Postharvest Biology and Technology of Fruits, Vegetables, and Flowers

Recommendations

Info

THE ROLE OF POLYPHENOLS 265 Pentose phosphate pathway Erythrose-4-P Glucose-1-P Glucose-6-P Deoxy-arabino-heptulosonate-7-P Shikimic acid 5-Enol-pyruvyl-shikimate-3-phosphate Tryptophan Chorismic acid Phosphoenolphyruvate (PEP) Pyruvate Tyrosine Shikimic acid pathway Prephenic acid Arogenic acid Phenylalanine PAL trans-Cinnamic acid C4H p-Coumaric acid 4CL Hydroxycinnamates Hydroxybenzoates Coumarins Lignans Lignins Hydrolysable tannins Acetyl CoA Malonyl CoA p-Coumaroyl CoA CHS Naringenin Chalcones Flavonoids Biflavonoids Condensed tannins Malonic acid pathway Fig. 12.2 Biosynthetic pathways of major polyphenolic groups present in fruits. Indicated enzymes are as follows: PAL, phenylalanine ammonia-lyase; C4H, cinnamate 4-hydroxylase; 4CL, 4-hydroxycinnamoyl CoA ligase; CHS, chalcone synthase. produce deoxy-arabino-heptulosonate-7-phosphate, which then converts to shikimic acid (shikimate). Condensation of shikimic acid with another molecule of PEP results in the formation of 5-enol-pyruvyl-shikimate-3-phosphate (EPSP). Conversion of EPSP to chorismic acid (chorismate) is catalyzed by chorismate synthase by elimination of phosphate from EPSP. Chorismate mutase catalyzes the next step, conversion of chorismic acid to prephenic acid (prehenate), giving the basic phenyl-propanoid skeleton. Prephenic acid acts as the precursor to three aromatic amino acids: arogenic acid, tyrosine, and phenylalanine. The conversion of prehenate to arogenate is catalyzed by pyridoxal 5 ′ -phosphate-dependent prephenate aminotransferase, and arogenate dehydratase catalyzes the subsequent step of formation of L-phenylalanine from arogenate. 12.5.1 Hydroxycinnamates Phenylalanine is subsequently deaminated by the action of phenylalanine ammonia-lyase (PAL) producing trans-cinnamic acid. PAL, a tetrameric protein of 270–330 kDa, is considered as the key regulatory enzyme of the phenylpropanoid pathway. trans-Cinnamic acid is subsequently hydroxylated by cinnamate 4-hydroxylase (C4H) to form p-coumaric acid. p-Coumaric acid further goes through a series of hydroxylation and methylation reactions to form many other hydroxycinnamates (C 6 C 3 ) including
266 POSTHARVEST BIOLOGY & TECHNOLOGY OF FRUITS, VEGETABLES, & FLOWERS caffeic acid (caffeate), ferulic acid (ferulate), 5-hydroxyferulic acid (5-hydroxyferulate), and sinapic acid (sinapate). Most often, hydroxycinnamates exist as conjugates of esters and amides. The reaction ofp-coumaric acid to form p-coumaroyl-CoA is catalyzed by 4-hydroxycinnamoyl CoA ligase (4CL). 12.5.2 Hydroxybenzoates Hydroxybenzoate (C 6 −C 1 ), for example, gallic acid (gallate), is a common phenolic acid that is derived from hydroxycinnamates. Several pathways of biosynthesis of individual hydroxybenzoates have been proposed. Side-chain degradation of hydroxycinnamates is one of the common routes of the formation of many hydroxybenzoates. Under some conditions, gallate can also be synthesized from shikimic acid or can be a result of degradation of flavonoids. Gallate is present in some fruits as gallotannins. p-Coumaric acid derivatives and p-coumaroyl-CoA are also the precursors for lignans ([C 6 C 3 ]2) and lignins ([C 6 C 3 ]n), dimeric and polymeric phenylpropanoids, which has a significant role in the structural components of cell walls. Decarboxylation of benzoic acid and phenylpropanoid derivatives can result in the formation of simple phenols such as catechol. 