Ripening of pepper (Capsicum annuum) fruit is characterized by an enhancement of protein tyrosine nitration.

ABSTRACT:

Background and aims

Pepper (Capsicum annuum, Solanaceae) fruits are consumed worldwide and are of great economic importance. In most species ripening is characterized by important visual and metabolic changes, the latter including emission of volatile organic compounds associated with respiration, destruction of chlorophylls, synthesis of new pigments (red/yellow carotenoids plus xanthophylls and anthocyanins), formation of pectins and protein synthesis. The involvement of nitric oxide (NO) in fruit ripening has been established, but more work is needed to detail the metabolic networks involving NO and other reactive nitrogen species (RNS) in the process. It has been reported that RNS can mediate post-translational modifications of proteins, which can modulate physiological process

SUBMITTER: Chaki M 

PROVIDER: S-EPMC4577987 | biostudies-literature | 2015 Sep

REPOSITORIES: biostudies-literature