Expression of ethylene biosynthetic and signaling genes in relation to ripening of banana fruit after cold storage

Banana fruit are highly sensitive to chilling injury (CI), while the effect of different degrees of CI on the subsequent fruit ripening is largely unknown. In the present work, ripening characteristic of banana fruit after storage at 7 °C for 3 days or for 8 days, and expression levels of eight genes associated with ethylene biosynthetic and signaling, including MaACS1, MaACO1, MaERS1, MaERS3, and MaEIL1–4, were investigated. The results showed that banana fruit stored at 7 °C for 8 days exhibited more severe chilling symptoms than those at 7 °C for 3 days. Compared with banana fruit stored at 7 °C for 8 days, which showed abnormal ripening, more decrease in fruit firmness, while higher increase in ethylene production and hue angle were observed in banana fruit stored at 7 °C for 3 days, which could ripening normally. Moreover, gene expression profiles during ripening revealed that ethylene biosynthetic and signaling genes were differentially expressed in peel and pulp of banana fruit after storage at 7 °C for 3 days and 7 °C for 8 days. In the peel of fruit storage at 7 °C for 3 days, expression levels of MaACS1, MaACO1, MaEIL1, and MaEIL2 increased remarkably while MaERS3, MaEIL1, and MaEIL4 were enhanced in the fruit after storage at 7 °C for 8 days. In the pulp, with the exception of MaACO1 and MaERS3, expression levels of other genes did not exhibit a significant difference, between the banana fruit storage at 7 °C for 3 days and 7 °C for 8 days. Taken together, our results suggest that differential expression of ethylene biosynthetic and signaling genes such as MaERS3, MaACO1, and MaEIL2, may be related to ripening behavior of banana fruit with different degrees of CI after cold storage.     

Genome-wide identification and expression analysis of peach auxin response factor gene families

Plant auxin response factors (ARFs) are involved in plant growth, development and multiple other processes. In this study, the ARF gene family in the peach genome was identified by bioinformatics software and RT-PCR. In total, 18 PpARF candidate genes were found in the peach genome. The DNA-binding and ARF domains, as well as motif III and IV of the PpARF gene family were highly conserved. The phylogenetic analysis revealed that PpARF gene family was divided into five classes: Class I (three members), Class II (four members), Class III (five members), Class IV (three members) and Class V (three members). The results of an intron-exon structure analysis indicated that PpARF gene family members were composed of 2–15 exons. A chromosome mapping analysis revealed that PpARF genes were distributed with different densities over eight chromosomes, with the largest number of PpARF genes on chromosome 1 (four genes), followed by chromosome 4 and 6 (three genes each). Only one gene was located on each of chromosome 3, 7 and 8. A conserved motif analysis revealed that the DNA-binding and ARF domains were observed in all PpARF proteins (except for PpARF18). Class I contained no motifs III or IV (except for PpARF7). RT-PCR results indicated that all of the PpARF genes, with the exception of PpARF15 and PpARF17, were expressed in at least one of the tissues (roots, stems, leaves, flowers and five stages of fruit development). These results suggested that the PpARF gene family members are highly and structurally conserved, and are involved in various aspects of peach growth and development, especially in fruit development.     

Functional Analysis of <Emphasis Type="Italic">VvBG1</Emphasis> During Fruit Development and Ripening of Grape

β-glucosidase (BG) was believed to take part in abscisic acid (ABA) synthesis via hydrolysis of ABA glucose ester to release active ABA during plant growth and development. However, there is no genetic evidence available to indicate the role of genes during fruit ripening. Here, the expression patterns of three genes (VvBG1, VvBG2, and VvBG3) encoding β-glucosidase were analyzed during grape fruit development, and it was found that β-glucosidase activity increased in grape fruit in response to various stresses. Furthermore, to verify the function of β-glucosidase during fruit ripening, heterogeneous expression of the VvBG1 gene in strawberry fruit was validated, and the results showed that the VvBG1 over-expression increased β-glucosidase and promoted the fruit ripening process in strawberry. In addition, we found that ABA contents increased in the VvBG1 over-expression of strawberry fruit, which induced fruit anthocyanin, soluble solid accumulation, and fruit softening. Moreover, genes related to coloring (CHS, CHI, F3H, and UFGT), softening (PG1, PL1, and EXP1), and aroma (SAAT, and QR) were up-regulated. This work will elucidate the specific roles of VvBGs in the synthesis of ABA and provide some new insights into the ABA-controlled grape ripening mechanism.     

