Molecular Characterization of Ethylene-Regulated Anthocyanin Biosynthesis in Plums During Fruit Ripening

Cheng, Yudou; Liu, Liqin; Yuan, Can; Guan, Junfeng

doi:10.1007/s11105-015-0963-x

Cited by 61 publications

(50 citation statements)

References 38 publications

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“…Ethylene has long been considered an activator of anthocyanin biosynthesis in fruit tree crops because its production is highly related with fruit ripening, which is usually accompanied by anthocyanin accumulation. Specifically, ethylene-induced red coloration has been observed in many rosaceous fruits, including apple Faragher and Brohier, 1984) and plum (Cheng et al, 2016), as well as in the apple cultivar described herein ( Figure S7). However, ethylene inhibited anthocyanin biosynthesis in red pear fruits with diverse genetic backgrounds (Figure 1 and Figures S4, S5 and S6).…”

Section: Ethylene Inhibits Anthocyanin Biosynthesis By Downregulatingmentioning

confidence: 64%

“…Ethylene plays a key role during the ripening of many fruit species (Giovannoni, ). Additionally, previous studies revealed that ethylene can induce the biosynthesis of flavonoids, including anthocyanins, in the fruits of rosaceous plant species, such as apple (An et al , ; Faragher and Brohier, ; Whale and Singh, ), strawberry (Given et al , ) and plum (Cheng et al , ). However, ethylene also negatively affects anthocyanin biosynthesis in some species.…”

Section: Introductionmentioning

confidence: 99%

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Ethylene mediates the branching of the jasmonate‐induced flavonoid biosynthesis pathway by suppressing anthocyanin biosynthesis in red Chinese pear fruits

Zhao

Tao

et al. 2019

Plant Biotechnology Journal

127

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Summary Flavonoid accumulation in most fruits is enhanced by ethylene and jasmonate. However, little is known about the hormone functions related to red pear fruit coloration or their combined effects and potential underlying mechanisms. Various treatments were used to investigate the flavonoid metabolite profile and pear transcriptome to verify the effects of ethylene and jasmonate on flavonoid biosynthesis in red pear fruits as well as the mechanism behind this. Ethylene inhibits anthocyanin biosynthesis in red Chinese pear fruits, whereas jasmonate increases anthocyanin and flavone/isoflavone biosyntheses. The branching of the jasmonate‐induced flavonoid biosynthesis pathway is determined by ethylene. Co‐expression network and Mfuzz analyses revealed 4,368 candidate transcripts. Additionally, ethylene suppresses PpMYB10 and PpMYB114 expression via TF repressors, ultimately decreasing anthocyanin biosynthesis. Jasmonate induces anthocyanin accumulation through transcriptional or post‐translational regulation of TFs‐like MYB and bHLH in the absence of ethylene. However, jasmonate induces ethylene biosynthesis and the associated signalling pathway in pear, thereby decreasing anthocyanin production, increasing the availability of the precursors for flavone/isoflavone biosynthesis and enhancing deep yellow fruit coloration. We herein present new phenotypes and fruit coloration regulatory patterns controlled by jasmonate and ethylene, and confirm that the regulation of fruit coloration is complex.

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Section: Ethylene Inhibits Anthocyanin Biosynthesis By Downregulatingmentioning

confidence: 64%

Section: Introductionmentioning

confidence: 99%

Ethylene mediates the branching of the jasmonate‐induced flavonoid biosynthesis pathway by suppressing anthocyanin biosynthesis in red Chinese pear fruits

Zhao

Tao

et al. 2019

Plant Biotechnology Journal

127

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“…LPE treatment has also been found to increase anthocyanin accumulation (Hong, 2008), and stimulate ethylene synthesis (Hong et al, 2008). Moreover, Cheng et al, (2015) ethylene treatment significantly enhanced the anthocyanin accumulation in plum fruit peel. Furthermore, LPE inhibits PLD and is reported to affect the activity of enzymes relevant for producing quality, such as PAL and acid invertase.…”

Section: -Physical Characteristics Of Fruits At Harvestmentioning

confidence: 91%

Enhancing Coloration and Extending the Shelf Life of Plums While Alleviating Leaf Abscission by Utilizing Lisophosphatidylethanolamine and Oleic Acid

