Changes in Polyamines and Ethylene during the Development and Ripening of Eggplant Fruits (Solanum melongena)
The levels of free polyamines in the endocarpium of eggplants (Solanum melongena) cv. Black Nite were studied during fruit growth and ripening. Other parameters such as weight and volume variation, respiratory intensity, ethylene production, and sugar content were determined. The polyamines found we...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 1999-04, Vol.47 (4), p.1431-1434 |
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| creator | Rodriguez, Silvia del C López, Beatriz Chaves, Alicia Raquel |
| description | The levels of free polyamines in the endocarpium of eggplants (Solanum melongena) cv. Black Nite were studied during fruit growth and ripening. Other parameters such as weight and volume variation, respiratory intensity, ethylene production, and sugar content were determined. The polyamines found were putrescine and spermidine, with a higher amount of the former. No spermine, agmatine, or cadaverine were found during the development and ripening period of eggplant. At the beginning of fruit development, the levels of putrescine and spermidine observed were 1.67 nmol/g of fresh tissue. Putrescine levels peaked at 17.4 nmol/g of fresh tissue on the ninth day after petal fall, decreasing later to the initial levels. No significant changes in spermidine were observed during the growth period of the fruit. Beginning 9 days after petal fall, there was a rapid increase in fruit weight and volume, which coincided with the maximum content of free polyamines. At the same growth stage, total sugar content was maximum. Ethylene production decreased rapidly from 14.23 to 1.5 μL/kg·h and remained low during the whole growth period. Keywords: Polyamines; putrescine; spermidine; eggplant fruit; Solanum melongena; ethylene |
| doi_str_mv | 10.1021/jf980997d |
| format | Article |
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Black Nite were studied during fruit growth and ripening. Other parameters such as weight and volume variation, respiratory intensity, ethylene production, and sugar content were determined. The polyamines found were putrescine and spermidine, with a higher amount of the former. No spermine, agmatine, or cadaverine were found during the development and ripening period of eggplant. At the beginning of fruit development, the levels of putrescine and spermidine observed were 1.67 nmol/g of fresh tissue. Putrescine levels peaked at 17.4 nmol/g of fresh tissue on the ninth day after petal fall, decreasing later to the initial levels. No significant changes in spermidine were observed during the growth period of the fruit. Beginning 9 days after petal fall, there was a rapid increase in fruit weight and volume, which coincided with the maximum content of free polyamines. At the same growth stage, total sugar content was maximum. Ethylene production decreased rapidly from 14.23 to 1.5 μL/kg·h and remained low during the whole growth period. Keywords: Polyamines; putrescine; spermidine; eggplant fruit; Solanum melongena; ethylene</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf980997d</identifier><identifier>PMID: 10563994</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>Agronomy. Soil science and plant productions ; Biological and medical sciences ; carbon dioxide ; chemical constituents of plants ; Chemical constitution ; Economic plant physiology ; ethylene production ; Ethylenes - analysis ; Fructification, ripening. Postharvest physiology ; fruiting ; fruits ; Fundamental and applied biological sciences. Psychology ; gas production (biological) ; Growth and development ; Plant Growth Regulators - analysis ; Polyamines - analysis ; putrescine ; Putrescine - analysis ; respiration ; ripening ; Solanum melongena ; spermidine ; Spermidine - analysis ; sugars ; temporal variation ; Vegetables - chemistry ; Vegetables - growth & development ; volume ; weight</subject><ispartof>Journal of agricultural and food chemistry, 1999-04, Vol.47 (4), p.1431-1434</ispartof><rights>Copyright © 1999 American Chemical Society</rights><rights>1999 