Multifaceted roles of nitric oxide in tomato fruit ripening: NO-induced metabolic rewiring and consequences for fruit quality traits

2020 ◽  
Author(s):  
Rafael Zuccarelli ◽  
Marta Rodríguez-Ruiz ◽  
Patrícia J Lopes-Oliveira ◽  
Grazieli B Pascoal ◽  
Sónia C S Andrade ◽  
...  
Keyword(s):  
Nitric Oxide ◽  
Tomato Fruit ◽  
Simultaneous Action ◽  
Minimal Impact ◽  
Tomato Fruit Ripening ◽  
Early Ripening ◽  
Tissue Sensitivity ◽  
Climacteric Stage ◽  
Scavenging Enzymes

Abstract Nitric oxide (NO) has been implicated as part of the ripening regulatory network in fleshy fruits. However, very little is known about the simultaneous action of NO on the network of regulatory events and metabolic reactions behind ripening-related changes in fruit color, taste, aroma and nutritional value. Here, we performed an in-depth characterization of the concomitant changes in tomato (Solanum lycopersicum) fruit transcriptome and metabolome associated with the delayed-ripening phenotype caused by NO supplementation at the pre-climacteric stage. Approximately one-third of the fruit transcriptome was altered in response to NO, including a multilevel down-regulation of ripening regulatory genes, which in turn restricted the production and tissue sensitivity to ethylene. NO also repressed hydrogen peroxide-scavenging enzymes, intensifying nitro-oxidative stress and S-nitrosation and nitration events throughout ripening. Carotenoid, tocopherol, flavonoid and ascorbate biosynthesis were differentially affected by NO, resulting in overaccumulation of ascorbate (25%) and flavonoids (60%), and impaired lycopene production. In contrast, the biosynthesis of compounds related to tomato taste (sugars, organic acids, amino acids) and aroma (volatiles) was slightly affected by NO. Our findings indicate that NO triggers extensive transcriptional and metabolic rewiring at the early ripening stage, modifying tomato antioxidant composition with minimal impact on fruit taste and aroma.

Characterization of changes in pectin methylesterase expression and pectin esterification during tomato fruit ripening

2000 ◽  
Vol 78 (5) ◽  
pp. 607-618 ◽  
Author(s):  
J.M. Blumer ◽  
R.P. Clay ◽  
C.W. Bergmann ◽  
P. Albersheim ◽  
A. Darvill
Keyword(s):  
Fruit Ripening ◽  
Tomato Fruit ◽  
Pectin Methylesterase ◽  
Tomato Fruit Ripening ◽  
Pectin Esterification

Characterization of tomato fruit ripening and analysis of gene expression in F1 hybrids of the ripening inhibitor (rin) mutant

2005 ◽  
Vol 123 (3) ◽  
pp. 331-338 ◽  
Author(s):  
Mamiko Kitagawa ◽  
Hirotaka Ito ◽  
Takeo Shiina ◽  
Nobutaka Nakamura ◽  
Takahiro Inakuma ◽  
...  
Keyword(s):  
Gene Expression ◽  
Fruit Ripening ◽  
Tomato Fruit ◽  
F1 Hybrids ◽  
Tomato Fruit Ripening ◽  
Ripening Inhibitor ◽  
Rin Mutant

scholarly journals Functional Characterization of SlSAHH2 in Tomato Fruit Ripening

2017 ◽  
Vol 8 ◽  
Author(s):  
Lu Yang ◽  
Guojian Hu ◽  
Ning Li ◽  
Sidra Habib ◽  
Wei Huang ◽  
...  
Keyword(s):  
Fruit Ripening ◽  
Tomato Fruit ◽  
Functional Characterization ◽  
Tomato Fruit Ripening

Gibberellins Play a Role in Regulating Tomato Fruit Ripening

2019 ◽  
Vol 60 (7) ◽  
pp. 1619-1629 ◽  
Author(s):  
Hu Li ◽  
Han Wu ◽  
Qi Qi ◽  
Huihui Li ◽  
Zhifei Li ◽  
...  
Keyword(s):  
Fruit Ripening ◽  
Ethylene Production ◽  
Tomato Fruit ◽  
Ethylene Biosynthesis ◽  
Gene Expressions ◽  
Tomato Fruit Ripening ◽  
Early Ripening ◽  
Negative Role ◽  
Regulator Genes ◽  
Prohexadione Calcium

