RESUMEN
Flowering is a complex developmental process, with physiological and morphological phases influenced by a variety of external and internal factors. Interestingly, many mango cultivars tend to bear fruit biennially because of irregular flowering, and this has a negative impact on mango flowering and the subsequent yield, resulting in significant economic losses. In this article, transcriptome analysis was carried out on four tissues of mango cv. Dashehari (bearing tree leaf, shoot apex, inflorescence, and non-bearing tree leaf). De novo transcriptome assembly of RNA-seq reads of Dashehari using the Trinity pipeline generated 67,915 transcripts, with 25,776 genes identified. 85 flowering genes, represented by 179 transcripts, were differentially expressed in bearing vs. non-bearing leaf tissues. Gene set enrichment analysis of flowering genes identified significant upregulation of flowering related genes in inflorescence tissues compared to bearing leaf tissues. The flowering genes FT, CO, GI, ELF 4, FLD, FCA, AP1, LHY, and SCO1 were upregulated in the bearing leaf tissues. Pathway analysis of DEGs showed significant upregulation of phenylpropanoid and sucrose and starch pathways in non-bearing leaf tissue compared with bearing leaf tissue. The comparative transcriptome analysis performed in this study significantly increases the understanding of the molecular mechanisms driving the flowering process as well as alternative bearing in mango.
RESUMEN
The effect of different temperature regimes on ripening quality of mango cv. Dashehari was investigated. Fruits were kept at 20, 25 °C in temperature controlled chambers and at room temperature. Fruits were analyzed periodically for physico-chemical characteristics after every 24 h interval up to 168 h of ripening period. Development of soluble solid contents (SSC), flesh softening and physiological loss of weight of fruits occurred progressively during ripening. Progression of ripening changes in fruit were found to be less at 20 and 25 °C than at room temperature. ß-carotene content of pulp improved with ripening but declined after 144 h. Sensory quality (SQ) of mangoes ripened at lower temperature maintained for longer duration and were more acceptable than fruits ripened at room temperature. Pearson's correlation matrix studies showed the inverse relationship of quality parameters SSC, ß-carotene and SQ with firmness and titratable acidity during progressive ripening of fruits. Further, principal component analysis for extensive view of changes in quality parameters and their contribution to overall variability revealed that sensory quality (F1) contributed to maximum variation in ripening indices of fruit.