, UNIVERSIDADE DE SAO PAULO; LUCIMARA ROGERIA ANTONIOLLI, CNPUV; BRUNA ORSI, UNIVERSIDADE DE SÃO PAULO; RICARDO ALFREDO KLUGE, UNIVERSIDADE DE SÃO PAULO. |
Título: |
Advances in metabolism and genetic control of astringency in persimmon (Diospyros kaki Thunb.) fruit: A review. |
Ano de publicação: |
2022 |
Fonte/Imprenta: |
Scientia Horticulturae, v. 308, n. 111561, 2022. |
Idioma: |
Inglês |
Conteúdo: |
Persimmon fruits accumulate proanthocyanidins during development. Proanthocyanidins form insoluble complexes with saliva proteins, which promote a sensation of dryness in the mouth called astringency. Persimmon cultivars are classified according to pollination and the presence of astringency at harvest. The different characteristics between persimmon cultivars lead to different metabolic pathways for the loss of astringency. The aim of this review is to gather information about the advances in the literature on the metabolism of astringency in persimmon fruit. Persimmon proanthocyanidins are mostly catechins or epicatechins, biosynthesized from substrates of the shikimic acid pathway, via biosynthetic pathways of phenylpropanoids and flavonoids, from gallic acid units, or from precursors of the anthocyanin pathway. Two enzymes have been identified as key enzymes to this pathway: leucoanthocyanidin reductase and anthocyanidin reductase. Non-astringent cultivars accumulate proanthocyanidins during fruit development, however, the expression of genes that encode essential enzymes of the biosynthetic pathway is reduced in the early stages, interrupting the accumulation of proanthocyanidins. Acetaldehyde is the responsible compound for the polymerization of proanthocyanidins and the consequent reduction of astringency. In certain non-astringent cultivars, proanthocyanidins are polymerized by acetaldehyde in the final stages of fruit development and transported to the vacuole, blocking the biosynthetic pathway. Two transport proteins, GST and MATE, are supposed to be essential in this process. In other nonastringent cultivars, the loss of astringency can happen due to the dilution of proanthocyanidins as a result of the increase in fruit volume. The removal of astringency in astringent cultivars occurs through the application of postharvest treatments that induce the synthesis of acetaldehyde by the fruit. Exposure to ethylene, high CO2 concentration or ethanol are the most used technologies for this purpose. Despite the advances made in the last decade, the astringency metabolism is complex and involves several metabolic pathways that still need to be elucidated for a better understanding of the effects of astringency removal in persimmon fruit. MenosPersimmon fruits accumulate proanthocyanidins during development. Proanthocyanidins form insoluble complexes with saliva proteins, which promote a sensation of dryness in the mouth called astringency. Persimmon cultivars are classified according to pollination and the presence of astringency at harvest. The different characteristics between persimmon cultivars lead to different metabolic pathways for the loss of astringency. The aim of this review is to gather information about the advances in the literature on the metabolism of astringency in persimmon fruit. Persimmon proanthocyanidins are mostly catechins or epicatechins, biosynthesized from substrates of the shikimic acid pathway, via biosynthetic pathways of phenylpropanoids and flavonoids, from gallic acid units, or from precursors of the anthocyanin pathway. Two enzymes have been identified as key enzymes to this pathway: leucoanthocyanidin reductase and anthocyanidin reductase. Non-astringent cultivars accumulate proanthocyanidins during fruit development, however, the expression of genes that encode essential enzymes of the biosynthetic pathway is reduced in the early stages, interrupting the accumulation of proanthocyanidins. Acetaldehyde is the responsible compound for the polymerization of proanthocyanidins and the consequent reduction of astringency. In certain non-astringent cultivars, proanthocyanidins are polymerized by acetaldehyde in the final stages of fruit development and transported to the vacuole, bloc... Mostrar Tudo |
Palavras-Chave: |
Deastringency. |
Thesaurus Nal: |
Acetaldehyde; Proanthocyanidins; Shikimate pathway; Tannins. |
Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1146899/1/Amorim-etal-SciHort-2022-v308-n111561.pdf
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Marc: |
