Dynamic Changes of DNA Methylation Induced by Heat Treatment Were Involved in Ethylene Signal Transmission and Delayed the Postharvest Ripening of Tomato Fruit

Pu, Huili; Shan, Shuangshuang; Wang, Zhiqiang; Duan, Wenhui; Tian, Jixin; Lin, Zhang; Li, Jiangkuo; Song, Hongmiao; Xu, Xiangbin

doi:10.1021/acs.jafc.0c02971

Cited by 22 publications

(14 citation statements)

References 56 publications

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“…The taste of tomato mainly depends on the sugar‐acid ratio, but its unique aroma comes from volatile substances (Pott et al, 2020). Pu et al (2020) found 58 volatile organic compounds (VOCs) during the ripening of tomato fruits. Most of the volatile substances in mature fruits are derived from terpenoid, lipid and carotenoid precursors, or fatty acid and amino acid derivatives (Cheng et al, 2020; Klee & Tieman, 2013).…”

Section: Dna Methylation Regulates the Quality Of Tomato Fruit Ripeningmentioning

confidence: 99%

DNA methylation in tomato fruit ripening

Liu

et al. 2022

Physiologia Plantarum

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Fleshy fruit, the most economical and nutritional value unique to flowering plants, is an important part of our daily diet. Previous studies have shown that fruit ripening is regulated by transcription factors and the plant hormone ethylene, but recent research has also shown that epigenetics also plays an essential role, especially DNA methylation. DNA methylation is the process of transferring –CH3 to the fifth carbon of cytosine residues under the action of methyltransferase to form 5‐methylcytosine (5‐mC). So far, most works have been focused on tomato. Tomato ripening is dynamically regulated by DNA methylation and demethylation, but the understanding of this mechanism is still in its infancy. The dysfunction of a DNA demethylase, DEMETER‐like DNA demethylases 2 (DML2), prevents the ripening of tomato fruits, but immature fruits ripen prematurely under the action of DNA methylation inhibitors. Additionally, studies have shown that the relationship between fruit quality and DNA methylation is not linear, but the specific molecular mechanism is still unclear. Here, we review the recent advances in the role of DNA methylation in tomato fruit ripening, the interaction of ripening transcription factors and DNA methylation, and its effects on quality. Then, a number of questions for future research of DNA methylation regulation in tomato fruit ripening is proposed.

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Section: Dna Methylation Regulates the Quality Of Tomato Fruit Ripeningmentioning

confidence: 99%

DNA methylation in tomato fruit ripening

Liu

et al. 2022

Physiologia Plantarum

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“…Evidence had shown that ERN1 encoded downstream targets of EIN3 protein as did ERF1 (Solano et al 1998). Hot water treatment delayed the ripening of tomato fruit, which process accompanies the reduction of the expression level of LeERT10 and increase of methylation level (Pu et al 2020). In the present study, the low temperature treatment enhanced the DNA methylation level of LeERT10 and signi cantly reduced the expression of the LeERT10 gene in tomato fruit (Fig.…”

Section: Discussionmentioning

confidence: 99%

DNA methylation changes were involved in inhibiting ethylene signaling and delaying senescence of tomato fruit under low temperature

Chen

Duan²

2022

Biologia

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Objectives To comprehend the epigenetic mechanism of low temperature in delaying senescence of fruit, the changes of DNA methylation patterns of genes related to ethylene biosynthesis and signaling were analyzed in tomato fruit. ResultsIn the present results, the expression level of LeEIN3, SlERF-A1 and LeERT10 decreased, and the expression level of LeCTR1 increased in tomato fruit stored at the low temperature of 11 o C. Meanwhile, the DNA methylation level of CpG island of LeEIN3, SlERF-A1 and LeERT10 increased, and the DNA methylation level of CpG island of LeCTR1 decreased in tomato fruit, respectively. The low temperature suppressed ethylene signaling via changing DNA methylation and gene expression, and delayed senescence of tomato fruit.Conclusions The present study offered valuable information for understanding the role of DNA methylation in senescence of fruit, and provided a foundation for genetic modifying the epigenetic target sites and controlling fruit senescence.

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“…Hot water treatment (HWT) can help reduce the postharvest loss and softening rate of fruits [33]. Moderate heat treatment could maintain the sensory quality of cucumbers [34] reduce freezing damage in kiwifruit [35], and change the expression of ethylene signal transduction genes to inhibit the post-ripening of tomatoes [36]. In contrast to the short-term high-temperature treatment, the treatment conditions in this study included continuous high temperature, and the berries changed more drastically at the level of transcription and metabolic profiles.…”

Section: Discussionmentioning

confidence: 99%

Postharvest Dehydration Temperature Modulates the Transcriptomic Programme and Flavonoid Profile of Grape Berries

Chen

Sun

et al. 2021

Foods

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Raisins are a popular and nutritious snack that is produced through the dehydration of postharvest grape berries under high temperature (HT). However, the response of the endogenous metabolism of white grape varieties to postharvest dehydration under different temperature have not been fully elucidated to date. In this study, the white grape cultivar ‘Xiangfei’ was chosen to investigate the effect of dehydration at 50 °C, 40 °C, and 30 °C on the transcriptomic programme and metabolite profiles of grape berries. Postharvest dehydration promoted the accumulation of soluble sugar components and organic acids in berries. The content of gallic acid and its derivatives increased during the dehydration process and the temperature of 40 °C was the optimal for flavonoids and proanthocyanidins accumulation. High-temperature dehydration stress might promote the accumulation of gallic acid by increasing the expression levels of their biosynthesis related genes and regulating the production of NADP+ and NADPH. Compared with that at 30 °C, dehydration at 40 °C accelerated the transcription programme of 7654 genes and induced the continuous upregulation of genes related to the heat stress response and redox homeostasis in each stage. The results of this study indicate that an appropriate dehydration temperature should be selected and applied when producing polyphenols-rich raisins

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Dynamic Changes of DNA Methylation Induced by Heat Treatment Were Involved in Ethylene Signal Transmission and Delayed the Postharvest Ripening of Tomato Fruit

Cited by 22 publications

References 56 publications

DNA methylation in tomato fruit ripening

DNA methylation in tomato fruit ripening

DNA methylation changes were involved in inhibiting ethylene signaling and delaying senescence of tomato fruit under low temperature

Postharvest Dehydration Temperature Modulates the Transcriptomic Programme and Flavonoid Profile of Grape Berries

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