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(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

Nitro-oxidative metabolism during fruit ripening

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Autor(es):
Corpas, Francisco J. [1] ; Freschi, Luciano [2] ; Rodriguez-Ruiz, Marta [1] ; Mioto, Paulo T. [3] ; Gonzalez-Gordo, Salvador [1] ; Palma, Jose M. [1]
Número total de Autores: 6
Afiliação do(s) autor(es):
[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
Número total de Afiliações: 3
Tipo de documento: Artigo de Revisão
Fonte: Journal of Experimental Botany; v. 69, n. 14, SI, p. 3449-3463, JUN 22 2018.
Citações Web of Science: 27
Resumo

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)

Processo FAPESP: 16/01128-9 - Controle luminoso e hormonal da qualidade nutricional em Solanum lycopersicum
Beneficiário:Maria Magdalena Rossi
Linha de fomento: Auxílio à Pesquisa - Temático
Processo FAPESP: 13/18056-2 - Interação entre a sinalização luminosa, hormonal e do óxido nítrico durante a biogênese e diferenciação plastidial e acúmulo de compostos nutracêuticos em frutos de tomateiro
Beneficiário:Luciano Freschi
Linha de fomento: Auxílio à Pesquisa - Regular