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JXB Advance Access originally published online on March 5, 2009
Journal of Experimental Botany 2009 60(6):1823-1837; doi:10.1093/jxb/erp055
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© The Author [2009]. Published by Oxford University Press [on behalf of the Society for Experimental Biology]. All rights reserved. For Permissions, please e-mail: journals.permissions@oxfordjournals.org

RESEARCH PAPER

Carbon metabolism of peach fruit after harvest: changes in enzymes involved in organic acid and sugar level modifications

Julia Borsani1, Claudio O. Budde2, Lucía Porrini1, Martin A. Lauxmann1, Verónica A. Lombardo1, Ricardo Murray2, Carlos S. Andreo1, María F. Drincovich1,* and María V. Lara1

1Centro de Estudios Fotosintéticos y Bioquímicos (CEFOBI), Universidad Nacional de Rosario, Suipacha 531, Rosario, Argentina
2Estación Experimental San Pedro, Instituto Nacional de Tecnología Agropecuaria (INTA), Ruta Nacional no. 9 Km 170, San Pedro, Argentina

* To whom correspondence should be addressed. E-mail: drincovich{at}cefobi-conicet.gov.ar

Peach (Prunus persica L. Batsch) is a climacteric fruit that ripens after harvest, prior to human consumption. Organic acids and soluble sugars contribute to the overall organoleptic quality of fresh peach; thus, the integrated study of the metabolic pathways controlling the levels of these compounds is of great relevance. Therefore, in this work, several metabolites and enzymes involved in carbon metabolism were analysed during the post-harvest ripening of peach fruit cv ‘Dixiland’. Depending on the enzyme studied, activity, protein level by western blot, or transcript level by quantitative real time-PCR were analysed. Even though sorbitol did not accumulate at a high level in relation to sucrose at harvest, it was rapidly consumed once the fruit was separated from the tree. During the ripening process, sucrose degradation was accompanied by an increase of glucose and fructose. Specific transcripts encoding neutral invertases (NIs) were up-regulated or down-regulated, indicating differential functions for each putative NI isoform. Phosphoenolpyruvate carboxylase was markedly induced, and may participate as a glycolytic shunt, since the malate level did not increase during post-harvest ripening. The fermentative pathway was highly induced, with increases in both the acetaldehyde level and the enzymes involved in this process. In addition, proteins differentially expressed during the post-harvest ripening process were also analysed. Overall, the present study identified enzymes and pathways operating during the post-harvest ripening of peach fruit, which may contribute to further identification of varieties with altered levels of enzymes/metabolites or in the evaluation of post-harvest treatments to produce fruit of better organoleptic attributes.

Key words: Organic acid, peach, post-harvest, Prunus persica, ripening, sugar, metabolism

Received 12 January 2009; Revised 10 February 2009 Accepted 11 February 2009


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M. V. Lara, J. Borsani, C. O. Budde, M. A. Lauxmann, V. A. Lombardo, R. Murray, C. S. Andreo, and M. F. Drincovich
Biochemical and proteomic analysis of 'Dixiland' peach fruit (Prunus persica) upon heat treatment
J. Exp. Bot., November 1, 2009; 60(15): 4315 - 4333.
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