Farag

Attia

2016

Journal of Plant Production

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Poor coloration of "Kelsey" plum fruits is considered one of the major problems that have been facing Egyptian growers, which hindered the expansion of "Kelsey" plum cultivation. Producers are in critical need to an effective treatment that enhances skin coloration while maintaining their keeping quality and their shelf life after harvest. Thus, the application of Ethrel, as an ethylene-releasing compound could increase anthocyanin content in plum skin. However, it has negative impact on leaf defoliation, yellowing in addition to its adverse effect on fruit storability. Thus, the objectives of this study were to enhance coloration of plums by using Ethrel before harvest in a new formulation to mitigate its damaging effects on leaves and fruits. Treatments included water as the control, Ethrel at 500 ppm alone or in a combination with either lisophos or oleic acid in addition to Ethrel plus both lisophos at 400 ppm and oleic acid at 400 ppm. Meanwhile, each of lisophos and oleic acid were applied individually. The results proved that the incorporation of both lisophos and oleic acid in one formulation with Ethrel mitigated the adverse effects of Ethrel on leaf abscission, leaf senescence and fruit shelf life and enhanced anthocyanin content in plums skin, in addition to prolonging their shelf life. Meanwhile, the incorporation of either lisophos or oleic acid to Ethrel resulted in greater anthocyanin content as compared with the control. Moreover, the formulation containing Ethrel plus both lisophos and oleic acid caused a significant increase in anthocyanin as compared with Ethrel alone or in the presence of either one of the two compounds. Furthermore, electrolyte leakage was significantly decreased in fruit tissue treated with Ethrel plus both lisophos and oleic acid. While lisophos alone resulted in the lowest percentage of such leakage of electrolytes in a consistent manner. In conclusion, this study provided an applicable solution to plum growers that could be adapted on a field scale to solve the problem of color enhancement without an associated leaf abscission or short shelf life by using Ethrel in a formulation containing lisophos and oleic acid.

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“…In prunus, levels of anthocyanins are responsible for the color and vary depending on the genotype, external factors, and organs. Moreover, Cheng et al. (2015) revealed that PsPAL, PsCHS, PsCHI, PsF3H, PsDFR, PsLDOX , and PsUFGT are up-regulated by ethylene treatment and repressed by 1-MCP.…”

Section: Main Secondary Organic Compounds Found In Plants: General Dementioning

confidence: 99%

Stone Fruit as Biofactories of Phytochemicals With Potential Roles in Human Nutrition and Health

et al. 2020

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Phytochemicals or secondary metabolites present in fruit are key components contributing to sensory attributes like aroma, taste, and color. In addition, these compounds improve human nutrition and health. Stone fruits are an important source of an array of secondary metabolites that may reduce the risk of different diseases. The first part of this review is dedicated to the description of the main secondary organic compounds found in plants which include (a) phenolic compounds, (b) terpenoids/isoprenoids, and (c) nitrogen or sulfur containing compounds, and their principal biosynthetic pathways and their regulation in stone fruit. Then, the type and levels of bioactive compounds in different stone fruits of the Rosaceae family such as peach ( Prunus persica ), plum ( P. domestica , P. salicina and P. cerasifera) , sweet cherries ( P. avium ), almond kernels ( P. dulcis , syn. P. amygdalus ), and apricot ( P. armeniaca ) are presented. The last part of this review encompasses pre- and postharvest treatments affecting the phytochemical composition in stone fruit. Appropriate management of these factors during pre- and postharvest handling, along with further characterization of phytochemicals and the regulation of their synthesis in different cultivars, could help to increase the levels of these compounds, leading to the future improvement of stone fruit not only to enhance organoleptic characteristics but also to benefit human health.

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Molecular Characterization of Ethylene-Regulated Anthocyanin Biosynthesis in Plums During Fruit Ripening

Cited by 61 publications

References 38 publications

Ethylene mediates the branching of the jasmonate‐induced flavonoid biosynthesis pathway by suppressing anthocyanin biosynthesis in red Chinese pear fruits

Ethylene mediates the branching of the jasmonate‐induced flavonoid biosynthesis pathway by suppressing anthocyanin biosynthesis in red Chinese pear fruits

Enhancing Coloration and Extending the Shelf Life of Plums While Alleviating Leaf Abscission by Utilizing Lisophosphatidylethanolamine and Oleic Acid

Stone Fruit as Biofactories of Phytochemicals With Potential Roles in Human Nutrition and Health

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