A tomato (Solanum lycopersicum) APETALA2/ERF gene, SlAP2a, is a negative regulator of fruit ripening

Chung, Mi-Young; Vrebalov, Julia; Alba, Rob; Lee, Je Min; McQuinn, Ryan P.; Chung, Jae-Dong; Klein, Patricia E.; Giovannoni, James J.

doi:10.1111/j.1365-313x.2010.04384.x

Cited by 362 publications

(304 citation statements)

References 92 publications

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“…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. Notably, AP2a is a negative regulator of ethylene synthesis and fruit ripening.…”

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

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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.

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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

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“…As ERFs are known to have a role in fruit ripening (Alexander and Grierson, 2002;Chung et al, 2010), we hypothesized that ERF2.2 was a good candidate. Therefore, we chose to investigate this gene further, and using quantitative RT-PCR, the expression of ERF2.2 was assayed at two developmental stages, mature green and breaker, in outer and inner pericarp tissue in lines M82 (soft-textured fruit) and IL 2-3 (firm-textured fruit).…”

Section: Identification and Interval Mapping Of A Chromosome 2 Firmnementioning

confidence: 99%

High-Resolution Mapping of a Fruit Firmness-Related Quantitative Trait Locus in Tomato Reveals Epistatic Interactions Associated with a Complex Combinatorial Locus

Chapman

Bonnet²,

Grivet³

et al. 2012

Plant Physiology

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Fruit firmness in tomato (Solanum lycopersicum) is determined by a number of factors including cell wall structure, turgor, and cuticle properties. Firmness is a complex polygenic trait involving the coregulation of many genes and has proved especially challenging to unravel. In this study, a quantitative trait locus (QTL) for fruit firmness was mapped to tomato chromosome 2 using the Zamir Solanum pennellii interspecific introgression lines (ILs) and fine-mapped in a population consisting of 7,500 F2 and F3 lines from IL 2-3 and IL 2-4. This firmness QTL contained five distinct subpeaks, Fir s.p. QTL2.1 to Fir s.p. QTL2.5, and an effect on a distal region of IL 2-4 that was nonoverlapping with IL 2-3. All these effects were located within an 8.6-Mb region. Using genetic markers, each subpeak within this combinatorial locus was mapped to a physical location within the genome, and an ethylene response factor (ERF) underlying Fir s.p. QTL2.2 and a region containing three pectin methylesterase (PME) genes underlying Fir s.p. QTL2.5 were nominated as QTL candidate genes. Statistical models used to explain the observed variability between lines indicated that these candidates and the nonoverlapping portion of IL 2-4 were sufficient to account for the majority of the fruit firmness effects. Quantitative reverse transcription-polymerase chain reaction was used to quantify the expression of each candidate gene. ERF showed increased expression associated with soft fruit texture in the mapping population. In contrast, PME expression was tightly linked with firm fruit texture. Analysis of a range of recombinant lines revealed evidence for an epistatic interaction that was associated with this combinatorial locus.

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“…Thus, the gene regulatory networks involved in the development of both dry and fleshy fruits may be similar, although the outcomes are morphologically very different. The Arabidopsis thaliana transcription factor APETALA2 (AP2) and its tomato (Solanum lycopersicum) ortholog AP2a, for example, are both involved in fruit development, but At-AP2 regulates dehiscence zone development in the dry silique (Ripoll et al, 2011), whereas Sl-AP2a influences fleshy fruit ripening via regulation of ethylene biosynthesis and signaling (Chung et al, 2010;Karlova et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

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

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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.

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A tomato (Solanum lycopersicum) APETALA2/ERF gene, SlAP2a, is a negative regulator of fruit ripening

Cited by 362 publications

References 92 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

High-Resolution Mapping of a Fruit Firmness-Related Quantitative Trait Locus in Tomato Reveals Epistatic Interactions Associated with a Complex Combinatorial Locus

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

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