Banana quality and physico-chemical characteristics and transcriptome and proteome analysis of fruit during ripening
2001
Fils-Lycaon, B. (INRA, Domaine de Duclos, URTPV, 97170 Petit-Bourg, Guadeloupe (French West Indies)) Mbeguie-Mbeguie, D. | Galas, C. | Gomez, R.M. | Hubert, O. | Chillet, M.
Ripening of banana (Musa spp.), climacteric fruit, is characterized by many biochemical and physiological changes including autocatalytic ethylene biosynthesis, aroma synthesis, starch hydrolysis and softening. Changes in gene expression during ripening of many fruits have been well-documented, but little is known in the case of banana, an economically important crop in the world. The objective of this study is to get more insight in the ripening process of four contrasted varieties used as putative parents in cross-breeding programs. These varieties differ in their starch metabolism (cooking and dessert bananas) and their time course of development. It was reported here the preliminary results obtained on a variety considered as a standard, namely Cavendish. Fruits were harvested at 8 stages of development. They were characterized for their ethylene production, weight, color, firmness, sugar, organic acids, starch and 1-aminocyclopropene-1-carboxylic acid (ethylene precursor) contents. CDNA libraries have been constructed as sources of genes and several CDNA have been isolated and sequenced
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