Ethylene-induced modulation of genes associated with the ethylene signalling pathway in ripening kiwifruit

X, Yin; Chen, Kunsong; Allan, Andrew C.; Wu, Rui; Zhang, Bo; Lallu, N.; Ferguson, Ian B.

doi:10.1093/jxb/ern067

Cited by 119 publications

(102 citation statements)

References 51 publications

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“…In contrast, Mi-ETR1 expression levels were similar during the 4 stages of mango fruit development, whereas Mi-ERS1 levels were higher than those of Mi-ETR1 and increased during ripening. This expression behavior for ETR1 has been reported for other climacteric fruits, such as the passion fruit (Mita et al, 1998), peach (Bassett et al, 2002;Rasori et al, 2002), and kiwi (Yin et al, 2008), in which ETR1 expression is constant throughout the various developmental stages. As shown in this study (Figure 4), the expression of ETR1 in mango is constitutive during fruit development and ripening, unlike that of ERS1.…”

Section: Discussionsupporting

confidence: 75%

Cloning and expression of ethylene receptor ERS1 at various developmental and ripening stages of mango fruit

Ca¹,

Na²,

Yépiz-Plascencia³

et al. 2012

Genet. Mol. Res.

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ABSTRACT. Ethylene induces characteristic ripening reactions in climacteric fruits through its binding to histidine-kinase (HK) receptors, activating the expression of ripening genes. Ethylene receptors have been found in Arabidopsis thaliana (Brassicaceae) and some fruits; number and expression patterns differ among species. In mango, only ethylene receptor ETR1 was known. We cloned ERS1 cDNA from mango, and evaluated the expression of Mi-ERS1 and Mi-ETR1 by qPCR in developmental and ripening stages of this fruit. The Mi-ERS1 coding sequence is 1890 bp long and encodes 629 amino acids, similar to ERS1 from other fruits. Also, the amino acid sequence of ERS1 C-terminal HK domain shows the cognate fold after molecular modeling. Mi-ERS1 expression levels increased as mangoes ripened, showing the highest levels at the climacteric stage, while Mi-ETR1 levels did not change during development and ripening. We conclude that the patterns of expression of Mi-ERS1 and Mi-ETR1 differ in mango fruit.

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Section: Discussionsupporting

confidence: 75%

Cloning and expression of ethylene receptor ERS1 at various developmental and ripening stages of mango fruit

Ca¹,

Na²,

Yépiz-Plascencia³

et al. 2012

Genet. Mol. Res.

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“…2 and 3). The ability of ethylene/propylene treatment to induce a drastic decrease in firmness before the initiation of autocatalytic ethylene has similarly been observed in 'Hayward' Taglienti et al, 2009;Yin et al, 2008), 'Hort16A' (Richardson et al, 2011), and 'Sanuki Gold' kiwifruit (Mworia et al, 2010(Mworia et al, , 2012. This suggests that kiwifruit exhibits a time lag between fruit softening and ethylene biosynthesis during ripening, unlike most climacteric fruit such as tomato, banana, pear, and avocado, in which softening is synchronized with the induction of endogenous ethylene.…”

Section: Effects Of Propylene and 1-mcp Treatments On Kiwifruit Ripeningmentioning

confidence: 74%

“…Kiwifruit is a climacteric fruit and ethylene (or its analogue propylene) treatment induces fruit ripening (Antunes et al, 2000;Kim et al, 1999;Sfakiotakis et al, 1997;Yin et al, 2008Yin et al, , 2010. Atkinson et al (2011) proposed a model of kiwifruit ripening induced by exogenous ethylene (see continuous lines in Fig.…”

Section: Effects Of Propylene and 1-mcp Treatments On Kiwifruit Ripeningmentioning

confidence: 99%

Extension of Shelf-life by Limited Duration of Propylene and 1-MCP Treatments in Three Kiwifruit Cultivars

et al. 2016

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In order to extend the "eating window", the optimum ripening phase suitable for eating, the combination of treatment with propylene (an ethylene analog) and 1-methylcyclopropene (1-MCP; an ethylene inhibitor) was assessed in three kiwifruit cultivars: 'Rainbow Red' Actinidia chinensis, 'Sanuki Gold' A. chinensis, and 'Hayward' A. deliciosa. Propylene treatment initiated the ripening process by inducing fruit softening, increasing soluble solid content (SSC), and decreasing titratable acids (TA), with or without endogenous ethylene production, depending on the duration of exposure. Once endogenous ethylene was induced, it accelerated fruit ripening, resulting in an over-ripening phase and shortening of the "eating window". 'Rainbow Red' and 'Sanuki Gold' fruit treated with propylene continuously or for 48 h initiated endogenous ethylene production that led to an "eating window" lasting only 2 days (range of 3-5 days after the start of treatment), whereas it lasted for 7 days (range 3-10 days) in 'Hayward' fruit. Limited propylene treatment of the three cultivars for 24 h induced ripening without the detection of ethylene production, suggesting that the optimum ripening phase suitable for eating can be attained without endogenous ethylene production, resulting in a longer "eating window". 'Rainbow Red' and 'Sanuki Gold' fruit treated with propylene for 48 h followed by 1-MCP treatment had extended "eating window" and shelf-life, with the suppression of endogenous ethylene. These results illustrate the practicability of different durations of propylene treatment in facilitating kiwifruit ripening and the additional benefit of 1-MCP treatment to the extend shelf-life of new high-quality kiwifruit cultivars, 'Rainbow Red' and 'Sanuki Gold'.

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“…In other fleshy fruits, genes involved in ethylene biosynthesis and regulation have been associated with fruit firmness, including in melon (Cucumis melo), where a decrease in fruit firmness was correlated with an ethylene climacteric-ripening phenotype (Moreno et al, 2008). In kiwifruit (Actinidia deliciosa), expression patterns of an ethylene receptor exhibited a strong association with fruit softening (Yin et al, 2008). ERFs are known to regulate ripening-related genes in tomato (Cara and Giovannoni, 2008), and overexpression of LeERF1 heightened both ripening and softening (Li et al, 2007).…”

Section: Discussionmentioning

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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Ethylene-induced modulation of genes associated with the ethylene signalling pathway in ripening kiwifruit

Cited by 119 publications

References 51 publications

Cloning and expression of ethylene receptor ERS1 at various developmental and ripening stages of mango fruit

Cloning and expression of ethylene receptor ERS1 at various developmental and ripening stages of mango fruit

Extension of Shelf-life by Limited Duration of Propylene and 1-MCP Treatments in Three Kiwifruit Cultivars

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

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