Advertisement

Aroma Volatiles in Fruits in Which Ethylene Production Is Depressed by Antisense Technology

  • A. D. Bauchot
  • D. S. Mottram
  • P. John
Chapter
Part of the Molecular Methods of Plant Analysis book series (MOLMETHPLANT, volume 21)

Abstract

During ripening, fruit undergoes striking changes in composition, texture, aroma, flavor and color. In climacteric fruits, such as tomatoes, bananas, melons, apricots and apples, these changes are associated with a respiratory burst (climacteric) and an increase in ethylene production (see Abeles et al. 1992; Tucker 1993). Also, ethylene applied to these fruits induces or accelerates ripening. Thus, ethylene plays an essential role in climacteric fruit ripening. Until now, the relationship between ethylene and fruit quality has not been fully understood. For instance, the development of a characteristic aroma is an important trait in many fruits, especially dessert fruits. Unfortunately, the role of ethylene on aroma volatile formation during ripening is not clear. Genetic modifications of the ethylene biosynthetic pathways in fruit have been achieved first in tomato (Hamilton et al. 1990; Oeller et al. 1991) and subsequently elsewhere (Ayub et al. 1996). These strategies provide useful tools to study the role of ethylene in fruit aroma development in general.

Keywords

Ethylene Production Ethylene Biosynthesis Aroma Volatile Climacteric Fruit Propyl Acetate 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. Abeles FB, Morgan PW, Saltveit ME Jr (1992) Ethylene in plant biology, 2nd edn. Academic Press, San DiegoGoogle Scholar
  2. An G, Hebert PR, Mitra A, Ha SB (1988) Binary vectors. In: Stanton BG, Schilperoort RA (eds) Plant molecular biology manual. Kluwer, Dordrecht, pp 1–19Google Scholar
  3. Ayub R, Guis M, Ben Amor M, Gillot L, Roustan JP, Latché A, Bouzayen M, Pech JC (1996) Expression of ACC oxidase antisense gene inhibits ripening of cantaloupe melon fruits. Nat Biotech 14:862–866CrossRefGoogle Scholar
  4. Balagué C, Watson CF, Turner AJ, Rougé P, Picton S, Pech JC, Grierson D (1993) Isolation of a ripening and wound-induced cDNA from Cucumis melo L., with homology to the ethyleneforming enzyme. Eur J Biochem 212:27–34PubMedCrossRefGoogle Scholar
  5. Bauchot AD, Mottram DS, Dodson AT, John P (1998) Effect of aminocyclopropane-1-carboxylic acid oxidase antisense gene on the formation of volatile esters in cantaloupe Charentais melon (cv. Védrantais). J Agric Food Chem 46:4787–4792CrossRefGoogle Scholar
  6. Bleecker AB, Schaller GE (1996) The mechanism of ethylene perception. Plant Physiol 111: 653–660PubMedGoogle Scholar
  7. Buttery RG, Seifert RM, Ling LC, Soderstrom EL, Ogawa JM, Turnbaugh JG (1982) Additional aroma components of honeydew melon. J Agric Food Chem 30:1208–1211CrossRefGoogle Scholar
  8. Ecker JR (1995) The ethylene signal transduction pathway in plants. Science 268:667–675PubMedCrossRefGoogle Scholar
  9. Fire A (1999) RNA-triggered gene silencing. Trends Genet 15:358–363PubMedCrossRefGoogle Scholar
  10. Good X, Kellogg JA, Wagoner W, Langhoff D, Matsumara W, Bestwick RK (1994) Reduced ethylene synthesis by transgenic tomatoes expressing S-adenosylmethionine hydrolase. Plant Mol Biol 26:781–790PubMedCrossRefGoogle Scholar
  11. Guadani DG, Buttery RG, Harris J (1966) Odour intensities in hop oil components. J Sci Food Agric 17:142–144CrossRefGoogle Scholar
  12. Guis M, Ben Amor M, Latché A, Pech JC, Roustan JP (2000) A reliable system for the transformation of cantaloupe Charentais melon (Cucumis melo L. var. cantalupensis) leading to a majority of diploid regenerants. Sci Hortic 84:1–2CrossRefGoogle Scholar
  13. Hadfield KA, Dang T, Guis M, Pech JC, Bouzayen M, Bennet AB (2000) Characterization of ripening-regulated cDNAs and their expression in ethylene-suppressed Charentais melon fruit. Plant Physiol 122:977–983PubMedCrossRefGoogle Scholar
  14. Hamilton AJ, Lycett GW, Grierson D (1990) Antisense gene that inhibits synthesis of the hormone ethylene in transgenic plants. Nature 346:284–287CrossRefGoogle Scholar
  15. Hamilton AJ, Brown S, Yanhai H, Ishizuka M, Lowe A, Alpuche Solis AG, Grierson D (1998) A transgene with repeated DNA causes high frequency, post-transcription and suppression of ACC-oxidase gene expression in tomato. Plant J 15:737–746CrossRefGoogle Scholar
  16. Homatidou VI, Karvouni SS, Dourtoglou VG, Poulos CN (1992) Determination of total volatile components of Cucumis melo L. variety cantalupensis. J Agric Food Chem 40:1385–1388CrossRefGoogle Scholar
