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| Registros recuperados : 60 | |
| 3. |  | AMORIM, C. L. Estudo fitoquímico da semente de abóbora. Horticultura Brasileira, Brasília, DF, v. 20, n. 2, jul. 2002. Suplemento 2. 1 CD-ROM. Trabalho apresentado no 42º Congresso Brasileiro de Olericultura, 2002. Publicado também como resumo em: Horticultura Brasileira, Brasília, DF, v. 20, n. 2, p. 268, jul. 2002. Suplemento 1.| Biblioteca(s): Embrapa Hortaliças. |
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| 11. | | AMORIM, C. A.; LUCCI, C. M.; RODRIGUES, A. P. R.; CARVALHO, F. Development and optimization of a mechanical method of the isolation of preantral follicles from sheep ovaries: preliminary results. Ciência Animal, v. 7, n. 2, p. 103, jul./dez. 1997. Edição do II Simpósio Nacional de Biotecnologia da Reprodução de Animais Domésticos, 1997, Fortaleza.| Biblioteca(s): Embrapa Caprinos e Ovinos. |
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| 16. | | PARISOTTO., M. A.; AMORIM, C.; HAWERROTH, F. J.; ANTONIOLLI, L. R. Manejo de pomares de macieira sob diferentes cores de tela antigranizo: avaliação da qualidade pós-colheita. In:ENCONTRO DE INICIAÇÃO CIENTÍFICA, 19., ENCONTRO DE PÓS-GRADUAÇÃO, 15., 2022, Bento Gonçalves. Anais... Bento Gonçalves: Embrapa Uva e Vinho, 2023. p. 22. (Embrapa Uva e Vinho. Eventos Técnicos & Científicos, 1)| Biblioteca(s): Embrapa Uva e Vinho. |
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| 17. | | AMORIM, C.; ANTONIOLLI, L. R.; CZERMAINSKI, A. B. C.; BENDER, R. J. Destanização de caquis 'Rama Forte' no decorrer da safra por meio de exposição ao vapor de etanol ou ao dióxido de carbono. In: CONGRESSO NACIONAL DE BOTÂNICA, 70., 2019; REUNIÃO NORDESTINA DE BOTÃNICA, 36., 2019, Maceió, AL. Anais...Maceió: Sociedade Botânica do Brasil: CNB 20 a 25 out. 2019.| Biblioteca(s): Embrapa Uva e Vinho. |
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| 18. | | GUGLIELMIN, M.; AMORIM, C.; ROSS, L.; SANTANA, V.; FERREIRA, W. A.; ANTONIOLLI, L. R. Perda de adstringência e evolução dos atributos de qualidade de caquis "Rama Forte" no decorrer da safra. In: ENCONTRO DE INICIAÇÃO CIENTÍFICA, 15., 2017.; ENCONTRO DE PÓS-GRADUANDOS DA EMBRAPA UVA E VINHO, 11., 2017, Bento Gonçalves. Resumos...Bento Gonçalves, RS: Embrapa Uva e Vinho, 2017. p. 46.| Biblioteca(s): Embrapa Uva e Vinho. |
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| 20. | | BEM, A. R. de; AMORIM, C. A.; RODRIGUES, A. P. R.; LUCCI, C. A.; FIGUEIREDO, J. R. Efeito do intervalo de corte do tecido ovariano no tissue chopper sobre o número de folículos pré-antrais isolados a partir de ovários de vacas Nelore. Arquivos da Faculdade de Veterinária UFRGS, v. 25, n. 1, p. 178, 1997. Suplemento: REUNIÃO ANUAL DA SOCIEDADE BRASILEIRA DE TRANSFERÊNCIA DE EMBRIÕES, 12., 1997, Foz do Iguaçu, PR.| Biblioteca(s): Embrapa Recursos Genéticos e Biotecnologia. |
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| Registros recuperados : 60 | |
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Registro Completo
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Biblioteca(s): |
Embrapa Uva e Vinho. |
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Data corrente: |
28/09/2022 |
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Data da última atualização: |
28/09/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
AMORIM, C.; ANTONIOLLI, L. R.; ORSI, B.; KLUGE, R. A. |
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Afiliação: |
CATHERINE AMORIM, UNIVERSIDADE DE SAO PAULO; LUCIMARA ROGERIA ANTONIOLLI, CNPUV; BRUNA ORSI, UNIVERSIDADE DE SÃO PAULO; RICARDO ALFREDO KLUGE, UNIVERSIDADE DE SÃO PAULO. |
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Título: |
Advances in metabolism and genetic control of astringency in persimmon (Diospyros kaki Thunb.) fruit: A review. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Scientia Horticulturae, v. 308, n. 111561, 2022. |
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Idioma: |
Inglês |
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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 |
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Palavras-Chave: |
Deastringency. |
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Thesaurus NAL: |
Acetaldehyde; Proanthocyanidins; Shikimate pathway; Tannins. |
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Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
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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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