scholarly journals Diverse Functions of IAA-Leucine Resistant PpILR1 Provide a Genic Basis for Auxin-Ethylene Crosstalk During Peach Fruit Ripening

2021 ◽  
Vol 12 ◽  
Author(s):  
Xiaobei Wang ◽  
Junren Meng ◽  
Li Deng ◽  
Yan Wang ◽  
Hui Liu ◽  
...  
Keyword(s):  
Fruit Ripening ◽  
Prunus Persica ◽  
Transcriptional Activator ◽  
Ethylene Biosynthesis ◽  
Acid Hydrolases ◽  
Peach Fruit ◽  
Expression Of Genes ◽  
Fruit Cultivation ◽  
Transgenic Tomato Plants ◽  
Functional Analyses

Auxin and ethylene play critical roles in the ripening of peach (Prunus persica) fruit; however, the interaction between these two phytohormones is complex and not fully understood. Here, we isolated a peach ILR gene, PpILR1, which encodes an indole-3-acetic acid (IAA)-amino hydrolase. Functional analyses revealed that PpILR1 acts as a transcriptional activator of 1-amino cyclopropane-1-carboxylic acid synthase (PpACS1), and hydrolyzes auxin substrates to release free auxin. When Cys137 was changed to Ser137, PpILR1 failed to show hydrolase activity but continued to function as a transcriptional activator of PpACS1 in tobacco and peach transient expression assays. Furthermore, transgenic tomato plants overexpressing PpILR1 exhibited ethylene- and strigolactone-related phenotypes, including premature pedicel abscission, leaf and petiole epinasty, and advanced fruit ripening, which are consistent with increased expression of genes involved in ethylene biosynthesis and fruit ripening, as well as suppression of branching and growth of internodes (related to strigolactone biosynthesis). Collectively, these results provide novel insights into the role of IAA-amino acid hydrolases in plants, and position the PpILR1 protein at the junction of auxin and ethylene pathways during peach fruit ripening. These results could have substantial implications on peach fruit cultivation and storage in the future.

scholarly journals Characterization and Transcript Profiling of PME and PMEI Gene Families during Peach Fruit Maturation

2017 ◽  
Vol 142 (4) ◽  
pp. 246-259 ◽  
Author(s):  
Yunqing Zhu ◽  
Wenfang Zeng ◽  
Xiaobei Wang ◽  
Lei Pan ◽  
Liang Niu ◽  
...  
Keyword(s):  
Fruit Ripening ◽  
Prunus Persica ◽  
Expression Patterns ◽  
Pectin Methylesterase ◽  
Gene Families ◽  
Naphthaleneacetic Acid ◽  
Regulation Mechanism ◽  
Fruit Softening ◽  
Peach Fruit

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.

Cell Wall Physicochemical Properties as Indicators of Peach Quality During Fruit Ripening after Cold Storage

2008 ◽  
Vol 14 (4) ◽  
pp. 385-391 ◽  
Author(s):  
G.A. Manganaris ◽  
M. Vasilakakis ◽  
I. Mignani ◽  
A. Manganaris
Keyword(s):  
Cell Wall ◽  
Physicochemical Properties ◽  
Shelf Life ◽  
Cold Storage ◽  
Fruit Ripening ◽  
Prunus Persica ◽  
Chilling Injury ◽  
Eating Quality ◽  
Peach Fruit ◽  
Cell Rupture

A comparative study between melting flesh peach fruit (Prunus persica L. Batsch cvs. Royal Glory and Morettini No 2) with contrasting tissue firmness during their on-tree ripening was conducted. Such fruit were cold stored (0 °C) for 4 and 6 weeks, and subsequently transferred at 25 °C (shelf life) for up to 5 days and evaluated for quality attributes and cell wall physicochemical properties. Data were partly unexpected, since fruit of the soft cultivar (Morettini No 2) were characterized by lower exo- and endo-PG activity, lower amounts of ethylene evolution, as well as higher amounts of endogenous calcium bound in the cell wall compared to fruit of the firmer cultivar (Royal Glory). These differences may be attributed to the incidence of chilling injury symptoms, evident as loss of juiciness in Morettini No 2 fruit, while Royal Glory fruit were characterized by acceptable appearance and eating quality even after 6 weeks cold storage plus 5 days shelf life, as the fruit softened gradually without cell rupture. Overall results showed that no direct relationship between cell wall physicochemical properties and sensory attributes can be established, indicating the complexity of peach fruit ripening. Since fruit of both cultivars presented similar tissue firmness after 5 days shelf life an attempt to distinguish normal peach fruit softening from cell rupture-chilling injury also has been made in the current study.

