Fruit softening: evidence for pectate lyase action<i>in vivo</i>in date (<i>Phoenix dactylifera</i>) and rosaceous fruit cell walls

Hinai, Thurayya Z S Al; Vreeburg, Robert A. M.; Mackay, C. Logan; Murray, Lorna; Sadler, Ian H.; Fry, Stephen C.

doi:10.1093/aob/mcab072

Cited by 12 publications

(3 citation statements)

References 70 publications

(89 reference statements)

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“…The PL proteins are important for plant growth and development and have been isolated from a wide range of plant tissues, such as germinating seeds, developing flowers, ovaries, pollen, trichomes, and ripe fruit (Marin-Rodriguez et al, 2002;Singh et al, 2011;Jiang et al, 2014;Uluisik et al, 2016;Leng et al, 2017;Yang et al, 2020;Al Hinai et al, 2021;Seymour, 2021). To our best understanding, genome-wide analyses of the PL gene family have not been reported in peach.…”

Section: Discussionmentioning

confidence: 99%

PpePL1 and PpePL15 Are the Core Members of the Pectate Lyase Gene Family Involved in Peach Fruit Ripening and Softening

Dai

Kang

et al. 2022

Front. Plant Sci.

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Pectin is the major component in the primary cell wall and middle lamella, maintaining the physical stability and mechanical strength of the cell wall. Pectate lyase (PL), a cell wall modification enzyme, has a major influence on the structure of pectin. However, little information and no comprehensive analysis is available on the PL gene family in peach (Prunus persica L. Batsch). In this study, 20 PpePL genes were identified in peach. We characterized their physicochemical characteristics, sequence alignments, chromosomal locations, and gene structures. The PpePL family members were classified into five groups based on their phylogenetic relationships. Among those, PpePL1, 9, 10, 15, and 18 had the higher expression abundance in ripe fruit, and PpePL1, 15, and 18 were upregulated during storage. Detailed RT-qPCR analysis revealed that PpePL1 and PpePL15 were responsive to ETH treatment (1 g L−1 ethephon) with an abundant transcript accumulation, which suggested these genes were involved in peach ripening and softening. In addition, virus-induced gene silencing (VIGS) technology was used to identify the roles of PpePL1 and PpePL15. Compared to controls, the RNAi fruit maintained greater firmness in the early storage stage, increased acid-soluble pectin (ASP), and reduced water-soluble pectin (WSP). Moreover, transmission electron microscopy (TEM) showed that cell wall degradation was reduced in the fruit of RNAi-1 and RNAi-15, which indicated that softening of the RNAi fruit has been delayed. Our results indicated that PpePL1 and PpePL15 play an important role in peach softening by depolymerizing pectin and degrading cell wall.

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Section: Discussionmentioning

confidence: 99%

PpePL1 and PpePL15 Are the Core Members of the Pectate Lyase Gene Family Involved in Peach Fruit Ripening and Softening

Dai

Kang

et al. 2022

Front. Plant Sci.

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“…Fruit softening, a critical indicator for fruit ripening, is tightly associated with the loosening and reduction of the fruit cell wall in cell–cell adhesion caused by a weakening of the pectin-rich middle lamella [ 41 – 43 ]. To identify the potential genes involved in controlling fruit softening, we identified 20 genes associated with cell wall loosening and primary cell wall degradation pathways that were specifically upregulated from MS4 to MS5, including five expansin genes ( MiEXPA1 , MiEXPA2 , MiEXPA6 , MiEXPA8 , and MiEXPB15 ), five polygalacturonase genes (three MiPGs and two MiQRT3s ), three pectate lyase genes ( MiPLY4 , MiPLY5 , and MiPLY8 ), three pectinesterase genes ( MiPME1 , MiPME53 , and MiPPME1 ), two rhamnogalacturonate lyase genes (two MiRGLBs ), and two xyloglucan endotransglucosylase/hydrolase genes ( MiXTH8 and MiXTH31 ) ( Supplementary Data Fig.…”

Section: Resultsmentioning

confidence: 99%

Metabolomic and transcriptomic analyses reveal new insights into the role of abscisic acid in modulating mango fruit ripening

