scholarly journals Transcriptome Responses of Ripe Cherry Tomato Fruit Exposed to Chilling and Rewarming Identify Reversible and Irreversible Gene Expression Changes

2021 ◽  
Vol 12 ◽  
Author(s):  
Donald A. Hunter ◽  
Nathanael J. Napier ◽  
Zoe A. Erridge ◽  
Ali Saei ◽  
Ronan K. Y. Chen ◽  
...  
Keyword(s):  
Cell Wall ◽  
Tomato Fruit ◽  
Chilling Injury ◽  
Transcript Abundance ◽  
Differential Sensitivity ◽  
Transcript Accumulation ◽  
Cell Wall Modification ◽  
Cellular Protection ◽  
Cell Wall Disassembly ◽  
Shock Proteins

Tomato fruit stored below 12°C lose quality and can develop chilling injury upon subsequent transfer to a shelf temperature of 20°C. The more severe symptoms of altered fruit softening, uneven ripening and susceptibility to rots can cause postharvest losses. We compared the effects of exposure to mild (10°C) and severe chilling (4°C) on the fruit quality and transcriptome of ‘Angelle’, a cherry-type tomato, harvested at the red ripe stage. Storage at 4°C (but not at 10°C) for 27 days plus an additional 6 days at 20°C caused accelerated softening and the development of mealiness, both of which are commonly related to cell wall metabolism. Transcriptome analysis using RNA-Seq identified a range of transcripts encoding enzymes putatively involved in cell wall disassembly whose expression was strongly down-regulated at both 10 and 4°C, suggesting that accelerated softening at 4°C was due to factors unrelated to cell wall disassembly, such as reductions in turgor. In fruit exposed to severe chilling, the reduced transcript abundances of genes related to cell wall modification were predominantly irreversible and only partially restored upon rewarming of the fruit. Within 1 day of exposure to 4°C, large increases occurred in the expression of alternative oxidase, superoxide dismutase and several glutathione S-transferases, enzymes that protect cell contents from oxidative damage. Numerous heat shock proteins and chaperonins also showed large increases in expression, with genes showing peak transcript accumulation after different times of chilling exposure. These changes in transcript abundance were not induced at 10°C, and were reversible upon transfer of the fruit from 4 to 20°C. The data show that genes involved in cell wall modification and cellular protection have differential sensitivity to chilling temperatures, and exhibit different capacities for recovery upon rewarming of the fruit.

scholarly journals GENE EXPRESSION AND ACTIVITIES OF CELL WALL-ASSOCIATED ENZYMES IN COLD-STORED TOMATO FRUIT

HortScience ◽  
2006 ◽  
Vol 41 (3) ◽  
pp. 494C-494
Author(s):  
Adirek Rugkong ◽  
Jocelyn K.C. Rose ◽  
Chris B. Watkins
Keyword(s):  
Cell Wall ◽  
Color Change ◽  
Tomato Fruit ◽  
Chilling Injury ◽  
Cold Treatment ◽  
Pectin Methylesterase ◽  
Chilling Temperature ◽  
Transcript Accumulation ◽  
Chilling Temperatures ◽  
Cell Wall Disassembly

Tomato fruit (Solanum lycopersicum L.) can develop mealiness and enhanced softening when exposed to chilling temperatures during storage, but the involvement of cell wall-associated enzymes in chilling injury development is not well understood. To study this aspect of injury development, we have exposed breaker-stage `Trust' tomato fruit to a chilling temperature of 3 °C for 0, 7, 14, and 21 days followed by storage at 20 °C for 12 days. Ethylene production was not affected by storage except after 21 days where production was greater at 20 °C. Exposure of fruit to chilling temperatures delayed the ripening-related color change (chroma and hue) and initially increased compression values, but percent extractable juice was not affected consistently. Increased polygalacturonase (PG) activity during ripening was reduced by about 50% after 7 days at 3 °C, and further inhibited with increasing storage periods. In contrast, the activities of pectin methylesterase (PME) and α-galactosidase were not significantly affected by the cold treatments. β-Galactosidase activity was greater in all chilled fruit compared with fruit ripened at harvest, whereas endo-β-1,4-glucanase activity was lower after 21 days at 3 °C. In chilled fruits, transcript accumulations for PG, PME (PME1.9), and expansin (Expt.1) were lower during storage at 20 °C compared with those of nonchilled fruits. Transcript accumulation for β-galactosidase (TBG4) was affected only at 14 days of cold storage, when transcript accumulation decreased. Cold treatment increased transcript accumulation of endo-β-1,4-glucanase (Cel1) after 12 days at 20 °C and decreased transcript accumulation after 7 days and 21 days at 21 °C. Cell wall analyses to investigate relationships among enzyme activities and cell wall disassembly are ongoing.

