Ethylene And Its Role In Fruit Ripening
Published on Nov 18, 2015
No Description
MORE DECKS TO EXPLORE
PRESENTATION OUTLINE
ETHYLENE AND ITS ROLE IN FRUIT RIPENING
Photo by the_tahoe_guy
FRUIT
- is a mature ovary of a flower
- the wall of the ovary in the fruits is known as pericarps, becomes differentiated into: exocarp, mesocarps, endocarp
- dlb fertilization is the trigger that evokes endosprem development and embryogenesis
Photo by monkeyc.net
ROLE OF ETHYLENE IN PLANTS
Photo by activescience
Role of ethylene
1. Shoot and growth differentiation
2. Dormancy
3. Adventitious roots formation
4. Stimulates leaf and fruit abscission
5. Flower induction
6. Stimulates flower opening
7. Induction of femaleness in dioecious flowers
8. Flower and leaf senescence
9. Fruit ripening
Photo by Glenn Waters ぐれんin Japan.
BIOSYNTHESIS AND METABOLISM
- produce in all higher plants
- produced from methionine in essentially all tissues
- products of ethylene depend on type of tissue, the plant species, and stage of development
Photo by dullhunk
ETHYLENE PRODUCTION SIGNALS
- ripening signals are burst of ethylene production
- a wound, picking fruit, infection of bacteria or fungi all will initiate the production
Photo by jemasmith
RESPONSES TO ETHYLENE
- ethylene production or exposure to exogenous ethylene initiates different responses in different fruits
- there are two types of fruit
1. Climacteric fruits: show a large increase in ethylene production at the onset of ripening. It also responds to exogenous ethylene and cause the ethylene production to increase and advances in the fruit
e.g. Banana, apples, pears
Photo by 1000 anuncios de publicidad y más…
2. Non-climacteric fruit
- do not produce ethylene during ripening process but respond to exogenous and also cause respiratory rate to increase.
- it does not promote natural ripening
e.g. Citrus fruits
Photo by Jeffry B
ETHYLENE TRANSPORT IN PLANTS
- ethylene is released by the tissues and diffuses in the gas phase through intracellular spaces and outside the tissue
Photo by EricMagnuson
ETHYLENE SIGNAL RESULT IN THE RIPENING OF FRUITS
1. Chlorophyll is broken down, new pigments surface: red, yellow, or blue
2. Acids are broken down. Fruit changes from sour to neutral to sweet.
3. Amylase degrades starch to sugar, hence the mealy quality to juiciness
4. The breakdown of pectin between the fruit cells unglues them so they can slip past each other hence the softer fruit
5. Breakdown of large organic molecules to produce the aroma and tastes we associate with ripe fruit
Photo by monkeyc.net
