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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Nitro-oxidative metabolism during fruit ripening

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Author(s):
Corpas, Francisco J. [1] ; Freschi, Luciano [2] ; Rodriguez-Ruiz, Marta [1] ; Mioto, Paulo T. [3] ; Gonzalez-Gordo, Salvador [1] ; Palma, Jose M. [1]
Total Authors: 6
Affiliation:
[1] CSIC, Grp Antioxidants Free Rad & Nitr Oxide Biotechnol, Dept Biochem Cell & Mol Biol Plants, Estn Expt Zaidin, C Prof Albareda, 1, E-18008 Granada - Spain
[2] Univ Sao Paulo, Dept Bot, Inst Biosci, BR-05508090 Sao Paulo - Brazil
[3] Univ Fed Santa Catarina, Dept Bot, Biol Sci Ctr, Campus Reitor Joao David Ferreira Lima, S-N, BR-88040900 Florianopolis, SC - Brazil
Total Affiliations: 3
Document type: Review article
Source: Journal of Experimental Botany; v. 69, n. 14, SI, p. 3449-3463, JUN 22 2018.
Web of Science Citations: 27
Abstract

Pepper (Capsicum annuum L.) and tomato (Solanum lycopersicum L.), which belong to the Solanaceae family, are among the most cultivated and consumed fleshy fruits worldwide and constitute excellent sources of many essential nutrients, such as vitamins A, C, and E, calcium, and carotenoids. While fruit ripening is a highly regulated and complex process, tomato and pepper have been classified as climacteric and non-climacteric fruits, respectively. These fruits differ greatly in shape, color composition, flavor, and several other features which undergo drastic changes during the ripening process. Such ripening-related metabolic and developmental changes require extensive alterations in many cellular and biochemical processes, which ultimately leads to fully ripe fruits with nutritional and organoleptic features that are attractive to both natural dispersers and human consumers. Recent data show that reactive oxygen and nitrogen species (ROS/RNS) are involved in fruit ripening, during which molecules, such as hydrogen peroxide (H2O2), NADPH, nitric oxide (NO), peroxynitrite (ONOO-), and S-nitrosothiols (SNOs), interact to regulate protein functions through post-translational modifications. In light of these recent discoveries, this review provides an update on the nitro-oxidative metabolism during the ripening of two of the most economically important fruits, discusses the signaling roles played by ROS/RNS in controlling this complex physiological process, and highlights the potential biotechnological applications of these substances to promote further improvements in fruit ripening regulation and nutritional quality. In addition, we suggest that the term `nitro-oxidative eustress' with regard to fruit ripening would be more appropriate than nitro-oxidative stress, which ultimately favors the consolidation of the plant species. (AU)

FAPESP's process: 16/01128-9 - Light and hormonal regulation of nutritional quality in Solanum lycopersicum
Grantee:Maria Magdalena Rossi
Support type: Research Projects - Thematic Grants
FAPESP's process: 13/18056-2 - Interaction between light, hormonal and nitric oxide signaling during plastidial biogenesis and differentiation and nutraceutical compounds accumulation in tomato fruits
Grantee:Luciano Freschi
Support type: Regular Research Grants