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Sun L, Wang S, Lang X, Dai H, Long S, Li M, Wei B, Zhou Q, Ji S. Phosphoproteomic Analysis Indicates Phosphorylated Proteins in Response to Postharvest Blueberries Fruit Softening during Shelf Life. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024. [PMID: 39257137 DOI: 10.1021/acs.jafc.4c03047] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/12/2024]
Abstract
Postharvest blueberry fruit is prone to softening. Protein phosphorylation is an important post-translational modification that was involved in fruit softening. However, little is known about protein phosphorylation in postharvest blueberry fruit softening. The firmness, the apparent morphology, and cell structures of blueberry fruit were changed. As the decay rate of postharvest blueberry fruit increased, the soluble solid and titrable acid contents decreased significantly. Phosphoproteomic sequencing results showed that there were 4100 phosphorylated peptides, 5635 phosphorylated sites, and 1437 phosphorylated proteins and showed significant differences on 0 and 8 d. The GO database and KEGG pathway results indicated that these phosphorylated proteins were mainly involved in "biological process", "molecular function", "plant hormone signal transduction", and "metabolic pathways". Besides, a number of phosphorylated proteins were found in cell wall metabolism, plant hormone signaling, primary metabolism, energy metabolism, membrane and transport, ubiquitination-based proteins, and other metabolisms.
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Affiliation(s)
- Lei Sun
- College of Food, Shenyang Agricultural University, No. 120 Dongling Road, Shenhe District, Shenyang City 110866, People's Republic of China
| | - Siyao Wang
- School of Public Health, Shenyang Medical College, No. 146 Huanghe North Street Yuhong District, Shenyang City 110034, People's Republic of China
| | - Xushu Lang
- College of Food, Shenyang Agricultural University, No. 120 Dongling Road, Shenhe District, Shenyang City 110866, People's Republic of China
| | - Hongyu Dai
- College of Food, Shenyang Agricultural University, No. 120 Dongling Road, Shenhe District, Shenyang City 110866, People's Republic of China
| | - Siyu Long
- College of Food, Shenyang Agricultural University, No. 120 Dongling Road, Shenhe District, Shenyang City 110866, People's Republic of China
| | - Meilin Li
- College of Food, Shenyang Agricultural University, No. 120 Dongling Road, Shenhe District, Shenyang City 110866, People's Republic of China
| | - Baodong Wei
- College of Food, Shenyang Agricultural University, No. 120 Dongling Road, Shenhe District, Shenyang City 110866, People's Republic of China
| | - Qian Zhou
- College of Food, Shenyang Agricultural University, No. 120 Dongling Road, Shenhe District, Shenyang City 110866, People's Republic of China
| | - Shujuan Ji
- College of Food, Shenyang Agricultural University, No. 120 Dongling Road, Shenhe District, Shenyang City 110866, People's Republic of China
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Zhou H, Wang L, Su M, Zhang X, Du J, Li X, Zhang M, Hu Y, Zheng X, Ye Z, Huan C. Comparative network analysis reveals the regulatory mechanism of 1-methylcyclopropene on sugar and acid metabolisms in yellow peach stored at non-chilling temperatures. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2024; 216:109100. [PMID: 39250845 DOI: 10.1016/j.plaphy.2024.109100] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/14/2024] [Revised: 09/02/2024] [Accepted: 09/04/2024] [Indexed: 09/11/2024]
Abstract
Soluble carbohydrates and organic acids are critical determinants of fruit flavor and consumer preference, both of which are susceptible to postharvest treatments and storage conditions. While the individual effectiveness of 1-methylcyclopropene (1-MCP) and non-chilling temperature storage in delaying fruit ripening and influencing flavor development has been established, their combined effects on peach storage traits remain unexplored. This study investigated the impact of 1-MCP combined with non-chilling temperature storage on the quality and flavor attributes of yellow peach. Our results revealed that 1-MCP treatment reduced ethylene production during storage and delayed ripening and softening by down-regulating ethylene biosynthesis and signaling genes. Transcriptomic analysis indicated that 1-MCP maintained higher levels of soluble carbohydrates by up-regulating sucrose phosphate synthase (PpSPS1/2) and sorbitol dehydrogenase (PpSDH1) while down-regulating hexokinase (PpHXK1). Concurrently, 1-MCP preserved citric and malic acid levels by suppressing aconitate hydratase (PpACO1) and inducing malate dehydrogenase (PpMDH1), thereby delaying flavor degradation. Co-expression network analysis implicated ethylene response factors (PpERFs) as major regulators of sugar and acid metabolisms genes, with PpERF19 potentially functioning as a key transcriptional controller. Overall, this study verified the efficacy of combined 1-MCP and non-chilling storage for yellow peach preservation, identified key 1-MCP-modulated genes involved in sugar and acid metabolisms, and provided insights into regulating peach flavor development via postharvest approaches.
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Affiliation(s)
- Huijuan Zhou
- Forestry and Fruit Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, PR China
| | - Lufan Wang
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, PR China
| | - Mingshen Su
- Forestry and Fruit Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, PR China
| | - Xianan Zhang
- Forestry and Fruit Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, PR China
| | - Jihong Du
- Forestry and Fruit Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, PR China
| | - Xiongwei Li
- Forestry and Fruit Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, PR China
| | - Minghao Zhang
- Forestry and Fruit Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, PR China
| | - Yang Hu
- Forestry and Fruit Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, PR China
| | - Xiaolin Zheng
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, PR China
| | - Zhengwen Ye
- Forestry and Fruit Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, PR China.
| | - Chen Huan
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, PR China.
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Bianchetti R, Ali A, Gururani M. Abscisic acid and ethylene coordinating fruit ripening under abiotic stress. PLANT SCIENCE : AN INTERNATIONAL JOURNAL OF EXPERIMENTAL PLANT BIOLOGY 2024; 349:112243. [PMID: 39233143 DOI: 10.1016/j.plantsci.2024.112243] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/30/2024] [Revised: 08/28/2024] [Accepted: 08/30/2024] [Indexed: 09/06/2024]
Abstract
Fleshy fruit metabolism is intricately influenced by environmental changes, yet the hormonal regulations underlying these responses remain poorly elucidated. ABA and ethylene, pivotal in stress responses across plant vegetative tissues, play crucial roles in triggering fleshy fruit ripening. Their actions are intricately governed by complex mechanisms, influencing key aspects such as nutraceutical compound accumulation, sugar content, and softening parameters. Both hormones are essential orchestrators of significant alterations in fruit development in response to stressors like drought, salt, and temperature fluctuations. These alterations encompass colour development, sugar accumulation, injury mitigation, and changes in cell-wall degradation and ripening progression. This review provides a comprehensive overview of recent research progress on the roles of ABA and ethylene in responding to drought, salt, and temperature stress, as well as the molecular mechanisms controlling ripening in environmental cues. Additionally, we propose further studies aimed at genetic manipulation of ABA and ethylene signalling, offering potential strategies to enhance fleshy fruit resilience in the face of future climate change scenarios.