12.5.3 Chlorogenic acid The exact biosynthetic pathway of chlorogenic acid (caffeoyl quinic acid) formation in fruits is not very clear; however, biosynthesis diverges from the flavonoid biosynthetic pathway downstream of PAL, but upstream of chalcone synthase (CHS) (Fig. 12.3). Three different biosynthetic pathways of chlorogenic acid have been elucidated (Niggeweg et al., 2004). The first route diverges from p-coumaroyl-CoA, by formation of an ester bond with shikimic acid with the aid of the enzyme hydroxycinnamoyl transferase (HCT) to produce p-coumaroyl shikimic acid. This molecule is converted to caffeoyl shikimic acid by the enzyme p-coumarate 3 ′ -hydrolase (C3H) (Niggeweg et al., 2004). HCT is then used again to convert caffeoyl shikimic acid to caffeoyl CoA and then to hydroxycinnamoyl CoA by quinate hydroxycinnamoyl transferase (HQT), which replaces CoA with quinic acid to produce chlorogenic acid (route 1) (Stockigt and Zenk, 1974; Niggeweg et al., 2004). Alternatively, cinnamic acid can be bound to glucose via UDP-glucose/cinnamate glucosyl transferase (UGCT) to produce cinnamoyl D-glucose. Two hydroxyl groups are then added to the cinnamoyl D-glucose by yet unknown enzyme(s) to form caffeoyl D-glucose. The glucose group is then replaced by quinic acid through the action of hydroxycinnamoyl D-glucose/quinate hydroxycinnamoyl transferase (HCGQT) to produce chlorogenic acid (Niggeweg et al., 2004) (route 2). A third theorized pathway branches off from p-coumaroyl- CoA, creating an ester bond to quinic acid using the enzyme HCT to produce p-coumaroyl quinic acid. An addition of a hydroxyl group at the carbon-3 position of p-coumaroyl quinic acid by C3H completes the final step for the biosynthesis of chlorogenic acid of this putative pathway (route 3). 12.5.4 Flavonoids The step of the formation of the C 15 aglycone skeleton (C6 C3 C6) of flavonoids is the condensation of one molecule of p-coumaroyl-CoA and three molecules of malonyl-CoA
Page 2:
Postharvest Biology and Technology
Page 5 and 6:
Edition first published 2008 c○ 2
Page 7 and 8:
vi CONTENTS 9 Structural Deteriorat
Page 9 and 10:
Contributors Ishan Adyanthaya Depar
Page 11 and 12:
x CONTRIBUTORS Gopinadhan Paliyath
Page 13 and 14:
xii PREFACE difficult to find a boo
Page 16 and 17:
Chapter 1 Postharvest Biology and T
Page 18 and 19:
POSTHARVEST BIOLOGY AND TECHNOLOGY
Page 20 and 21:
Page 22 and 23:
Page 24 and 25:
COMMON FRUITS, VEGETABLES, FLOWERS,
Page 26 and 27:
Page 28 and 29:
Page 30 and 31:
Page 32 and 33:
Page 34 and 35:
Chapter 3 Biochemistry of Fruits Go
Page 36 and 37:
BIOCHEMISTRY OF FRUITS 21 et al., 2
Page 38 and 39:
BIOCHEMISTRY OF FRUITS 23 3.2.2 Lip
Page 40 and 41:
BIOCHEMISTRY OF FRUITS 25 exposure
Page 42 and 43:
BIOCHEMISTRY OF FRUITS 27 isoform o
Page 44 and 45:
BIOCHEMISTRY OF FRUITS 29 Maltose
Page 46 and 47:
BIOCHEMISTRY OF FRUITS 31 content i
Page 48 and 49:
BIOCHEMISTRY OF FRUITS 33 control.
Page 50 and 51:
BIOCHEMISTRY OF FRUITS 35 range fro
Page 52 and 53:
BIOCHEMISTRY OF FRUITS 37 six (gluc
Page 54 and 55:
BIOCHEMISTRY OF FRUITS 39 Ethylene
Page 56 and 57:
BIOCHEMISTRY OF FRUITS 41 3.3.3 Pro
Page 58 and 59:
BIOCHEMISTRY OF FRUITS 43 component
Page 60 and 61:
Phenylalanine Phenylalanine ammonia
Page 62 and 63:
BIOCHEMISTRY OF FRUITS 47 coloratio
Page 64 and 65:
BIOCHEMISTRY OF FRUITS 49 Fluhr, R.