Regulation of the protein and gene expressions of ethylene biosynthesis enzymes under different temperature during peach fruit ripening

Ethylene has profound effect on fruit development and ripening, and the role of ethylene biosynthesis enzymes involving 1-aminocyclopropane-1-carboxylic acid (ACC) synthase (ACS), ACC oxidase (ACO), and S-Adenosyl-l-methionine synthetase (SAMS) in peach fruit (cv. Xiahui-8) was characterized under 25 and 4 °C, respectively. All these enzymes in ethylene synthesis pathway were identified using 2-DE and real-time PCR. Both protein and gene expressions of ACO and SAMS were much higher at 25 °C than at 4 °C. Among five members of ACS family, PpaACS4 may belong to system II ethylene biosynthesis, while PpaACS3 involved in system I during development stage, and low temperature can induce PpaACS1 expression. The ethylene release and low expressions of proteins and genes of most enzymes indicated that low temperature can effectively postpone ripening stage by reducing ethylene evolution. High gene expression of PpaSAMS did not cause excessive expression of SAMS protein under low temperature, and over-expression of PpaACS1 at low temperature still did not induce increase of ethylene production. The mechanism underlying the phenomenon about how temperature affects ethylene release was also discussed.     

Genome-wide analysis and characterization of molecular evolution of the <Emphasis Type="Italic">HCT</Emphasis> gene family in pear (<Emphasis Type="Italic">Pyrus bretschneideri</Emphasis>)

Lignin is a major component of stone cells in pear fruit, which significantly affects fruit quality. Hydroxycinnamoyl CoA: shikimate hydroxycinnamoyl transferase (HCT), a recently discovered enzyme in plants, is an important gene that participates in the formation of lignin. Although HCT gene cloning and expression patterns have been studied in several species, including pear, there is still no extensive genome-wide bioinformatics analysis on the whole gene family, and the evolutionary history of HCT gene family is still unknown. A total of 82 HCT genes were identified in pear, most of which have one or two exons, and all with the conserved HXXXD motif and transferase domains. Based on the structural characteristics and phylogenetic analysis of these sequences, the HCT gene family genes could be classified into four main groups. Structural analysis also revealed that 25 % of HCT genes share a MYB binding site. Expansion of the HCT gene family mostly occurred before the divergence between Arabidopsis and Rosaceae, with whole-genome duplication or segmental duplication events playing the most important role in the expansion of the HCT gene family in pear. At the same time, purifying selection also played a critical role in the evolution of HCT genes. Five of the 82 HCT genes were verified by qRT-PCR to correspond to the pattern of stone cell formation during pear fruit development. The genome-wide identification, chromosome localization, gene structures, synteny, and expression analyses of pear HCT genes provide an overall insight into HCT gene family and their potential involvement in growth and development of stone cells.     

Exploring almond genetic variability useful for peach improvement: mapping major genes and QTLs in two interspecific almond × peach populations

Genetic analysis of a diverse set of 42 traits for flower (5), phenology (9), fruit quality (19), leaf (8) and disease resistance (1) was carried out in two interspecific almond × peach populations, an F₂ (T × E) and a BC₁ (T1E), from the cross between ‘Texas’ almond and ‘Earlygold’ peach. Traits related to flower, phenology, fruit quality, leaf morphology and resistance to powdery mildew were phenotyped over 3 years in two locations and studied for co-segregation with a large set of SNP and SSR markers. Three maps were used, one for the T × E and two for the T1E (T1E and E) population. Nine major genes were identified and mapped: anther color (Ag/ag and Ag2/ag2), flower color (Fc2/fc2), maturity date (MD/md), almond fruit type (almond vs. peach; Alf/alf), juiciness (Jui/jui), blood flesh (DBF2/dbf2), powdery mildew resistance (Vr3) and flower type (showy/non-showy; Sh/sh). These genes were often located in genome positions different from those for major genes for similar traits mapped before. Two of them explain fundamental aspects that define the fruit of peach with respect to that of almond: Alf and Jui, for its thick and juicy mesocarp, respectively. The genetics of quantitative traits was studied, and 32 QTLs were detected, with consistent behavior over the years. New alleles identified from almond for important traits such as red skin color, blood flesh, fruit weight and powdery mildew resistance may prove useful for the introduction of new variability into the peach gene pool used in commercial breeding programs.     

