•Single factor experiments approach was used for optimizing phenolics extraction from peach.•Several extracting parameters were studied: effect of solvent, time and temperature.•The optimal ...extraction conditions were determined.•Good correlations existed between antioxidant activities and TPC.•This is the first report on optimizing phenolic compounds extraction from peach fruit.
The aim of the present study is to investigate the effects of solvent type (ethanol, methanol, acetone and water), acetone concentration (20–100%, v/v), solvent acidity (0–2N), time (30–450min) and temperature (25–70°C) on the extraction of total phenolic compounds (TPC), total flavonoid compounds (TFC) and on the antioxidant capacity: 1,1-diphenyl-2-picrylhydrazyl radical-scavenging activity (DPPH-RSA) and ferric reducing power (FRP) of peach fruit (Prunus persica L.) using single factor experiments approach. All the studied extracting conditions showed significant effect (p<0.05) on TPC, TFC, DPPH-RSA and FRP. On the basis of TPC and antioxidant activity parameters, the best extraction conditions were 60% acetone without acidification for 180min at 25°C. Based on these optimized conditions, high content of TPC, DPPH-RSA and FRP of peach extracts were obtained with values of 363 GAE/100g, 48% percentage of inhibition and 317 AAE/100g, respectively. Good, positive or negative, Pearson correlation coefficients were found between TPC, TFC DPPH-RSA and FRP of peach extracts, especially under the influence of solvent type, solvent concentration and acidity extraction conditions.
•PpIAA1 and PpERF4 could directly bind to and enhance the activities of fruit ripening related genes.•PpIAA1 and PpERF4 could bind together to form a protein complex that enhanced the transcription ...of these genes.•PpIAA1 overexpression in tomato accelerated fruit ripening and shortened the fruit shelf life.
The signaling pathways of both auxin and ethylene regulate peach fruit ripening via the Aux/IAA and ERF transcription factors, respectively. However, the molecular mechanisms that coordinate both auxin and ethylene signals during peach fruit ripening remain unclear. In this study, we show that PpIAA1 and PpERF4 act as key players in a positive feedback loop, and promote peach fruit ripening by directly binding to and enhancing the activity of target gene promoters. PpIAA1 increased the expression of the ethylene biosynthesis gene PpACS1. Furthermore, PpERF4 enhanced the transcription of PpACO1 and PpIAA1 genes by binding to their promoters. Additionally, PpIAA1 and PpERF4 bound to each other to form a complex, which then enhanced the transcription of abscisic acid biosynthesis genes (PpNCED2 and PpNCED3) and the fruit softening gene (PpPG1) to levels higher than those achieved by each transcription factor individually. Moreover, overexpression of PpIAA1 in tomato accelerated fruit ripening and shortened the fruit shelf-life by increasing the production of ethylene and the expression levels of ripening regulator genes. Collectively, these results advance our understanding of the molecular mechanisms underlying peach fruit ripening and softening via auxin and ethylene signaling pathways.
The present study tracks changes in the development of two native peach varieties (“Laskava” and “Evmolpiya”) from fruit formation to full ripening within five calendar weeks. In search for a ...non-destructive method for maturity assessment, the parameters firmness, color, size, weight, dry weight, ash content, and TSS values were evaluated. It was found that a 30% increase in size and a 1.8-2 times increase in weight occurred during the ripening period. The TSS data did not change radically, which shows that the main nutrients of the peach accumulate in the early stages of development. The color indicators change in the following trend: a decrease in the “L”, “h” and “b” values, and a tendency of increase in the “c” values. The stone size does not change drastically during the evaluation time. The moisture content also does not change significantly, although in the initial stage of fruit growth it cannot be characterized by juiciness. Firmness progressively decreases.
The obtained results show grounds for the creation of a database of expected markers which may indicate the onset of maturity without the fruit being pulled from the tree or damaged.
•Variation in sugar contents during peach fruit development and ripening.•Sugar metabolic and transporter genes were studied systematically.•PpSPS4 responsive for resynthesis of sucrose that ...accumulated in cytosol during peach fruit ripening.•PpVAINV2 responsive for cleaving of sucrose into glucose and fructose in vacuole during peach fruit ripening.
