A novel interaction between nitric oxide and ozone controls kiwifruit ripering
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Date Issued
July 5, 2011
Abstract
Recent data suggest that nitric oxide (NO) acts as a senescence-delaying molecule by downregulating
ethylene emission in fruits. Kiwifruit (Actinidia deliciosa) is a climacteric fruit
sensitive to ethylene and responds positively to post-harvest ozone application. In the present
study, kiwifruit of cv. 'Hayward' were treated pre- and post-harvest with 100 f.lMSNP (a NO
donor), then cold-stored (0 °C, R.H. 95%) for 4 months in the absence or presence of ozone
(0.3 f.lLL-1
), and subsequently left to ripen for 15 d at room temperature (20°C, shelf-life).
Physiological data showed that the combination of NO and ozone treatments promotes the
senescence of kiwifruits and shortens its postharvest shelf-life. Also, NO content and DAF-
2DA fluorescence were modulated in kiwifruits by the treatments applied. Fruits that were
pre- and post-harvest treated with SNP, followed by ozone exposure, displayed high levels of
ethylene production. The expression of several transcription factors encoding EIN3-Like
(ElLs) and Ethylene Response Factors (ERFs) was modulated in fruits exposed to various
shelf-life conditions. Using a proteomic approach, several S-nitrosylated and nitrated kiwi
proteins were identified during shelf-life ripening, which are mainly involved in energy,
protein metabolism, defence and cell structure. These data suggest that the interaction
between NO and ozone stimulates kiwifruit ripening.
ethylene emission in fruits. Kiwifruit (Actinidia deliciosa) is a climacteric fruit
sensitive to ethylene and responds positively to post-harvest ozone application. In the present
study, kiwifruit of cv. 'Hayward' were treated pre- and post-harvest with 100 f.lMSNP (a NO
donor), then cold-stored (0 °C, R.H. 95%) for 4 months in the absence or presence of ozone
(0.3 f.lLL-1
), and subsequently left to ripen for 15 d at room temperature (20°C, shelf-life).
Physiological data showed that the combination of NO and ozone treatments promotes the
senescence of kiwifruits and shortens its postharvest shelf-life. Also, NO content and DAF-
2DA fluorescence were modulated in kiwifruits by the treatments applied. Fruits that were
pre- and post-harvest treated with SNP, followed by ozone exposure, displayed high levels of
ethylene production. The expression of several transcription factors encoding EIN3-Like
(ElLs) and Ethylene Response Factors (ERFs) was modulated in fruits exposed to various
shelf-life conditions. Using a proteomic approach, several S-nitrosylated and nitrated kiwi
proteins were identified during shelf-life ripening, which are mainly involved in energy,
protein metabolism, defence and cell structure. These data suggest that the interaction
between NO and ozone stimulates kiwifruit ripening.
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