LEADER 02921naa a2200217 a 4500 001 2146899 005 2022-09-28 008 2022 bl uuuu u00u1 u #d 100 1 $aAMORIM, C. 245 $aAdvances in metabolism and genetic control of astringency in persimmon (Diospyros kaki Thunb.) fruit$bA review.$h[electronic resource] 260 $c2022 520 $aPersimmon fruits accumulate proanthocyanidins during development. Proanthocyanidins form insoluble complexes with saliva proteins, which promote a sensation of dryness in the mouth called astringency. Persimmon cultivars are classified according to pollination and the presence of astringency at harvest. The different characteristics between persimmon cultivars lead to different metabolic pathways for the loss of astringency. The aim of this review is to gather information about the advances in the literature on the metabolism of astringency in persimmon fruit. Persimmon proanthocyanidins are mostly catechins or epicatechins, biosynthesized from substrates of the shikimic acid pathway, via biosynthetic pathways of phenylpropanoids and flavonoids, from gallic acid units, or from precursors of the anthocyanin pathway. Two enzymes have been identified as key enzymes to this pathway: leucoanthocyanidin reductase and anthocyanidin reductase. Non-astringent cultivars accumulate proanthocyanidins during fruit development, however, the expression of genes that encode essential enzymes of the biosynthetic pathway is reduced in the early stages, interrupting the accumulation of proanthocyanidins. Acetaldehyde is the responsible compound for the polymerization of proanthocyanidins and the consequent reduction of astringency. In certain non-astringent cultivars, proanthocyanidins are polymerized by acetaldehyde in the final stages of fruit development and transported to the vacuole, blocking the biosynthetic pathway. Two transport proteins, GST and MATE, are supposed to be essential in this process. In other nonastringent cultivars, the loss of astringency can happen due to the dilution of proanthocyanidins as a result of the increase in fruit volume. The removal of astringency in astringent cultivars occurs through the application of postharvest treatments that induce the synthesis of acetaldehyde by the fruit. Exposure to ethylene, high CO2 concentration or ethanol are the most used technologies for this purpose. Despite the advances made in the last decade, the astringency metabolism is complex and involves several metabolic pathways that still need to be elucidated for a better understanding of the effects of astringency removal in persimmon fruit. 650 $aAcetaldehyde 650 $aProanthocyanidins 650 $aShikimate pathway 650 $aTannins 653 $aDeastringency 700 1 $aANTONIOLLI, L. R. 700 1 $aORSI, B. 700 1 $aKLUGE, R. A. 773 $tScientia Horticulturae$gv. 308, n. 111561, 2022.
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Registro original: |
Embrapa Uva e Vinho (CNPUV) |
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Registros recuperados : 67 | |
5. | | SOARES, C. D. F.; SILA, P. P. M. DA; SASAKI, F. F. C.; KLUGE, R. A. Atmosfera modificada na conservação pós-colheita de Uva 'Centennial Seedless' . In: CONGRESSO BRASILEIRO DE PROCESSAMENTO MÍNIMO E PÓS COLHEITA DE FRUTAS, FLORES E HORTALIÇAS, 1.; SIMPÓSIO BRASILEIRO DE PÓS-COLHEITA, FRUTAS, HORTALIÇAS E FLORES, 5.; ENCONTRO NACIONAL SOBRE PROCESSAMENTO MÍNIMO DE FRUTAS E HORTALIÇAS, 8., 2015, Aracaju,SE. Avanço na conservação e qualidade de frutas, flores e hortaliças: [anais]. Aracaju : Universidade Federal de Sergipe, 2015. 1 CD-ROM. 8p.Tipo: Artigo em Anais de Congresso |
Biblioteca(s): Embrapa Mandioca e Fruticultura. |
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6. | | EDAGI, F. K.; SESTARI, I.; SASAKI, F. F.; CABRAL, S. M.; MENEGHINI, J.; KLUGE, R. A. Aumento do potencial de armazenamento refrigerado de nêsperas 'Fukuhara' com o uso de tratamento térmico. Pesquisa Agropecuária Brasileira, Brasília, DF, v. 44, n. 10, p. 1270-1276, out. 2009. Título em inglês: Potential increasing in the cold?storage of 'Fukuhara' loquat using heat treatments.Biblioteca(s): Embrapa Unidades Centrais. |
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7. | | VITTI, M. C. D.; SASAKI, F. F.; MIQUEL, P.; KLUGE, R. A.; MORETTI, C. L. Activity of enzymes associated with the enzymattie browning of minimally processed potatoes. Brazilian Archives of Biology and Technology, Curitibá, v. 54, n. 5, p. 983-990, Sept./ Oct. 2011.Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 1 |
Biblioteca(s): Embrapa Hortaliças. |