In fleshy fruits, sugars (glucose, fructose, sucrose and sorbitol) are most important for fruit growth and development but also play a central role in fruit quality. In Peach (Prunus persica), we observed the sugars content at six developmental stages through high pressure liquid chromatography (HPLC). There was variation during fruit development and ripening, sucrose first increased then decreased; glucose and fructose first decreased, and then increased while sorbitol always decreased. In past, understanding about the mechanisms which control the sugar metabolism and accumulation in peach remains quite limited. We studied the transcript profiles of total 30 genes encoding key enzymes and transporters, which were involved in sucrose metabolism, resynthesis and transport. 13 putative genes including sucrose phosphatase synthase (PpSPS4 and PpSPS2), Hexokinases (PpHK1 and PpHK3), neutral/natural invertase (PpNINV1and PpNINV2), vacuolar acid invertase (PpVAINV2), sucrose transporter (PpSUT2), vacuolar glucose transporters (PpVGT1, PpVGT2 and PpVGT3) and tonoplast monosaccharides transporters (PpTMT1 and PpTMT2) highly expressed during peach fruit ripening. PpSPS4 had significantly positive correlation with glucose and fructose. Our results suggested that more sucrose accumulated in cytosol because of upregulation of (PpSPS4 and PpSPS2), that sucrose imported into vacuole through upregulation of PpSUT2, PpVGT1, PpVGT2, PpVGT3, PpTMT1 and PpTMT2 transporters, where cleaving of sucrose is done by upregulation of PpVAINV2. Hence, level of sucrose decreased as fruit ripe. As a result, the concentration of glucose and fructose increased at ripening stage (S4 II to S4 III). So, these marker genes can be involved in peach fruit ripening. This study will improve our understanding and lay foundation to explore the function of these genes and improvement of peach fruit quality.
•We examine the use of NIR spectroscopy in low chilling ‘Aurora 1’ peaches.•Robust PLS models were developed by including many sources of fruit variability.•PCA did not group fruit based on blush, ...background colour, maturity, and season.•Prediction of SSC and firmness can be done by NIR spectroscopy in ‘Aurora 1’ peaches.
The objectives of this study was to develop partial least square (PLS) models using NIR spectroscopy for the determination of SSC and firmness in intact low chilling ‘Aurora-1’ peach fruit, and verify the influence of maturity stage and harvest season on the models to be developed (robustness). FT-NIR spectra were obtained as log 1/R with fruit harvested in 2013 at 3 maturity stages and in 2014. The spectra were collected on the background and blush colour skin areas of the each fruit. Model performance was evaluated based on the values of root mean square error for prediction (RMSEP) and coefficient of determination (RP2) obtained from validation fruit set (Kennard-Stone), and prediction fruit set (2014). PCA could not group the fruit based on blush and background skin colour, maturity stages, and harvest season. The model constructed using the external validation method obtained a RMSEVE of 1.08 % with 11 latent variables (LVS) and a RVE2 of 0.59. The prediction set, independent data, resulting in a less accurate model (RMSEP 1.04 %, Rp2 0.45 and 11 LVS). The same trend happened for determining firmness with the external validation resulting in better model with RMSEVE 9.51N and RVE2 of 0.40 and the prediction set with RMSEP of 13.2N, RP2 0.40 with 7 LVS. The NIR spectroscopy showed to be a potential analytical method to determine SSC and firmness of intact low chilling ‘Aurora 1’ cultivar. However, it is necessary to optimize the models in other to reduce the prediction errors.
•Establishment of a callus genetic transformation system is of great significance for the gene function research in peach.•‘ZJB’ peach callus is successfully transformed with efficient transgenic ...cell recovery.•Genetic transformation of callus has applications in pigment-related metabolites research.
Peach (Prunus persica L. Batsch) is an economically important fruit in the Rosaceae family and is favored by consumers for its nutritional value. Genetic transformation is an important way to carry out genetic improvement of peaches and to conduct functional genomics studies. Although many strategies to transform peach have been attempted, there are only a few successful examples. Here we conducted genetic transformation experiments using the peach anther-derived calli from four genotypes and found that ‘ZJB’ peach callus is a unique recipient material for genetic transformation. Based on this, we developed an effective genetic transformation system of peach callus, through transforming carotenoid synthesis genes, RUBY, and GFP, respectively. The present research indicated that this peach callus transformation system exhibits well engineered manipulation capacity for carotenoid and betalain-related metabolites. The present callus genetic transformation system will provide a crucial tool for gene function analysis and bioengineering research in peach.
•Carbon dioxide has a preserving effect on post-harvested peaches during storage.•The CO2 treated peaches had reduced ethylene production rate and respiration rate.•Fruit softening and the decay rate ...was inhibited by CO2 treatment.•The inhibition of softening of peaches was due to inhibited of ACO and cell wall degrading enzymes activity by CO2 treatment.•The effect of CO2 on ethylene production and inhibition of softening of peach fruit depended on exposure time and CO2 level.