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a402t-3168858b5b7edb8cce30753d5006b2bf7f008842f7a445299b63ebdbfc52bdef3</citedby><cites>FETCH-LOGICAL-a402t-3168858b5b7edb8cce30753d5006b2bf7f008842f7a445299b63ebdbfc52bdef3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/jf980997d$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/jf980997d$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>314,776,780,2752,27053,27901,27902,56713,56763</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=1915807$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/10563994$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Rodriguez, Silvia del C</creatorcontrib><creatorcontrib>López, Beatriz</creatorcontrib><creatorcontrib>Chaves, Alicia Raquel</creatorcontrib><title>Changes in Polyamines and Ethylene during the Development and Ripening of Eggplant Fruits (Solanum melongena)</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>The levels of free polyamines in the endocarpium of eggplants (Solanum melongena) cv. Black Nite were studied during fruit growth and ripening. Other parameters such as weight and volume variation, respiratory intensity, ethylene production, and sugar content were determined. The polyamines found were putrescine and spermidine, with a higher amount of the former. No spermine, agmatine, or cadaverine were found during the development and ripening period of eggplant. At the beginning of fruit development, the levels of putrescine and spermidine observed were 1.67 nmol/g of fresh tissue. Putrescine levels peaked at 17.4 nmol/g of fresh tissue on the ninth day after petal fall, decreasing later to the initial levels. No significant changes in spermidine were observed during the growth period of the fruit. Beginning 9 days after petal fall, there was a rapid increase in fruit weight and volume, which coincided with the maximum content of free polyamines. At the same growth stage, total sugar content was maximum. Ethylene production decreased rapidly from 14.23 to 1.5 μL/kg·h and remained low during the whole growth period. Keywords: Polyamines; putrescine; spermidine; eggplant fruit; Solanum melongena; ethylene</description><subject>Agronomy. Soil science and plant productions</subject><subject>Biological and medical sciences</subject><subject>carbon dioxide</subject><subject>chemical constituents of plants</subject><subject>Chemical constitution</subject><subject>Economic plant physiology</subject><subject>ethylene production</subject><subject>Ethylenes - analysis</subject><subject>Fructification, ripening. Postharvest physiology</subject><subject>fruiting</subject><subject>fruits</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>gas production (biological)</subject><subject>Growth and development</subject><subject>Plant Growth Regulators - analysis</subject><subject>Polyamines - analysis</subject><subject>putrescine</subject><subject>Putrescine - analysis</subject><subject>respiration</subject><subject>ripening</subject><subject>Solanum melongena</subject><subject>spermidine</subject><subject>Spermidine - analysis</subject><subject>sugars</subject><subject>temporal variation</subject><subject>Vegetables - chemistry</subject><subject>Vegetables - growth & development</subject><subject>volume</subject><subject>weight</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1999</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpt0Mtu1DAUBmALgehQWPACkAVUdBHwJb4t0TCFSoOomOnashM7kyFxUjupOm-P24xKF6yso__zsc8B4C2CnxHE6MveSQGl5NUzsEAUw5wiJJ6DBUxhLihDJ-BVjHsIoaAcvgQnCFJGpCwWoFvutK9tzBqfXfXtQXeNT5X2VbYad4fWeptVU2h8nY07m32zt7bth8768cH8bgbr78PeZau6HlqdgoswNWPMPm36VE5d1qUr6Q2vz1-DF0630b45nqfg-mK1Xf7I17--Xy6_rnNdQDzmBDEhqDDUcFsZUZaWQE5JRSFkBhvHXZpEFNhxXRQUS2kYsaYyrqTYVNaRU3A29x1CfzPZOKquiaVt039sP0XFJOa04CzB8xmWoY8xWKeG0HQ6HBSC6n636nG3yb47Np1MZ6sncl5mAh-OQMdSty5oXzbxn5OICsgTy2fWxNHePcY6_FGME07V9mqjfq4xImxLFE7-_eyd7pWuQ2p5vcEQEYglwYzAJD7OQpdR7fsp-LTc_0zwFxkQpYo</recordid><startdate>19990401</startdate><enddate>19990401</enddate><creator>Rodriguez, Silvia del C</creator><creator>López, Beatriz</creator><creator>Chaves, Alicia Raquel</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>19990401</creationdate><title>Changes in Polyamines and Ethylene during the Development and Ripening of Eggplant Fruits (Solanum melongena)</title><author>Rodriguez, Silvia del C ; López, Beatriz ; Chaves, Alicia