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dc.contributor.authorBhuiyan, F.
dc.contributor.authorCampos, N.A.
dc.contributor.authorSwennen, R.
dc.contributor.authorCarpentier, S.
dc.date.accessioned2020-03-04T09:03:20Z
dc.date.available2020-03-04T09:03:20Z
dc.date.issued2020
dc.identifier.citationBhuiyan, F., Campos, N.A., Swennen, R. & Carpentier, S. (2020). Characterizing fruit ripening in plantain and Cavendish bananas: a proteomics approach. Journal of Proteomics, 214, 1-11.
dc.identifier.issn1874-3919
dc.identifier.urihttps://hdl.handle.net/20.500.12478/6808
dc.description.abstractThe 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 dynamics. A drop in sucrose synthase and a rise 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. We found significant cultivar specific differences in granule-bound starch synthase, alpha- and beta amylases and cell wall invertase when comparing the protein content at the same ripening stage. This corroborates the difference in starch content/structure between both banana types. 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. Significance We follow the proteome during ripening and correlate the proteins to the measured starch content. We discuss the changes in two contrasting genotypes. This gives us for the first time insight into the ripening of plantain and how this is different from the well-known Cavendish banana. This will revive the plantain breeding programs since for the first time we get insight into the plantain ripening.
dc.description.sponsorshipUnited States Agency for International Development
dc.format.extent1-11
dc.language.isoen
dc.subjectFruits
dc.subjectRipening
dc.subjectRipening Stage
dc.subjectPlantains
dc.subjectStarch
dc.subjectProteins
dc.subjectBananas
dc.titleCharacterizing fruit ripening in plantain and Cavendish bananas: a proteomics approach
dc.typeJournal Article
cg.contributor.crpRoots, Tubers and Bananas
cg.contributor.affiliationKatholieke Universiteit, Leuven
cg.contributor.affiliationBioversity International
cg.contributor.affiliationInternational Institute of Tropical Agriculture
cg.contributor.affiliationUniversity of Chittagong
cg.coverage.regionEurope
cg.coverage.countryBelgium
cg.coverage.hubEastern Africa Hub
cg.creator.identifierRony Swennen: 0000-0002-5258-9043
cg.researchthemeBiotech and Plant Breeding
cg.identifier.bibtexciteidBHUIYAN:2020
cg.isijournalISI Journal
cg.authorship.typesCGIAR and developing country institute
cg.iitasubjectAgronomy
cg.iitasubjectBanana
cg.iitasubjectPlant Breeding
cg.iitasubjectPlant Production
cg.iitasubjectPlantain
cg.journalJournal of Proteomics
cg.notesOpen Access Article; Published online: 28 Dec 2019
cg.accessibilitystatusOpen Access
cg.reviewstatusPeer Review
cg.usagerightslicenseCreative Commons Attribution 4.0 (CC BY 0.0)
cg.targetaudienceScientists
cg.identifier.doihttps://dx.doi.org/10.1016/j.jprot.2019.103632


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