Page 66 and 67:
Chapter 4 Biochemistry of Flower Se
Page 68 and 69:
BIOCHEMISTRY OF FLOWER SENESCENCE 5
Page 70 and 71:
Page 72 and 73:
Page 74 and 75:
Page 76 and 77:
Page 78 and 79:
Page 80 and 81:
Page 82 and 83:
Page 84 and 85:
Page 86 and 87:
Page 88 and 89:
Page 90 and 91:
Page 92 and 93:
Page 94 and 95:
Page 96 and 97:
Page 98 and 99:
Page 100 and 101:
Page 102 and 103:
PROGRAMMED CELL DEATH DURING PLANT
Page 104 and 105:
Page 106 and 107:
Page 108 and 109:
(a) (a′) (b) (b′) (c) (d) Fig.
Page 110 and 111:
Page 112 and 113:
Page 114 and 115:
Page 116 and 117:
Page 118 and 119:
Page 120 and 121:
Page 122 and 123:
Page 124 and 125:
Page 126 and 127:
Page 128 and 129:
Page 130 and 131:
Page 132 and 133:
Page 134 and 135:
Page 136 and 137:
Page 138 and 139:
Page 140 and 141:
Chapter 6 Ethylene Perception and G
Page 142 and 143:
ETHYLENE PERCEPTION AND GENE EXPRES
Page 144 and 145:
Page 146 and 147:
Page 148 and 149:
Page 150 and 151:
Page 152 and 153:
Page 154 and 155:
Chapter 7 Enhancing Postharvest She
Page 156 and 157:
ENHANCING POSTHARVEST SHELF LIFE AN
Page 158 and 159:
Page 160 and 161:
Page 162 and 163:
Page 164 and 165:
Page 166 and 167:
Page 168 and 169:
Page 170 and 171:
Page 172 and 173:
Page 174 and 175:
Page 176 and 177:
Page 178 and 179:
THE BREAKDOWN OF CELL WALL COMPONEN
Page 180 and 181:
Page 182 and 183:
Page 184 and 185:
Page 186 and 187:
Page 188 and 189:
Page 190 and 191:
Page 192 and 193:
Page 194 and 195:
Table 8.3 Transgenic genetics to de
Page 196 and 197:
Page 198 and 199:
Page 200 and 201:
Page 202 and 203:
Page 204 and 205:
Page 206 and 207:
Page 208 and 209:
Page 210 and 211:
Chapter 9 Structural Deterioration
Page 212 and 213:
PHOSPHOLIPASE D, MEMBRANE DETERIORA
Page 214 and 215:
Page 216 and 217:
Fig. 9.3 Fracture face of a fully o
Page 218 and 219:
Page 220 and 221:
Page 222 and 223:
Page 224 and 225:
Page 226 and 227:
Page 228 and 229:
Page 230 and 231: PHOSPHOLIPASE D, MEMBRANE DETERIORA
Page 256 and 257: PHOSPHOLIPASE D INHIBITION TECHNOLO
Page 262 and 263: HEAT TREATMENT FOR ENHANCING POSTHA
Page 276 and 277: THE ROLE OF POLYPHENOLS 261 mainly
Page 278 and 279: THE ROLE OF POLYPHENOLS 263 Table 1
Page 282 and 283: THE ROLE OF POLYPHENOLS 267 Phenyla
Page 284 and 285: THE ROLE OF POLYPHENOLS 269 3' OH H
Page 286 and 287: THE ROLE OF POLYPHENOLS 271 OH OH O
Page 288 and 289: THE ROLE OF POLYPHENOLS 273 compoun
Page 290 and 291: THE ROLE OF POLYPHENOLS 275 washing
Page 292 and 293: THE ROLE OF POLYPHENOLS 277 (Fujita
Page 294 and 295: THE ROLE OF POLYPHENOLS 279 Boyer,
Page 296 and 297: THE ROLE OF POLYPHENOLS 281 Peschel
Page 298 and 299: ISOPRENOID BIOSYNTHESIS IN FRUITS A
Page 316 and 317: Chapter 14 Postharvest Treatments A
Page 318 and 319: POSTHARVEST TREATMENTS AFFECTING SE
Page 330 and 331:
POSTHARVEST TREATMENTS AFFECTING SE
Page 332 and 333:
POSTHARVEST TREATMENTS AFFECTING SE
Page 334 and 335:
Chapter 15 Polyamines and Regulatio
Page 336 and 337:
POLYAMINES AND REGULATION OF RIPENI
Page 338 and 339:
Page 340 and 341:
