Effect of Auxin on Fruit Morphogenesis: Physiological and Molecular Aspects in Kiwifruit Ripening

Fabbroni, Cristina; Costa, Fabrizio; Bregoli, Anna Maria; Costa, G.

doi:10.17660/actahortic.2007.753.71

Cited by 7 publications

(3 citation statements)

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“…Auxin has long been considered a negative regulator for fruit ripening, as the content of auxin is low at the initiation of ripening ( Nitsch, 1952 ). The decline of auxin content before the initiation of ripening has been suggested to be a prior condition for fruit ripening ( Given et al , 1988 ; Chen et al , 1999 ; Purgatto et al , 2002 ; Böttcher et al , 2010 ) because the application of exogenous auxins has been shown to delay the ripening of fruits ( Cohen, 1996 ; Purgatto et al , 2002 ; Fabbroni et al , 2006 ). It has been suggested that the low auxin levels in the ripening fruit tissues may be controlled by ripening-associated GH3 genes, which are involved in auxin conjugation ( Böttcher et al , 2011 ; Schaffer et al , 2013 ).…”

Section: Discussionmentioning

confidence: 99%

PpYUC11, a strong candidate gene for the stony hard phenotype in peach (Prunus persicaL. Batsch), participates in IAA biosynthesis during fruit ripening

Pan

Zeng

Niu

et al. 2015

EXBOTJ

113

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Section: Discussionmentioning

confidence: 99%

PpYUC11, a strong candidate gene for the stony hard phenotype in peach (Prunus persicaL. Batsch), participates in IAA biosynthesis during fruit ripening

Pan

Zeng

Niu

et al. 2015

EXBOTJ

113

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“…In a range of climacteric fruit including avocado ( Persea americana Mill. ; Tingwa and Young, 1975 ), banana ( Vendrell, 1969 ; Purgatto et al , 2002 ), kiwifruit ( Fabbroni et al , 2006 ), tomato ( Cohen, 1996 ), and pear ( Frenkel and Dyck, 1973 ) the application of natural or synthetic auxins has been shown to delay ripening. Reports about an acceleration of at least parts of the ripening process by auxin treatment in some other climacteric fruit ( Ohmiya, 2000 ; Agustí et al , 2003 , 2004 ; Kondo et al , 2004 ; Yuan and Carbaugh, 2007 ) can be interpreted as an indirect auxin effect mediated through the induction of ethylene biosynthesis ( Kondo et al , 2004 ; Trainotti et al , 2007 ; Li and Yuan, 2008 ) and demonstrates the relevance of the type and developmental stage of fruit at the time of auxin exposure for the outcome of the treatment.…”

Section: Introductionmentioning

confidence: 99%

Acyl substrate preferences of an IAA-amido synthetase account for variations in grape (Vitis vinifera L.) berry ripening caused by different auxinic compounds indicating the importance of auxin conjugation in plant development

Böttcher¹,

Boss²,

Davies³

2011

Journal of Experimental Botany

107

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Nine Gretchen Hagen (GH3) genes were identified in grapevine (Vitis vinifera L.) and six of these were predicted on the basis of protein sequence similarity to act as indole-3-acetic acid (IAA)-amido synthetases. The activity of these enzymes is thought to be important in controlling free IAA levels and one auxin-inducible grapevine GH3 protein, GH3-1, has previously been implicated in the berry ripening process. Ex planta assays showed that the expression of only one other GH3 gene, GH3-2, increased following the treatment of grape berries with auxinic compounds. One of these was the naturally occurring IAA and the other two were synthetic, α-naphthalene acetic acid (NAA) and benzothiazole-2-oxyacetic acid (BTOA). The determination of steady-state kinetic parameters for the recombinant GH3-1 and GH3-2 proteins revealed that both enzymes efficiently conjugated aspartic acid (Asp) to IAA and less well to NAA, while BTOA was a poor substrate. GH3-2 gene expression was induced by IAA treatment of pre-ripening berries with an associated increase in levels of IAA-Asp and a decrease in free IAA levels. This indicates that GH3-2 responded to excess auxin to maintain low levels of free IAA. Grape berry ripening was not affected by IAA application prior to veraison (ripening onset) but was considerably delayed by NAA and even more so by BTOA. The differential effects of the three auxinic compounds on berry ripening can therefore be explained by the induction and acyl substrate specificity of GH3-2. These results further indicate an important role for GH3 proteins in controlling auxin-related plant developmental processes.

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“…In some other climacteric fruit, including avocado (Tingwa and Young 1975), banana (Vendrell 1969, Purgatto et al. 2002), kiwifruit (Fabbroni et al. 2006), tomato (Cohen 1996) and pear (Frenkel and Dyck 1973), auxin treatments have also been reported to delay ripening.…”

Section: Introductionmentioning

confidence: 99%

Auxin treatment of pre-veraison grape (Vitis vinifera L.) berries both delays ripening and increases the synchronicity of sugar accumulation

Böttcher

Harvey

Forde³

et al. 2010

Australian Journal of Grape and Wine Research

100

104

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Background and Aims: Pre-veraison auxin treatments can delay grape berry ripening, but there is little information about their effects on berry development and wine composition. The aim of this study was to further investigate these effects and explore the practical implications of delaying ripening. Methods and Results: Treatment of pre-veraison Vitis vinifera L. cv. Shiraz berries with 1-naphthaleneacetic acid (NAA) significantly delayed ripening as measured by the accumulation of total soluble solids (TSS) and anthocyanins. The onset of the post-veraison phase of berry size increase was delayed in NAA-treated fruit, but these fruit were significantly larger than Control fruit at harvest. NAA-treatments significantly increased the synchronicity of berry sugar accumulation. GC-MS analysis of wine headspace volatiles showed significant, but largely small, differences in the concentration of 19 compounds. No significant difference in sensory properties was found between replicate small-scale wine lots made from Control and NAA-treated fruit. Conclusions: Auxin treatment delayed berry ripening, increased the synchronicity of sugar accumulation between berries, increased berry size and changed the levels of some volatile compounds, but did not affect wine sensory properties. Significance of the Study:We propose that NAA sprays might be used to delay grape berry ripening and increase the synchronicity of sugar accumulation, and therefore ripening, without deleterious effects on wine quality. This may be useful in controlling winery intake and fruit composition. AbbreviationsABA abscisic acid; BR brassinosteroid; BTOA benzothiazole-2-oxyacetic acid; dpis days post initial spray;GC-MS gas chromatography-mass spectrometry; IAA indole-3-acetic acid; NAA 1-naphthaleneacetic acid; RI retention index; SPME-GC-MS solid phase microextraction gas chromatography-mass spectrometry; TSS total soluble solids

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Effect of Auxin on Fruit Morphogenesis: Physiological and Molecular Aspects in Kiwifruit Ripening

Cited by 7 publications

References 0 publications

PpYUC11, a strong candidate gene for the stony hard phenotype in peach (Prunus persicaL. Batsch), participates in IAA biosynthesis during fruit ripening

PpYUC11, a strong candidate gene for the stony hard phenotype in peach (Prunus persicaL. Batsch), participates in IAA biosynthesis during fruit ripening

Acyl substrate preferences of an IAA-amido synthetase account for variations in grape (Vitis vinifera L.) berry ripening caused by different auxinic compounds indicating the importance of auxin conjugation in plant development

Auxin treatment of pre-veraison grape (Vitis vinifera L.) berries both delays ripening and increases the synchronicity of sugar accumulation

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