02166nas a2200253 4500008004100000022001400041245016100055210006900216260010600285300001000391490000700401520116500408653002501573653001701598653001001615653002501625653001301650653002701663100002701690700002601717700002001743700002701763856012201790 2007 eng d a1226-923900aQuick method for isolating RNA from raw and ripe fleshy fruits as well as for co-isolating DNA and RNA from polysaccharide- and polyphenol-rich leaf tissues0 aQuick method for isolating RNA from raw and ripe fleshy fruits a aCATHOLIC UNIV KOREA, DEPT LIFE SCIENCES, PUCHON 420-743, SOUTH KOREAbBOTANICAL SOCIETY OF KOREAcFEB a60-640 v503 a

Qualitative and quantitative changes in its chemical composition make it difficult to use any single procedure for isolating good-quality RNA from fruits at various ripening stages. Although the CTAB method has eliminated some specific problems, e.g., low pH in raw fruit or high levels of polysaccharides, oligosaccharides and phenolics in raw and ripe fruits, the total time required is long and unsuitable for high throughput. Here, we successfully modified this CTAB protocol to isolate good-quality RNA from (i) fleshy fruits, especially raw and ripe mangos; (ii) the leaves of a succulent air plant; and (iii) an oligosaccharide-rich onion epidermis. This RNA proved useful for downstream transcriptomic applications, where RT-PCR followed by RACE yielded the complete open reading frame of the (mango) terpene synthase gene. We also extended the utility of this protocol to co-isolate good-quality genomic DNA from the supernatant that remained after RNA precipitation. This preparation was useful for the arbitrary primer multilocus amplification of genomic DNA as well as for single locus diversity marker amplifications of the ctDNA and mtDNA.

10aDNA-RNA co-isolation10afleshy fruit10aMango10aoligosaccharide-rich10aRipening10atranscriptomic studies1 aPandit, Sagar, Subhash1 aMitra, Sirsha, Sribas1 aGiri, Ashok, P.1 aGupta, Vidya, Shrikant uhttp://library.ncl.res.in/content/quick-method-isolating-rna-raw-and-ripe-fleshy-fruits-well-co-isolating-dna-and-rna01857nas a2200241 4500008004100000022001400041245006800055210006800123260009900191300001000290490000800300520103900308653001001347653002601357653001301383653001401396100002201410700002501432700002301457700002001480700002101500856009401521 2012 eng d a0308-814600aGeographic variation in the flavour volatiles of alphonso mango0 aGeographic variation in the flavour volatiles of alphonso mango aTHE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD OX5 1GB, OXON, ENGLANDbELSEVIER SCI LTDcJAN a58-660 v1303 a

Alphonso, one of the most popular cultivars of mango in India is known to exhibit geographic variation in the flavour of ripe fruits. To get chemical insight into this difference, volatiles were studied in the ripening fruits of Alphonso mangoes from three cultivation locations in India. Ripe fruits from Deogad had lower content of mono- and sesquiterpenes and higher content of lactones and furanones as compared to the fruits from Dapoli: whereas fruits from Vengurle had average quantities of these chemicals in comparison with Deogad and Dapoli fruits. This variation was clearly reflected as separate clustering of the localities in the Principal Component Analysis. The localities were indistinguishable from each other in terms of raw fruit volatiles. This study exemplifies a case of phenotypic plasticity; since the plants chosen were clonally propagated, such geographic variation in the volatiles can be attributed to varied abiotic conditions at these three localities. (C) 2011 Elsevier Ltd. All rights reserved.

10aMango10aPhenotypic plasticity10aRipening10aVolatiles1 aKulkarni, Ram, S.1 aChidley, Hemangi, G.1 aPujari, Keshav, H.1 aGiri, Ashok, P.1 aGupta, Vidya, S. uhttp://library.ncl.res.in/content/geographic-variation-flavour-volatiles-alphonso-mango-002495nas a2200289 4500008004100000022001400041245011300055210006900168260009300237300000800330490000600338520148200344653001901826653002501845653001101870653002101881653001301902100001801915700002501933700002201958700001801980700001901998700002002017700002502037700001702062856012602079 2013 eng d a2193-180100aOxidoreductase from `Alphonso' mango catalyzing biosynthesis of furaneol and reduction of reactive carbonyls0 aOxidoreductase from Alphonso mango catalyzing biosynthesis of fu aGEWERBESTRASSE 11, CHAM, CH-6330, SWITZERLANDbSPRINGER INTERNATIONAL PUBLISHING AGcOCT a4940 v23 a

Two furanones, furaneol (4-hydroxy-2,5-dimethyl-3(2H)-furanone) and mesifuran (2,5-dimethyl-4-methoxy-3(2H)-furanone), are important constituents of flavor of the Alphonso cultivar of mango (Mangifera indica). To get insights into the biosynthesis of these furanones, we isolated an enone oxidoreductase gene from the Alphonso mango. It has high sequence similarity to an alkenal/one oxidoreductase from cucumber (79% identity) and enone oxidoreductases from tomato (73% identity) and strawberry (72% identity). The complete open reading frame was expressed in E. coli and the (his) 6-tagged recombinant protein was purified by affinity chromatography. The purified protein assayed with NADH as a reducing agent converted D-fructose-1,6-diphosphate into furaneol, the immediate precursor of mesifuran. The enzyme was also able to convert two highly reactive carbonyls, 3-buten-2-one and 1-penten-3-one, produced by lipid peroxidation in plants, into their saturated derivatives. Expression profiling in various ripening stages of Alphonso fruits depicted an expression maxima at 10 days after harvest stage, shortly before the appearance of the maximum amount of furanones (completely ripe stage, 15 days after harvest). Although no furanones were detected at the 0 day after harvest stage, significant expression of this gene was detected in the fruits at this stage. Overall, the results suggest that this oxidoreductase plays important roles in Alphonso mango fruits.

