Dataset Information

Characterizing fruit ripening in plantain and Cavendish bananas: a proteomics approach

ABSTRACT: The fruit physiology of banana cultivars is poorly understood. To study the ripening of plantain, a high-throughput proteomics experiment was executed and compared to the better known Cavendish. The starch content in plantain was at the onset of ripening very high and decreased to undetectable levels. Multivariate analysis of the proteins was performed correlated to the starch dynamics. The drop in sucrose synthase and the raise of acid invertase during ripening indicated a change in the balance of the sucrose fate. During ripening, sugars may no longer be available for respiration since they are stored in the vacuoles, making citrate the preferred respiratory substrate. One isoform of alfa amylase acted during the early phases of starch breakdown while another acted during the later phases when the starch branches are simpler in structure. We found significant variety specific differences in granule-bound starch synthase, alpha- and beta amylases, cell wall invertase and sucrose synthase that corroborate the difference in starch content/structure between both bananas. Differences in small heat shock proteins and in the cell wall-modifying enzyme xyloglucan endotransglucosylase/hydrolase support respectively the presumed higher carotenoid content and the firmer fruit structure of plantains.

INSTRUMENT(S): Q Exactive

ORGANISM(S): Musa Acuminata Subsp. Acuminata

TISSUE(S): Fruit

SUBMITTER: Sebastien Carpentier

LAB HEAD: Sebastien Carpentier

PROVIDER: PXD013724 | Pride | 2020-06-08

REPOSITORIES: Pride

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Publications

Characterizing fruit ripening in plantain and Cavendish bananas: A proteomics approach.

Bhuiyan FarhanaR F Campos Nádia A NA Swennen Rony R Carpentier Sebastien S

Journal of proteomics 20191228

The fruit physiology of banana cultivars other than Cavendish is poorly understood. To study the ripening process, samples were taken daily from plantain and Cavendish bananas and the ripening stages were determined. We present data from the green to the fully mature stage. By analyzing the protein abundances during ripening we provide some new insights into the ripening process and how plantains fruits are different. Multivariate analysis of the proteins was performed correlated to the starch d ...[more]

PMID: 31891784

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Dataset Information

Characterizing fruit ripening in plantain and Cavendish bananas: a proteomics approach

Publications

Characterizing fruit ripening in plantain and Cavendish bananas: A proteomics approach.

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