scholarly journals Identification of EIL and ERF Genes Related to Fruit Ripening in Peach

2020 ◽  
Vol 21 (8) ◽  
pp. 2846 ◽  
Author(s):  
Hui Zhou ◽  
Lei Zhao ◽  
Qiurui Yang ◽  
Mohamed Hamdy Amar ◽  
Collins Ogutu ◽  
...  
Keyword(s):  
Fruit Ripening ◽  
Prunus Persica ◽  
Gene Families ◽  
Ethylene Biosynthesis ◽  
Ethylene Response Factor ◽  
Climacteric Fruit ◽  
Ethylene Response ◽  
Ear Motif ◽  
Softening Process ◽  
Insight Into

Peach (Prunus persica) is a climacteric fruit with a relatively short shelf life due to its fast ripening or softening process. Here, we report the association of gene families encoding ethylene insensitive-3 like (EIL) and ethylene response factor (ERF) with fruit ripening in peach. In total, 3 PpEILs and 12 PpERFs were highly expressed in fruit, with the majority showing a peak of expression at different stages. All three EILs could activate ethylene biosynthesis genes PpACS1 and PpACO1. One out of the 12 PpERFs, termed PpERF.E2, is a homolog of ripening-associated ERFs in tomato, with a consistently high expression throughout fruit development and an ability to activate PpACS1 and PpACO1. Additionally, four subgroup F PpERFs harboring the EAR repressive motif were able to repress the PpACO1 promoter but could also activate the PpACS1 promoter. Promoter deletion assay revealed that PpEILs and PpERFs could participate in transcriptional regulation of PpACS1 through either direct or indirect interaction with various cis-elements. Taken together, these results suggested that all three PpEILs and PpERF.E2 are candidates involved in ethylene biosynthesis, and EAR motif-containing PpERFs may function as activator or repressor of ethylene biosynthesis genes in peach. Our study provides an insight into the roles of EILs and ERFs in the fruit ripening process.

scholarly journals Molecular and Hormonal Mechanisms Regulating Fleshy Fruit Ripening

Cells ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1136
Author(s):  
Shan Li ◽  
Kunsong Chen ◽  
Donald Grierson
Keyword(s):  
Fruit Ripening ◽  
Tomato Fruit ◽  
Ethylene Biosynthesis ◽  
Fleshy Fruit ◽  
Regulatory Interactions ◽  
Expression Of Genes ◽  
Regulatory Circuits ◽  
Ripening Genes ◽  
Different Types ◽  
Non Coding Rnas

This article focuses on the molecular and hormonal mechanisms underlying the control of fleshy fruit ripening and quality. Recent research on tomato shows that ethylene, acting through transcription factors, is responsible for the initiation of tomato ripening. Several other hormones, including abscisic acid (ABA), jasmonic acid (JA) and brassinosteroids (BR), promote ripening by upregulating ethylene biosynthesis genes in different fruits. Changes to histone marks and DNA methylation are associated with the activation of ripening genes and are necessary for ripening initiation. Light, detected by different photoreceptors and operating through ELONGATED HYPOCOTYL 5(HY5), also modulates ripening. Re-evaluation of the roles of ‘master regulators’ indicates that MADS-RIN, NAC-NOR, Nor-like1 and other MADS and NAC genes, together with ethylene, promote the full expression of genes required for further ethylene synthesis and change in colour, flavour, texture and progression of ripening. Several different types of non-coding RNAs are involved in regulating expression of ripening genes, but further clarification of their diverse mechanisms of action is required. We discuss a model that integrates the main hormonal and genetic regulatory interactions governing the ripening of tomato fruit and consider variations in ripening regulatory circuits that operate in other fruits.