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Affiliation(s)
- Ricardo Bianchetti
- Departamento de Botânica, Instituto de Biociências, Universidade de São Paulo, São Paulo, Brazil
| | - Amjad Ali
- Department of Sustainable Crop Production, Università Cattolica Del Sacro Cuore, Via Emilia Parmense 84, Piacenza 29122, Italy
| | - Mayank Gururani
- Biology department, College of Science, UAE University, P.O.Box 15551, Al Ain, United Arab Emirates.
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Zenoni S, Savoi S, Busatto N, Tornielli GB, Costa F. Molecular regulation of apple and grape ripening: exploring common and distinct transcriptional aspects of representative climacteric and non-climacteric fruits. JOURNAL OF EXPERIMENTAL BOTANY 2023; 74:6207-6223. [PMID: 37591311 PMCID: PMC10627160 DOI: 10.1093/jxb/erad324] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/29/2023] [Accepted: 08/14/2023] [Indexed: 08/19/2023]
Abstract
Fleshy fruits of angiosperms are organs specialized for promoting seed dispersal by attracting herbivores and enticing them to consume the organ and the seeds it contains. Ripening can be broadly defined as the processes serving as a plant strategy to make the fleshy fruit appealing to animals, consisting of a coordinated series of changes in color, texture, aroma, and flavor that result from an intricate interplay of genetically and epigenetically programmed events. The ripening of fruits can be categorized into two types: climacteric, which is characterized by a rapid increase in respiration rate typically accompanied by a burst of ethylene production, and non-climacteric, in which this pronounced peak in respiration is absent. Here we review current knowledge of transcriptomic changes taking place in apple (Malus × domestica, climacteric) and grapevine (Vitis vinifera, non-climacteric) fruit during ripening, with the aim of highlighting specific and common hormonal and molecular events governing the process in the two species. With this perspective, we found that specific NAC transcription factor members participate in ripening initiation in grape and are involved in restoring normal physiological ripening progression in impaired fruit ripening in apple. These elements suggest the existence of a common regulatory mechanism operated by NAC transcription factors and auxin in the two species.
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Affiliation(s)
- Sara Zenoni
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134, Verona, Italy
| | - Stefania Savoi
- Department of Agricultural, Forest, and Food Sciences, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco (Torino), Italy
| | - Nicola Busatto
- Research and Innovation Centre, Fondazione Edmund Mach, Via Mach 1, 39098 San Michele all’Adige (Trento), Italy
| | | | - Fabrizio Costa
- Center Agriculture Food Environment (C3A), University of Trento, Via Mach 1, 39098 San Michele all’Adige (Trento), Italy
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Zhang H, Zhu X, Xu R, Yuan Y, Abugu MN, Yan C, Tieman D, Li X. Postharvest chilling diminishes melon flavor via effects on volatile acetate ester biosynthesis. FRONTIERS IN PLANT SCIENCE 2023; 13:1067680. [PMID: 36684781 PMCID: PMC9853462 DOI: 10.3389/fpls.2022.1067680] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/12/2022] [Accepted: 12/01/2022] [Indexed: 06/17/2023]
Abstract
In postharvest handling systems, refrigeration can extend fruit shelf life and delay decay via slowing ripening progress; however, it selectively alters the biosynthesis of flavor-associated volatile organic compounds (VOCs), which results in reduced flavor quality. Volatile esters are major contributors to melon fruit flavor. The more esters, the more consumers enjoy the melon fruit. However, the effects of chilling on melon flavor and volatiles associated with consumer liking are yet to be fully understood. In the present study, consumer sensory evaluation showed that chilling changed the perception of melon fruit. Total ester content was lower after chilling, particularly volatile acetate esters (VAEs). Transcriptomic analysis revealed that transcript abundance of multiple flavor-associated genes in fatty acid and amino acid pathways was reduced after chilling. Additionally, expression levels of the transcription factors (TFs), such as NOR, MYB, and AP2/ERF, also were substantially downregulated, which likely altered the transcript levels of ester-associated pathway genes during cold storage. VAE content and expression of some key genes recover after transfer to room temperature. Therefore, chilling-induced changes of VAE profiles were consistent with expression patterns of some pathway genes that encode specific fatty acid- and amino acid-mobilizing enzymes as well as TFs involved in fruit ripening, metabolic regulation, and hormone signaling.
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Affiliation(s)
- Huijun Zhang
- School of Life Science, Huaibei Normal University, Huaibei, Anhui, China
| | - Xiuxiu Zhu
- School of Life Science, Huaibei Normal University, Huaibei, Anhui, China
| | - Runzhe Xu
- School of Life Science, Huaibei Normal University, Huaibei, Anhui, China
| | - Yushu Yuan
- School of Life Science, Huaibei Normal University, Huaibei, Anhui, China
| | - Modesta N. Abugu
- Horticultural Sciences, North Carolina State University, Raleigh, NC, United States
| | - Congsheng Yan
- Horticultural Institute, Anhui Academy of Agricultural Sciences, Hefei, China
| | - Denise Tieman
- Horticultural Sciences, Genetics Institute, University of Florida, Gainesville, FL, United States
| | - Xiang Li
- Horticultural Sciences, Genetics Institute, University of Florida, Gainesville, FL, United States
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Zhang L, Zhang LL, Kang LN. Promoter cloning of PuLOX2S gene from "Nanguo" pears and screening of transcription factors by Y1H technique. J Food Biochem 2022; 46:e14278. [PMID: 35748399 DOI: 10.1111/jfbc.14278] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2022] [Revised: 04/28/2022] [Accepted: 05/17/2022] [Indexed: 12/01/2022]
Abstract
Our previous study on differential proteome and transcriptome of refrigerated "Nanguo" pears found that the PuLOX2S gene was very active in the LOX pathway of aroma synthesis, but the regulation of expression behavior of the gene and how to mediate the aroma synthesis were still unknown. Partial genome sequences of PuLOX2S were cloned, and its promoter was analyzed by Tail-PCR. The PuLOX2S promoter sequences of 610 bp were isolated and identified using Plant CARE, which were composed of cis-acting elements, such as ABRE, AE-box, ARE, CAAT-box, Box 4, TCCC-motif, CAT-box, CGTCA-motif, G-Box, TATA-box, TCA-element, TGA-element, and TGACG-motif. The Y1H technology was used to determine whether proteins interacted with PuLOX2S based on the pGADT7-Chinese white pear cDNA library. The Y1H results were shown that 52 proteins could interact with the PuLOX2S promoter, which was compared with sequences in the GenBank database. The three genes PuERF12, PuMYB44, and PuRF2a were the candidate transcription factors of PuLOX2S and PuCDPK10 played an important role in the gene expression in Nanguo pears. Therefore, the results of this study supply important information for revealing new function of PuLOX2S and the regulation mechanism of expression behavior of the gene. It provides new ideas for the regulation of aroma synthesis in Nanguo pears. PRACTICAL APPLICATIONS: The gene PuLOX2S was very active in the LOX pathway of aroma synthesis, but the regulation of expression behavior of the gene and how to mediate the aroma synthesis were still unknown. We have successfully cloned the partial sequence of the gene and the 610 bp promoter sequence upstream of PuLOX2S and analyzed the structure of cis-acting elements. There are 52 proteins that interact with the PuLOX2S promoter revealed by the Y1H technique. Three transcription factors among the proteins can regulate the level of PuLOX2S expression, which provides new ideas for the regulation of aroma synthesis in "Nanguo" pears. Moreover, the study results could supply scientific information for the quality improvement and genetic modification of Nanguo pears.
