Oligogalacturonic acids promote tomato fruit ripening through the regulation of 1-aminocyclopropane-1-carboxylic acid synthesis at the transcriptional and post-translational levels

Ma, Yingxuan; Zhou, Leilei; Wang, Zhichao; Chen, Jianting; Qu, Guiqin

doi:10.1186/s12870-015-0634-y

Cited by 18 publications

(10 citation statements)

References 59 publications

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“…For the measurement of ethylene (ET) production, each fruit was placed in a sealed gas‐tight 300 ml container at 25°C for 1 h, and a 1 ml headspace gas sample was analyzed using GC (6890N GC system; Agilent, Folsom, CA, USA) equipped with a flame ionization detector (Ma et al , ).…”

Section: Methodsmentioning

confidence: 99%

Roles of RIN and ethylene in tomato fruit ripening and ripening‐associated traits

Zhu

Pirrello³

et al. 2019

New Phytologist

141

137

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Summary RIPENING INHIBITOR (RIN)‐deficient fruits generated by CRISPR/Cas9 initiated partial ripening at a similar time to wild‐type (WT) fruits but only 10% WT concentrations of carotenoids and ethylene (ET) were synthesized. RIN‐deficient fruit never ripened completely, even when supplied with exogenous ET. The low amount of endogenous ET that they did produce was sufficient to enable ripening initiation and this could be suppressed by the ET perception inhibitor 1‐MCP. The reduced ET production by RIN‐deficient tomatoes was due to an inability to induce autocatalytic system‐2 ET synthesis, a characteristic feature of climacteric ripening. Production of volatiles and transcripts of key volatile biosynthetic genes also were greatly reduced in the absence of RIN. By contrast, the initial extent and rates of softening in the absence of RIN were similar to WT fruits, although detailed analysis showed that the expression of some cell wall‐modifying enzymes was delayed and others increased in the absence of RIN. These results support a model where RIN and ET, via ERFs, are required for full expression of ripening genes. Ethylene initiates ripening of mature green fruit, upregulates RIN expression and other changes, including system‐2 ET production. RIN, ET and other factors are required for completion of the full fruit‐ripening programme.

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Section: Methodsmentioning

confidence: 99%

Roles of RIN and ethylene in tomato fruit ripening and ripening‐associated traits

Zhu

Pirrello³

et al. 2019

New Phytologist

141

137

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“…For the measurement of ethylene production by fruit, each fruit was placed in a gastight 300-mL container at 25°C for 1 h, and a 1-mL headspace gas sample was analyzed using a gas chromatograph equipped with a flame ionization detector (Ma et al, 2016).…”

Section: Ethylene Production Measurementmentioning

confidence: 99%

The RIN-MC Fusion of MADS-Box Transcription Factors Has Transcriptional Activity and Modulates Expression of Many Ripening Genes

et al. 2017

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Fruit development and ripening is regulated by genetic and environmental factors and is of critical importance for seed dispersal, reproduction, and fruit quality. Tomato () () mutant fruit have a classic ripening-inhibited phenotype, which is attributed to a genomic DNA deletion resulting in the fusion of two truncated transcription factors, and In wild-type fruit, RIN, a MADS-box transcription factor, is a key regulator of the ripening gene expression network, with hundreds of gene targets controlling changes in color, flavor, texture, and taste during tomato fruit ripening; , on the other hand, has low expression in fruit, and the potential functions of the fusion gene in ripening remain unclear. Here, overexpression of in transgenic wild-type cv Ailsa Craig tomato fruits impaired several ripening processes, and down-regulating expression in the mutant was found to stimulate the normal yellow mutant fruit to produce a weak red color, suggesting a distinct negative role for in tomato fruit ripening. By comparative transcriptome analysis of and:: RNA interference fruits, a total of 1,168 and 1,234 genes were identified as potential targets of RIN-MC activation and inhibition. Furthermore, the fusion gene was shown to be translated into a chimeric transcription factor that was localized to the nucleus and was capable of protein interactions with other MADS-box factors. These results indicated that tomato RIN-MC fusion plays a negative role in ripening and encodes a chimeric transcription factor that modulates the expression of many ripening genes, thereby contributing to the mutant phenotype.

