Low temperature modulates natural peel degreening in lemon fruit independently of endogenous ethylene.

Citrus limon 1-methylcyclopropene carotenoids chlorophyll ethylene low temperature peel degreening phytohormones transcriptome

Journal

Journal of experimental botany
ISSN: 1460-2431
Titre abrégé: J Exp Bot
Pays: England
ID NLM: 9882906

Informations de publication

Date de publication:
06 08 2020
Historique:
received: 25 11 2019
accepted: 01 05 2020
pubmed: 7 5 2020
medline: 15 5 2021
entrez: 7 5 2020
Statut: ppublish

Résumé

Peel degreening is an important aspect of fruit ripening in many citrus fruit, and previous studies have shown that it can be advanced by ethylene treatment or by low-temperature storage. However, the important regulators and pathways involved in natural peel degreening remain largely unknown. To determine how natural peel degreening is regulated in lemon fruit (Citrus limon), we studied transcriptome and physiochemical changes in the flavedo in response to ethylene treatment and low temperatures. Treatment with ethylene induced rapid peel degreening, which was strongly inhibited by the ethylene antagonist, 1-methylcyclopropene (1-MCP). Compared with 25 ºC, moderately low storage temperatures of 5-20 °C also triggered peel degreening. Surprisingly, repeated 1-MCP treatments failed to inhibit the peel degreening induced by low temperature. Transcriptome analysis revealed that low temperature and ethylene independently regulated genes associated with chlorophyll degradation, carotenoid metabolism, photosystem proteins, phytohormone biosynthesis and signalling, and transcription factors. Peel degreening of fruit on trees occurred in association with drops in ambient temperature, and it coincided with the differential expression of low temperature-regulated genes. In contrast, genes that were uniquely regulated by ethylene showed no significant expression changes during on-tree peel degreening. Based on these findings, we hypothesize that low temperature plays a prominent role in regulating natural peel degreening independently of ethylene in citrus fruit.

Identifiants

pubmed: 32374848
pii: 5831195
doi: 10.1093/jxb/eraa206
pmc: PMC7410192
doi:

Substances chimiques

Ethylenes 0
Plant Proteins 0

Types de publication

Journal Article Research Support, Non-U.S. Gov't

Langues

eng

Sous-ensembles de citation

IM

Pagination

4778-4796

Informations de copyright

© The Author(s) 2020. Published by Oxford University Press on behalf of the Society for Experimental Biology.

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Auteurs

Oscar W Mitalo (OW)

Graduate School of Environmental and Life Science, Okayama University, Okayama, Japan.

Takumi Otsuki (T)

Graduate School of Environmental and Life Science, Okayama University, Okayama, Japan.

Rui Okada (R)

Graduate School of Environmental and Life Science, Okayama University, Okayama, Japan.

Saeka Obitsu (S)

Graduate School of Environmental and Life Science, Okayama University, Okayama, Japan.

Kanae Masuda (K)

Graduate School of Environmental and Life Science, Okayama University, Okayama, Japan.

Yuko Hojo (Y)

Institute of Plant Science and Resources, Okayama University, Kurashiki, Japan.

Takakazu Matsuura (T)

Institute of Plant Science and Resources, Okayama University, Kurashiki, Japan.

Izumi C Mori (IC)

Institute of Plant Science and Resources, Okayama University, Kurashiki, Japan.

Daigo Abe (D)

National Agriculture and Food Research Organization, Shikoku Research Station, Zentsuji, Japan.

William O Asiche (WO)

Department of Research and Development, Del Monte Kenya Ltd, Thika, Kenya.

Takashi Akagi (T)

Graduate School of Environmental and Life Science, Okayama University, Okayama, Japan.

Yasutaka Kubo (Y)

Graduate School of Environmental and Life Science, Okayama University, Okayama, Japan.

Koichiro Ushijima (K)

Graduate School of Environmental and Life Science, Okayama University, Okayama, Japan.

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