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Affiliation(s)
- Lei Zhang
- Institute of Agro-food Technology, Jilin Academy of Agricultural Sciences, Changchun, People's Republic of China.,School of Food Engineering, Jilin Agriculture and Technology University, Jilin, People's Republic of China
| | - Lu-Lu Zhang
- Forestry College, Beihua University, Jilin, People's Republic of China
| | - Li-Ning Kang
- Institute of Agro-food Technology, Jilin Academy of Agricultural Sciences, Changchun, People's Republic of China
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Luo M, Sun H, Ge W, Sun Y, Zhou X, Zhou Q, Ji S. Effect of Glycine Betaine Treatment on Aroma Production of ‘Nanguo’ Pears After Long-Term Cold Storage–Possible Involvement of Ethylene Synthesis and Signal Transduction Pathways. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02813-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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8
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Han X, Wang X, Shen C, Mo Y, Tian R, Mao L, Luo Z, Yang H. Exogenous ABA promotes aroma biosynthesis of postharvest kiwifruit after low-temperature storage. PLANTA 2022; 255:82. [PMID: 35257207 DOI: 10.1007/s00425-022-03855-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/28/2022] [Accepted: 02/10/2022] [Indexed: 06/14/2023]
Abstract
Exogenous ABA played a positive role in the accumulation and biosynthesis of aroma components of postharvest kiwifruit after low-temperature storage, especially the esters production during ripening. Low-temperature storage (LTS) generally affects the aroma formation associated with the decrease in aroma quality in kiwifruit. In this work, abscisic acid (ABA) treatment after LTS increased the production of aroma components in postharvest kiwifruit and enhanced the related enzyme activity, especially alcohol acyltransferase (AAT), branched amino acid transaminase (BCAT) and hydroperoxide lyase (HPL). Corresponding to the enzyme activity, the gene expression of AchnAAT, AchnADH, AchnBCAT and AchnHPL was significantly up-regulated by ABA. The principal component analysis further illustrated the differences in aroma components between ABA and the control. The positive correlation of aroma accumulation with the expression levels of AchnPDC and AchnLOX and the enzyme activities of BCAT and pyruvate decarboxylase (PDC) was also revealed by correlation analysis. In addition, the promoter sequences of the key genes involved in aroma biosynthesis contained multiple cis-elements (ABRE and G-box) of ABA-responsive proteins. Combining the transcriptome sequencing data, the promoting role of ABA signaling in the regulation of aroma biosynthesis of postharvest kiwifruit after LTS was discussed. This study would provide a reference for improving aroma quality of postharvest kiwifruit after LTS, as well the molecular mechanism of kiwifruit aroma fading after LTS.
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Affiliation(s)
- Xueyuan Han
- School of Life Science, Shaoxing University, Shaoxing, 312000, Zhejiang Province, China
| | - Xiaoyu Wang
- School of Life Science, Shaoxing University, Shaoxing, 312000, Zhejiang Province, China
| | - Chi Shen
- School of Life Science, Shaoxing University, Shaoxing, 312000, Zhejiang Province, China
| | - Yiwei Mo
- School of Life Science, Shaoxing University, Shaoxing, 312000, Zhejiang Province, China
| | - Rungang Tian
- School of Life Science, Shaoxing University, Shaoxing, 312000, Zhejiang Province, China
| | - Linchun Mao
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory of Agro-Food Processing, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou, 310058, China
| | - Zisheng Luo
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory of Agro-Food Processing, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou, 310058, China
| | - Huanyi Yang
- School of Life Science, Shaoxing University, Shaoxing, 312000, Zhejiang Province, China.
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Gupta K, Wani SH, Razzaq A, Skalicky M, Samantara K, Gupta S, Pandita D, Goel S, Grewal S, Hejnak V, Shiv A, El-Sabrout AM, Elansary HO, Alaklabi A, Brestic M. Abscisic Acid: Role in Fruit Development and Ripening. FRONTIERS IN PLANT SCIENCE 2022; 13:817500. [PMID: 35620694 PMCID: PMC9127668 DOI: 10.3389/fpls.2022.817500] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/18/2021] [Accepted: 03/07/2022] [Indexed: 05/10/2023]
Abstract
Abscisic acid (ABA) is a plant growth regulator known for its functions, especially in seed maturation, seed dormancy, adaptive responses to biotic and abiotic stresses, and leaf and bud abscission. ABA activity is governed by multiple regulatory pathways that control ABA biosynthesis, signal transduction, and transport. The transport of the ABA signaling molecule occurs from the shoot (site of synthesis) to the fruit (site of action), where ABA receptors decode information as fruit maturation begins and is significantly promoted. The maximum amount of ABA is exported by the phloem from developing fruits during seed formation and initiation of fruit expansion. In the later stages of fruit ripening, ABA export from the phloem decreases significantly, leading to an accumulation of ABA in ripening fruit. Fruit growth, ripening, and senescence are under the control of ABA, and the mechanisms governing these processes are still unfolding. During the fruit ripening phase, interactions between ABA and ethylene are found in both climacteric and non-climacteric fruits. It is clear that ABA regulates ethylene biosynthesis and signaling during fruit ripening, but the molecular mechanism controlling the interaction between ABA and ethylene has not yet been discovered. The effects of ABA and ethylene on fruit ripening are synergistic, and the interaction of ABA with other plant hormones is an essential determinant of fruit growth and ripening. Reaction and biosynthetic mechanisms, signal transduction, and recognition of ABA receptors in fruits need to be elucidated by a more thorough study to understand the role of ABA in fruit ripening. Genetic modifications of ABA signaling can be used in commercial applications to increase fruit yield and quality. This review discusses the mechanism of ABA biosynthesis, its translocation, and signaling pathways, as well as the recent findings on ABA function in fruit development and ripening.
