SlNCED1 and SlCYP707A2: key genes involved in ABA metabolism during tomato fruit ripening

Jiao, Kai; Kai, Wenbin; Zhao, Bo; Sun, Yufei; Yuan, Bing; Dai, Shengjie; Li, Qian; Chen, Pei; Ya, Wang; Pei, Yuelin; Wang, Hongqing; Guo, Yang‐Dong; Leng, Ping

doi:10.1093/jxb/eru288

Cited by 103 publications

(73 citation statements)

References 43 publications

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“…In the second network, centred around ethylene (Figure S5B; Table S16B), strongly co‐regulated genes were involved in ethylene biosynthesis, sensing and signal transduction, but also key ripening regulators and genes involved in ABA signal transduction (Tables S15 and S16B). This is consistent with recent suggestions of substantial crosstalk between the networks controlling these hormones during ripening (Galpaz et al , ; Ji et al , ; Sun et al , ).…”

Section: Resultssupporting

confidence: 93%

“…In the second network, centred around ethylene ( Figure S5B; Table S16B), strongly co-regulated genes were involved in ethylene biosynthesis, sensing and signal transduction, but also key ripening regulators and genes involved in ABA signal transduction (Tables S15 and S16B). This is consistent with recent suggestions of substantial crosstalk between the networks controlling these hormones during ripening (Galpaz et al, 2008;Ji et al, 2014;Sun et al, 2017). Abamine treatment of LCYb-overexpressing fruits reduces ABA accumulation, increases ethylene production and reverses the long shelf life phenotype Abamine is a well-known inhibitor of NCED enzymatic action and of ABA biosynthesis (Han et al, 2004).…”

Section: Wt Lcyb1supporting

confidence: 91%

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Manipulation of β‐carotene levels in tomato fruits results in increased ABA content and extended shelf life

Diretto

Frusciante

Fabbri

et al. 2019

Plant Biotechnology Journal

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Summary Tomato fruit ripening is controlled by the hormone ethylene and by a group of transcription factors, acting upstream of ethylene. During ripening, the linear carotene lycopene accumulates at the expense of cyclic carotenoids. Fruit‐specific overexpression of LYCOPENE β‐CYCLASE (LCYb) resulted in increased β‐carotene (provitamin A) content. Unexpectedly, LCYb‐overexpressing fruits also exhibited a diverse array of ripening phenotypes, including delayed softening and extended shelf life. These phenotypes were accompanied, at the biochemical level, by an increase in abscisic acid (ABA) content, decreased ethylene production, increased density of cell wall material containing linear pectins with a low degree of methylation, and a thicker cuticle with a higher content of cutin monomers and triterpenoids. The levels of several primary metabolites and phenylpropanoid compounds were also altered in the transgenic fruits, which could be attributed to delayed fruit ripening and/or to ABA. Network correlation analysis and pharmacological experiments with the ABA biosynthesis inhibitor, abamine, indicated that altered ABA levels were a direct effect of the increased β‐carotene content and were in turn responsible for the extended shelf life phenotype. Thus, manipulation of β‐carotene levels results in an improvement not only of the nutritional value of tomato fruits, but also of their shelf life.

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Section: Resultssupporting

confidence: 93%

Section: Wt Lcyb1supporting

confidence: 91%

Manipulation of β‐carotene levels in tomato fruits results in increased ABA content and extended shelf life

Diretto

Frusciante

Fabbri

et al. 2019

Plant Biotechnology Journal

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“…4b, Table S3). Recently, it has been investigated that ABA is important for ripening and thought to be involved in both climacteric and non-climacteric fruits because ABA content is low in immature fruit but increases throughout the course of ripening (Inaba et al 1976;Vendrell and Buesa 1989;Buesa et al 1994;Kojima 1996;Kondo 1998;Zhang et al 2009;Sun et al 2012;Ji et al 2014). ABA function has been considered as important as ethylene because it displays a pattern of change similar to ethylene at fruit development and maturation (Giovannoni 2001;Rodrigo et al 2003).…”

Section: Rin An Important Regulator Of Hormonal Metabolism and Signamentioning

confidence: 99%

Fruit ripening mutants reveal cell metabolism and redox state during ripening

et al. 2015

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Ripening which leads to fruit senescence is an inimitable process characterized by vivid changes in color, texture, flavor, and aroma of the fleshy fruits. Our understanding of the mechanisms underlying the regulation of fruit ripening and senescence is far from complete. Molecular and biochemical studies on tomato (Solanum lycopersicum) ripening mutants such as ripening inhibitor (rin), nonripening (nor), and never ripe (Nr) have been useful in our understanding of fruit development and ripening. The MADS-box transcription factor RIN, a global regulator of fruit ripening, is vital for the broad aspects of ripening, in both ethylene-dependent and independent manners. Here, we have carried out microarray analysis to study the expression profiles of tomato genes during ripening of wild type and rin mutant fruits. Analysis of the differentially expressed genes revealed the role of RIN in regulation of several molecular and biochemical events during fruit ripening including fruit specialized metabolism and cellular redox state. The role of reactive oxygen species (ROS) during fruit ripening and senescence was further examined by determining the changes in ROS level during ripening of wild type and mutant fruits and by analyzing expression profiles of the genes involved in maintaining cellular redox state. Taken together, our findings suggest an important role of ROS during fruit ripening and senescence, and therefore, modulation of ROS level during ripening could be useful in achieving desired fruit quality.

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“…The fact that SlMIXTA-RNAi lines displayed downregulation of the ABA biosynthesis gene NINE-CIS-EPOXYCAROTENOID DIOXYGENASE1 (Sun et al, 2012;Ji et al, 2014) suggests that the reason for the increased susceptibility to dehydration may be caused by the impairment of a signal originating from the cuticle (Supplemental Fig. S4; Supplemental Data Set S2).…”

Section: Slmixta-like Regulates Postharvest Water Loss Prevention Andmentioning

confidence: 99%

The Tomato MIXTA-like Transcription Factor Coordinates Fruit Epidermis Conical Cell Development and Cuticular Lipid Biosynthesis and Assembly

Lashbrooke

Adato²,

Lotan³

et al. 2015

Plant Physiol.

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SlNCED1 and SlCYP707A2: key genes involved in ABA metabolism during tomato fruit ripening

Abstract: Highlight text SlNCED1 and SlCYP707A2 are key genes in the regulation of ABA synthesis and catabolism, and are involved in fruit ripening as positive and negative regulators, respectively.

Cited by 103 publications

References 43 publications

Manipulation of β‐carotene levels in tomato fruits results in increased ABA content and extended shelf life

Manipulation of β‐carotene levels in tomato fruits results in increased ABA content and extended shelf life

Fruit ripening mutants reveal cell metabolism and redox state during ripening

The Tomato MIXTA-like Transcription Factor Coordinates Fruit Epidermis Conical Cell Development and Cuticular Lipid Biosynthesis and Assembly

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