Fruit yield and quality of strawberry plants transformed with a fruit specific strawberry pectate lyase gene

Youssef, Sabry M.; Jiménez-Bermúdez, Silvia; Bellido, M. Luz; Martín‐Pizarro, Carmen; Barceló, Marta; Abdal-Aziz, Samia Abdallah; Caballero, José L.; López-Aranda, José M.; Pliego‐Alfaro, Fernando; Muñoz, José Santiago Álvarez; Quesada, Miguel A.; Mercado, José A.

doi:10.1016/j.scienta.2008.07.011

Cited by 27 publications

(14 citation statements)

References 24 publications

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“…In general, fruit yield and fruit weight were reduced in most transgenic lines, as has been observed in other transgenic lines with pectinases down-regulated, e.g. pectate lyase transgenic plants ( Jiménez-Bermúdez et al , 2002 ; Youssef et al , 2009 ). Average fruit size and weight generally decrease when micropropagated strawberry plants are used directly for fruit production, but this side effect of the in vitro tissue culture phase disappears when the progeny of micropropagated plants is evaluated ( Cameron et al , 1989 ; López-Aranda et al , 1994 ).…”

Section: Discussionsupporting

confidence: 70%

“…an increase in the amount of pectins loosely bound to the cell wall—and depolymerization ( Posé et al , 2011 ). Functional studies of genes encoding pectinase enzymes, such as polygalacturonase ( Quesada et al , 2009 ) or pectate lyase ( Jiménez-Bermúdez et al , 2002 ; Youssef et al , 2009 ; Youssef et al , 2013 ), support a key role of pectin disassembly in strawberry softening. Transgenic fruits with low expression levels of these genes were significantly firmer than control fruits and displayed a reduction in solubilization and depolymerization of polyuronides ( Santiago-Doménech et al , 2008 ; Posé et al , 2013 ; Posé et al , 2015 ).…”

Section: Introductionmentioning

confidence: 99%

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Antisense down-regulation of the strawberry β-galactosidase geneFaβGal4increases cell wall galactose levels and reduces fruit softening

Paniagua

Blanco‐Portales

Barceló

et al. 2015

EXBOTJ

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124

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Section: Discussionsupporting

confidence: 70%

Section: Introductionmentioning

confidence: 99%

Antisense down-regulation of the strawberry β-galactosidase geneFaβGal4increases cell wall galactose levels and reduces fruit softening

Paniagua

Blanco‐Portales

Barceló

et al. 2015

EXBOTJ

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124

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“…The transgenic fruits containd less pectin and were firmer while the softening process during fruit ripening was significantly delayed. Histological observation revealed smaller intercellular spaces and larger contact areas between adjacent cells in transgenic fruits (Santiago-Doménech et al 2008;Youssef et al 2009). These alterations had a positive effect on fruit firmness and in the maintenance of cell structure, therefore, PL can be considered as a key candidate gene to increase firmness and prevent fruit softening (Jiménez-Bermúdez et al 2002;Qian et al 2009).…”

Section: Discussionmentioning

confidence: 97%

Comparative analysis of pectate lyase in relation to softening in strawberry fruits

Zhou¹,

Li²,

Zhao³

2016

Can. J. Plant Sci.

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Strawberry fruits are perishable due to fruit softening occurring during storage and marketing, but the mechanism by which this occurs is not clear. In this study, the possible mechanism of softening is explored by comparative studies on the changes of fruit firmness, pectate lyase (PL) activities, and relative expression levels of PL genes between two strawberry cultivars. The results indicate that a method for the determination of PL activity in the strawberry fruit was established. The activity of PL was at a low level in the small green fruit to white fruit stage, and maintained at a high level in the ripening and softening stage. The PL gene was specifically expressed in fruit and mainly in the ripening stage. PL expressions were closely correlated with PL activities, and negatively related with the changes in flesh firmness. The full-length cDNA of PL genes from the two cultivars was cloned using the RACE method. Amino acid residues of C terminal sequences of the PL proteins from different species showed significant variations. Those results suggested that the differences in PL activity, gene sequence, and gene expression patterns may lead to the different roles of PL in different fruit textures of strawberries during ripening and softening.Key words: fruit ripening and softening, pectate lyase, strawberry.Résumé : La fraise est un fruit périssable parce que la baie ramollit pendant l'entreposage et la vente, mais on ne sait pas exactement quel mécanisme est à l'origine de ce phénomène. Les auteurs se sont efforcés de le préciser en comparant les changements qui surviennent au niveau de la fermeté du fruit, de l'activité de la pectate lyase (PL) et de l'expression relative des gènes PL chez deux cultivars de fraisier. Les résultats ont permis d'établir une méthode pour jauger l'activité de la PL chez la fraise. La PL est peu active dans les petites baies vertes, jusqu'au stade du fruit blanc, après quoi elle reste très active pendant le mûrissement et le ramollissement. Le gène PL s'exprime spécifiquement chez le fruit et surtout pendant le mûrissement. L'expression du gène PL est étroitement corrélée à l'activité de la PL et négativement reliée aux changements de fermeté de la chair. Les auteurs ont cloné l'ADNc complet des gènes PL des deux cultivars par la technique RACE. Les résidus des acides aminés de la séquence C finale des protéines PL varient significativement entre les deux variétés. Ces résultats donnent à penser que les écarts au niveau de l'activité de la PL, de la séquence génétique et de l'expression des gènes pourraient expliquer le rôle variable de la PL dans les diverses textures observées chez la fraise pendant le mûrissement et le ramollissement. [Traduit par la Rédaction] Mots-clés : fraise, pectate lyase, mûrissement, ramollissement du fruit.

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“…However, the minor effect of PG silencing on tomato softening led to the view that PG-mediated pectin disassembly during ripening makes only a small contribution to fruit softening (Brummell & Harpster, 2001;Hadfield & Bennett, 1998). More recent studies on strawberry, apple and papaya have challenged this hypothesis, suggesting a key role for pectin modifications in fruit softening (Atkinson et al, 2012;Fabi et al, 2014;Jiménez-Bermúdez et al, 2002;Quesada et al, 2009;Youssef et al, 2009Youssef et al, , 2013.…”

Section: Introductionmentioning

confidence: 99%

The nanostructural characterization of strawberry pectins in pectate lyase or polygalacturonase silenced fruits elucidates their role in softening

Posé

Kirby

Paniagua

et al. 2015

Carbohydrate Polymers

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Fruit yield and quality of strawberry plants transformed with a fruit specific strawberry pectate lyase gene

Cited by 27 publications

References 24 publications

Antisense down-regulation of the strawberry β-galactosidase geneFaβGal4increases cell wall galactose levels and reduces fruit softening

Antisense down-regulation of the strawberry β-galactosidase geneFaβGal4increases cell wall galactose levels and reduces fruit softening

Comparative analysis of pectate lyase in relation to softening in strawberry fruits

The nanostructural characterization of strawberry pectins in pectate lyase or polygalacturonase silenced fruits elucidates their role in softening

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