AbstractAlthough exogenous applications of gibberellins (GAs) delay tomato ripening, the regulatory mechanisms of GAs in the process have never been well recognized. Here, we report that the concentration of endogenous GAs is declined before the increase of ethylene production in mature-green to breaker stage fruits. We further demonstrate that reductions in GA levels via overexpression of a GA catabolism gene SlGA2ox1 specifically in fruit tissues lead to early ripening. Consistently, we have also observed that application of a GA biosynthetic inhibitor, prohexadione-calcium, at the mature-green stage accelerates fruit ripening, while exogenous GA3 application delays the process. Furthermore, we demonstrate that ethylene biosynthetic gene expressions and ethylene production are activated prematurely in GA-deficient fruits but delayed/reduced in exogenous GA3-treated WT fruits. We also show that the GA deficiency-mediated activation of ethylene biosynthesis is due to the activation of the ripening regulator genes RIN, NOR and CNR. In conclusion, our results demonstrate that GAs play a negative role in tomato fruit ripening.

Characterization of a phospholipase Dα cDNA from tomato fruit

2000 ◽  
Vol 28 (6) ◽  
pp. 819-821
Author(s):  
B. D. Whitaker ◽  
D. L. Smith ◽  
K. C. Green
Keyword(s):  
Castor Bean ◽  
Tomato Fruit ◽  
Molecular Genetic ◽  
Reading Frame ◽  
E Coli ◽  
Sequence Identity ◽  
Tomato Fruit Ripening ◽  
Sds Page

Phospholipase D (PLD) initiates phospholipid (PL) catabolism in plant cells and is also involved in signal transduction and retailoring of membrane PL. Total PL declines and phosphatidic acid increases in pericarp tissue during tomato fruit ripening, suggesting that increased PLD activity alters membrane structure. To assess the role of PLD in tomato ripening, we have begun a molecular genetic approach. Using a castor bean PLDα cDNA as a probe, a PLDα cDNA (LEPLD2) was isolated from our tomato fruit library. It has an open reading frame of 2421 nucleotides, encoding a polypeptide of 807 amino acids with a molecular mass of 92 kDa. The deduced LEPLD2 PLDα shares > 75% sequence identity with PLDαs from castor bean, tobacco and tomato. LEPLD2 transcript, detected by RNA gel-blot analysis, was very low in roots, low in stems, moderate in leaves, high in flowers, and increased in fruit during development and ripening. Expression of LEPLD2 in Escherichia coli yielded active enzyme, and a FLAG-PLDα fusion protein produced by transformed E. coli migrated close to the calculated 94 kDa on SDS/PAGE.

Characterization of Tomato Fruit LeRIN Gene Application Virus-Induced Gene Silencing Technology

2013 ◽  
Vol 781-784 ◽  
pp. 1685-1688
Author(s):  
Ling Li ◽  
Guo Xia Zhu ◽  
Zheng Liu ◽  
Tie Ling Liu
Keyword(s):  
Gene Silencing ◽  
Fruit Ripening ◽  
Tomato Fruit ◽  
Specific Gene ◽  
Virus Induced Gene Silencing ◽  
Green Color ◽  
Tomato Fruit Ripening ◽  
Infiltration Method ◽  
I Gene

Virus-induced gene silencing (VIGS) is a powerful tool for the study of gene function and down regulate specific gene expression in plant. The RIN transcription factor is an important developmental regulator in tomato fruit ripening. In this work, the TRV-LeRIN infiltrated fruit significantly developed green color phenotypes, whereas the control fruit would turn red normally. Dissection of silenced areas for analysis identified whether the LeRIN gene is silenced or not. Taken together, we successfully applied syringe infiltration method of VIGS to silence the LeRIN gene in tomato fruit. These results are critical for understanding the mechanism of tomato fruit ripening.

Characterization of changes in pectin methylesterase expression and pectin esterification during tomato fruit ripening

2000 ◽  
Vol 78 (5) ◽  
pp. 607-618 ◽  
Author(s):  
J M Blumer ◽  
R P Clay ◽  
C W Bergmann ◽  
P Albersheim ◽  
A Darvill
Keyword(s):  
Cell Walls ◽  
Tomato Fruit ◽  
Middle Lamella ◽  
Pectin Methylesterase ◽  
Fresh Market ◽  
Tomato Fruit Ripening ◽  
Tissue Print ◽  
Pectin Esterification