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Affiliation(s)
- Kapil Gupta
- Department of Biotechnology, Siddharth University, Kapilvastu, India
| | - Shabir H. Wani
- Mountain Research Centre for Field Crops, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, Khudwani, India
- *Correspondence: Shabir H. Wani,
| | - Ali Razzaq
- Centre of Agricultural Biochemistry and Biotechnology, University of Agriculture, Faisalabad, Pakistan
| | - Milan Skalicky
- Department of Botany and Plant Physiology, Faculty of Agrobiology, Food, and Natural Resources, Czech University of Life Sciences Prague, Prague, Czechia
- Milan Skalicky,
| | - Kajal Samantara
- Department of Genetics and Plant Breeding, Centurion University of Technology and Management, Paralakhemundi, India
| | - Shubhra Gupta
- Department of Biotechnology, Deen Dayal Upadhyaya Gorakhpur University, Gorakhpur, India
| | - Deepu Pandita
- Government Department of School Education, Jammu, India
| | - Sonia Goel
- Faculty of Agricultural Sciences, SGT University, Haryana, India
| | - Sapna Grewal
- Bio and Nanotechnology Department, Guru Jambheshwar University of Science and Technology, Hisar, Haryana
| | - Vaclav Hejnak
- Department of Botany and Plant Physiology, Faculty of Agrobiology, Food, and Natural Resources, Czech University of Life Sciences Prague, Prague, Czechia
| | - Aalok Shiv
- Division of Crop Improvement, ICAR-Indian Institute of Sugarcane Research, Lucknow, India
| | - Ahmed M. El-Sabrout
- Department of Applied Entomology and Zoology, Faculty of Agriculture (EL-Shatby), Alexandria University, Alexandria, Egypt
| | - Hosam O. Elansary
- Plant Production Department, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
- Floriculture, Ornamental Horticulture, and Garden Design Department, Faculty of Agriculture (El-Shatby), Alexandria University, Alexandria, Egypt
| | - Abdullah Alaklabi
- Department of Biology, Faculty of Science, University of Bisha, Bisha, Saudi Arabia
| | - Marian Brestic
- Department of Botany and Plant Physiology, Faculty of Agrobiology, Food, and Natural Resources, Czech University of Life Sciences Prague, Prague, Czechia
- Institut of Plant and Environmental Sciences, Slovak University of Agriculture, Nitra, Slovakia
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10
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Zhou W, Kong W, Yang C, Feng R, Xi W. Alcohol Acyltransferase Is Involved in the Biosynthesis of C6 Esters in Apricot ( Prunus armeniaca L.) Fruit. FRONTIERS IN PLANT SCIENCE 2021; 12:763139. [PMID: 34868159 PMCID: PMC8636060 DOI: 10.3389/fpls.2021.763139] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/23/2021] [Accepted: 10/13/2021] [Indexed: 06/13/2023]
Abstract
Short-chain esters derived from fatty acid contribute to the characteristic flavor of apricot fruit, and the biosynthesis of these compounds in fruit is catalyzed by alcohol acyltransferase (AAT). In this work, we investigated the AAT gene family via genome-wide scanning, and three AAT loci were identified in different linkage groups (LGs), with PaAAT1 (PARG22907m01) in LG7, PaAAT2 (PARG15279m01) in LG4, and PaAAT3 (PARG22697m01) in LG6. Phylogenetic analysis showed that PaAAT1 belongs to clade 3, while PaAAT2 and PaAAT3 belong to clade 1 and clade 2, respectively. In contrast, the three AAT genes present different expression patterns. Only PaAAT1 exhibited distinct patterns of fruit-specific expression, and the expression of PaAAT1 sharply increased during fruit ripening, which is consistent with the abundance of C4-C6 esters such as (E)-2-hexenyl acetate and (Z)-3-hexenyl acetate. The transient overexpression of PaAAT1 in Katy (KT) apricot fruit resulted in a remarkable decrease in hexenol, (E)-2-hexenol, and (Z)-3-hexenol levels while significantly increasing the corresponding acetate production (p < 0.01). A substrate assay revealed that the PaAAT1 protein enzyme can produce hexenyl acetate, (E)-2-hexenyl acetate, and (Z)-3-hexenyl acetate when C6 alcohols are used as substrates for the reaction. Taken together, these results indicate that PaAAT1 plays a crucial role in the production of C6 esters in apricot fruit during ripening.
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Affiliation(s)
- Wanhai Zhou
- Key Lab of Aromatic Plant Resources Exploitation and Utilization in Sichuan Higher Education, Yibin University, Yibin, China
| | - Wenbin Kong
- China Chongqing Agricultural Technology Extension Station, Chongqing, China
| | - Can Yang
- College of Horticulture and Landscape Architecture, Southwest University, Chongqing, China
| | - Ruizhang Feng
- Key Lab of Aromatic Plant Resources Exploitation and Utilization in Sichuan Higher Education, Yibin University, Yibin, China
| | - Wanpeng Xi
- College of Horticulture and Landscape Architecture, Southwest University, Chongqing, China
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11
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Qiao H, Zhang H, Wang Z, Shen Y. Fig fruit ripening is regulated by the interaction between ethylene and abscisic acid. JOURNAL OF INTEGRATIVE PLANT BIOLOGY 2021; 63:553-569. [PMID: 33421307 DOI: 10.1111/jipb.13065] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/15/2020] [Accepted: 12/28/2020] [Indexed: 06/12/2023]
Abstract
Fleshy fruit ripening is typically regulated by ethylene in climacteric fruits and abscisic acid (ABA) in non-climacteric fruits. Common fig (Ficus carica) shows a dual-ripening mechanism, which is not fully understood. Here, we detected separate peaks of ethylene and ABA in fig fruits at the onset- and on-ripening stages, in conjunction with a sharp rise in glucose and fructose contents. In a newly-designed split-fruit system, exogenous ethylene failed to rescue fluridone-inhibited fruit ripening, whereas exogenous ABA rescued 2-amino-ethoxy-vinyl glycine (AVG)-inhibited fruit ripening. Transcriptome analysis revealed changes in the expression of genes key to both ABA and ethylene biosynthesis and perception during fig fruit ripening. At the de-greening stage, downregulation of FcACO2 or FcPYL8 retarded ripening, but downregulation of FcETR1/2 did not; unexpectedly, downregulation of FcAAO3 promoted ripening, but it inhibited ripening only before the de-greening stage. Furthermore, we detected an increase in ethylene emissions in the FcAAO3-RNAi ripening fruit and a decrease in ABA levels in the FcACO2-RNAi unripening fruit. Importantly, FcPYL8 can bind to ABA, suggesting that it functions as an ABA receptor. Our findings support the hypothesis that ethylene regulates the fig fruit ripening in an ABA-dependent manner. We propose a model for the role of the ABA-ethylene interaction in climacteric/non-climacteric processes.
