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Stay-green phenotype slows the carotenogenic process in Capsicum annuum (L.) fruits

AuthorsRoca, María ; Hornero-Méndez, Dámaso ; Gandul-Rojas, Beatriz ; Mínguez Mosquera, María Isabel
KeywordsCapsicum annuum
Issue Date25-Oct-2006
PublisherAmerican Chemical Society
CitationJournal of Agricultural and Food Chemistry 54(23): 8782-8787 (2006)
AbstractStay-green mutants have been very useful for elucidating the chlorophyll catabolism pathway in higher plants. In the present study the possible relationship between the retention/catabolism of chlorophylls and the carotenogenic process taking place in ripening Capsicum annuum (L.) fruits has been investigated. Phytylated, dephytylated and oxidized chlorophyll derivatives, and total and individual carotenoids were analyzed over the whole ripening period. In general terms, the biosynthesis of carotenoid pigments taking place during the ripening of C. annuum fruits is identical in both red and stay-green lines, so that the carotenogenic process is independent of the retention of chlorophylls. However, it has been found that the carotenogenesis is slowed in the stay-green lines. Therefore, although the catabolism of chlorophylls and biosynthesis of carotenoids seem to be separate processes, the fact that they are taking place in the chloroplast/chromoplast suggests that some kind of interaction between the two processes may occur at different levels. Plastids corresponding to the wild genotype (red color fruit phenotype) show high plastoglobuli density and thylakoids are almost absent, whereas in the case of stay-green phenotype, thylakoids and plastoglobuli coexist in the same plastid (chlorochromoplasts). The role of carotenoid pigments on the physiological mechanism for protecting the preserved thylakoid structures is discussed.
Description7 pages, 4 figures, 3 tables.-- PMID: 17090122 [PubMed].-- Printed version published on Nov 15, 2006.
Publisher version (URL)http://dx.doi.org/10.1021/jf062007r
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