Mitochondrial small heat shock protein and chilling tolerance in tomato fruit

Escobar, Mariela Raquel; Ré, Martín D.; Sossi, María L.; Boggio, Silvana B.; Herrfurth, Cornelia; Feußner, Ivo; Valle, Estela M.

doi:10.1016/j.postharvbio.2021.111491

Cited by 9 publications

(6 citation statements)

References 33 publications

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“…Moreover, Minitomato galactolipids C18:3 diminished as a result of CS (see Supporting information, Table S4 and Appendix S1). These changes were more evident for the plastid lipids (SQDG and galactolipids) and highlight the importance of the response of these organelles in the tolerance to chilling just observed at the sHsp organellar levels 12,32 . Considering that it has been reported that an increase in the unsaturation of these lipids enhances the tolerance of the photosynthetic machinery toward chilling stress, 33 these changes could be related with the partial photosynthesis recovery already observed in Micro‐Tom fruit after CS 34 .…”

Section: Discussionmentioning

confidence: 66%

“…These changes were more evident for the plastid lipids (SQDG and galactolipids) and highlight the importance of the response of these organelles in the tolerance to chilling just observed at the sHsp organellar levels. 12,32 Considering that it has been reported that an increase in the unsaturation of these lipids enhances the tolerance of the photosynthetic machinery toward chilling stress, 33 these changes could be related with the partial photosynthesis recovery already observed in Micro-Tom fruit after CS. 34 Also, striking changes for the FAs saturation degree in galactolipids were observed in tomato plants under temperature stress.…”

Section: Discussionmentioning

confidence: 98%

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Reversible changes in galactolipid saturation level and head group composition are associated with tolerance to postharvest chilling in tomato fruit

2021

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BACKGROUND Chilling injury (CI) is a physiological disorder that results in a limitation for cold storage (CS) of many fruits and vegetables. The low temperature‐induced changes in the properties and composition of cell membranes are involved in the response to chilling temperature and in the mechanism of CI and tolerance. RESULTS We compared the changes in the lipid composition by gas chromatography‐mass spectrometry before, immediately after CS, as well as during a 3‐day subsequent period, of tomato fruits with different chilling‐sensitivity: Micro‐Tom (tolerant) and Minitomato (susceptible). The changes in linolenic acid content, double bond index and digalactosyldiacylglycerol/monogalactosyldiacylglycerol ratio (DGDG/MGDG) showed membrane fluidity adjustment, depending on the temperature. By a database search, we identified 18 membrane‐bound fatty acid desaturase (FAD) genes and five DGDG synthases (DGD) genes that phylogenetically clustered into four and two subfamilies, respectively. The FAD and DGD genes were differentially expressed in response to CS, as determined by quantitative reverse transcriptase‐polymerase chain reaction analysis. CONCLUSION The data strongly suggest that reversion of CS‐induced changes during the recovery period is important for the proper function of the membrane and tolerance to postharvest CI in tomato fruit. © 2021 Society of Chemical Industry.

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Section: Discussionmentioning

confidence: 66%

Section: Discussionmentioning

confidence: 98%

Reversible changes in galactolipid saturation level and head group composition are associated with tolerance to postharvest chilling in tomato fruit

2021

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“…Also, up and downregulated expression of HSP23 . 8 made it possible for each transgenic plant to display the opposite phenotype under low temperature conditions: Transgenic plants overexpressing HSP23.8 gene showed increased cold tolerance whereas decreased chilling tolerance, wilting, skin wrinkles and partial discoloration were observed in the transgenic plant with reduced expression of HSP23.8 gene ( Escobar et al, 2021 ). Similar studies have reported that the HSP17.7 gene plays a role in the HS tolerance in potato ( Ahn and Zimmerman, 2006 ) and carrot ( Malik et al, 1999 ).…”

Section: Breeding For Elevated Resistance To Heat Stressmentioning

confidence: 99%

Molecular Bases of Heat Stress Responses in Vegetable Crops With Focusing on Heat Shock Factors and Heat Shock Proteins

Kang¹,

Lee

Hoshikawa

et al. 2022

Front. Plant Sci.

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The effects of the climate change including an increase in the average global temperatures, and abnormal weather events such as frequent and severe heatwaves are emerging as a worldwide ecological concern due to their impacts on plant vegetation and crop productivity. In this review, the molecular processes of plants in response to heat stress—from the sensing of heat stress, the subsequent molecular cascades associated with the activation of heat shock factors and their primary targets (heat shock proteins), to the cellular responses—have been summarized with an emphasis on the classification and functions of heat shock proteins. Vegetables contain many essential vitamins, minerals, antioxidants, and fibers that provide many critical health benefits to humans. The adverse effects of heat stress on vegetable growth can be alleviated by developing vegetable crops with enhanced thermotolerance with the aid of various genetic tools. To achieve this goal, a solid understanding of the molecular and/or cellular mechanisms underlying various responses of vegetables to high temperature is imperative. Therefore, efforts to identify heat stress-responsive genes including those that code for heat shock factors and heat shock proteins, their functional roles in vegetable crops, and also their application to developing vegetables tolerant to heat stress are discussed.

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“…Thus, physical methods are considered the most convenient, safe, feasible, and environmentally friendly approach for preserving berry fruits. Some physical treatments, such as cold shock treatment and heat shock treatment could maintain higher antioxidant capacity and chilling tolerance of vegetables and fruits, such as papaya, tomato, and citrus [ 11 , 12 , 13 ]. Heat and CO 2 shock treatments induce changes in the cuticle of peaches [ 14 ].…”

Section: Introductionmentioning

confidence: 99%

High Oxygen Shocking Reduces Postharvest Disease and Maintains Satisfying Quality in Fresh Goji Berries during Cold Storage by Affecting Fungi Community Composition

Hou

Zhang

Zhao

et al. 2023

Foods

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Fresh goji (Lycium barbarum L.) berries were treated with high-concentration (50% and 90%) oxygen shocking for 30 min and then stored at 0 ± 0.5 °C for 30 d. Decay, aerobic plate count, firmness, weight loss, total soluble solid (TSS), and titratable acidity (TA) were evaluated during storage. A total of 90% O2 shocking more effectively reduced decay and maintained the weight loss and firmness of goji berries. Subsequently, changes in fungi communities were analyzed using high-throughput sequencing (HTS) in the 90% O2-shocking and control groups. The results showed that 90% O2 shocking retained the richness and diversity of fungi communities and the microbiome was related to the quality properties of the fruit. Thus, we inferred that high oxygen shocking inhibited the development of natural decay and maintained the satisfying quality of goji berries by affecting the fungi community composition, which reduced the growth of pathogenic fungi and harmful saprotrophic fungi in the genera, such as Filobasidium sp., Alternaria sp., and Cladosporium sp. We provide a new insight into the disease development and quality changes during the storage of postharvest goji berries.

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Mitochondrial small heat shock protein and chilling tolerance in tomato fruit

Cited by 9 publications

References 33 publications

Reversible changes in galactolipid saturation level and head group composition are associated with tolerance to postharvest chilling in tomato fruit

Reversible changes in galactolipid saturation level and head group composition are associated with tolerance to postharvest chilling in tomato fruit

Molecular Bases of Heat Stress Responses in Vegetable Crops With Focusing on Heat Shock Factors and Heat Shock Proteins

High Oxygen Shocking Reduces Postharvest Disease and Maintains Satisfying Quality in Fresh Goji Berries during Cold Storage by Affecting Fungi Community Composition

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