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Affiliation(s)
- Han Qiao
- Beijing Key Laboratory for Agricultural Application and New Technique, College of Plant Science and Technology, Beijing University of Agriculture, Beijing, 102206, China
| | - Han Zhang
- Beijing Key Laboratory for Agricultural Application and New Technique, College of Plant Science and Technology, Beijing University of Agriculture, Beijing, 102206, China
| | - Zhun Wang
- Beijing Key Laboratory for Agricultural Application and New Technique, College of Plant Science and Technology, Beijing University of Agriculture, Beijing, 102206, China
| | - Yuanyue Shen
- Beijing Key Laboratory for Agricultural Application and New Technique, College of Plant Science and Technology, Beijing University of Agriculture, Beijing, 102206, China
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12
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Insights into profiling of volatile ester and LOX-pathway related gene families accompanying post-harvest ripening of 'Nanguo' pears. Food Chem 2020; 335:127665. [PMID: 32738530 DOI: 10.1016/j.foodchem.2020.127665] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2020] [Revised: 07/18/2020] [Accepted: 07/22/2020] [Indexed: 01/08/2023]
Abstract
'Nanguo' pear is particularly renowned for its fragrance. Esters are the main components of its aroma, which are synthesized primarily by the LOX pathway. We identified the main volatile esters and critical gene family members involved in the LOX pathway by monitoring their variation accompanying post-harvest ripening and examining their roles through principal component analysis (PCA), partial least-square regression (PLSR), and correlation analysis. In pears ripening to the optimum taste period (OTP), components and contents of volatile esters reached a peak, of which ethyl butanoate, ethyl hexanoate, and hexyl acetate were most prominent. Linoleic acid and linolenic acid contents rose greatly until OTP and then declined; the activities of LOX, alcohol dehydrogenase (ADH), and alcohol acyltransferase (AAT) increased progressively until the OTP. Among the genes involved in LOX-pathway, the expressions of PuLOX3, PuADH3, and PuAAT contributed most to changes of total ester and main esters in 'Nanguo' pears.
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13
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Cai H, Han S, Yu M, Ma R, Yu Z. The alleviation of methyl jasmonate on loss of aroma lactones correlated with ethylene biosynthesis in peaches. J Food Sci 2020; 85:2389-2397. [PMID: 32671852 DOI: 10.1111/1750-3841.15339] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2020] [Revised: 05/13/2020] [Accepted: 05/23/2020] [Indexed: 02/06/2023]
Abstract
Peaches are vulnerable to cold temperature, showing the symptoms of chilling injury (CI). The occurrence of CI results in irreversible aroma loss, especially 'peach-like' lactones loss during cold storage and subsequent shelf life. Methyl jasmonate (MeJA) treatment is effective in alleviating CI symptoms in peach fruit; however, its effect on peach aroma volatiles is still unknown. To explore the effect and mechanism of MeJA treatment on aroma loss of peaches, fruit was treated with 10 µmol/L MeJA, then stored at 4 °C for 3 weeks, and subsequently transferred to 20 °C to simulate shelf life for 3 days. Here, the ability of MeJA to regulate aroma lactones of 'Xiahui 6' peaches was investigated, and the expression of genes responsible for ethylene and lactones biosynthesis was considered. MeJA treatment significantly reduced internal browning index, increased ethylene production, and promoted the emission of aroma-related lactones in peaches during shelf life at room temperature. In addition, MeJA also elevated the expression of PpSAMS, PpACS3, PpACS4, PpACO, and PpACX3 during or after cold storage. These results suggested that MeJA treatment could enhance chilling tolerance in peaches and induce the recovery of ethylene and aroma lactones, which is closely related to ethylene biosynthesis as revealed by upregulated genes expression of PpSAMS, PpACS3/4, and PpACO. PRACTICAL APPLICATION: This research provides theoretical basis for the application of methyl jasmonate in fruit preservation and the basis for molecular breeding to cultivate aroma-abundant peach fruits.
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Affiliation(s)
- Hongfang Cai
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, P.R. China
| | - Shuai Han
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, P.R. China
| | - Mingliang Yu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, P.R. China
| | - Ruijuan Ma
- Institute of Pomology, Jiangsu Academy of Agricultural Sciences, Jiangsu Key Laboratory for Horticultural Crop Genetic Improvement, Nanjing, Jiangsu, 210014, P.R. China
| | - Zhifang Yu
- Institute of Pomology, Jiangsu Academy of Agricultural Sciences, Jiangsu Key Laboratory for Horticultural Crop Genetic Improvement, Nanjing, Jiangsu, 210014, P.R. China
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14
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Luo M, Zhou X, Sun H, Zhou Q, Wei B, Cheng S, Ji SJ. Glycine betaine treatment alleviates loss of aroma-related esters in cold-stored ‘Nanguo’ pears by regulating the lipoxygenase pathway. Food Chem 2020; 316:126335. [DOI: 10.1016/j.foodchem.2020.126335] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2019] [Revised: 01/16/2020] [Accepted: 01/29/2020] [Indexed: 10/25/2022]
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15
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Bai Q, Huang Y, Shen Y. The Physiological and Molecular Mechanism of Abscisic Acid in Regulation of Fleshy Fruit Ripening. FRONTIERS IN PLANT SCIENCE 2020; 11:619953. [PMID: 33505417 PMCID: PMC7829184 DOI: 10.3389/fpls.2020.619953] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/21/2020] [Accepted: 12/09/2020] [Indexed: 05/18/2023]
Abstract
The ripening of fleshy fruits is coupled with the degradation of both chlorophyll and cell walls, as well as changes in the metabolism of phenylpropanoids, flavonoids, starch/sucrose, and carotenoids. These processes are controlled by phytohormones and other factors, including abscisic acid (ABA), ethylene, auxin, polyamines, sugar, and reactive oxygen species. The ripening of climacteric fruits is controlled by ethylene and non-climacteric fruit ripening is regulated mainly by ABA. Also, ABA and ethylene may interact in both types of fruit ripening. ABA concentrations in fleshy fruits are regulated in response to developmental and environmental cues and are controlled by the relative rates of ABA biosynthesis and catabolism, the former mainly via 9-cis-epoxycarotenoid dioxygenases (NCEDs) and β-glucosidases and the latter via ABA 8'-hydroxylases (CYP707As) and β-glycosyltransferases. In strawberry fruit ripening, ABA is perceived via at least two receptors, Pyrabactin resistance (PYR)/PYR-like (PYL) and putative abscisic acid receptor (ABAR), which are linked separately to the conserved signaling pathway ABA-FaPYR1-FaABIl-FaSnRK2 and the novel signaling pathway ABA-FaABAR-FaRIPK1-FaABI4. Downstream signaling components include important transcription factors, such as AREB (ABA responsive element binding protein)/ABF (ABRE binding factors ABA responsive factor), ethylene response factor (ERF), and V-myb Myeloblastosis viral oncogene homolog (MYB), as well as ripening-related genes. Finally, a comprehensive model of ABA linked to ethylene, sugar, polyamines, auxin and reactive oxygen species in the regulation of strawberry fruit ripening is proposed. Next, new integrated mechanisms, including two ABA signaling pathways, ABA and ethylene signaling pathways, and ABA/ethylene to other phytohormones are interesting and important research topics in ripening, especially in non-climacteric fruits.
