A tomato HD‐Zip homeobox protein, LeHB‐1, plays an important role in floral organogenesis and ripening

Lin, Zhefeng; Hong, Yiguo; Yin, Meizhen; Li, Chunyang; Zhang, Kefeng; Grierson, Donald

doi:10.1111/j.1365-313x.2008.03505.x

Cited by 298 publications

(277 citation statements)

References 50 publications

Supporting

Mentioning

266

Contrasting

Unclassified

Order By: Relevance

“…Reduced expression of these TFs in response to chilling would be expected to globally reduce many ripening-associated processes, permitting the organ to redirect metabolic resources into more suitable stress responses. In addition to these TFs, transcripts of FUL1, a RIN-interacting MADS domain protein affecting aspects of ripening, including volatile synthesis (42), as well as HB-1, a positive regulator of ethylene synthesis (43), are down during chilling. Expression of other TFs that regulate specific aspects of fruit development, including TAGL1 (44,45) and AP2a (46,47), increased during chilling.…”

Section: Discussionmentioning

confidence: 99%

Chilling-induced tomato flavor loss is associated with altered volatile synthesis and transient changes in DNA methylation

Zhang

Tieman

Jiao

et al. 2016

Proc. Natl. Acad. Sci. U.S.A.

246

175

View full text Add to dashboard Cite

Commercial tomatoes are widely perceived by consumers as lacking flavor. A major part of that problem is a postharvest handling system that chills fruit. Low-temperature storage is widely used to slow ripening and reduce decay. However, chilling results in loss of flavor. Flavor-associated volatiles are sensitive to temperatures below 12 °C, and their loss greatly reduces flavor quality. Here, we provide a comprehensive view of the effects of chilling on flavor and volatiles associated with consumer liking. Reduced levels of specific volatiles are associated with significant reductions in transcripts encoding key volatile synthesis enzymes. Although expression of some genes critical to volatile synthesis recovers after a return to 20 °C, some genes do not. RNAs encoding transcription factors essential for ripening, including RIPENING INHIBITOR (RIN), NONRIPENING, and COLORLESS NONRIPENING are reduced in response to chilling and may be responsible for reduced transcript levels in many downstream genes during chilling. Those reductions are accompanied by major changes in the methylation status of promoters, including RIN. Methylation changes are transient and may contribute to the fidelity of gene expression required to provide maximal beneficial environmental response with minimal tangential influence on broader fruit developmental biology.

show abstract

Section: Discussionmentioning

confidence: 99%

Chilling-induced tomato flavor loss is associated with altered volatile synthesis and transient changes in DNA methylation

Zhang

Tieman

Jiao

et al. 2016

Proc. Natl. Acad. Sci. U.S.A.

246

175

View full text Add to dashboard Cite

show abstract

“…As a consequence, these mutants produce drastically lower ethylene levels and fail to initiate ethylene-dependent ripening processes. Similarly, downregulation of an ACC oxidase gene (ACO) is correlated with reduced ethylene levels in the nonripening fruits of Cnr mutants and hb-1 silenced plants ( Thompson et al, 1999;Lin et al, 2008). Unexpectedly, our microarray analysis showed that there was no effect on ACS or ACO gene expression in the FUL1/2 RNAi plants.…”

Section: Ful1/2 Act Downstream or Independent Of The Ethylene Pathwaymentioning

confidence: 81%

The Tomato FRUITFULL Homologs TDR4/FUL1 and MBP7/FUL2 Regulate Ethylene-Independent Aspects of Fruit Ripening

Bemer

Karlova

Ballester³

et al. 2012

Plant Cell

297

276

View full text Add to dashboard Cite

Tomato (Solanum lycopersicum) contains two close homologs of the Arabidopsis thaliana MADS domain transcription factor FRUITFULL (FUL), FUL1 (previously called TDR4) and FUL2 (previously MBP7). Both proteins interact with the ripening regulator RIPENING INHIBITOR (RIN) and are expressed during fruit ripening. To elucidate their function in tomato, we characterized single and double FUL1 and FUL2 knockdown lines. Whereas the single lines only showed very mild alterations in fruit pigmentation, the double silenced lines exhibited an orange-ripe fruit phenotype due to highly reduced lycopene levels, suggesting that FUL1 and FUL2 have a redundant function in fruit ripening. More detailed analyses of the phenotype, transcriptome, and metabolome of the fruits silenced for both FUL1 and FUL2 suggest that the genes are involved in cell wall modification, the production of cuticle components and volatiles, and glutamic acid (Glu) accumulation. Glu is responsible for the characteristic umami taste of the present-day cultivated tomato fruit. In contrast with previously identified ripening regulators, FUL1 and FUL2 do not regulate ethylene biosynthesis but influence ripening in an ethylene-independent manner. Our data combined with those of others suggest that FUL1/2 and TOMATO AGAMOUS-LIKE1 regulate different subsets of the known RIN targets, probably in a protein complex with the latter.

show abstract

“…In contrast, CNR 50 , Uniform (Golden-like 2) 51 and HB-1 (ref. 52) showed distinct expression patterns in hot pepper and tomato (Fig. 4).…”

Section: Comparative Fruit Ripeningmentioning

confidence: 99%

Genome sequence of the hot pepper provides insights into the evolution of pungency in Capsicum species

et al. 2014

View full text Add to dashboard Cite

A tomato HD‐Zip homeobox protein, LeHB‐1, plays an important role in floral organogenesis and ripening

Cited by 298 publications

References 50 publications

Chilling-induced tomato flavor loss is associated with altered volatile synthesis and transient changes in DNA methylation

Chilling-induced tomato flavor loss is associated with altered volatile synthesis and transient changes in DNA methylation

The Tomato FRUITFULL Homologs TDR4/FUL1 and MBP7/FUL2 Regulate Ethylene-Independent Aspects of Fruit Ripening

Genome sequence of the hot pepper provides insights into the evolution of pungency in Capsicum species

Contact Info

Product

Resources

About