Estudos de proteômica em frutos de bananeira da cultivar prata-anã durante o processo de maturação

Abstract

Bananas are one of the most important fruits worldwide since the attributes of color, flavor and texture contribute to its popularity. Brazil is among the four main banana producers, together with India, China and the Philippines, with approximately 7 million tons produced in a cultivated area of 517 thousand hectares. In the international market, cultivars of the Cavendish subgroup are more exported and responsible for approximately 50% of the world fruit market. In Brazil, bananas from the Prata-type subgroup occupy approximately 60% of the cultivated area, with great acceptance in the internal market due to its flavor and aroma. After harvested, fruits undergo many physiological and biochemical alterations due to ripening. However, different edaphoclimatic conditions may alter organoleptic characteristics of the fruit and influence the entire ripening process. Therefore, the objective of the present work was to evaluate Prata-Anã fruits grown in two different growing periods (2013 and 2015) in order to verify the influence of the edaphoclimatic conditions in the final quality of fruits. Secondly, genes involved in the ripening process were selected from the first Musa spp. interatome. Post-harvest evaluations of Prata-Anã fruits indicated that fruits developed under climatic conditions of period 1, presented superior fruits as to length, diameter, color and sweetness, in comparison to period II. According to market rules, fruits from period I and II were classified as first and second Prata, respectively. Proteomic analysis with fruits from period I in stages of maturation 1,4 and 6, identified 221 proteins, whereas 36 were exclusive of the green fruits (E1), 14 of the intermediary fruits (E4), 39 of the ripened fruits (E6) and 124 differentially expressed. The first interatome network of Musa spp. was carried out using the protein profile of the ripening stages with important groups and functions such as protein catabolism and metabolism of carbohydrates with the identification of key proteins involved in the ripening process as well as the corresponding genes validated by qRT-PCR. Results may lead to search of new approaches to explore means of control of banana fruit development and ripening