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9. | | KLUGE, R. A.; HOFFMANN, A.; NACHTIGAL, J. C.; BILHALVA, A. B.; FACHINELLO, J. C. Aquecimento intermitente em pêssegos 'BR-6' frigoconservados. Pesquisa Agropecuária Brasileira, Brasília, DF, v. 31, n. 8, p. 543-547, ago. 1996. Título em inglês: Intermittent warming in 'BR-6' peaches cold stored.Biblioteca(s): Embrapa Unidades Centrais. |
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10. | | KLUGE, R. A.; VITTI, M. C. D.; JACOMINO, A. P.; GALLO, C. R.; MORETTI, C. L. Aspectos microbiológicos e alterações nos pigmentos de beterrabas minimamente processadas submetidas a diferentes tempos de sanitização. Horticultura Brasileira, Brasília, v. 21, n. 2, jul. 2003. Suplemento 2. Trabalho apresentado no 43º Congresso Brasileiro de Olericultura, 2003. Publicado também como resumo em: Horticultura Brasileira, Brasília, v. 21, n. 2, p. 380, jul. 2003. Suplemento 1.Biblioteca(s): Embrapa Hortaliças. |
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11. | | VITTI, M. C. D.; KLUGE, R. A.; JACOMINO, A. P.; MORETTI, C. L. Alterações nos pigmentos de beterrabas minimamente processadas tratadas com ácido cítrico. Horticultura Brasileira, Brasília, v. 21, n. 2, jul. 2003. Suplemento 2. Trabalho apresentado no 43º Congresso Brasileiro de Olericultura, 2003. Publicado também como resumo em: Horticultura Brasileira, Brasília, v. 21, n. 2, p. 388, jul. 2003. Suplemento 1.Biblioteca(s): Embrapa Hortaliças. |
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12. | | VITTI, M. C. D.; KLUGE, R. A.; JACOMINO, A. P. MORETTI, C. L. Alteração no metabolismo respiratório de beterrabas em função do processamento mínimo. Horticultura Brasileira, Brasília, DF, v. 20, n. 2, jul. 2002. Suplemento 2. 1 CD-ROM. Trabalho apresentado no 42° Congresso Brasileiro de Olericultura, 2002. Publicado também como resumo em: Horticultura Brasileira, Brasília, DF, v. 20, n. 2, p. 294, jul. 2002. Suplemento 1.Biblioteca(s): Embrapa Hortaliças. |
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13. | | EDAGI, F. K.; SESTARI, I.; SASAKI, F. F.; TERRA, F. de A. M.; KLUGE, R. A. Compostos salicilados e tolerância de nêsperas ao frio. Pesquisa Agropecuária Brasileira, Brasília, DF, v. 46, n. 5, p. 563-566, maio 2011 Notas Científicas.
Título em inglês: Salicylates compounds and the loquat fruit tolerance to chilling.Biblioteca(s): Embrapa Unidades Centrais. |
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14. | | SCARPARE FILHO, J. A.; KLUGE, R. A.; VICTORIA FILHO, R.; TESSARIOLI NETO, J. A.; JACOMINO, P. Comportamento de duas cultivares de pessegueiro com interenxerto da ameixeira Januária. Pesquisa Agropecuária Brasileira, Brasília, DF, v. 35, n. 4, p. 757-765, abr. 2000. Título em inglês: Behavior of two peach cultivars with 'Januária' as a Japanese plum interstock.Biblioteca(s): Embrapa Unidades Centrais. |
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16. | | KLUGE, R. A.; JACOMINO, A. P.; OJEDA, R. M.; BRACKMANN, A. Inibição do amadurecimento de abacate com 1-metilciclopropeno. Pesquisa Agropecuária Brasileira, Brasília, DF, v. 37, n. 7, p. 895-901, jul. 2002 Título em inglês: Avocado ripening inhibition by 1-methylciclopropene.Biblioteca(s): Embrapa Unidades Centrais. |
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17. | | KLUGE, R. A.; SCARPARE FILHO, J. A.; VICTORIA FILHO, R.; JACOMINO, A. P. Produção e relação ráquis/cacho da bananeira 'nanicão' em diferentes densidades e arranjos de plantio. Pesquisa Agropecuária Brasileira, Brasília, DF, v. 35, n. 9, p. 1759-64, set. 2000. Título em inglês: Yield and bunch stem/bunch ratio of 'Nanicão' bananas at different densities and arrangements.Biblioteca(s): Embrapa Unidades Centrais. |
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18. | | PAULETTO, D.; MOURAO FILHO, F. de A. A.; KLUGE, R. A.; SCARPARE FILHO, J. A. Producao e vigor da videira 'Niagara Rosada' relacionados com o porta-enxerto. Pesquisa Agropecuária Brasileira, Brasília, DF, v. 36, n. 1, p. 115-121, jan. 2001 Título em inglês: Yield and plant vigor of 'Niágara Rosada' grape vine related to the rootstock.Biblioteca(s): Embrapa Unidades Centrais. |
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19. | | KLUGE, R. A.; VITTI, M. C. D.; SASAKI, F. F.; JACOMINO, A. P.; MORETTI, C. L. Respyratory activity and pigment metabolism in fresh-cut beet roots treated with citric acid. Horticultura Brasileira, Brasília, DF, v. 26, n. 4, p. 520-523, dez. 2008.Tipo: Artigo em Periódico Indexado | Circulação/Nível: Nacional - B |
Biblioteca(s): Embrapa Hortaliças. |
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Registros recuperados : 67 | |
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