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Affiliation(s)
- Qian Bai
- College of Horticulture, China Agricultural University, Beijing, China
- College of Plant Science and Technology, Beijing University of Agriculture, Beijing, China
| | - Yun Huang
- College of Plant Science and Technology, Beijing University of Agriculture, Beijing, China
- Yun Huang,
| | - Yuanyue Shen
- College of Plant Science and Technology, Beijing University of Agriculture, Beijing, China
- *Correspondence: Yuanyue Shen,
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16
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Wang JG, Gao XM, Ma ZL, Chen J, Liu YN, Shi WQ. Metabolomic and transcriptomic profiling of three types of litchi pericarps reveals that changes in the hormone balance constitute the molecular basis of the fruit cracking susceptibility of Litchi chinensis cv. Baitangying. Mol Biol Rep 2019; 46:5295-5308. [PMID: 31440876 DOI: 10.1007/s11033-019-04986-2] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2018] [Accepted: 07/18/2019] [Indexed: 01/18/2023]
Abstract
Many Litchi chinensis cv. Baitangying orchards are suffering from a serious fruit cracking problem, but few studies have improved our understanding of the mechanism or the molecular basis of cracking susceptibility in 'Baitangying'. We conducted metabolome and transcriptome analyses of three types of litchi pericarps. To prevent passive progression after fruit cracking from affecting the results, we mainly focused on 11 metabolites and 101 genes that showed the same regulatory status and overlap in pairwise comparisons of cracking 'Baitangying' versus noncracking 'Baitangying' and noncracking 'Baitangying' versus noncracking 'Feizixiao'. Compared with the cracking-resistant cultivar 'Feizixiao', the 'Baitangying' pericarp has higher abscisic acid contents, and the presence of relevant metabolites and genes suggests increased biosynthesis of ethylene and jasmonic acid and decreased auxin and brassinosteroid biosynthesis. The fruit cracking-susceptible trait in 'Baitangying' might be associated with differences in the balance of these five types of hormones between the pericarp of this cultivar and that of 'Feizixiao'. Additionally, combined analyses showed a correspondence between the metabolite profiles and transcript patterns. qRT-PCR validation indicated the reliability of our high-throughput results. The acquired information might help in further studying the mechanisms that mediate fruit cracking susceptibility in 'Baitangying' and other litchi cultivars.
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Affiliation(s)
- Ju-Gang Wang
- College of Agro-forestry Engineering & Planning, Tongren University, Tongren, 554300, China. .,South Subtropical Crops Research Institute, Chinese Academy of Tropical Agricultural Science, Zhanjiang, 524091, China. .,Key Laboratory of Tropical Fruit Biology, Ministry of Agriculture, Zhanjiang, 524091, China. .,Key Laboratory of Tropical Crops Nutrition, Zhanjiang, 524091, Hainan Province, China.
| | - Xiao-Min Gao
- College of Agro-forestry Engineering & Planning, Tongren University, Tongren, 554300, China.,South Subtropical Crops Research Institute, Chinese Academy of Tropical Agricultural Science, Zhanjiang, 524091, China.,Key Laboratory of Tropical Fruit Biology, Ministry of Agriculture, Zhanjiang, 524091, China
| | - Zhi-Ling Ma
- South Subtropical Crops Research Institute, Chinese Academy of Tropical Agricultural Science, Zhanjiang, 524091, China.,Key Laboratory of Tropical Fruit Biology, Ministry of Agriculture, Zhanjiang, 524091, China
| | - Jing Chen
- South Subtropical Crops Research Institute, Chinese Academy of Tropical Agricultural Science, Zhanjiang, 524091, China.,Key Laboratory of Tropical Fruit Biology, Ministry of Agriculture, Zhanjiang, 524091, China.,Key Laboratory of Tropical Crops Nutrition, Zhanjiang, 524091, Hainan Province, China
| | - Ya-Nan Liu
- South Subtropical Crops Research Institute, Chinese Academy of Tropical Agricultural Science, Zhanjiang, 524091, China.,Key Laboratory of Tropical Fruit Biology, Ministry of Agriculture, Zhanjiang, 524091, China.,Key Laboratory of Tropical Crops Nutrition, Zhanjiang, 524091, Hainan Province, China
| | - Wei-Qi Shi
- South Subtropical Crops Research Institute, Chinese Academy of Tropical Agricultural Science, Zhanjiang, 524091, China.,Key Laboratory of Tropical Fruit Biology, Ministry of Agriculture, Zhanjiang, 524091, China.,Key Laboratory of Tropical Crops Nutrition, Zhanjiang, 524091, Hainan Province, China
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17
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A sweet orange mutant impaired in carotenoid biosynthesis and reduced ABA levels results in altered molecular responses along peel ripening. Sci Rep 2019; 9:9813. [PMID: 31285504 PMCID: PMC6614452 DOI: 10.1038/s41598-019-46365-8] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2019] [Accepted: 06/27/2019] [Indexed: 11/08/2022] Open
Abstract
Citrus fruit ripening is a complex process involving biochemical, physiological and molecular events that differ between the flesh and the peel of the fruit. We characterized sweet orange peel maturation by means of a comparative transcriptomic analysis between Navelate orange (Citrus sinensis L. Osbeck) and its mutant fruit Pinalate, which presents a severe blockage at early steps of the carotenoid biosynthetic pathway and consequently reduced ABA levels. Peel ripening involved the decrease of the photosynthetic activity and the transmembrane transport processes, as well as the buildup of starch and cuticular waxes and the cell wall modification. In addition, a number of biotic and abiotic stress responses, including the defense response, and the response to blue light, water deprivation and abscisic acid stimulus were modulated in a ripening-stage specific manner. The regulation of energy-related processes and secondary metabolism pathways was attenuated in Pinalate, while the molecular mechanisms underlying stress responses displayed dependency on ABA levels. These results indicate that ABA is a key signal inducing stress responses along orange peel ripening, which might determine the fruit postharvest performance.