Raquel</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a402t-3168858b5b7edb8cce30753d5006b2bf7f008842f7a445299b63ebdbfc52bdef3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1999</creationdate><topic>Agronomy. Soil science and plant productions</topic><topic>Biological and medical sciences</topic><topic>carbon dioxide</topic><topic>chemical constituents of plants</topic><topic>Chemical constitution</topic><topic>Economic plant physiology</topic><topic>ethylene production</topic><topic>Ethylenes - analysis</topic><topic>Fructification, ripening. Postharvest physiology</topic><topic>fruiting</topic><topic>fruits</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>gas production (biological)</topic><topic>Growth and development</topic><topic>Plant Growth Regulators - analysis</topic><topic>Polyamines - analysis</topic><topic>putrescine</topic><topic>Putrescine - analysis</topic><topic>respiration</topic><topic>ripening</topic><topic>Solanum melongena</topic><topic>spermidine</topic><topic>Spermidine - analysis</topic><topic>sugars</topic><topic>temporal variation</topic><topic>Vegetables - chemistry</topic><topic>Vegetables - growth & development</topic><topic>volume</topic><topic>weight</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Rodriguez, Silvia del C</creatorcontrib><creatorcontrib>López, Beatriz</creatorcontrib><creatorcontrib>Chaves, Alicia Raquel</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Rodriguez, Silvia del C</au><au>López, Beatriz</au><au>Chaves, Alicia Raquel</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Changes in Polyamines and Ethylene during the Development and Ripening of Eggplant Fruits (Solanum melongena)</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>1999-04-01</date><risdate>1999</risdate><volume>47</volume><issue>4</issue><spage>1431</spage><epage>1434</epage><pages>1431-1434</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>The levels of free polyamines in the endocarpium of eggplants (Solanum melongena) cv. Black Nite were studied during fruit growth and ripening. Other parameters such as weight and volume variation, respiratory intensity, ethylene production, and sugar content were determined. The polyamines found were putrescine and spermidine, with a higher amount of the former. No spermine, agmatine, or cadaverine were found during the development and ripening period of eggplant. At the beginning of fruit development, the levels of putrescine and spermidine observed were 1.67 nmol/g of fresh tissue. Putrescine levels peaked at 17.4 nmol/g of fresh tissue on the ninth day after petal fall, decreasing later to the initial levels. No significant changes in spermidine were observed during the growth period of the fruit. Beginning 9 days after petal fall, there was a rapid increase in fruit weight and volume, which coincided with the maximum content of free polyamines. At the same growth stage, total sugar content was maximum. Ethylene production decreased rapidly from 14.23 to 1.5 μL/kg·h and remained low during the whole growth period. Keywords: Polyamines; putrescine; spermidine; eggplant fruit; Solanum melongena; ethylene</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>10563994</pmid><doi>10.1021/jf980997d</doi><tpages>4</tpages></addata></record> |
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| ispartof | Journal of agricultural and food chemistry, 1999-04, Vol.47 (4), p.1431-1434 |
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| subjects | Agronomy. Soil science and plant productions Biological and medical sciences carbon dioxide chemical constituents of plants Chemical constitution Economic plant physiology ethylene production Ethylenes - analysis Fructification, ripening. Postharvest physiology fruiting fruits Fundamental and applied biological sciences. Psychology gas production (biological) Growth and development Plant Growth Regulators - analysis Polyamines - analysis putrescine Putrescine - analysis respiration ripening Solanum melongena spermidine Spermidine - analysis sugars temporal variation Vegetables - chemistry Vegetables - growth & development volume weight |
| title | Changes in Polyamines and Ethylene during the Development and Ripening of Eggplant Fruits (Solanum melongena) |
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