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“…Findings of the present work may well indicate that such reduction should be related to the lower NCPP or CI incidence in the POs-treated fruits. The OGs induce ethylene biosynthesis in climacteric tomato fruit (Ma et al, 2016). Results from this work showing that applying POs did not increase, or even reduced, ethylene production when the fruits were stored under conditions that did not induce relevant damage, further suggest that the hormone is not likely mediating the beneficial effects of POs in citrus fruits.…”

Section: Discussionmentioning

confidence: 73%

“…Asterisks indicate significant differences (P < 0.05) between POs and their respective control samples for the same storage period. Gorshkova, 2015; Ma et al, 2016). Ethylene reduces physiological disorders (Lafuente and Sala, 2002;Lafuente et al, 2004;Salvador et al, 2006) and decay (Marcos et al, 2005) in citrus fruit and it has an important effect on inducing relevant changes in the antioxidant system and phenylpropanoid metabolism when applied under conditions favoring NCPP or CI (Cajuste and Lafuente, 2007;Establ es-Ortiz et al, 2016;Lafuente et al, 2004;Sala and Lafuente, 2004).…”

Section: Discussionmentioning

confidence: 99%

“…Dynamic modifications in wall polymers occur in response to environmental conditions and hormones like ethylene, and wall turnover may generate active OGs that may trigger defensive responses (H ematy et al, 2009). These reasons, in addition to the facts that: 1) OGs are able to induce ethylene biosynthesis in climacteric fruits like tomato (Ma et al, 2016), 2) OGs induce the synthesis of secondary metabolites with antioxidant activity, possibly by activation of the phenylpropanoid pathway (Ochoa-Villarreal et al, 2011), and 3) the phenolic metabolism and the antioxidant enzymatic system are important in the protection of citrus fruit against conditions causing NCPP, CI, and decay (Ballester et al, 2011;Cajuste and Lafuente, 2007;Martínez-T ellez and Lafuente, 1997;Lafuente et al, 2001), make citrus fruit a good experimental system to study whether OGs are able to reduce the incidence of different postharvest physiological disorders and decay. Therefore, the aim of this study has been to evaluate the effect of OGs on the incidence of postharvest NCPP, CI, and decay, which are caused by different environmental factors in citrus fruit, with and whether these effects can be mediated by ethylene.…”

mentioning

confidence: 99%

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Pectic and Galacturonic Acid Oligosaccharides on the Postharvest Performance of Citrus Fruits

Vera-Guzmán¹,

Lafuente²,

Aispuro‐Hernández³

et al. 2017

horts

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Orange [Citrus sinensis (L.) Osbeck] and grapefruit (Citrus paradisi Macfad) citrus fruits are prone to develop different peel physiological disorders caused by storage at both chilling and nonchilling temperatures. The effect of galacturonic acid oligosaccharides (GAOs) and pectic oligosaccharides (POs) in reducing postharvest nonchilling peel pitting (NCPP), decay, and chilling injury (CI) in orange cv. Navelina and the effect of POs in reducing CI in grapefruit cv. Rio Red, were investigated. The incidence of these disorders was examined in fruits stored at chilling and nonchilling temperatures and at 90% to 95% relative humidity (RH). POs showed a better efficacy than GAOs in reducing postharvest losses in orange. The POs were able to reduce NCPP and decay in ‘Navelina’ fruits stored at 20 °C, irrespective of the fruit maturity stage. The application of 10 g·L−1 POs also reduced CI and the chilling-induced ethylene production in oranges and grapefruits maintained at the chilling temperature. Likewise, the decrease in ethylene production found in ‘Navelina’ fruits that developed NCPP during storage at the nonchilling temperature was related to lower peel damage. Moreover, results showed that POs do not induce an increase in ethylene when fruit are stored under conditions that do not cause stress-related injury to fruit. Therefore, POs efficacy in reducing postharvest physiological disorders is not likely mediated by ethylene. Overall results indicate that the application of POs may be an acceptable alternative to mitigate postharvest losses of citrus fruits.

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Oligogalacturonic acids promote tomato fruit ripening through the regulation of 1-aminocyclopropane-1-carboxylic acid synthesis at the transcriptional and post-translational levels

Cited by 18 publications

References 59 publications

Roles of RIN and ethylene in tomato fruit ripening and ripening‐associated traits

Roles of RIN and ethylene in tomato fruit ripening and ripening‐associated traits

The RIN-MC Fusion of MADS-Box Transcription Factors Has Transcriptional Activity and Modulates Expression of Many Ripening Genes

Pectic and Galacturonic Acid Oligosaccharides on the Postharvest Performance of Citrus Fruits

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