Abscisic acid,sucrose, and auxin coordinately regulate berry ripening process of the Fujiminori grape

The aim of this study was to examine the effect of abscisic acid (ABA), sucrose, and auxin on grape fruit development and to assess the mechanism of these three factors on the grape fruit ripening process. Different concentrations of ABA, sucrose, and auxin were used to treat the grape fruit, and the ripening-related indices, such as physiological and molecular level parameters, were analyzed. The activity of BG protein activity was analyzed during the fruit development. Sucrose, ABA, and auxin influenced the grape fruit sugar accumulation in different ways, as well as the volatile compounds, anthocyanin content, and fruit firmness. ABA and sucrose induced, but auxin blocked, the ripening-related gene expression levels, such as softening genes PE, PG, PL, and CELL, anthocyanin genes DFR, CHI, F3H, GST, CHS, and UFGT, and aroma genes Ecar, QR, and EGS. ABA, sucrose, and glucose induced the fruit dry weight accumulation, and auxin mainly enhanced fruit dry weight through seed weight accumulation. In the early development of grape, starch was the main energy storage; in the later, it was glucose and fructose. Sucrose metabolism pathway-related gene expression levels were significant for glucose and fructose accumulation. BG protein activity was important in the regulation of grape ABA content levels. ABA plays a core role in the grape fruit development; sucrose functions in fruit development through two pathways: one was ABA dependent, the other ABA independent. Auxin blocked ABA accumulation to regulate the fruit development process.     

Ozone-induced inhibition of kiwifruit ripening is amplified by 1-methylcyclopropene and reversed by exogenous ethylene

Background

Understanding the mechanisms involved in climacteric fruit ripening is key to improve fruit harvest quality and postharvest performance. Kiwifruit (Actinidia deliciosa cv. ‘Hayward’) ripening involves a series of metabolic changes regulated by ethylene. Although 1-methylcyclopropene (1-MCP, inhibitor of ethylene action) or ozone (O₃) exposure suppresses ethylene-related kiwifruit ripening, how these molecules interact during ripening is unknown.

Results

Harvested ‘Hayward’ kiwifruits were treated with 1-MCP and exposed to ethylene-free cold storage (0?°C, RH 95%) with ambient atmosphere (control) or atmosphere enriched with O₃ (0.3?μL?L^??1) for up to 6?months. Their subsequent ripening performance at 20?°C (90% RH) was characterized. Treatment with either 1-MCP or O₃ inhibited endogenous ethylene biosynthesis and delayed fruit ripening at 20?°C. 1-MCP and O₃ in combination severely inhibited kiwifruit ripening, significantly extending fruit storage potential. To characterize ethylene sensitivity of kiwifruit following 1-MCP and O₃ treatments, fruit were exposed to exogenous ethylene (100?μL?L^??1, 24?h) upon transfer to 20?°C following 4 and 6?months of cold storage. Exogenous ethylene treatment restored ethylene biosynthesis in fruit previously exposed in an O₃-enriched atmosphere. Comparative proteomics analysis showed separate kiwifruit ripening responses, unraveled common 1-MCP- and O₃-dependent metabolic pathways and identified specific proteins associated with these different ripening behaviors. Protein components that were differentially expressed following exogenous ethylene exposure after 1-MCP or O₃ treatment were identified and their protein-protein interaction networks were determined. The expression of several kiwifruit ripening related genes, such as 1-aminocyclopropane-1-carboxylic acid oxidase (ACO1), ethylene receptor (ETR1), lipoxygenase (LOX1), geranylgeranyl diphosphate synthase (GGP1), and expansin (EXP2), was strongly affected by O₃, 1-MCP, their combination, and exogenously applied ethylene.

Conclusions

Our findings suggest that the combination of 1-MCP and O₃ functions as a robust repressive modulator of kiwifruit ripening and provide new insight into the metabolic events underlying ethylene-induced and ethylene-independent ripening outcomes.

     

<Emphasis Type="Italic">PpVIN2</Emphasis>, an acid invertase gene family member,is sensitive to chilling temperature and affects sucrose metabolism in postharvest peach fruit

We previously reported that expression and activity of acid invertases (AI) are increased in peach fruit under chilling stress. In order to determine which AI genes respond to chilling stress, seven AI genes, two vacuolar invertases (VINs) and five cell wall-bound invertases (CWINs), were identified and cloned. The predicted amino acid sequences of the genes contain conserved sites characteristic of plant AIs such as NDPNG/A, the sucrose-binding site, and MWECV/P, a cysteine catalytic motif. Using gene-specific primers, the expression of each gene was measured in ‘Baifeng’ and ‘Yulu’ peach fruits stored at 0, 5, 10 and 20 °C. Of the seven genes, expression of PpVIN2 was the most affected by chilling stress; the largest increases were in fruit stored at 5 °C, up to 17-fold in ‘Baifeng’ fruit, and up to 280-fold in ‘Yulu’ fruit. Overall, VIN activity was much higher than CWIN activity in stored peach fruit. In both cultivars reducing sugar content increased significantly and sucrose content decreased gradually during storage at 5 °C relative to other temperatures, and was accompanied by severe chilling injury symptoms. Thus, PpVIN2 appears to be induced by chilling and may play an important role in sucrose metabolism in peach fruit subjected to cold storage.