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Polyribosomes from Pear Fruit: Changes during Ripening and Senescence
1Laboratoire de Physiologie de la Maturation et de la Senescence des Fruits, Université d'Orléans, 45045 Orléans Cédex, France.
Plant Physiology
|December 1, 1979
Summary
Cold storage and ethylene treatment influence pear ripening by affecting messenger RNA and ribosome activity. Omitting cold pretreatment prevents ripening, but ethylene can initiate it.
Area of Science:
- Plant Physiology
- Molecular Biology
- Fruit Ripening
Background:
- Fruit ripening involves complex molecular changes, including protein synthesis.
- Polyribosomes (polysomes) are key indicators of active protein synthesis.
- Understanding polysome dynamics is crucial for controlling fruit quality.
Purpose of the Study:
- To investigate the role of cold pretreatment and ethylene in regulating polysome profiles during pear ripening.
- To analyze the impact of cold storage on polysome size distribution and ribosome content.
Main Methods:
- Extraction and analysis of polysome profiles from lyophilized pear peel tissue (Pyrus communis).
- Quantification of messenger RNA (mRNA) and ribosome association.
- Assessment of polysome changes under different storage conditions (cold pretreatment, cold storage, ethylene treatment).
Main Results:
- Messenger RNA chains with up to eight ribosomes were resolved, with peak absorption when ribonuclease activity was inhibited.
- Omitting 0°C pretreatment prevented normal ripening and polysome increase; ethylene treatment initiated these processes.
- Polysome size distribution remained constant during 4-month cold storage, but total ribosome content increased significantly by 12 weeks.
Conclusions:
- Cold pretreatment at 0°C is essential for initiating normal ripening and polysome development in pears.
- Ethylene plays a critical role in triggering ripening and polysome formation.
- Extended cold storage leads to an accumulation of ribosomes, suggesting potential alterations in translational capacity.