10aDetoxification10aEnone oxidoreductase10aFlavor10aMangifera indica10aRipening1 aKulkarni, Ram1 aChidley, Hemangi, G.1 aDeshpande, Ashish1 aSchmidt, Axel1 aPujari, Keshav1 aGiri, Ashok, P.1 aGershenzon, Jonathan1 aGupta, Vidya uhttp://library.ncl.res.in/content/oxidoreductase-alphonso-mango-catalyzing-biosynthesis-furaneol-and-reduction-reactive-002000nas a2200265 4500008004100000022001400041245010900055210006900164260009900233300001200332490000800344520106400352653001301416653001201429653001001441653002001451653001301471653001401484100002501498700002201523700002301545700002001568700002101588856012501609 2013 eng d a0308-814600aSpatial and temporal changes in the volatile profile of alphonso mango upon exogenous ethylene treatment0 aSpatial and temporal changes in the volatile profile of alphonso aTHE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD OX5 1GB, OXON, ENGLANDbELSEVIER SCI LTDcJAN a585-5940 v1363 a

Alphonso is a highly favoured and exported mango cultivar among the vast mango germplasm of India. Being a climacteric fruit, ethylene plays an important role in ripening of mango. For deeper understanding of effect of pre-climacteric ethylene treatment on volatile profiles of Alphonso mango, 26 volatiles were tracked through six ripening stages of pulp and skin of ethylene-treated and control Alphonso fruits. The study revealed accelerated ripening in terms of early appearance of ripening-specific compounds, lactones and mesifuran, upon ethylene treatment. While the level of lactones remained unaffected, the mesifuran level vastly increased upon ethylene treatment. Skin showed high terpene content while pulp had higher amount of lactones compared to skin. This work points towards involvement of ethylene as a natural hormone in the biosynthesis of lactones and furanones in naturally ripened fruits; whereas, an increase in the terpene level during ripening appears to be independent of ethylene. (C) 2012 Elsevier Ltd. All rights reserved.

10aEthylene10aFlavour10aMango10aPre-climacteric10aRipening10aVolatiles1 aChidley, Hemangi, G.1 aKulkarni, Ram, S.1 aPujari, Keshav, H.1 aGiri, Ashok, P.1 aGupta, Vidya, S. uhttp://library.ncl.res.in/content/spatial-and-temporal-changes-volatile-profile-alphonso-mango-upon-exogenous-ethylene-002411nas a2200277 4500008004100000022001400041245011500055210006900170260007900239300001200318490000700330520145300337653001301790653001501803653001201818653001001830653001401840653001301854100002501867700002201892700002601914700002301940700002001963700002101983856012902004 2016 eng d a1073-608500aMolecular cloning and characterization of O-methyltransferase from mango fruit (mangifera indica cv. alphonso)0 aMolecular cloning and characterization of Omethyltransferase fro a999 RIVERVIEW DRIVE SUITE 208, TOTOWA, NJ 07512 USAbHUMANA PRESS INCcMAY a340-3500 v583 a

Flavour of ripe Alphonso mango is invariably dominated by the de novo appearance of lactones and furanones during ripening. Of these, furanones comprising furaneol (4-hydroxy-2,5-dimethyl-3(2H)-furanone) and mesifuran (2,5-dimethyl-4-methoxy-3(2H)-furanone) are of particular importance due to their sweet, fruity caramel-like flavour characters and low odour detection thresholds. We isolated a 1056 bp complete open reading frame of a cDNA encoding S-adenosyl-l-methionine-dependent O-methyltransferase from Alphonso mango. The recombinantly expressed enzyme, MiOMTS showed substrate specificity towards furaneol and protocatechuic aldehyde synthesizing mesifuran and vanillin, respectively, in an in vitro assay reaction. A semi-quantitative PCR analysis showed fruit-specific expression of MiOMTS transcripts. Quantitative real-time PCR displayed ripening-related expression pattern of MiOMTS in both pulp and skin of Alphonso mango. Also, early and significantly enhanced accumulation of its transcripts was detected in pulp and skin of ethylene-treated fruits. Ripening-related and fruit-specific expression profile of MiOMTS and substrate specificity towards furaneol is a suggestive of its involvement in the synthesis of mesifuran in Alphonso mango. Moreover, a significant trigger in the expression of MiOMTS transcripts in ethylene-treated fruits point towards the transcriptional regulation of mesifuran biosynthesis by ethylene.

10aEthylene10aexpression10aFlavour10aMango10aMesifuran10aRipening1 aChidley, Hemangi, G.1 aOak, Pranjali, S.1 aDeshpande, Ashish, B.1 aPujari, Keshav, H.1 aGiri, Ashok, P.1 aGupta, Vidya, S. uhttp://library.ncl.res.in/content/molecular-cloning-and-characterization-o-methyltransferase-mango-fruit-mangifera-indica-cv