scholarly journals Ethylene Evolution and 1-Aminocyclopropane-1-carboxylate Oxidase Gene Expression during Early Development and Ripening of Peach Fruit

1997 ◽  
Vol 122 (5) ◽  
pp. 642-647 ◽  
Author(s):  
Pietro Tonutti ◽  
Claudio Bonghi ◽  
Benedetto Ruperti ◽  
Giovanni Battista Tornielli ◽  
Angelo Ramina
Keyword(s):  
Gene Expression ◽  
Prunus Persica ◽  
Fold Increase ◽  
Ethylene Biosynthesis ◽  
Early Growth ◽  
Acid Oxidase ◽  
Ethylene Evolution ◽  
Peach Fruit ◽  
Oxidase Gene ◽  
Weak Accumulation

The rate of ethylene biosynthesis was monitored throughout the four stages (S1, S2, S3, and S4) of peach (Prunus persica L. Batsch `Springcrest') fruit development. The highest values of ethylene production were detected during the early S1 and at ripening. During S1, the increase in the evolution of ethylene was accompanied by high activity of 1-aminocyclopropane-1-carboxylic acid oxidase (ACO). A weak accumulation of ACO mRNA was detected in developing fruitlets, indicating that ACO may play a specific role in modulating the rate of ethylene biosynthesis during the early growth stage. When fruitlets harvested at S1 were flushed with propylene (500 mL·L-1) for 48 h, a two-fold increase of ethylene biosynthesis and a dramatic induction of ACO activity were observed. Treatment with the ethylene analogue greatly stimulated the expression of ACO gene(s). During ripening, the climacteric occurred when fruit had softened to ≈20 N. This process was preceded by an increase in ACC content and ACO activity in the mesocarp. ACO transcripts began to accumulate before the rise in whole-fruit ethylene biosynthesis with peak levels coincident with the climacteric when the highest values of ACO activity were detected. Propylene greatly enhanced ACO gene expression and stimulated the ripening-associated ethylene climacteric. ACO-related transcripts also accumulated in fruit treated with nitrogen for 72 hours.

scholarly journals The NAM/ATAF1/2/CUC2 transcription factor PpNAC.A59 enhances PpERF.A16 expression to promote ethylene biosynthesis during peach fruit ripening

2021 ◽  
Vol 8 (1) ◽  
Author(s):  
Zhi-Hua Guo ◽  
You-Jia Zhang ◽  
Jia-Long Yao ◽  
Zhi-Hua Xie ◽  
Yu-Yan Zhang ◽  
...  
Keyword(s):  
Transcription Factor ◽  
Carboxylic Acid ◽  
Fruit Ripening ◽  
Genetic Network ◽  
Ethylene Biosynthesis ◽  
Ethylene Response Factor ◽  
Acid Oxidase ◽  
Peach Fruit ◽  
Climacteric Fruit ◽  
Exogenous Ethylene

AbstractPeach is a typical climacteric fruit that releases ethylene during fruit ripening. Several studies have been conducted on the transcriptional regulation of ethylene biosynthesis in peach fruit. Herein, an ethylene response factor, PpERF.A16, which was induced by exogenous ethylene, could enhance ethylene biosynthesis by directly inducing the expression of 1-aminocyclopropane-1-carboxylic acid synthase (PpACS1) and 1-aminocyclopropane-1-carboxylic acid oxidase (PpACO1) genes. Moreover, the NAM/ATAF1/2/CUC2 (NAC) transcription factor (TF) PpNAC.A59 was coexpressed with PpERF.A16 in all tested peach cultivars. Interestingly, PpNAC.A59 can directly interact with the promoter of PpERF.A16 to induce its expression but not enhance LUC activity driven by any promoter of PpACS1 or PpACO1. Thus, PpNAC.A59 can indirectly mediate ethylene biosynthesis via the NAC-ERF signaling cascade to induce the expression of both PpACS1 and PpACO1. These results enrich the genetic network of fruit ripening in peach and provide new insight into the ripening mechanism of other perennial fruits.

