FaPYR1 is involved in strawberry fruit ripening

Abstract

Although the plant hormone abscisic acid (ABA) has been suggested to play a role in the ripening of non-climatic fruit, direct genetic/molecular evidence is lacking. In the present study, a strawberry gene homologous to the Arabidopsis ABA receptor gene PYR1, named FaPYR1, was isolated and characterized. The 627 bp cDNA includes an intact open reading frame that encodes a deduced protein of 208 amino acids, in which putative conserved domains were detected by homology analysis. Using tobacco rattle virus-induced gene silencing (VIGS), the FaPYR1 gene was silenced in strawberry fruit. Down-regulation of the FaPYR1 gene not only significantly delayed fruit ripening, but also markedly altered ABA content, ABA sensitivity, and a set of ABA-responsive gene transcripts, including ABI1 and SnRK2. Furthermore, the loss of red colouring in FaPYR1 RNAi (RNA interference) fruits could not be rescued by exogenously applied ABA, which could promote the ripening of wild-type fruits. Collectively, these results demonstrate that the putative ABA receptor FaPYR1 acts as a positive regulator in strawberry fruit ripening. It was also revealed that the application of the VIGS technique in strawberry fruit could be used as a novel tool for studying strawberry fruit development.

An R2R3-MYB Transcription Factor Regulates Eugenol Production in Ripe Strawberry Fruit Receptacles

“…In both climacteric and nonclimacteric fruits, water deficiency generated a rise in ABA content, which accelerated ripening and was accompanied by changes in both metabolites and gene expression (Castellarin et al, 2007;Gong et al, 2010). This dual regulation has also been observed for other genes whose expression is also up-regulated throughout the strawberry fruit-ripening process (Cumplido-Laso et al, 2012;Daminato et al, 2013;Molina-Hidalgo et al, 2013) and molecularly supported both the proposal of PerkinsVeazie (1995) and the findings described by Chai et al (2011), and Medina-Puche et al (2014. This hormonally regulated expression pattern was also similar to that observed for the FaMYB10 gene (MedinaPuche et al, 2014), and it strengthens the relationship between FaMYB10 and FaEOBII.…”

“…One-way ANOVA was performed on log-transformed data, and letters indicate significant differences (P , 0.05, LSD post hoc test). Taken together, these results indicate that FaEOBII expression is clearly regulated by both ABA content and auxin content of the fruit receptacle, which provides a putative molecular explanation for both the proposal of Perkins-Veazie (1995) and the findings described by Chai et al (2011), and Medina-Puche et al (2014.…”

“…As in the case of FaMYB10, FaEOBII gene expression was regulated in an antagonist manner by auxins and ABA, the two most important hormones that control strawberry developmental and ripening processes (Perkins-Veazie, 1995;Chai et al, 2011;Jia et al, 2011;Medina-Puche et al, 2014). Thus, the decline in the inner contents of auxins in green unripe receptacles gave rise to an increased FaEOBII expression (Fig.…”

Fundamental and applied research in ABA signaling: Regulation by ABA of the chromatin remodeling ATPase BRAHMA and biotechnological use of the PP2CA promoter.

“…Since the discovery of Arabidopsis PYR/PYL/RCAR receptors, several orthologous genes had been discovered in important crops as tomato, rice, strawberry and soybean (Sun et al, 2011, Chai et al, 2011, Kim et al, 2012, Bai et al, ! 28 2013.…”

ABA-deficiency and molecular mechanisms involved in the dehydration response and ripening of citrus fruit

“…Results obtained in mature sweet cherry, which are very prone to abscission, suggested, however, that the ABA increase observed at late stages of fruit ripening was more likely related to Introduction ethylene in the development and ripening of climacteric fruits, such as nectarine and tomato, is well known (Ziliotto et al, 2008;Zhang et al, 2009b) since several reports suggested that the ABA accumulation just before the peak of ethylene production triggers ethylene biosynthesis responsible for climacteric fruit ripening (Zhang et al, 2001;Zhang et al, 2009a;Bastías et al, 2011). The role of ABA in non-climacteric fruit is less clear in spite of several reports have correlated the increase in ABA levels during fruit ripening with the increase in sugars content and the decrease in organic acids or fruit colouration, which are classical traits occurring during fruit maturation (Giribaldi et al, 2010;Chai et al, 2011;Ren et al, 2011;Gambetta et al, 2011;Li et al, 2012b).…”