Long-term effects of abscisic acid (ABA) on the grape berry phenylpropanoid pathway: Gene expression and metabolite content

Villalobos-González, Luis; Peña‐Neira, Álvaro; Ibáñez, Freddy; Pastenes, Claudio

doi:10.1016/j.plaphy.2016.04.012

Cited by 79 publications

(46 citation statements)

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“…Based on previous studies, any significant shifts in ABA content in fruits at stages after mature green impacts the fruit ripening process in both non-climacteric (grape, strawberry and cucumber) [8, 11, 12] and climacteric fruits (tomato, mango and avocado) [17, 44, 46]. Our data support previously published studies, and application of exogenous ABA and NDGA treatments led to either the promotion or inhibition of watermelon fruit ripening, respectively.…”

Section: Discussionsupporting

confidence: 91%

“…In citrus, ABA-deficient mutant fruit displayed a slower rate of fruit degreening than did the wildtype; while treatments with exogenous ABA promoted fruit ripening by accelerating fruit coloration and significantly reducing organic acid content [9, 10]. Further, in grape, exogenous ABA application significantly promoted fruit ripening, and resulted in accelerated accumulation of both sugars and anthocyanins [11]. In cucumber, spraying turning stage fruits with ABA significantly reduced the level of chlorophyll present in the exocarp [8].…”

Section: Introductionmentioning

confidence: 99%

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Abscisic acid pathway involved in the regulation of watermelon fruit ripening and quality trait evolution

et al. 2017

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Watermelon (Citrullus lanatus (Thunb.) Matsum. & Nakai) is a non-climacteric fruit. The modern sweet-dessert watermelon is the result of years of cultivation and selection for fruits with desirable qualities. To date, the mechanisms of watermelon fruit ripening, and the role of abscisic acid (ABA) in this process, has not been well understood. We quantified levels of free and conjugated ABA contents in the fruits of cultivated watermelon (97103; C. lanatus subsp. vulgaris), semi-wild germplasm (PI179878; C. lanatus subsp. mucosospermus), and wild germplasm (PI296341-FR; C. lanatus subsp. lanatus). Results showed that ABA content in the fruits of 97103 and PI179878 increased during fruit development and ripening, but maintained a low steady state in the center flesh of PI296341-FR fruits. ABA levels in fruits were highest in 97103 and lowest in PI296341-FR, but no obvious differences in ABA levels were observed in seeds of these lines. Examination of 31 representative watermelon accessions, including different C. lanatus subspecies and ancestral species, showed a correlation between soluble solids content (SSC) and ABA levels in ripening fruits. Furthermore, injection of exogenous ABA or nordihydroguaiaretic acid (NDGA) into 97103 fruits promoted or inhibited ripening, respectively. Transcriptomic analyses showed that the expression levels of several genes involved in ABA metabolism and signaling, including Cla009779 (NCED), Cla005404 (NCED), Cla020673 (CYP707A), Cla006655 (UGT) and Cla020180 (SnRK2), varied significantly in cultivated and wild watermelon center flesh. Three SNPs (-738, C/A; -1681, C/T; -1832, G/T) in the promoter region of Cla020673 (CYP707A) and one single SNP (-701, G/A) in the promoter of Cla020180 (SnRK2) exhibited a high level of correlation with SSC variation in the 100 tested accessions. Our results not only demonstrate for the first time that ABA is involved in the regulation of watermelon fruit ripening, but also provide insights into the evolutionary mechanisms of this phenomenon.

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Section: Discussionsupporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

Abscisic acid pathway involved in the regulation of watermelon fruit ripening and quality trait evolution

et al. 2017

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“…Exogenous application of ABA has been shown in many studies to advance especially non-climacteric fruit ripening and the associated anthocyanin accumulation in grape berries (Wheeler et al, 2009; Koyama et al, 2010; Villalobos-González et al, 2016), strawberries (Chai et al, 2011; Jia et al, 2011; Kadomura-Ishikawa et al, 2015; Chen et al, 2016), sweet cherries (Luo et al, 2014; Shen et al, 2014), and litchi fruit (Wei et al, 2011; Singh et al, 2014). Moreover, treatments with inhibitors of ABA biosynthesis, such as fluridone and nordihydroguaiaretic acid (NDGA), delay fruit ripening and decrease anthocyanin accumulation (Jia et al, 2011; Shen et al, 2014; Kadomura-Ishikawa et al, 2015).…”

