The use of μPEACH 1.0 to investigate the role of ethylene in the initiation of peach fruit ripening

Pectins are synthesized and secreted to the cell wall as highly methyl-esterified polymers and demethyl-esterified by pectin methylesterases (PMEs), which are regulated by pectin methylesterase inhibitors (PMEIs). PMEs and PMEIs are involved in pectin degradation during fruit softening; however, the roles of the PME and PMEI gene families during fruit softening remain unclear. Here, 71 PME and 30 PMEI genes were identified in the peach (Prunus persica) genome and shown to be unevenly distributed on all eight chromosomes. The 71 PME genes comprised 36 Type-1 PMEs and 35 Type-2 PMEs. Transcriptome analysis showed that 11 PME and 15 PMEI genes were expressed during fruit ripening in melting flesh (MF) and stony-hard (SH) peaches. Three PME and five PMEI genes were expressed at higher levels in MF than in SH fruit and exhibited softening-associated expression patterns. Upstream regulatory cis elements of these genes related to hormone response, especially naphthaleneacetic acid and ethylene, were investigated. One PME (Prupe.7G192800) and two PMEIs (Prupe.1G114500 and Prupe.2G279800), and their promoters were identified as potential targets for future studies on the biochemical metabolism and regulation of fruit ripening. The comprehensive data generated in this study will improve our understanding of the PME and PMEI gene families in peach. However, further detailed investigation is necessary to elucidate the biochemical function and regulation mechanism of the PME and PMEI genes during peach fruit ripening.

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Nitric oxide-dependent regulation of sweet pepper fruit ripening

Journal of Experimental Botany ◽

10.1093/jxb/erz136 ◽

2019 ◽

Vol 70 (17) ◽

pp. 4557-4570 ◽

Cited By ~ 19

Author(s):

Salvador González-Gordo ◽

Rocío Bautista ◽

M Gonzalo Claros ◽

Amanda Cañas ◽

José M Palma ◽

...

Keyword(s):

Nitric Oxide ◽

Fruit Ripening ◽

Biochemical Analysis ◽

Sweet Pepper ◽

Supporting Evidence ◽

Functional Categories ◽

Fatty Acid Profiling ◽

Pepper Fruit

Abstract Ripening is a complex physiological process that involves changes in reactive nitrogen and oxygen species that govern the shelf-life and quality of fruits. Nitric oxide (NO)-dependent changes in the sweet pepper fruit transcriptome were determined by treating fruits at the initial breaking point stage with NO gas. Fruits were also harvested at the immature (green) and ripe (red) stages. Fruit ripening in the absence of NO resulted in changes in the abundance of 8805 transcripts whose function could be identified. Among these, functional clusters associated with reactive oxygen/nitrogen species and lipid metabolism were significantly modified. NO treatment resulted in the differential expression of 498 genes framed within these functional categories. Biochemical analysis revealed that NO treatment resulted in changes in fatty acid profiling, glutathione and proline contents, and the extent of lipid peroxidation, as well as increases in the activity of ascorbate peroxidase and lipoxygenase. These data provide supporting evidence for the crucial role of NO in the ripening of pepper fruit.

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A critical evaluation of the role of ethylene and MADS transcription factors in the network controlling fleshy fruit ripening

New Phytologist ◽

10.1111/nph.15545 ◽

2018 ◽

Vol 221 (4) ◽

pp. 1724-1741 ◽

Cited By ~ 28

Author(s):

Shan Li ◽

Kunsong Chen ◽

Don Grierson

Keyword(s):

Transcription Factors ◽

Fruit Ripening ◽

Critical Evaluation ◽

Fleshy Fruit

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Role of nitric oxide in fruit ripening

10.1016/b978-0-12-818797-5.00029-7 ◽

2022 ◽

pp. 707-752

Author(s):

Somali Dhal ◽

Harshata Pal

Keyword(s):

Nitric Oxide ◽

Fruit Ripening

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Functional Analysis Reveals the Regulatory Role of PpTST1 Encoding Tonoplast Sugar Transporter in Sugar Accumulation of Peach Fruit

International Journal of Molecular Sciences ◽

10.3390/ijms21031112 ◽

2020 ◽

Vol 21 (3) ◽

pp. 1112 ◽

Cited By ~ 3

Author(s):

Peng ◽

Wang ◽

Ogutu ◽

Liu ◽

...

