ANALYSIS OF MAACS1 AND MAERF26 GENE EXPRESSION DURING FRUIT RIPENING PROCESS OF TONGKA LANGIT BANANA (MUSA TROGLODYTARUM L)
Tongka Langit is a banana cultivar which has unique characteristics, the fruit stem grows straight -carotene compared to other banana -carotene is a precursor for pro-vitamin A so that the Tongka Langit has a potential as a nutritious food source and also as a source of vitamin A. Therefore, it...
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Format: | Theses |
Language: | Indonesia |
Subjects: | |
Online Access: | https://digilib.itb.ac.id/gdl/view/48928 |
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Institution: | Institut Teknologi Bandung |
Language: | Indonesia |
Summary: | Tongka Langit is a banana cultivar which has unique characteristics, the fruit stem
grows straight -carotene compared to other banana
-carotene is a precursor for pro-vitamin A so that the Tongka Langit has
a potential as a nutritious food source and also as a source of vitamin A. Therefore,
it is very important to have the sustainable availability Tongka Langit. However,
being a climateric fruit, banana has a short shelf life. The ripening process of
bananas are relatively fast, causing its quality to decline rapidly. Post-harvest
handling technology is required to extend the shelf life of the fruit. In order to design
the technology, a comprehensive understanding of molecular studies of ethylene
hormones and gene regulation are very important. Molecular studies of the
ripening process of the Tongka Langit have not been much reported. This study
aims to obtain information about sensitivity and response to ethylene induction in
the profile expression of the genes involved during the maturation process of the
Tongka Langit. The bananas were harvested, treated with ethylene, and then the
ripening process was observed. Observations during the fruit ripening process were
carried out starting from the analysis of physiological parameters such as color
changes, peel and pulp ratio, total soluble solids (TSS), starch conversion, and
analysis of MaACS1 and MaERF026 gene expression. MaACS1 regulates ethylene
biosynthesis and MaERF026 regulates response to ethylene such as ripening
process. Results showed that ethylene treatment on Tongka Langit fruits could
accelerate the ripening process up to two days, by accelerating their peel and pulp
color alteration, starch relative content, and total soluble solids (TSS) until the
third day of storage. However, the weight loss and pulp to peel ratio of ethylenetreated
fruits were not significantly different from control. Gene expression analysis
showed that MaACS1 and MaERF026 expression level was higher on ethylenetreated
fruits than control on the first day of storage, then decreased and made the
expression level lower than the control fruits on the third and the seventh day of the
storage. In conclusion, ethylene treatment accelerated the ripening process and
accelerated the increase of MaACS1 and MaERF026 gene expression at the early
stage of Tongka Langit fruits ripening. |
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