Section: Discussionmentioning

confidence: 99%

Abscisic Acid Regulates Anthocyanin Biosynthesis and Gene Expression Associated With Cell Wall Modification in Ripening Bilberry (Vaccinium myrtillus L.) Fruits

et al. 2018

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Ripening of non-climacteric bilberry (Vaccinium myrtillus L.) fruit is characterized by a high accumulation of health-beneficial anthocyanins. Plant hormone abscisic acid (ABA) and sucrose have been shown to be among the central signaling molecules coordinating non-climacteric fruit ripening and anthocyanin accumulation in some fruits such as strawberry. Our earlier studies have demonstrated an elevation in endogenous ABA level in bilberry fruit at the onset of ripening indicating a role for ABA in the regulation of bilberry fruit ripening. In the present study, we show that the treatment of unripe green bilberry fruits with exogenous ABA significantly promotes anthocyanin biosynthesis and accumulation both in fruits attached and detached to the plant. In addition, ABA biosynthesis inhibitor, fluridone, delayed anthocyanin accumulation in bilberries. Exogenous ABA also induced the expression of several genes involved in cell wall modification in ripening bilberry fruits. Furthermore, silencing of VmNCED1, the key gene in ABA biosynthesis, was accompanied by the down-regulation in the expression of key anthocyanin biosynthetic genes. In contrast, the treatment of unripe green bilberry fruits with exogenous sucrose or glucose did not lead to an enhancement in the anthocyanin accumulation neither in fruits attached to plant nor in post-harvest fruits. Moreover, sugars failed to induce the expression of genes associated in anthocyanin biosynthesis or ABA biosynthesis while could elevate expression of some genes associated with cell wall modification in post-harvest bilberry fruits. Our results demonstrate that ABA plays a major role in the regulation of ripening-related processes such as anthocyanin biosynthesis and cell wall modification in bilberry fruit, whereas sugars seem to have minor regulatory roles in the processes. The results indicate that the regulation of bilberry fruit ripening differs from strawberry that is currently considered as a model of non-climacteric fruit ripening. In this study, we also identified transcription factors, which expression was enhanced by ABA, as potential regulators of ABA-mediated bilberry fruit ripening processes.

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“…Water deficits positively impact the grape through lower berry sizes, with a concomitant increase in the skin to pulp ratio, concentrating secondary metabolites . Additionally, a water deficit reduces plant vigour, improves the microclimate of the fruiting zone and, most importantly, increases the activity of the secondary metabolism in grapes, which is mediated by abscisic acid . Wine quality is a multi‐faceted construct, defined by different parameters, amongst which aroma has been suggested as one of the most important .…”

Section: Introductionmentioning

confidence: 99%

“…14 Additionally, a water deficit reduces plant vigour, improves the microclimate of the fruiting zone and, most importantly, increases the activity of the secondary metabolism in grapes, which is mediated by abscisic acid. [15][16][17] Wine quality is a multi-faceted construct, defined by different parameters, amongst which aroma has been suggested as one of the most important. 18 Wine volatile compounds may originate from the grapes, must treatment and the fermentation process, as well as the aging process.…”

Section: Introductionmentioning

confidence: 99%

Water stress and ripeness effects on the volatile composition of Cabernet Sauvignon wines

et al. 2017

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Long-term effects of abscisic acid (ABA) on the grape berry phenylpropanoid pathway: Gene expression and metabolite content

Cited by 79 publications

References 54 publications

Abscisic acid pathway involved in the regulation of watermelon fruit ripening and quality trait evolution

Abscisic acid pathway involved in the regulation of watermelon fruit ripening and quality trait evolution

Abscisic Acid Regulates Anthocyanin Biosynthesis and Gene Expression Associated With Cell Wall Modification in Ripening Bilberry (Vaccinium myrtillus L.) Fruits

Water stress and ripeness effects on the volatile composition of Cabernet Sauvignon wines

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