scholarly journals SlBES1 Promotes Tomato Fruit Softening through Transcriptional Inhibition of PMEU1

iScience ◽  
2021 ◽  
pp. 102926
Author(s):  
Haoran Liu ◽  
Lihong Liu ◽  
Dongyi Liang ◽  
Min Zhang ◽  
Chengguo Jia ◽  
...  
Keyword(s):  
Tomato Fruit ◽  
Fruit Softening ◽  
Transcriptional Inhibition

scholarly journals Brassinosteroid signaling component SlBES1 promotes tomato fruit softening through transcriptional repression of PMEU1

2021 ◽  
Author(s):  
Haoran Liu ◽  
Lihong Liu ◽  
Dongyi Liang ◽  
Min Zhang ◽  
Chengguo Jia ◽  
...  
Keyword(s):  
Transcriptional Repression ◽  
Tomato Fruit ◽  
Fruit Softening ◽  
Loss Of Function ◽  
Postharvest Storage ◽  
Nutrition Quality ◽  
Transcriptional Inhibition ◽  
Tomato Fruit Ripening ◽  
Brassinosteroid Signaling

ABSTRACTFirmness is one of the most important factors that affect postharvest properties of tomato fruit. However, the regulatory mechanism underlying firmness formation in tomato fruit is poorly understood. Here, we report a novel role of SlBES1, a transcriptional factor (TF) mediating brassinosteroid (BR) signaling, in tomato fruit softening. We first found that SlBES1 promotes fruit softening during tomato fruit ripening and postharvest storage. RNA-seq analysis suggested that PMEU1, which encodes a pectin de-methylesterification protein, might participate in SlBES1-mediated fruit softening. Biochemical and immunofluorescence assays in SlBES1 transgenic fruits indicated that SlBES1 inhibited PMEU1-related pectin de-methylesterification. Further molecular and genetic evidence verified that SlBES1 directly binds to the E-box in the promoter of PMEU1 to repress its expression, leading to the softening of the tomato fruits. Loss-of-function SlBES1 mutant generated by CRISPR/cas9 showed firmer fruits and longer shelf life during postharvest storage without the color, size and nutritional quality alteration. Collectively, our results indicated the potential of manipulating SlBES1 to regulate fruit firmness via transcriptional inhibition of PMEU1 without negative consequence on visual and nutrition quality.

scholarly journals Re-evaluation of the nor mutation and the role of the NAC-NOR transcription factor in tomato fruit ripening

2020 ◽  
Vol 71 (12) ◽  
pp. 3560-3574 ◽  
Author(s):  
Ying Gao ◽  
Wei Wei ◽  
Zhongqi Fan ◽  
Xiaodan Zhao ◽  
Yiping Zhang ◽  
...  
Keyword(s):  
Fruit Ripening ◽  
Tomato Fruit ◽  
Pectate Lyase ◽  
Ethylene Biosynthesis ◽  
Fruit Softening ◽  
Wild Type ◽  
Gain Of Function ◽  
Carotenoid Accumulation ◽  
Acid Protein ◽  
Tomato Fruit Ripening

Abstract The tomato non-ripening (nor) mutant generates a truncated 186-amino-acid protein (NOR186) and has been demonstrated previously to be a gain-of-function mutant. Here, we provide more evidence to support this view and answer the open question of whether the NAC-NOR gene is important in fruit ripening. Overexpression of NAC-NOR in the nor mutant did not restore the full ripening phenotype. Further analysis showed that the truncated NOR186 protein is located in the nucleus and binds to but does not activate the promoters of 1-aminocyclopropane-1-carboxylic acid synthase2 (SlACS2), geranylgeranyl diphosphate synthase2 (SlGgpps2), and pectate lyase (SlPL), which are involved in ethylene biosynthesis, carotenoid accumulation, and fruit softening, respectively. The activation of the promoters by the wild-type NOR protein can be inhibited by the mutant NOR186 protein. On the other hand, ethylene synthesis, carotenoid accumulation, and fruit softening were significantly inhibited in CR-NOR (CRISPR/Cas9-edited NAC-NOR) fruit compared with the wild-type, but much less severely affected than in the nor mutant, while they were accelerated in OE-NOR (overexpressed NAC-NOR) fruit. These data further indicated that nor is a gain-of-function mutation and NAC-NOR plays a significant role in ripening of wild-type fruit.

Altered cell wall disassembly during ripening of Cnr tomato fruit: implications for cell adhesion and fruit softening

Planta ◽  
2002 ◽  
Vol 215 (3) ◽  
pp. 440-447 ◽  
Author(s):  
Caroline Orfila ◽  
Miranda Huisman ◽  
William Willats ◽  
Gert-Jan van Alebeek ◽  
Henk Schols ◽  
...  
Keyword(s):  
Cell Wall ◽  
Cell Adhesion ◽  
Tomato Fruit ◽  
Fruit Softening ◽  
Altered Cell ◽  
Cell Wall Disassembly

scholarly journals A Reevaluation of the Key Factors That Influence Tomato Fruit Softening and Integrity

