Expression of three sHSP genes involved in heat pretreatment-induced chilling tolerance in banana fruit

A Flashforward Look into Solutions for Fruit and Vegetable Production

One of the most important challenges facing current and future generations is how climate change and continuous population growth adversely affect food security. To address this, the food system needs a complete transformation where more is produced in non-optimal and space-limited areas while reducing negative environmental impacts. Fruits and vegetables, essential for human health, are high-value-added crops, which are grown in both greenhouses and open field environments. Here, we review potential practices to reduce the impact of climate variation and ecosystem damages on fruit and vegetable crop yield, as well as highlight current bottlenecks for indoor and outdoor agrosystems. To obtain sustainability, high-tech greenhouses are increasingly important and biotechnological means are becoming instrumental in designing the crops of tomorrow. We discuss key traits that need to be studied to improve agrosystem sustainability and fruit yield.

Effect of hot water treatment on chilling injury and lignification of cold-stored fresh areca nut (Areca catechu L.)

Fresh areca nut is widely favored by consumers in South and Southeast Asia. However, postharvest areca nut perished quickly and was vulnerable to chilling injury (CI) and lignification during traditional cold storage. In order to alleviate this situation, hot water treatment was applied to investigate its effect on CI and lignification of fresh areca nut during cold storage at 13 °C. Areca nuts were submersed in hot water at 45 °C (HW45) and 50 °C (HW50) for short-term 5 min compared to fruit submersed in water at 20 °C (CT), then stored at 13 °C with 90% humidity for 60 days. CI, malondialdehyde (MDA), electrolyte leakage (EL), lignin and total phenolic content, related enzymes including phenylalanine ammonia-lyase (PAL), cinnamyl alcohol dehydrogenase (CAD) and peroxidase activity (POD) were examined. Results indicated that two HW treatments both induced chilling tolerance and delayed lignification of areca nut to varying degrees during cold storage compared with the CT. Among which, HW45 treated-areca nuts had the lowest CI, MDA content and EL while maintaining the highest total phenolic content. Moreover, no significant effects were found between HW45 and HW50 on tissue lignification, but they both effectively blocked lignin accumulation by inhibiting PAL, CAD and POD activities compared with the CT. The present study provided a safe physical method to mitigate CI and delay tissue lignification in cold-stored areca nut.

Comparison of different analytical methods to evaluate the heat shock protein (HSP) response in fruits. Application to tomatoes subjected to stress treatments

Heat shock proteins (HSP) are synthesized in living tissues exposed to transient increase in temperature and play a central role in the protective response against heat and other stresses. In fruits, this response to heat treatment provides resistance to a physiological alteration known as chilling injury. Despite the physiological importance of this group of proteins, publications comparing different methodological alternatives for their analysis are rather scarce. In the present paper, we conducted a comparative study using different electrophoretic and immunological techniques to evaluate the HSP response in fruits. Proteins were extracted from tomato fruit exposed to an HSP-inducing temperature (38 °C) for different times (0, 3, 20, and 27 h). Different alternatives of analysis (SDS-PAGE, SDS-PAGE followed by IEF, Western blot, and dot blot) were performed, and their potential application discussed. The study was complemented with a practical application, in which tomatoes were subjected to heat and anaerobic treatments and then stored in a chill-inducing temperature. This application evidences the relevance of knowing the level of proteins attained by stress treatments which correlates with the acquired tolerance.

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HSP evaluation can be used for practical purposes.

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To assess the HSP response in fruits, different complementary methods should be used.

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A simple method (dot blot) can quantify HSP induced in fruits by heat exposure.

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HSP level induced by stress treatments correlates with acquired physiological tolerance.

Identification of Genes that Control Silk Yield by RNA Sequencing Analysis of Silkworm (Bombyx mori) Strains of Variable Silk Yield

Silk is an important natural fiber of high economic value, and thus genetic study of the silkworm is a major area of research. Transcriptome analysis can provide guidance for genetic studies of silk yield traits. In this study, we performed a transcriptome comparison using multiple silkworms with different silk yields. A total of 22 common differentially expressed genes (DEGs) were identified in multiple strains and were mainly involved in metabolic pathways. Among these, seven significant common DEGs were verified by quantitative reverse transcription polymerase chain reaction, and the results coincided with the findings generated by RNA sequencing. Association analysis showed that BGIBMGA003330 and BGIBMGA005780 are significantly associated with cocoon shell weight and encode uridine nucleosidase and small heat shock protein, respectively. Functional annotation of these genes suggest that these play a role in silkworm silk gland development or silk protein synthesis. In addition, we performed principal component analysis (PCA) in combination with wild silkworm analysis, which indicates that modern breeding has a stronger selection effect on silk yield traits than domestication, and imply that silkworm breeding induces aggregation of genes related to silk yield.

Regulation of loquat fruit low temperature response and lignification involves interaction of heat shock factors and genes associated with lignin biosynthesis

Transcriptional regulatory mechanisms underlying lignin metabolism have been widely studied in model plants and woody trees, as well as fruit, such as loquat (Eriobotrya japonica). Unlike the well-known NAC, MYB and AP2/ERF transcription factors, the roles of heat shock factors (HSFs) in lignin regulation have been rarely reported. Two treatments (heat treatment, HT; low temperature conditioning, LTC) were applied to alleviate low temperature-induced lignification in loquat fruit. Gene expression analysis indicated that EjHSF1 transcript abundance, in parallel with heat shock protein genes (EjHsp), was induced by HT, while expression of EjHSF3 was repressed by LTC. Using dual-luciferase assays, EjHSF1 and EjHSF3 trans-activated the promoters of EjHsp genes and lignin biosynthesis-related genes, respectively. Thus, two distinct regulatory mechanisms of EjHSF transcription factors in chilling injury-induced fruit lignification are proposed: EjHSF1 transcriptionally regulated EjHsp genes are involved in chilling tolerance, while EjHSF3 transcriptionally regulated lignin biosynthesis. Furthermore, the relations between EjHSF3 and previously characterized fruit lignification regulators, including EjAP2-1, EjMYB1 and EjMYB2, were also investigated. Yeast-two hybrid (Y2H) and biomolecular fluorescence complementation (BiFC) assays demonstrated protein-protein interaction between EjHSF3 and EjAP2-1. Thus, the involvement of EjHSF3 in fruit lignification is via both lignin biosynthetic genes and the regulator, EjAP2-1.

Fundamental aspects of postharvest heat treatments

Heat treatments have been investigated for use in many aspects of postharvest storage. They have been developed for insect control, prevention of fungal development and prevention of postharvest storage disorders including chilling injury. The treatment times and temperature range vary widely, from days at 35 °C to 39 °C in hot air, to up to 63 °C for less than a minute in hot water. Much of the research has been performed to develop solutions to a particular problem, and less investigation has been conducted on the responses of the commodity to the treatment. However, since the turn of the century, a number of groups have been active in examining the molecular responses and changes that occur in commodities during and after the heat treatment. This review examines the changes at the level of transcriptome, proteome and metabolome that occur in response to the different heat treatments.