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18
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Cai H, Han S, Jiang L, Yu M, Ma R, Yu Z. 1-MCP treatment affects peach fruit aroma metabolism as revealed by transcriptomics and metabolite analyses. Food Res Int 2019; 122:573-584. [PMID: 31229116 DOI: 10.1016/j.foodres.2019.01.026] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2018] [Revised: 12/21/2018] [Accepted: 01/10/2019] [Indexed: 11/29/2022]
Abstract
1-methylcyclopropene (1-MCP) negatively affects peach aroma but the underlying molecular basis remains elusive. In this study, transcriptomics and metabolite analyses were carried out to investigate the regulatory mechanisms of 1-MCP on peach aroma from different standpoints: fatty acid (FA) metabolism, ethylene signal transduction and lipoxygenase/β-oxidation pathway during 20 °C storage. Results indicate that 1-MCP significantly postponed the ethylene climacteric peak appearance and reduced ethylene production through down-regulation of related biosynthesis and signal transduction genes including PpaSAMS1/2, PpaACS1/2, PpaACO1 together with PpaETR1/2, PpaERS1, PpaEIN4 and PpaCTR1. Decrease in the levels of FAs and PpaFADs was observed in treated fruit, except oleic acid and PpaFAD4/5, before day 5 of storage. In addition, 1-MCP-treated fruit also possessed higher levels of C6 aldehydes and alcohols and delayed the formation of volatile compounds characteristic of peach-like aroma by upregulation of PpaLOX1/2/3 and PpaHPL1 expression and down-regulation of PpaLOX5 expression. Our findings suggest that inhibition of peach-like volatiles and promotion of green-note volatiles by 1-MCP were associated with ethylene production and modulation of FA levels through transcriptional regulation.
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Affiliation(s)
- Hongfang Cai
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China
| | - Shuai Han
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China
| | - Li Jiang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China
| | - Mingliang Yu
- Institute of Pomology, Jiangsu Academy of Agricultural Sciences, Jiangsu Key Laboratory for Horticultural Crop Genetic Improvement, Jiangsu 210095, PR China
| | - Ruijuan Ma
- Institute of Pomology, Jiangsu Academy of Agricultural Sciences, Jiangsu Key Laboratory for Horticultural Crop Genetic Improvement, Jiangsu 210095, PR China
| | - Zhifang Yu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China.
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19
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Zhao XY, Qi CH, Jiang H, You CX, Guan QM, Ma FW, Li YY, Hao YJ. The MdWRKY31 transcription factor binds to the MdRAV1 promoter to mediate ABA sensitivity. HORTICULTURE RESEARCH 2019; 6:66. [PMID: 31231524 PMCID: PMC6544635 DOI: 10.1038/s41438-019-0147-1] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/20/2018] [Revised: 03/29/2019] [Accepted: 03/31/2019] [Indexed: 05/02/2023]
Abstract
The phytohormone abscisic acid (ABA) is a major element involved in apple (Malus domestica) production because of its role in seed germination and early seedling development. The WRKY family, which is one of the largest families of transcription factors, plays an important role in ABA signaling in plants. However, the underlying molecular mechanisms of WRKY-mediated ABA sensitivity in apple are poorly understood. A genome-wide transcriptome analysis indicated that MdWRKY31 is a key factor induced by ABA. Quantitative real-time PCR showed that MdWRKY31 is induced by ABA in response to PEG4000, which is used to simulate drought. As a transcription factor, MdWRKY31 is localized in the nucleus. Ectopic expression of MdWRKY31 in Arabidopsis and Nicotiana benthamiana enhanced plant sensitivity to ABA. Overexpression of MdWRKY31 in apple roots and apple calli increased sensitivity to ABA, whereas repression of MdWRKY31 reduced sensitivity to ABA in the roots of 'Royal Gala'. Electrophoretic mobility shift assays, chromatin immunoprecipitation PCR, and yeast one-hybrid assays indicated that MdWRKY31 directly binds to the promoter of MdRAV1. Expression analyses of transgenic apple calli containing MdWRKY31 and pMdRAV1::GUS implied that MdWRKY31 represses the expression of MdRAV1. We also found that MdRAV1 binds directly to the promoters of MdABI3 and MdABI4 and repressed their expression. Our findings reveal a new important regulatory mechanism of MdWRKY31-MdRAV1-MdABIs in the ABA signaling pathway in apple.
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Affiliation(s)
- Xian-Yan Zhao
- State Key Laboratory of Crop Stress Biology for Arid Areas/Shaanxi Key Laboratory of Apple, College of Horticulture, Northwest A&F University, Yangling, 712100 Shaanxi China
| | - Chen-Hui Qi
- National Key Laboratory of Crop Biology, College of Horticulture Science and Engineering, Shandong Agricultural University, Tai-An, Shandong 271018 China
| | - Han Jiang
- State Key Laboratory of Crop Stress Biology for Arid Areas/Shaanxi Key Laboratory of Apple, College of Horticulture, Northwest A&F University, Yangling, 712100 Shaanxi China
| | - Chun-Xiang You
- National Key Laboratory of Crop Biology, College of Horticulture Science and Engineering, Shandong Agricultural University, Tai-An, Shandong 271018 China
| | - Qing-Mei Guan
- State Key Laboratory of Crop Stress Biology for Arid Areas/Shaanxi Key Laboratory of Apple, College of Horticulture, Northwest A&F University, Yangling, 712100 Shaanxi China
| | - Feng-Wang Ma
- State Key Laboratory of Crop Stress Biology for Arid Areas/Shaanxi Key Laboratory of Apple, College of Horticulture, Northwest A&F University, Yangling, 712100 Shaanxi China
| | - Yuan-Yuan Li
- National Key Laboratory of Crop Biology, College of Horticulture Science and Engineering, Shandong Agricultural University, Tai-An, Shandong 271018 China
| | - Yu-Jin Hao
- National Key Laboratory of Crop Biology, College of Horticulture Science and Engineering, Shandong Agricultural University, Tai-An, Shandong 271018 China
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20
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Shi T, Sun J, Wu X, Weng J, Wang P, Qie H, Huang Y, Wang H, Gao Z. Transcriptome analysis of Chinese bayberry (Myrica rubra Sieb. et Zucc.) fruit treated with heat and 1-MCP. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2018; 133:40-49. [PMID: 30390430 DOI: 10.1016/j.plaphy.2018.10.022] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/22/2018] [Revised: 10/17/2018] [Accepted: 10/17/2018] [Indexed: 06/08/2023]
Abstract