2007 ◽  
Vol 144 (2) ◽  
pp. 1012-1028 ◽  
Author(s):  
Montserrat Saladié ◽  
Antonio J. Matas ◽  
Tal Isaacson ◽  
Matthew A. Jenks ◽  
S. Mark Goodwin ◽  
...  
Keyword(s):  
Tomato Fruit ◽  
Fruit Softening ◽  
Key Factors

scholarly journals (472) Yeast Expressed Tomato β-Galactosidases 1, 4, and 5 Have Activity against Synthetic and Plant-derived Cell Wall Substrates

HortScience ◽  
2005 ◽  
Vol 40 (4) ◽  
pp. 1092B-1092 ◽  
Author(s):  
Megumi Ishimaru ◽  
David L. Smith ◽  
Kenneth C. Gross
Keyword(s):  
Cell Wall ◽  
Tomato Fruit ◽  
Wall Material ◽  
Wall Structure ◽  
Fruit Softening ◽  
Pectic Polysaccharides ◽  
Wide Range ◽  
Fruit Pericarp ◽  
Galactosyl Residues

Fruit softening occurs by several mechanisms, including modifications of cell wall structure by wall degrading enzymes. The most prominent change in tomato fruit pericarp wall composition is the loss of galactosyl residues throughout development and especially during ripening. In order to understand the role of galactosyl turnover in fruit softening, we successfully produced three recombinant tomato β-galactosidase/exo-galactanase (TBG) fusion proteins in yeast. TBG1, 4 and 5 enzyme properties and substrate specificities were assessed. Optimum pH of TBG1, 4 and 5 was 5.0, 4.0, and 4.5 and optimum temperature was 40∼50, 40, and 40 °C, respectively. The K ms for TBG1, 4 and 5 were 7.99, 0.09, and 2.42 mm, respectively, using p-nitrophenyl-β-D-galactopyranoside as substrate. Using synthetic and plant-derived substrates, TBG1 and 5 released galactosyl residues from 1 → 4 linkages. TBG4 released galactosyl residues from a wide range of plant-derived oligosaccharides and polysaccharides. Using tomato fruit cell wall material, TBG1, TBG4 and TBG5 released galactosyl residues from a variety of fruit stages and cell wall fractions. TBG4 released the most galactosyl residues from the ASP fraction and especially the ASP fraction from fruit at the turning stage. Interestingly, even though walls from Turning fruit stage contain less total galactosyl residues than at the Mature Green stage, TBG4 released 3–4 fold more galactose from the CSP and ASP fractions from Turning fruit. These results suggest that changes in structure of wall pectic polysaccharides leading up to the Turning stage may cause the wall to become more susceptible to hydrolysis by the TBG4 product.

Influences of 1-MCP on AC Tomato Fruit Softening

2014 ◽  
Vol 1033-1034 ◽  
pp. 696-699
Author(s):  
Ling Li ◽  
Rui Wang ◽  
Yu Hui Cao ◽  
Zheng Liu ◽  
Tie Ling Liu
Keyword(s):  
Ethylene Production ◽  
Tomato Fruit ◽  
Fruit Softening ◽  
Activity Increase ◽  
Flesh Firmness ◽  
Pectin Content ◽  
Polygalacturonase Activity

The influences of 1-MCP on AC tomato fruit softening were investigated. Ethylene production, flesh firmness, protopectin content, soluble pectin content and polygalacturonase (PG) activity were used to evaluate the quality of tomato fruit. It was shown that 1.0 and 1.5 μL/L 1-MCP treatment significantly decreased the levels of ethylene production, and inhibited flesh firmness and protopectin content decline and polygalacturonase activity increase. At last, it was concluded 1.0 μL/L 1-MCP treatment on AC tomato fruit was the best determining economy.

Effect of storage time and temperature on Poisson ratio of tomato fruit skin

2012 ◽  
Vol 26 (1) ◽  
pp. 39-44 ◽  
Author(s):  
I. Kuna-Broniowska ◽  
B. Gładyszewska ◽  
A. Ciupak
Keyword(s):  
Room Temperature ◽  
Storage Time ◽  
Poisson Ratio ◽  
Tomato Fruit ◽  
Initial Period ◽  
Fruit Softening ◽  
Greenhouse Tomato ◽  
Fruit Skin ◽  
Lower Variability

Effect of storage time and temperature on Poisson ratio of tomato fruit skinThe results of studies investigating the effects of storage time and temperature on variations in Poisson ratio of the skin of two greenhouse tomato varieties - Admiro and Encore were presented. In the initial period of the study, Poisson ratio of the skin of tomato fruit cv. Admiro, stored at 13°C, varied between 0.7 and 0.8. After the successive 10 days of the experiment, it decreased to approximately 0.6 and was stabilized until the end of study. By contrast, the skin of tomatoes cv. Encore was characterized by lower values and lower variability of Poisson ratio in the range of 0.4 to 0.5 during storage. The examinations involving tomato fruit cv. Admiro stored at 21°C were completed after 12 days due to fruit softening and progressive difficulty with preparing analytical specimens. The value of Poisson ratio for both varieties stored at room temperature fluctuated throughout the experiment to approximate 0.5.

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