Changes in the cell wall components produced by exogenous abscisic acid treatment in strawberry fruit

Castro, Ricardo I.; González-Feliu, Ana; Valenzuela-Riffo, Felipe; Parra-Palma, Carolina; Morales-Quintana, Luis

doi:10.1007/s10570-020-03607-7

Cited by 15 publications

(21 citation statements)

References 62 publications

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“…Moreover, this study found that the expressions of ethylene and ABA synthesis-related genes were significantly increased. Ethylene and ABA play a major role in regulating the ripening and softening of climacteric fruit and, accordingly, the expression of some ripening-related cell wall-associated genes and activities, including those of PGs, PMEs and CX [ 18 , 19 , 20 ]. ABA and ethylene are well known for their pivotal roles in stress response.…”

Section: Discussionmentioning

confidence: 99%

Transcriptome and Metabolome Analyses Provide Insights into the Watercore Disorder on “Akibae” Pear Fruit

Liu¹,

Fan²,

Liu³

et al. 2021

IJMS

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Watercore is a physiological disorder that commonly occurs in sand pear cultivars. The typical symptom of watercore tissue is transparency, and it is often accompanied by browning, breakdown and a bitter taste during fruit ripening. To better understand the molecular mechanisms of watercore affecting fruit quality, this study performed transcriptome and metabolome analyses on watercore pulp from “Akibae” fruit 125 days after flowering. The present study found that the “Akibae” pear watercore pulp contained higher sorbitol and sucrose than healthy fruit. Moreover, the structure of the cell wall was destroyed, and the content of pectin, cellulose and hemicellulose was significantly decreased. In addition, the content of ethanol and acetaldehyde was significantly increased, and the content of polyphenol was significantly decreased. Watercore induced up-regulated expression levels of sorbitol synthesis-related (sorbitol-6-phosphate dehydrogenase, S6PDH) and sucrose synthesis-related genes (sucrose synthesis, SS), whereas it inhibited the expression of sorbitol decomposition-related genes (sorbitol dehydrogenase, SDH) and sorbitol transport genes (sorbitol transporter, SOT). Watercore also strongly induced increased expression levels of cell wall-degrading enzymes (polygalactosidase, PG; ellulase, CX; pectin methylesterase, PME), as well as ethanol synthesis-related (alcohol dehydrogenase, ADH), acetaldehyde synthesis-related (pyruvate decarboxylase, PDC) and polyphenol decomposition-related genes (polyphenol oxidase, PPO). Moreover, the genes that are involved in ethylene (1-aminocyclopropane- 1-carboxylate oxidase, ACO; 1-aminocyclopropane- 1-carboxylate synthase, ACS) and abscisic acid (short-chain alcohol dehydrogenase, SDR; aldehyde oxidase, AAO) synthesis were significantly up-regulated. In addition, the bitter tasting amino acids, alkaloids and polyphenols were significantly increased in watercore tissue. Above all, these findings suggested that the metabolic disorder of sorbitol and sucrose can lead to an increase in plant hormones (abscisic acid and ethylene) and anaerobic respiration, resulting in aggravated fruit rot and the formation of bitter substances.

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Section: Discussionmentioning

confidence: 99%

Transcriptome and Metabolome Analyses Provide Insights into the Watercore Disorder on “Akibae” Pear Fruit

Liu¹,

Fan²,

Liu³

et al. 2021

IJMS

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“…These changes in firmness rate have been found to differ with different levels of softening, and the transition between the white and 25% ripe or 50% ripe stages occurs when the greatest loss of firmness occurs [18,32,[34][35][36][37][38][39][40][41][42][43][44][45]47], although the process begins in the SW to LW. From these studies, we decided to use the SW stage, since it is the last stage prior to the greatest firmness reduction of the fruit [15,44]; this choice is concordant with previous studies that determined the white (W) stage as optimal for studies on the hormonal effects in strawberries [15,16,[48][49][50][51].…”

Section: Fruit Quality Determinationsmentioning

confidence: 69%

“…Fruit development is an irreversible process that ends with the ripe stage of the fruit; this process alters the cell wall architecture when it is possible to divide it into two phases (cell division phase and cell expansion phase) in most fruits [16]. By contrast, in strawberries, the two phases make it difficult to establish the functional separation of these phases [32], because in the strawberry, the development and ripening process are two events that occur in parallel [33].…”

Section: Fruit Quality Determinationsmentioning

confidence: 99%

“…For example, the role of auxin in the ripening of strawberry (Fragaria x ananassa) fruits has been limited to the early stages of development, in which the delivery of auxin from achenes is responsible for receptacle growth [5]. At later stages (75% or 100% ripe), during receptacle growth, other phytohormones have been shown to participate to different degrees, from the general involvement of gibberellins [6] to abscisic acid [6][7][8][9][10][11][12][13][14][15][16].…”

Section: Introductionmentioning

confidence: 99%

“…The cell wall provides mechanical support and cellular shape, regulates the development and growth of the cells of fruits and vegetative tissues, and is the first and most important barrier against different abiotic and biotic stresses [21,26,27]. The cell wall structure is modified by the coordinated action of several enzymes that can lead to the dissolution of the middle lamella, decrease cell wall strength and cell-to-cell adhesion, and change in polysaccharide solubilization and depolymerization in fruits, resulting in an increase in softening during ripening [16,[27][28][29][30][31].…”

Section: Introductionmentioning

confidence: 99%

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Effect of Exogenous Auxin Treatment on Cell Wall Polymers of Strawberry Fruit

Castro

González-Feliu

Muñoz-Vera³

et al. 2021

IJMS

Self Cite

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The role of auxin in the fruit-ripening process during the early developmental stages of commercial strawberry fruits (Fragaria x ananassa) has been previously described, with auxin production occurring in achenes and moving to the receptacle. Additionally, fruit softening is a consequence of the depolymerization and solubilization of cell wall components produced by the action of a group of proteins and enzymes. The aim of this study was to compare the effect of exogenous auxin treatment on the physiological properties of the cell wall-associated polysaccharide contents of strawberry fruits. We combined thermogravimetric (TG) analysis with analyses of the mRNA abundance, enzymatic activity, and physiological characteristics related to the cell wall. The samples did not show a change in fruit firmness at 48 h post-treatment; by contrast, we showed changes in the cell wall stability based on TG and differential thermogravimetric (DTG) analysis curves. Less degradation of the cell wall polymers was observed after auxin treatment at 48 h post-treatment. The results of our study indicate that auxin treatment delays the cell wall disassembly process in strawberries.

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Characterization of cell wall modification through thermogravimetric analysis during ripening of Chilean strawberry (Fragaria chiloensis) fruit

Castro

Muñoz-Vera²,

Parra-Palma

et al. 2021

Cellulose

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Changes in the cell wall components produced by exogenous abscisic acid treatment in strawberry fruit

Cited by 15 publications

References 62 publications

Transcriptome and Metabolome Analyses Provide Insights into the Watercore Disorder on “Akibae” Pear Fruit

Transcriptome and Metabolome Analyses Provide Insights into the Watercore Disorder on “Akibae” Pear Fruit

Effect of Exogenous Auxin Treatment on Cell Wall Polymers of Strawberry Fruit

Characterization of cell wall modification through thermogravimetric analysis during ripening of Chilean strawberry (Fragaria chiloensis) fruit

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