Keyword(s):

Sugar Content ◽

Subcellular Location ◽

Promoter Sequence ◽

Sugar Accumulation ◽

Sugar Transporter ◽

Peach Fruit ◽

Accumulation Pattern ◽

Dcaps Marker ◽

Significant Difference

Sugar content is related to fruit sweetness, and the complex mechanisms underlying fruit sugar accumulation still remain elusive. Here, we report a peach PpTST1 gene encoding tonoplast sugar transporter that is located in the quantitative trait loci (QTL) interval on Chr5 controlling fruit sucrose content. One derived Cleaved Amplified Polymorphic Sequence (dCAPS) marker was developed based on a nonsynonymous G/T variant in the third exon of PpTST1. Genotyping of peach cultivars with the dCAPS marker revealed a significant difference in fruit sugar content among genotypes. PpTST1 is located in the tonoplast, and substitution of glutamine by histidine caused by the G/T variation has no impact on subcellular location. The expression profile of PpTST1 exhibited a consistency with the sugar accumulation pattern, and its transient silencing significantly inhibited sugar accumulation in peach fruits. All of these results demonstrated the role of PpTST1 in regulating sugar accumulation in peach fruit. In addition, cis-elements for binding of MYB and WRKY transcript factors were found in the promoter sequence of PpTST1, suggesting a gene regulatory network of fruit sugar accumulation. Our results are not only helpful for understanding the mechanisms underlying fruit sugar accumulation, but will also be useful for the genetic improvement of fruit sweetness in peach breeding programs.

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Corrigendum to: Re-evaluation of the nor mutation and the role of the NAC-NOR transcription factor in tomato fruit ripening

Journal of Experimental Botany ◽

10.1093/jxb/eraa247 ◽

2020 ◽

Vol 71 (12) ◽

pp. 3759-3759

Author(s):

Ying Gao ◽

Wei Wei ◽

Zhongqi Fan ◽

Xiaodan Zhao ◽

Yiping Zhang ◽

...

Keyword(s):

Transcription Factor ◽

Fruit Ripening ◽

Tomato Fruit ◽

Tomato Fruit Ripening

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Contribution of cell wall modifying enzymes on the texture of fleshy fruits: The example of apple

Journal of the Serbian Chemical Society ◽

10.2298/jsc121123004b ◽

2013 ◽

Vol 78 (3) ◽

pp. 417-427 ◽

Cited By ~ 10

Author(s):

Estelle Bonnin ◽

Marc Lahaye

Keyword(s):

Cell Wall ◽

Fruit Ripening ◽

Consumer Choice ◽

Fruit Production ◽

Cell Wall Polysaccharides ◽

Structural Reorganization ◽

Fleshy Fruits ◽

Textural Changes ◽

Transformation Processes

Cell walls consist of polysaccharide assemblies (pectin, hemicelluloses and cellulose), whose structure and interactions vary depending on fruit genetic, and its stage and conditions of development. The establishment and the structural reorganization of the assemblies result from enzyme/protein consortia acting in muro. The texture of fleshy fruits is one of the major criteria for consumer choice. It impacts also post-harvest routes and transformation processes. Disassembly of fruit cell wall polysaccharides largely induces textural changes during ripening but the precise role of each polysaccharide and each enzyme remains unclear. The changes of cell wall polysaccharides during fruit ripening have mainly emphasized a modulation of the fine chemical structure of pectins by hydrolases, lyases, and esterases. This restructuring also involves a reorganization of hemicelluloses by hydrolases/transglycosydases and a modulation of their interactions with the cellulose by non-catalytic proteins such as expansin. Apple is the third fruit production in the world and is the subject of studies about fruit quality. This paper presents some of the results to date about the enzymes/proteins involved in this fruit ripening with a particular emphasis on apple.

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