The production, accumulation, and in situ location of pectin methylesterase (EC 3.1.11) was examined in ripening fruit of the processing tomato cv. UC82B. Pectin methylesterase detected with a monoclonal antibody (PME-1) first appeared adjacent to seeds in immature green fruit and was later detected only in tissue adjacent to the cuticle (i.e., exopericarp) during ripening. Enzyme-linked immunosorbant assay and Western blot analysis using PME-1 demonstrated that the fresh-market cultivars Celebrity and Better Boy accumulated lower levels of this immunologically detectable pectin methylesterase during maturation than did processing cv. UC82B, and that the immunologically detected pectin methylesterase and the total detectable pectin methylesterase activities of 'Celebrity' and 'Better Boy' increased throughout ripening. In contrast, processing cv. UC82B displayed a total detectable pectin methylesterase activity profile that peaked during the breaker stage, a finding supported immunologically by tissue-printing. To correlate pectin methylesterase expression during ripening to the degree of methylesterification of pectins in exopericarp cell walls, we subjected exopericarp tissue from 'UC82B' fruit to an immunocytochemical and ultrastructure study. Esterified pectin decreased in some regions of the exopericarp cell walls during fruit development but persisted in some regions as well. Less-esterified pectin was localized in the middle lamella of exopericarp cell walls during preripe stages, while in ripe fruit, this labeling was largely absent.Key words: pectin methylesterase (PME), immunocytochemistry, tissue-print, pectin esterification, Lycopersicon esculentum.

scholarly journals Identification of Early Tomato Fruit Ripening Loci by QTL-seq

2019 ◽  
Vol 11 (2) ◽  
pp. 51
Author(s):  
E. Ruangrak ◽  
Yongchen Du ◽  
Nang Myint Phyu Sin Htwe ◽  
Pimpan Pimorat ◽  
Jianchang Gao
Keyword(s):  
Candidate Genes ◽  
Fruit Ripening ◽  
Tomato Fruit ◽  
Crop Improvement ◽  
Snp Markers ◽  
Glycoside Hydrolases ◽  
Fruit Softening ◽  
Chromosome 11 ◽  
Tomato Fruit Ripening ◽  
Early Ripening

QTL-seq has been successfully studied in identifying major QTLs, markers, and candidate genes associated with traits that are important for crop improvement. Tomato earliness is an economically important trait and is a major current research focus recently. This paper reports the identification of tomato early ripening fruit locus facilitated by QTL-seq using a novel next-generation sequencing technology. Two DNA pools of phenotypes of F2 offspring from crosses between the Bone ММ (early ripening fruit, P1) and 071-440 (late ripening fruit, P2) cultivars of (Solanum lycopersicum) were bulked for sequencing and alignment analysis. Sequencing results revealed 434 SNP markers on chromosome 11, a candidate QTL at position 52,048,208 bp (named er-fruit) and a candidate gene, Solyc11g071510.1.1. The “er-fruit” as confirmed by the traditional QTL method was related to the early fruit ripening trait in tomato. Additionally, BLAST analysis to known homologies for Solyc11g071510.1.1 gene encodes glycoside hydrolases (GHs). GHs are functionally associated with cell wall degradation, fruit softening and ripening. Thus, GHs may be important in fruit softening, stimulating early fruit ripening in tomato. Our results confirmed that QTL-seq is effective method to identify candidate QTL loci, candidate genes and candidate markers.

scholarly journals 681 PB 195 MOLECULAR CHARACTERIZATION OF A cDNA THAT ENCODES 5-AMINOLEVULINIC ACID DEHYDRATASE IN TOMATO

HortScience ◽  
1994 ◽  
Vol 29 (5) ◽  
pp. 530d-530
Author(s):  
Gary F. Polkinz ◽  
David J. Hannapel ◽  
Richard J. Gladon
Keyword(s):  
Fruit Ripening ◽  
Aminolevulinic Acid ◽  
Tomato Fruit ◽  
Northern Analysis ◽  
Chlorophyll Metabolism ◽  
E Coli ◽  
Acid Dehydratase ◽  
Tomato Fruit Ripening

Tomato fruit ripening is characterized by a decrease in chlorophyll content and an increase in lycopene synthesis. We are interested in the role of chlorophyll metabolism as it relates to tomato fruit ripening. 5-Aminolevulinic acid dehydratase (ALAD) is the first committed enzyme in the chlorophyll biosynthetic pathway, and it catalyzes the conversion of two 5-aminolevulinic acid molecules into porphobilinogen. We have isolated a full-length tomato ALAD cDNA clone from a tomato fruit library. Sequence analysis showed that this tomato ALAD was highly homologous to ALAD found in spinach and pea, and the analysis predicted a protein of 46.8 kDa. Southern analysis indicated that 1 to 3 copies of the ALAD gene are present in the tomato genome. Northern analysis suggested that the gene is expressed constitutively throughout tomato fruit development. Currently, we are subcloning the fragment into an E. coli expression vector in order to obtain protein for antibody production for Western analysis.

Sign in / Sign up

Export Citation Format

Share Document