Effect of methyl jasmonate on cell wall modification of loquat fruit in relation to chilling injury after harvest

2010 ◽  
Vol 118 (3) ◽  
pp. 641-647 ◽  
Author(s):  
Shifeng Cao ◽  
Yonghua Zheng ◽  
Kaituo Wang ◽  
Huaijin Rui ◽  
Shuangshuang Tang
Keyword(s):  
Cell Wall ◽  
Methyl Jasmonate ◽  
Chilling Injury ◽  
Cell Wall Modification

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

Expression profile of transcripts encoding cell wall remodelling proteins in tomato fruit cv. Micro-Tom subjected to 15°C storage

2013 ◽  
Vol 40 (5) ◽  
pp. 449 ◽  
Author(s):  
Gabriela L. Müller ◽  
Claudio O. Budde ◽  
Martin A. Lauxmann ◽  
Agustina Triassi ◽  
Carlos S. Andreo ◽  
...  
Keyword(s):  
Cell Wall ◽  
Expression Profile ◽  
Tomato Fruit ◽  
Chilling Injury ◽  
Transcript Profile ◽  
Transcriptional Expression ◽  
Ethylene Evolution ◽  
Cell Wall Metabolism ◽  
C Storage ◽  
Fruit Decay

To extend fruit market life, tomatoes are harvested before red ripe and kept at temperatures below optimum (20°C). In this work, Micro-Tom tomatoes stored at 20°C (normal ripening) were compared with those stored at 15°C or 4°C (chilling injury inducer) for 7 days. In contrast to 4°C, storage at 15°C delayed ripening with the benefit of not enhancing oxidative metabolism and of enabling ripening upon being transferred to 20°C. The transcriptional expression profile of enzymes related to cell wall metabolism was compared at the three temperatures. Although endo-β-1,4-glucanase (Cel1), which is associated with fruit decay, was largely increased after removal from 4°C storage, its expression was not modified in fruits stored at 15°C. Enhanced transcriptional expression of xyloglucan endotransgylcosylase/hydrolases (XTHs) XTH1, –2, –10 and –11, and of two β-xylosidases (Xyl1–2) was detected in fruits stored at 15°C with respect to those at 20°C. Following 2 days at 20°C, these transcripts remained higher in fruits stored at 15°C and XHT3 and –9 also increased. Ethylene evolution was similar in fruits kept at 15°C and 20°C; thus, the changes in the transcript profile and fruit properties between these treatments may be under the control of factors other than ethylene.

scholarly journals Activity of Cell Wall-associated Enzymes in Cold-stored Tomato Fruit

HortScience ◽  
2005 ◽  
Vol 40 (4) ◽  
pp. 1131A-1131
Author(s):  
A. Rugkong ◽  
J.K.C. Rose ◽  
C.B. Watkins
Keyword(s):  
Cell Wall ◽  
Color Change ◽  
Tomato Fruit ◽  
Chilling Injury ◽  
Pectin Methylesterase ◽  
Chilling Temperature ◽  
Peach Fruit ◽  
Chilling Temperatures ◽  
Cell Wall Enzymes ◽  
Polygalacturonase Activity

