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 Silencing of the phytoene desaturase (PDS) gene affects the expression of fruit-ripening genes in tomatoes

Plant Methods ◽  
2019 ◽  
Vol 15 (1) ◽  
Author(s):  
Aung Htay Naing ◽  
Swum Yi Kyu ◽  
Phyo Phyo Win Pe ◽  
Kyeung Il Park ◽  
Je Min Lee ◽  
...  
Keyword(s):  
Gene Silencing ◽  
Fruit Ripening ◽  
Tomato Fruit ◽  
Carotenoid Biosynthesis ◽  
Past Research ◽  
Ethylene Biosynthesis ◽  
Phytoene Desaturase ◽  
Virus Induced Gene Silencing ◽  
Pale Yellow ◽  
Ripening Genes

Abstract Background Past research has shown that virus-induced phytoene desaturase (PDS) gene silencing via agroinjection in the attached and detached fruit of tomato plants results in a pale-yellow fruit phenotype. Although the PDS gene is often used as a marker for gene silencing in tomatoes, little is known about the role of PDS in fruit ripening. In this study, we investigated whether the pepper PDS gene silenced endogenous PDS genes in the fruit of two tomato cultivars, Dotaerang Plus and Legend Summer. Results We found that the pepper PDS gene successfully silenced endogenous PDS in tomato fruit at a silencing frequency of 100% for both cultivars. A pale-yellow silenced area was observed over virtually the entire surface of individual fruit due to the transcriptional reduction in phytoene desaturase (PDS), zeta-carotene (ZDS), prolycopene isomerase (CrtlSO), and beta-carotene hydroxylase (CrtR-b2), which are the carotenoid biosynthesis genes responsible for the red coloration in tomatoes. PDS silencing also affected the expression levels of the fruit-ripening genes Tomato AGAMOUS-LIKE1 (TAGL1), RIPENING INHIBITOR (RIN), pectin esterase gene (PE), lipoxygenase (LOX), FRUITFULL1/FRUITFUL2 (FUL1/FUL2), and the ethylene biosynthesis and response genes 1-aminocyclopropane-1-carboxylate oxidase 1 and 3 (ACO1 and ACO3) and ethylene-responsive genes (E4 and E8). Conclusion These results suggest that PDS is a positive regulator of ripening in tomato fruit, which must be considered when using it as a marker for virus-induced gene silencing (VIGS) experiments in order to avoid fruit-ripening side effects.

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.

scholarly journals Comprehensive Analysis of ABA Effects on Ethylene Biosynthesis and Signaling during Tomato Fruit Ripening

PLoS ONE ◽  
2016 ◽  
Vol 11 (4) ◽  
pp. e0154072 ◽  
Author(s):  
Wangshu Mou ◽  
Dongdong Li ◽  
Jianwen Bu ◽  
Yuanyuan Jiang ◽  
Zia Ullah Khan ◽  
...  
Keyword(s):  
Fruit Ripening ◽  
Tomato Fruit ◽  
Ethylene Biosynthesis ◽  
Comprehensive Analysis ◽  
Tomato Fruit Ripening ◽  
Ethylene Biosynthesis And Signaling

scholarly journals SlGRAS4 accelerates fruit ripening by regulating ethylene biosynthesis genes and SlMADS1 in tomato

2021 ◽  
Vol 8 (1) ◽  
Author(s):  
Yudong Liu ◽  
Yuan Shi ◽  
Deding Su ◽  
Wang Lu ◽  
Zhengguo Li
Keyword(s):  
Transcription Factors ◽  
Stress Responses ◽  
Fruit Ripening ◽  
Tomato Fruit ◽  
Ethylene Biosynthesis ◽  
Negative Regulator ◽  
Carotenoid Content ◽  
Total Carotenoid Content ◽  
Tomato Fruit Ripening ◽  
Transcriptional Regulatory Mechanisms

AbstractGRAS proteins are plant-specific transcription factors that play crucial roles in plant development and stress responses. However, their involvement in the ripening of economically important fruits and their transcriptional regulatory mechanisms remain largely unclear. Here, we demonstrated that SlGRAS4, encoding a transcription factor of the GRAS family, was induced by the tomato ripening process and regulated by ethylene. Overexpression of SlGRAS4 accelerated fruit ripening, increased the total carotenoid content and increased PSY1 expression in SlGRAS4-OE fruit compared to wild-type fruit. The expression levels of key ethylene biosynthesis genes (SlACS2, SlACS4, SlACO1, and SlACO3) and crucial ripening regulators (RIN and NOR) were increased in SlGRAS4-OE fruit. The negative regulator of tomato fruit ripening, SlMADS1, was repressed in OE fruit. Exogenous ethylene and 1-MCP treatment revealed that more endogenous ethylene was derived in SlGRAS4-OE fruit. More obvious phenotypes were observed in OE seedlings after ACC treatment. Yeast one-hybrid and dual-luciferase assays confirmed that SlGRAS4 can directly bind SlACO1 and SlACO3 promoters to activate their transcription, and SlGRAS4 can also directly repress SlMADS1 expression. Our study identified that SlGRAS4 acts as a new regulator of fruit ripening by regulating ethylene biosynthesis genes in a direct manner. This provides new knowledge of GRAS transcription factors involved in regulating fruit ripening.

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