Chinese bayberry (Myrica rubra Sieb. et Zucc.) is a typical fruit tree grown in the hilly region of Southern China. The fruit is sensitive to storage and transportation conditions and presents a major problem in its commercialization. The present study was conducted to investigate the regulation of gene expression involved in plant hormone signaling pathway in the Chinese bayberry with different treatments of heat and 1-methylcyclopene (1-MCP) during postharvest storage. In one treatment group (HM group), we exposed Chinese bayberry fruit to 48 °C for 10 min and then sealed them in a desiccator with 5 μl·L-1 of 1-MCP for 24 h at 20 °C, followed by storage at 10 °C. Another group (CK group) was directly stored at 10 °C without any prior treatment. Samples of fruit were collected every three days, at 3, 6, 9, 12 and 15 d (CK3, CK6, CK9, CK12 and CK15; and HM3, HM6, HM9, HM12, and HM15, respectively). The decay index of fruits in the CK group increased after six days of storage but did not increase until nine days of storage in the HM group. Superoxide dismutase (SOD) activity in the CK group was shown a downtrend during storage, and almost no fluctuation from six days. In the HM group, SOD activity increased after three days, but decreased sharply after six days storage. Besides, peroxidase (POD) and catalase (CAT) activities were shown the similar trend during the storage, both of them first increased and then decreased form the six days of storage. These physiological data indicated that the sixth day is a crucial time during the storage of Chinese bayberry treated with heat and 1-MCP. Therefore, the transcriptome libraries were constructed from CK0, CK6, HM6 group, respectively. The analysis of top 20 KEGG pathways showed that most differentially expressed genes were involved in the biosynthesis of secondary metabolites, particularly flavonoids and flavanols biosynthesis, in CK0 vs. CK6 and CK0 vs. HM6. However, the top three KEGG pathways in CK6 vs. HM6 were the ribosome, RNA transport and endocytosis during the storage. Expression of six ethylene receptor (ETR) genes and four ethylene-responsive transcription factor (ERF) genes were activated at transcriptional level during the postharvest stage and were decreased by heat and 1-MCP treatment, and serine/threonine-protein kinase 1 (CTR1) was also repressed by treatment. Abscisic acid (ABA) -responsive element binding factor (ABF) gene, auxin-responsive GH3 gene and transcription factor MYC2 gene also showed similar expression pattern with ethylene pathway genes. These results might improve our understanding of the mechanisms of heat and 1-MCP inhibition of fruit postharvest physiology and prolongation of fruit shelf life.
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Affiliation(s)
- Ting Shi
- Nanjing Agricultural University, No. 1 Weigang, Nanjing, 210095, PR China
| | - Jie Sun
- Nanjing Agricultural University, No. 1 Weigang, Nanjing, 210095, PR China; Taihu Extension Center for Evergreen Fruit of Jiangsu Province, Eastern Mountain Town, Suzhou, 215107, PR China
| | - Xinxin Wu
- Nanjing Agricultural University, No. 1 Weigang, Nanjing, 210095, PR China
| | - Jinyang Weng
- Nanjing Agricultural University, No. 1 Weigang, Nanjing, 210095, PR China
| | - Pengkai Wang
- Taihu Extension Center for Evergreen Fruit of Jiangsu Province, Eastern Mountain Town, Suzhou, 215107, PR China
| | - Hongli Qie
- Taihu Extension Center for Evergreen Fruit of Jiangsu Province, Eastern Mountain Town, Suzhou, 215107, PR China
| | - Yinghong Huang
- Taihu Extension Center for Evergreen Fruit of Jiangsu Province, Eastern Mountain Town, Suzhou, 215107, PR China
| | - Huakun Wang
- Taihu Extension Center for Evergreen Fruit of Jiangsu Province, Eastern Mountain Town, Suzhou, 215107, PR China
| | - Zhihong Gao
- Nanjing Agricultural University, No. 1 Weigang, Nanjing, 210095, PR China.
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21
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Mou W, Li D, Luo Z, Li L, Mao L, Ying T. SlAREB1 transcriptional activation of NOR is involved in abscisic acid-modulated ethylene biosynthesis during tomato fruit ripening. PLANT SCIENCE : AN INTERNATIONAL JOURNAL OF EXPERIMENTAL PLANT BIOLOGY 2018; 276:239-249. [PMID: 30348324 DOI: 10.1016/j.plantsci.2018.07.015] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/05/2018] [Revised: 06/27/2018] [Accepted: 07/27/2018] [Indexed: 05/18/2023]
Abstract
Many studies have shown that abscisic acid (ABA) regulates climacteric fruits ripening by inducing ethylene production. Nevertheless, the key components involved in the crosstalk between these two phytohormones in controlling fruit ripening remain unknown. SlAREB1, a downstream transcription factor in ABA signaling pathway, has been reported to mediate ABA signaling that regulates tomato ripening through induction of ethylene biosynthetic genes. NOR, a member of NAC domain family, was proved to act upstream of ethylene and essential for ripening- and ethylene-associated genes expression. Here, we found that the expression of SlAREB1 and NOR are both ABA-inducible, and SlAREB1 transcription reaches the peak level prior to NOR during the ripening process. Yeast one-hybrid (Y1H), electrophoretic mobility shift assay (EMSA) and dual luciferase assay indicated NOR as a novel direct target of SlAREB1. Transient over-expression of SlAREB1 in tomato fruits results in elevated expression of NOR as well as a number of downstream ethylene biosynthetic genes including SlACS2, SlACS4 and SlACO1, suggesting that SlAREB1 can mediate ABA signal to activate NOR transcription and ultimately promote ethylene synthesis. Based on these data, we present a model suggesting that the SlAREB1-NOR regulation is a crucial node modulating ABA-regulated ethylene biosynthesis during tomato fruit ripening.
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Affiliation(s)
- Wangshu Mou
- College of Biosystems Engineering and Food science, Fuli Institute of Food Science, Key Laboratory of Agriculture Ministry for Postharvest Handling of Agro-Products, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, People's Republic of China
| | - Dongdong Li
- College of Biosystems Engineering and Food science, Fuli Institute of Food Science, Key Laboratory of Agriculture Ministry for Postharvest Handling of Agro-Products, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, People's Republic of China
| | - Zisheng Luo
- College of Biosystems Engineering and Food science, Fuli Institute of Food Science, Key Laboratory of Agriculture Ministry for Postharvest Handling of Agro-Products, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, People's Republic of China
| | - Li Li
- College of Biosystems Engineering and Food science, Fuli Institute of Food Science, Key Laboratory of Agriculture Ministry for Postharvest Handling of Agro-Products, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, People's Republic of China
| | - Linchun Mao
- College of Biosystems Engineering and Food science, Fuli Institute of Food Science, Key Laboratory of Agriculture Ministry for Postharvest Handling of Agro-Products, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, People's Republic of China
| | - Tiejin Ying
- College of Biosystems Engineering and Food science, Fuli Institute of Food Science, Key Laboratory of Agriculture Ministry for Postharvest Handling of Agro-Products, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, People's Republic of China.
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