Tomato fruit (Solanum lycopersicon L.) can develop mealiness and enhanced softening when exposed to chilling temperatures during storage, but the involvement of cell wall-associated enzymes in chilling injury development is not well understood. To study this aspect of injury development, we have exposed breaker stage tomato cv. Trust fruit to a chilling temperature of 3 °C for 0, 7, 14, and 21 days followed by storage at 20 °C for 12 days. Ethylene production was not affected by storage except after 21 days, where production was greater at 20 °C. Exposure of fruit to chilling temperatures delayed the ripening-related color change (chroma and hue) and initially increased compression values, but percentage of extractable juice was not affected consistently. Increased polygalacturonase activity during ripening was reduced by about 50% after 7 days at 3 °C, and further inhibited with increasing storage periods. In contrast, the activities of pectin methylesterase and α-galactosidase were not significantly affected by the cold treatments. β-Galactosidase activity was greater in all chilled fruit compared with fruit ripened at harvest, whereas endo-β-1,4-glucanase activity was lower after 21 days at 3 °C. These results will be compared with equivalent changes in the activities of cell wall enzymes that are associated with wooliness development in chilling-injured peach fruit.

scholarly journals 657 Genetic Determinants and Control of Fruit Softening

HortScience ◽  
2000 ◽  
Vol 35 (3) ◽  
pp. 511D-511
Author(s):  
Alan B. Bennett
Keyword(s):  
Gene Expression ◽  
Cell Wall ◽  
Shelf Life ◽  
Fruit Quality ◽  
General Model ◽  
Early Stage ◽  
Tomato Fruit ◽  
Fruit Softening ◽  
Expansin Gene ◽  
Cell Wall Disassembly

Fruit softening is integral to the ripening process. It is an important component of fruit quality, but also initiates deterioration and is a limiting determinant of shelf-life. Intensive research has attempted to elucidate the biochemical and genetic control of fruit softening with the goal of controlling this process as a means to enhance both fruit quality and shelf-life. Current models of fruit softening focus on cell wall disassembly as the major biochemical event regulating fruit softening. Examination of the sequence of cell wall disassembly in ripening Charentais melon fruit suggested that softening could be divided into two distinct phases. The early stage of fruit softening was associated with the regulated disassembly of xyloglucan polymers and the later softening that accompanies over-ripe deterioration was associated with pectin depolymerization. Characterization of cell wall changes in other fruit, including tomato, suggest that this may represent a general model of sequential cell wall disassembly in ripening fruit. Interestingly, the early events of xyloglucan disassembly were not associated with the activation or expression of xyloclucan hydrolases but were associated with the expression of a ripening-regulated expansin gene. Analysis of transgenic tomato fruit with suppressed expansin gene expression or with suppressed polygalacturonase gene expression supports a general model of sequential disassembly of xyloglucan and pectin that control the early and late phases of fruit softening, respectively.

scholarly journals LIMITATION TO THE USE OF ELECTRICAL CONDUCTIVITY FOR THE MEASUREMENT OF CHILLING INJURY IN TOMATO FRUIT

HortScience ◽  
1992 ◽  
Vol 27 (6) ◽  
pp. 651a-651 ◽  
Author(s):  
France Côté ◽  
Claude Willemot
Keyword(s):  
Electrical Conductivity ◽  
Cell Wall ◽  
Tomato Fruit ◽  
Chilling Injury ◽  
Membrane Damage ◽  
Cell Wall Degradation ◽  
Reliable Measure ◽  
Indirect Measure ◽  
Calcium Pectate ◽  
Tomato Cultivars

Five tomato cultivars were tested for tolerance to chilling. After exposure of varying times to chilling at 3 °C, the fruits were returned to ambient temperature for development of chilling injury (CI) symptoms (uneven ripening and pitting). Ripening was assessed by measuring carotenoids. Electrical conductivity (EC) of leachate from pericarp discs, an indirect measure of membrane damage, was used to determine CI. During chilling EC greatly increased in the three sensitive cultivars, but hardly in the tolerant ones, in good correlation with the development of CI symptoms after rewarming. However, this correlation broke down after returning the fruit to 20 °C. While slightly injured fruit showed a large increase in EC, surprisingly EC was drastically reduced in the extensively injured fruit. Calcium pectate production due to cell wall degradation may explain the lack of correlation between EC and CI after rewarming. We conclude that EC is not always a reliable measure of membrane damage.

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