Effects of methyl jasmonate on expression of genes involved in ethylene biosynthesis and signaling pathway during postharvest ripening of apple fruit

Lv, Jingyi; Zhang, Mengyuan; Zhang, Junhu; Ge, Yonghong; Li, Canying; Meng, Kun; Lǐ, Jiànróng

doi:10.1016/j.scienta.2017.11.007

Cited by 48 publications

(26 citation statements)

References 59 publications

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“…Ethylene binds with membrane-bound receptors such as ETR1 and ethylene response factor (ERF) genes (Plett et al, 2014). Similar to our study, Lv et al (2018) reported that methyl jasmonate application enhanced the expression of ethylene biosynthesis-related genes such as MdACS, MdACO, MdETR, MdERS, MdCTR, MdEIN (Ethylene insensitive), MdEIL (ein3-like) and MdERF during apple ripening.…”

Section: Discussionsupporting

confidence: 87%

n-Propyl dihydrojasmonates influence ethylene signal transduction in infected apple fruit by Botrytis cinerea

et al. 2019

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Section: Discussionsupporting

confidence: 87%

n-Propyl dihydrojasmonates influence ethylene signal transduction in infected apple fruit by Botrytis cinerea

et al. 2019

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“…In addition to roles in defense responses, MeJA is also related to fruit ripening. Exogenous application of MeJA enhanced climacteric ethylene production and softening of ’Golden Delicious’ fruit [ 45 ], as well as expression of the transcription factors, MdMYC2 (MD16G1274200) and MdERF3 (MD14G1226300), that regulate ethylene biosynthesis [ 46 ]. In this study, MdMYC2 was not differentially expressed, but MdERF3 displayed matching expression patterns ( Figure 6 c) to the JMT gene ( Table 2 b).…”

Section: Discussionmentioning

confidence: 99%

Identification of Candidate Genes Involved in Fruit Ripening and Crispness Retention Through Transcriptome Analyses of a ‘Honeycrisp’ Population

Chang

Tong

2020

Plants

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Crispness retention is a postharvest trait that fruit of the ’Honeycrisp’ apple and some of its progeny possess. To investigate the molecular mechanisms of crispness retention, progeny individuals derived from a ’Honeycrisp’ × MN1764 population with fruit that either retain crispness (named “Retain”), lose crispness (named “Lose”), or that are not crisp at harvest (named “Non-crisp”) were selected for transcriptomic comparisons. Differentially expressed genes (DEGs) were identified using RNA-Seq, and the expression levels of the DEGs were validated using nCounter®. Functional annotation of the DEGs revealed distinct ripening behaviors between fruit of the “Retain” and “Non-crisp” individuals, characterized by opposing expression patterns of auxin- and ethylene-related genes. However, both types of genes were highly expressed in the fruit of “Lose” individuals and ’Honeycrisp’, which led to the potential involvements of genes encoding auxin-conjugating enzyme (GH3), ubiquitin ligase (ETO), and jasmonate O-methyltransferase (JMT) in regulating fruit ripening. Cell wall-related genes also differentiated the phenotypic groups; greater numbers of cell wall synthesis genes were highly expressed in fruit of the “Retain” individuals and ’Honeycrisp’ when compared with “Non-crisp” individuals and MN1764. On the other hand, the phenotypic differences between fruit of the “Retain” and “Lose” individuals could be attributed to the functioning of fewer cell wall-modifying genes. A cell wall-modifying gene, MdXTH, was consistently identified as differentially expressed in those fruit over two years in this study, so is a major candidate for crispness retention.

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“…The respiration rate was analyzed by the method of Lv et al. (2018). 50 g of red raspberry fruit was enclosed in a sealed 250‐mL glass desiccators for 1 hr at 20°C.…”

Section: Methodsmentioning

confidence: 99%

Effects of calcium chloride treatment on softening in red raspberry fruit during low‐temperature storage

Han

Bai

et al. 2020

J. Food Biochem.

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Fruit softening is an inevitable event during ripening of red raspberry fruit even when stored at low temperature. In this research, the effects of CaCl 2 treatment on softening of red raspberry during storage at 4°C were studied. The results indicated that CaCl 2 treatment effectively delayed the decrease of firmness and reduced the respiration rate of red raspberry fruit during storage. The CaCl 2-treated fruit maintained higher protopectin content and lower soluble pectin content compared with controls. The cellulose and starch contents in the fruit treated with CaCl 2 kept higher than in the control during storage. Moreover, CaCl 2 treatment decreased activities of polygalacturonase (PG), pectin methylesterase (PME), and cellulase (Cx) mainly at the early stage of softening. Application of CaCl 2 lead to the decreased activities of amylase (AM) and β-galactosidase (β-gal) compared with controls during the entire storage periods. These results indicated that CaCl 2 treatment might delay postharvest softening of red raspberry fruit stored at low-temperature by retarding cell wall degradation and starch hydrolysis. Practical applications Red raspberry fruit is very popular with consumers because of its high-nutritional value and anticancer effects. However, it has a very short postharvest life and softens easily even when stored at low temperature, which limits its distribution to distant market. Our data indicated that CaCl 2 treatment delayed postharvest softening of red raspberry fruit stored at low temperature. The results could provide preliminary yet essential information to research community to further study the molecular mechanisms of softening in red raspberry fruit, and also provide reference data for maintaining quality of postharvest red raspberry fruit.

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Effects of methyl jasmonate on expression of genes involved in ethylene biosynthesis and signaling pathway during postharvest ripening of apple fruit

Cited by 48 publications

References 59 publications

<i>n</i>-Propyl dihydrojasmonates influence ethylene signal transduction in infected apple fruit by <i>Botrytis cinerea</i>

<i>n</i>-Propyl dihydrojasmonates influence ethylene signal transduction in infected apple fruit by <i>Botrytis cinerea</i>

Identification of Candidate Genes Involved in Fruit Ripening and Crispness Retention Through Transcriptome Analyses of a ‘Honeycrisp’ Population

Effects of calcium chloride treatment on softening in red raspberry fruit during low‐temperature storage

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