Song

et al. 2022

Horticulture Research

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Mango (Mangifera indica L.) is a climacteric tropical fruit consumed around the world. Although ethylene and abscisic acid (ABA) have been considered to be stimulators that trigger mango fruit ripening, their regulation mechanisms in modulating mango fruit ripening remain uncertain. In this study, we performed integrative analyses of metabolome and transcriptome data combined with a series of physiology and experiment analysis on ‘Keitt’ mango, and we characterized changes in specific metabolite accumulation at different stages during mango fruit development and ripening, which were strongly correlated with transcriptional changes and embodied the physiological changes as well as taste formation. Specifically, we found that ABA, rather than ethylene, was highly associated with mango ripening, and exogenous ABA application promoted mango fruit ripening. Transcriptomic analysis identified diverse ripening-related genes involved in sugar and carotenoid biosynthesis and softening-related metabolic processes. Furthermore, networks of ABA and ripening-related genes (such as MiHY5, MiGBF4, MiABI5 and MibZIP9) were constructed, and the direct regulation of the key ABA responsive transcription factor MiHY5 to ripening-related genes were experimentally confirmed by ranges of evidence. Taken together, our results indicate that ABA plays a key role in directly modulating mango fruit ripening through MiHY5, suggesting the need for a re-conceiving about how we understand ABA function in modulating climacteric fruit ripening.

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“…PG hydrolyzes the α-1,4 bonds between the galacturonic acid molecules adjacent to the esterified HG backbone [9]. In contrast, PL cleaves the α-1,4 bonds of galacturonic acid via a β-elimination process [10]. However, it is important to note that the activity of PME (which plays a role in the level of methyl esterification of HG, impacting both cell wall hardening and disintegration) is primarily regulated via endogenous proteins known as PME inhibitors (PMEis) [11].…”

Section: Introductionmentioning

confidence: 99%

Pectin-Degrading Enzymes during Soursop (Annona muricata L.) Fruit Ripening: A Bioinformatics Approach

Díaz-Rincón,

Balois-Morales,

Bautista-Rosales

et al. 2023

Horticulturae

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The rapid ripening of soursop (Annona muricata L.) fruits is owing to its high respiration rate. Several enzymes affect the fruit cell wall in this process, resulting in the depolymerization of pectin primarily in the homogalacturonan. The main group of enzymes affecting the pectin content of soursop fruits include polygalacturonase (PG), pectate lyase (PL), pectin methylesterase (PME), and PME inhibitors (PMEis). In this study, pectin-degrading enzymes were analyzed using bioinformatic tools to uncover the gaps in our knowledge of this fruit. In this context, 67 genes encoding PG, 33 PL, 58 PME, and 39 PMEi isoenzymes were found. These genes were categorized into several families based on the results of phylogenetic analysis. Regarding the analysis of gene expression, a total of 25 were identified as differentially expressed genes (DEGs) in PG, while 3, 21, and 15 were found for PL, PME, and PMEis, respectively. Likewise, functional enrichment analysis demonstrated that the DEGs are involved in the modification of the cell wall, specifically in the degradation of pectin. On the other hand, gene co-expression networks revealed that the genes PG32 and PG35 affect the expression of PGs, as well as PL19 of the PL family, PME20, PME32, and PME35 of the PME family, and PMEi04 of the PMEi family. This suggests that they have a significant impact on the softening of soursop fruits.

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Fruit softening: evidence for pectate lyase actionin vivoin date (Phoenix dactylifera) and rosaceous fruit cell walls

Cited by 12 publications

References 70 publications

PpePL1 and PpePL15 Are the Core Members of the Pectate Lyase Gene Family Involved in Peach Fruit Ripening and Softening

PpePL1 and PpePL15 Are the Core Members of the Pectate Lyase Gene Family Involved in Peach Fruit Ripening and Softening

Metabolomic and transcriptomic analyses reveal new insights into the role of abscisic acid in modulating mango fruit ripening

Pectin-Degrading Enzymes during Soursop (Annona muricata L.) Fruit Ripening: A Bioinformatics Approach

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