Peach fruits are ripen rapidly after harvest, especially at room temperature. It is difficult to handle because they are scars easily and easy to decay. It is generally acknowledged that modified atmospheres with elevated CO2 inhibits fruit ripening by reduces ethylene biosynthesis. This study was to investigate the affect of high concentration CO2 treatment on ethylene biosynthesis, ACO and softening-related enzymatic activity. Peaches were treated with high CO2 (90 pKa) at the time of sealing in the plastic chambers and then the chambers were ventilated after 3 and 12h. Fruits treated with 90kPa CO2 for 3 or 12h exhibited a significant delay in firmness when compared to control fruits. In addition to fruit softening inhibition, the decay rate was also inhibited by CO2 treatment. Four days after storage at room temperature, CO2 untreated peaches had decay rate of 14%, whereas the decay rate was 6% and 3.5% in fruits treated with 90kPa CO2 for 3 and 12h. The ACO was inhibited by CO2 and the inhibition was enhanced with higher CO2 exposure time. Also High CO2 treatment inhibited the activities of softening-related enzyme such as PG, β-Galactosidase, PEL promoted by ethylene biosynthesis in peaches. These results indicate that increasing levels of CO2 inhibit ethylene biosynthesis by reducing the ACO activity of peach fruits. Results suggest that the effect of CO2 on ethylene production in ‘Mihong’ peach fruit depended on exposure time and CO2 level. Also a short-term treatment with a high concentration of CO2 may be used to reduce ethylene biosynthesis, which may be induced after postharvest of fruit.
As peaches ripen and deteriorate quickly, cold storage is used to extend their marketability. However, peach cold storage is limited by the development of physiological disorders, such as chilling ...injury (CI), that express during subsequent shelf-life. The aim of this research was three-fold: first, to determine CI incidence in the melting flesh ‘Red Haven’ peach stored at different temperatures throughout postharvest; secondly, to characterize and compare differences among these fruit with regards to ethylene production rates, physicochemical properties, flesh texture, and aroma volatile profiles; and thirdly, to assess correlations among CI incidence and all the evaluated features, and identify potential key aroma volatile compounds that could predict early stage peach CI development during storage. Fruit were harvested at optimal maturity and stored at 0 °C, 5 °C, and 20 °C for up to 30 d. Evaluations were conducted at harvest (0) and after 1, 3, 5, 15, and 30 d of storage, with and without 3 d shelf-life period. Fruit stored at 5 °C were sensitive to CI displaying impaired capacity for ethylene production, and alterations in fruit textural properties, including reduced expressible juice contents and failure to soften. Chilling-injured fruit decreased accumulation of fruity note lactones, esters and terpenoids (i.e., linalool), and increased production of aldehydes and alcohols, as compared to sound fruit. Furthermore, multivariate regression identified thirteen potential key volatiles that could predict peach CI. These volatiles could be used as markers to discriminate chilling-injured from sound fruit at early stages of development of the disorder, optimizing cold storage and fruit handling practices, while decreasing loss and waste.
•Storage temperature and time impact development of chilling injury in peaches.•Chilling-injured fruit display an impaired capacity for ethylene production.•Decreased expressible juice and failure to soften associate with chilling injury.•Lactones, esters decreased but alcohols, aldehydes increased with chilling injury.•Volatiles may predict chilling injury thus could be used as markers for detection.
•The 10 phenolic components and antioxidant capacity of the peach fruits were analysed.•The main phenolic components of the peach fruits were CAT, B1, NCHA and CHA.•The contribution of phenolic acids ...to the antioxidant capacity was higher than that of the other components.
The aim of this study was to assess the anthocyanins, flavanols, phenolic acids, flavonols, and their antioxidant properties of peach fruits during two growing seasons (2014 and 2015). The results indicated that the main phenolic components of the peach fruits were catechin, procyanidin B1, neochlorogenic acid and chlorogenic acid. Correlation analysis between 10 phenolic components and radical scavenging capacity of peach extract in 2015 showed that the contribution of two phenolic acids (neochlorogenic acid, and chlorogenic acid) to the antioxidant capacity was significantly higher than that of the other components. In terms of excellent germplasms, ‘Xiang Tao’, rich in phenolic acids, had a high radical scavenging capacity and exhibited a high total phenolic content. These results can help breeders better develop polyphenol-rich substances varieties with high antioxidant activity.
Summary
Branch number is one of the most important agronomic traits of fruit trees such as peach. Little is known about how LncRNA and/or miRNA modules regulate branching through transcription ...factors.
Here, we used molecular and genetic tools to clarify the molecular mechanisms underlying brassinosteroid (BR) altering plant branching.
We found that the number of sylleptic branch and BR content in pillar peach (‘Zhaoshouhong’) was lower than those of standard type (‘Okubo’), and exogenous BR application could significantly promote branching. PpTCP4 expressed great differentially comparing ‘Zhaoshouhong’ with ‘Okubo’. PpTCP4 could directly bind to DWARF2 (PpD2) and inhibited its expression. PpD2 was the only one differentially expressed key gene in the path of BR biosynthesis. At the same time, PpTCP4 was identified as a target of miR6288b‐3p. LncRNA1 could act as the endogenous target mimic of miR6288b‐3p and repress expression of miR6288b‐3p. Three deletions and five SNP sites of lncRNA1 promoter were found in ‘Zhaoshouhong’, which was an important cause of different mRNA level of PpTCP4 and BR content. Moreover, overexpressed PpTCP4 significantly inhibited branching.
A novel mechanism in which the lncRNA1‐miR6288b‐3p‐PpTCP4‐PpD2 module regulates peach branching number was proposed.
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