  17. Klee HJ, Kretzmer KA, Barry GF, Kishore GM (1991) Control of ethylene synthesis by expression of a bacterial enzyme in transgenic tomato plants. Plant Cell 3:1187–1193PubMedGoogle Scholar
  18. Ku VVV, Wills RBH, Ben-Yehoshua S (1999) 1-Methylcyclopropene can differentially affect the postharvest life of strawberries exposed to ethylene. Hortic Sci 34:119–120Google Scholar
  19. Meilgard M, Civille GV, Carr BT (eds) (1999) Sensory evaluation techniques, 3rd edn. CRC Press, Boca RatonGoogle Scholar
  20. Mistry BS, Reineccius T, Olson LK (1997) Gas-chromatography-olfactometry for the determination of key odorants in foods. In: Marsili R (ed) Techniques for analyzing food aroma. Series food science and technology. Dekker, New York, pp 265–292Google Scholar
  21. Moshonas MG, Shaw PE, Baldwin EA, Yuen W (1993) Volatile and nonvolatile components in Hami melon (Cucumis melo L.). Lebensm Wiss Technol 26:577–589Google Scholar
  22. Mullins ED, McCollum TG, McDonald RE (2000) Consequences on ethylene metabolism of inactivating the ethylene receptor sites in diseased non-climacteric fruit. Postharv Biol Technol 19:155–164CrossRefGoogle Scholar
  23. Murashige T, Skoog F (1962) A revised medium or rapid growth and bioassay with tobacco culture. Physiol Plant 15:473–497CrossRefGoogle Scholar
  24. Oeller PW, Min-Wong L, Taylor LP, Pike DA, Theologis A (1991) Reversible inhibition of tomato fruit senescence by antisense RNA. Science 254:437–439PubMedCrossRefGoogle Scholar
  25. Parliment TH (1997) Solvent extraction and distillation techniques. In: Marsili R (ed) Techniques for analyzing food aroma. Series food science and technology. Dekker, New York, pp 1–26Google Scholar
  26. Porat R, Weiss B, Cohen L, Daus A, Goren R, Droby S (1999) Effects of ethylene and 1-methylcyclopropene on the postharvest qualities of ‘Shamouti’ oranges. Postharv Biol Technol 15:155–163CrossRefGoogle Scholar
  27. Reinecius G (1993) Biases in analytical flavor profiles introduced by isolation method. In: Ho C-T, Manley CH (eds) Flavor measurements. IFT basic symposium series. Dekker, New York, pp 61–76Google Scholar
  28. Schieberle P, Ofner S, Grosch W (1990) Evaluation of potent odorants in cucumbers (Cucumis sativus) and muskmelons (Cucumis melo) by aroma extract dilution analysis. J Food Sci 55: 193–195CrossRefGoogle Scholar
  29. Schreier P (ed) (1984) Chromatographic studies of biogenesis of plant volatiles. Hüthig, HeidelbergGoogle Scholar
  30. Serek M, Sisler EC, Reid MS (1994) Novel gaseous ethylene binding inhibitor prevents ethylene effects in potted flowering plants. J Am Soc Hortic Sci 119:1230–1233Google Scholar
  31. Sides A, Robards K, Helliwell S (2000) Developments in extraction techniques and their application to analysis of volatiles in foods. Trends Anal Chem 19:322–329CrossRefGoogle Scholar
  32. Takeoka G, Buttery RG, Teranishi R, Flath RA (1991) Identification of additional pineapple volatiles. J Agric Food Chem 39:1848–1851CrossRefGoogle Scholar
  33. Takeoka RG, Buttery RG, Flath RA (1992) Volatile constituents of Asian pear (Pyrus serotina). J Agric Food Chem 40:1925–1929CrossRefGoogle Scholar
  34. Takeoka G, Buttery RG, Flath RA, Teranishi R, Wheeler EL, Wieczorek RL (1989) Volatile constituents of pineapple (Ananas comosus (L) Merr.). In: Teranishi R, Buttery RG, Shahidi F (eds) Flavor chemistry, trends and developments. ACS Symp Series 388. American Chemical Society, Washington, DC, pp 223–237CrossRefGoogle Scholar
  35. Tarun AS, Lee JS, Theologis A (1998) Random mutagenesis of 1-aminocyclopropane-1-carboxylate synthase: a key enzyme in ethylene biosynthesis. Proc Natl Acad Sci USA 95:9796–9801PubMedCrossRefGoogle Scholar
  36. Tucker GA (1993) Introduction. In: Seymour GB, Taylor JE, Tucker GA (eds) Biochemistry of fruit ripening. Chapman and Hall, London, pp 1–51CrossRefGoogle Scholar
  37. Wyllie SG, Leach DN (1992) Sulfur-containing compounds in the aroma volatiles of melons (Cucumis melo). J Agric Food Chem 40:253–256CrossRefGoogle Scholar
  38. Yabumoto K, Jennings WG, Yamaguchi M (1977) Volatile constituents of cantaloupe Cucumis melo, and their biogenesis. J Food Sci 42:32–37CrossRefGoogle Scholar

Copyright information

© Springer-Verlag Berlin Heidelberg 2002

Authors and Affiliations

  • A. D. Bauchot
    • 1
  • D. S. Mottram
    • 2
  • P. John
    • 1
  1. 1.Department of Agricultural Botany, School of Plant SciencesUniversity of ReadingReadingUK
  2. 2.Department of Food BiosciencesUniversity of ReadingReadingUK

Personalised recommendations