Expression of Genes Associated with Aroma Formation Derived from the Fatty Acid Pathway during Peach Fruit Ripening

2010 ◽  
Vol 58 (10) ◽  
pp. 6157-6165 ◽  
Author(s):  
Bo Zhang ◽  
Ji-yuan Shen ◽  
Wen-wen Wei ◽  
Wan-peng Xi ◽  
Chang-Jie Xu ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fruit Ripening ◽  
Peach Fruit ◽  
Expression Of Genes ◽  
Acid Pathway ◽  
Fatty Acid Pathway

scholarly journals Ethylene Biosynthesis during Peach Fruit Development

1991 ◽  
Vol 116 (2) ◽  
pp. 274-279 ◽  
Author(s):  
P. Tonutti ◽  
P. Casson ◽  
A. Ramina
Keyword(s):  
Carboxylic Acid ◽  
Growth And Development ◽  
Prunus Persica ◽  
Acc Synthase ◽  
Ethylene Biosynthesis ◽  
Full Bloom ◽  
Ethylene Evolution ◽  
Peach Fruit ◽  
Stages Of Growth ◽  
Acc Content

Ethylene evolution and ACC levels were determined throughout the growth and development of peach fruit (Prunus persica L. Batsch cv. Redhaven). In the four stages of growth (I, II, III, IV), as indicated by weekly monitoring of fresh (FW) and dry (DW) weight accumulation, ethylene biosynthesis in whole fruit decreased during FWI and remained almost undetectable during FWII and FWIII. In pericarp disks, ethylene evolution followed the same trend, although a peak at 78 days after full bloom and a slight increase before the onset of the climacteric were observed. The high rates of ethylene evolution were associated with a concurrent increase in ACC content. Enhancement of ACC synthase and ethylene-forming enzyme (EFE) activities was responsible for the peak of ethylene evolution detected before the beginning of FWIII and DWIII. At the climacteric, which occurred at the FWIII-FWIV transition, sequential events were observed in different fruit tissues. An increase of ethylene production in the mesocarp preceded the onset of the climacteric rise in whole fruit. The high amount of ethylene detected during the climacteric appeared to be related to increased EFE activity in the epicarp. Chemical name used: 1-aminocyclopropane-1-carboxylic acid (ACC).

scholarly journals Analysis of ethylene biosynthesis gene expression profile during titanium dioxide (TiO2) treatment to develop a new banana postharvest technology

2019 ◽  
Vol 24 (2) ◽  
pp. 88
Author(s):  
Fenny M Dwivany ◽  
Rizkita R Esyanti ◽  
Veinardi Suendo ◽  
Aksarani ‘Sa Pratiwi ◽  
Annisa A Putri
Keyword(s):  
Gene Expression ◽  
Shelf Life ◽  
Fruit Ripening ◽  
Ethylene Biosynthesis ◽  
Banana Fruit ◽  
Ripening Process ◽  
Climacteric Fruit ◽  
Expression Of Genes ◽  
Biosynthesis Gene ◽  
Postharvest Handling

Banana is an important crop that demands proper methods in postharvest handling. As a climacteric fruit, thebanana fruit ripening process is affected by ethylene. Several methods have been developed to extend the shelf life of a banana, such as using ethylene scrubbers. In this study, ttanium dioxide (TiO2), a photocatalyst, was used as an alternatve method to delay the fruit ripening process. The effect of TiO2 on the ripening‐related gene MaACS1 was investgated. Banana fruits were placed in a TiO2‐coated glass chamber and observed for ten days. Fruit ripening in the treated chamber was delayed for eight days compared to the control. Total RNA was extracted from control and TiO2‐treated fruit pulp and synthesized into cDNA. Reverse transcripton PCR was performed to investgate the gene expression, which showed that MaACS1 expression was relatvely lower than treated control. The fnding of these studies suggested that the TiO2 chamber has the potental to extend the shelf life of banana by delaying its ripening process and decreasing the expression of MaACS1. To the best of our knowledge, no previous study has investgated the effect of TiO2 on the expression of genes related to banana fruit ripening.

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