Overexpression of tomato SlNAC1transcription factor alters fruit pigmentation and softening

Ma, Nana; Feng, Hai-Long; Meng, Xiangzhi; Dong, Lü; Yang, Dong-Yue; Wu, Changai; Meng, Qingwei

doi:10.1186/s12870-014-0351-y

Cited by 176 publications

(126 citation statements)

References 72 publications

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“…More recently, SlNAC1 (for tomato NAM, ATAF1/2, CUC2), a new tomato NAC domain protein whose expression increases in ripening fruit, was described as a negative regulator of ripening. Its overexpression resulted in altered carotenoid pathway and decreased ethylene synthesis mainly due to the reduced expression of system 2 ethylene biosynthetic genes (Ma et al, 2014). These data indicate that both positive and negative ripening regulators are involved in the control of fruit ripening, at least partially in an ethylene-dependent pathway.…”

Section: Transcription Factors Regulating Fruit Ripening In Concert Wmentioning

confidence: 82%

Ethylene control of fruit ripening: revisiting the complex network of transcriptional regulation

et al. 2015

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(M.L.); 0000-0002-5725-885X (J.P.); 0000-0001-7707-7776 (J.-P.R.).The plant hormone ethylene plays a key role in climacteric fruit ripening. Studies on components of ethylene signaling have revealed a linear transduction pathway leading to the activation of ethylene response factors. However, the means by which ethylene selects the ripening-related genes and interacts with other signaling pathways to regulate the ripening process are still to be elucidated. Using tomato (Solanum lycopersicum) as a reference species, the present review aims to revisit the mechanisms by which ethylene regulates fruit ripening by taking advantage of new tools available to perform in silico studies at the genomewide scale, leading to a global view on the expression pattern of ethylene biosynthesis and response genes throughout ripening. Overall, it provides new insights on the transcriptional network by which this hormone coordinates the ripening process and emphasizes the interplay between ethylene and ripening-associated developmental factors and the link between epigenetic regulation and ethylene during fruit ripening.As a developmental process, fruit ripening is coordinated by a complex network of endogenous and exogenous cues. Indeed, the making of a fruit is a genetically regulated process unique to plants involving three distinct stages: fruit set, development, and ripening. Fruit development is characterized by a series of developmental transitions tightly coordinated by a network of interacting genes and signaling pathways. Among these, ripening has received the greatest attention from both geneticists and breeders. From the scientific point of view, fruit ripening is seen as a process in which the biochemistry and physiology of the organ are developmentally altered to influence the appearance, texture, flavor, and aroma (Giovannoni, 2004). Since most of the fruit sensory and nutritional quality traits are elaborated at the ripening stage, deciphering the key genetic and molecular factors regulating ripening becomes a major task toward improving overall fruit quality (Carrari and Fernie, 2006). In addition, the control of fruit ripening is also instrumental to maintain the quality attributes of the fruit during the postharvest shelf life.Based on their mode of ripening, fleshy fruits are divided into two categories, climacteric and nonclimacteric, depending on the presence or absence of the climacteric rise in respiration and of autocatalytic ethylene production (Lelièvre et al., 1997). In climacteric fruit, the plant hormone ethylene is the major cue that controls most aspects of ripening. By contrast, the ripening of nonclimacteric fruit does not strictly depend on ethylene, and the nature of the triggers of ripening in this type of fruit remains yet to be elucidated. Since the upstream components of the ethylene transduction pathway are common to all ethylene responses, the apparent simplicity of the ethylene signaling pathway cannot account for the wide diversity of ethylene responses. A plausible hypothesis is that dif...

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Section: Transcription Factors Regulating Fruit Ripening In Concert Wmentioning

confidence: 82%

Ethylene control of fruit ripening: revisiting the complex network of transcriptional regulation

et al. 2015

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“…4). ACO is one of the major enzymes involved in ethylene biosynthesis (Ma et al, 2014). AP2/ERF is involved in the ethylene signal transduction pathway (Pre et al, 2008).…”

Section: Discussionmentioning

confidence: 99%

Comparative proteomic approaches to analysis of litchi pulp senescence after harvest

Zhu

et al. 2015

Food Research International

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“…Most are likely to act indirectly in promoting carotenoid biosynthesis, perhaps by activating ethylene biosynthesis, although some (e.g. the MADS-box gene RIN and the NAC TF SlNAC1) have been shown to bind the carotenoid biosynthetic gene promoters directly (Ampomah-Dwamena et al 2015;Ma et al 2014). There is also growing evidence of the importance of non-transcriptional regulation of carotenoid production.…”

Section: Regulation Of Carotenoid Production In Kiwifruitmentioning

confidence: 97%

“…Although several TFs have been demonstrated to regulate carotenoid accumulation during tomato fruit ripening, these generally have broad roles in regulating many aspects of ripening such as ethylene biosynthesis and fruit softening. They include MADS-box, AP2/ERF, NAC domain and HD-Zip homeobox family proteins (Pan et al 2013;Ma et al 2014;Liu et al 2015). Most are likely to act indirectly in promoting carotenoid biosynthesis, perhaps by activating ethylene biosynthesis, although some (e.g.…”

Section: Regulation Of Carotenoid Production In Kiwifruitmentioning

confidence: 98%

Genetics of Pigment Biosynthesis and Degradation

Montefiori

Pilkington

Davies

et al. 2016

Compendium of Plant Genomes

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Within the genus Actinidia, there is large variability in fruit skin and flesh colour. The most familiar kiwifruit, A. chinensis var. deliciosa 'Hayward', has flesh of bright emerald green. Although many species have live, coloured fruit skins, most commercial cultivars have a dead, brown fruit skin. Hidden underneath the skin is a diversity and range of flesh colours which are characteristic of the species or specific genotypes. From a commercial point of view, flesh colour has become a particularly important feature which distinguishes the fruit and new cultivars in the market. In today's market, there is a large number of cultivars with a range of flesh colours grouped into three main categories: green, yellow and red. The red-fleshed cultivars are a recent addition and have generated great interest throughout the industry worldwide. It is also the distinctive feature of the genotype used to build the reference genome for A. chinensis var. chinensis (Huang et al., 2013). Fruit ColourAnthocyanins, carotenoids and chlorophylls are responsible for almost all fruit coloration. Plant breeding and domestication have produced numerous fruit where the levels and distribution of pigments vary widely, changing during development and in response to the environment. The accumulation of pigments in fruit is an important indicator of ripeness, quality and value. These pigments also differentiate cultivars for consumers, as well as being implicated in the health attributes of our foods. A highly pigmented fruit has become perceived by consumers as conferring

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Overexpression of tomato SlNAC1transcription factor alters fruit pigmentation and softening

Cited by 176 publications

References 72 publications

Ethylene control of fruit ripening: revisiting the complex network of transcriptional regulation

Ethylene control of fruit ripening: revisiting the complex network of transcriptional regulation

Comparative proteomic approaches to analysis of litchi pulp senescence after harvest

Genetics of Pigment Biosynthesis and Degradation

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