Page 342 and 343:
Page 344 and 345:
Page 346 and 347:
Page 348 and 349:
Page 350 and 351:
Page 352 and 353:
Page 354 and 355:
Page 356 and 357:
Chapter 16 Postharvest Enhancement
Page 358 and 359:
POSTHARVEST ENHANCEMENT OF PHENOLIC
Page 360 and 361:
Page 362 and 363:
Page 364 and 365:
Page 366 and 367:
Page 368 and 369:
Page 370 and 371:
Page 372 and 373:
Page 374 and 375:
Page 376 and 377:
RHIZOSPHERE MICROORGANISMS 361 the
Page 378 and 379:
RHIZOSPHERE MICROORGANISMS 363 Rese
Page 380 and 381:
RHIZOSPHERE MICROORGANISMS 365 Tabl
Page 382 and 383:
RHIZOSPHERE MICROORGANISMS 367 Toma
Page 384 and 385:
RHIZOSPHERE MICROORGANISMS 369 Such
Page 386 and 387:
RHIZOSPHERE MICROORGANISMS 371 Gian
Page 388 and 389:
Chapter 18 Biotechnological Approac
Page 390 and 391:
BIOTECHNOLOGICAL APPROACHES 375 tec
Page 392 and 393:
BIOTECHNOLOGICAL APPROACHES 377 pro
Page 394 and 395:
BIOTECHNOLOGICAL APPROACHES 379 suc
Page 396 and 397:
BIOTECHNOLOGICAL APPROACHES 381 Fla
Page 398 and 399:
BIOTECHNOLOGICAL APPROACHES 383 adm
Page 400 and 401:
BIOTECHNOLOGICAL APPROACHES 385 wer
Page 402 and 403:
BIOTECHNOLOGICAL APPROACHES 387 Bar
Page 404 and 405:
BIOTECHNOLOGICAL APPROACHES 389 Kik
Page 406 and 407:
BIOTECHNOLOGICAL APPROACHES 391 Tat
Page 408 and 409:
POSTHARVEST FACTORS AFFECTING POTAT
Page 410 and 411:
Page 412 and 413:
Page 414 and 415:
Page 416 and 417:
Page 418 and 419:
Page 420 and 421:
Page 422 and 423:
Page 424 and 425:
Page 426 and 427:
Page 428 and 429:
Page 430 and 431:
Page 432 and 433:
Page 434 and 435:
BIOSENSOR-BASED TECHNOLOGIES 419 20
Page 436 and 437:
BIOSENSOR-BASED TECHNOLOGIES 421 Ta
Page 438 and 439:
BIOSENSOR-BASED TECHNOLOGIES 423 Ta
Page 440 and 441:
BIOSENSOR-BASED TECHNOLOGIES 425 Li
Page 442 and 443:
BIOSENSOR-BASED TECHNOLOGIES 427 So
Page 444 and 445:
BIOSENSOR-BASED TECHNOLOGIES 429 Pr
Page 446 and 447:
BIOSENSOR-BASED TECHNOLOGIES 431 e
Page 448 and 449:
BIOSENSOR-BASED TECHNOLOGIES 433 el
Page 450 and 451:
BIOSENSOR-BASED TECHNOLOGIES 435 st
Page 452 and 453:
Cl O O O OH Cl O OH Cl Cl Cl 2,4-Di
Page 454 and 455:
BIOSENSOR-BASED TECHNOLOGIES 439 O
Page 456 and 457:
BIOSENSOR-BASED TECHNOLOGIES 441 Le
Page 458 and 459:
Chapter 21 Changes in Nutritional Q
Page 460 and 461:
CHANGES IN NUTRITIONAL QUALITY OF F
Page 462 and 463:
Page 464 and 465:
Page 466 and 467:
Page 468 and 469:
Page 470 and 471:
Page 472 and 473:
Page 474 and 475:
Page 476 and 477:
Page 478 and 479:
Page 480 and 481:
Page 482 and 483:
Index Abscisic acid (ABA), 65, 210,
Page 484 and 485:
INDEX 469 Biosensor-based technolog
Page 486 and 487:
INDEX 471 Cryptochlorogenic acid (4
Page 488 and 489:
INDEX 473 French bean, 95 Fresh-cut
Page 490 and 491:
INDEX 475 LePLDα3 (AY013253), 213-
Page 492 and 493:
INDEX 477 Pectin methylesterase (PM
Page 494 and 495:
INDEX 479 PSY1 expression, 289 PSY1
Page 496 and 497:
INDEX 481 Sugars, biosynthesis of,
show all

Postharvest Biology and Technology of Fruits, Vegetables, and Flowers

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?