Dataset Information

A Development-Associated Decrease in Osmotic Potential Contributes to Fruit Ripening Initiation in Strawberry (Fragaria ananassa).

ABSTRACT: Fruit development and ripening are accompanied by a large increase in cellular soluble solid contents, which results in a significant decrease in osmotic potential (DOP). Here, we report that this development-associated DOP contributes to the initiation of ripening in strawberry (Fragaria ananassa Duch., Benihoppe) fruit. We show that fruit water potential significantly decreases at the onset of ripening as a result of the DOP. Further analysis using nuclear magnetic resonance spectroscopy (NMR) indicated that the change in fruit water potential was likely caused by catabolism of large molecules in receptacle cells, and bioinformatic analysis identified a family of osmotin-like proteins (OLP) that have a potential role in osmolyte accommodation. The gene expression of more than half of the OLP members increased substantially at the onset of fruit ripening, and specifically responded to DOP treatment, consistent with a close relationship between DOP and fruit ripening. We report that the DOP induced either by mannitol or water loss, triggered fruit ripening, as indicated by the elevated expression of multiple ripening genes and diverse ripening-associated physiological parameters. Collectively, these results suggest that the DOP contributes to strawberry fruit ripening initiation.

SUBMITTER: Jia K

PROVIDER: S-EPMC7365926 | biostudies-literature | 2020

REPOSITORIES: biostudies-literature

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A Development-Associated Decrease in Osmotic Potential Contributes to Fruit Ripening Initiation in Strawberry (<i>Fragaria ananassa</i>).

Jia Kenan K Zhang Qing Q Xing Yu Y Yan Jiaqi J Liu Luo L Nie Kaili K

Frontiers in plant science 20200710

Fruit development and ripening are accompanied by a large increase in cellular soluble solid contents, which results in a significant decrease in osmotic potential (DOP). Here, we report that this development-associated DOP contributes to the initiation of ripening in strawberry (<i>Fragaria ananassa</i> Duch., Benihoppe) fruit. We show that fruit water potential significantly decreases at the onset of ripening as a result of the DOP. Further analysis using nuclear magnetic resonance spectroscop ...[more]

PMID: 32754182

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Project description:BackgroundLate embryogenesis abundant (LEA) proteins play important roles in plant growth and development, as well as stresses responsiveness. Nowadays, it has been found that LEAs also have function in fruit ripening. However, the comprehensive analysis on a genome-wide basis of LEA family remains limited, and the role of LEA in fruit ripening has not been fully explored yet, especially in strawberry, an economic important plant and ideal material for studying fruit ripening.ResultsIn this study, a total of 266 putative LEA proteins were identified and characterized in strawberry genome. Subcellular localization prediction indicated that they were mostly localized in chloroplast, cytoplasm and nucleus. Duplication events detection revealed that whole genome duplication or segmental was the main driver for the expansion of LEA family in strawberry. The phylogenetic analysis suggested that FaLEAs were classified into eight groups, among which, LEA2 was the largest subgroup with 179 members, followed by LEA3, dehydrin (DHN), LEA4 and SMP (seed maturation protein). The LEA1 and DHN groups were speculated to play dominant roles in strawberry fruit development and ripening, according to their larger proportion of members detected as differentially expressed genes during such process. Notably, the expression of FaLEA167 belonging to LEA1 group was altered by strawberry maturation, and inhibited by overexpression of negative regulators of ripening (a cytosolic/plastid glyceraldehyde-3-phosphate dehydrogenase, FaGAPC2 and a cytosolic pyruvate kinase, FaPKc2.2). Subsequently, overexpression of FaLEA167 significantly increased the percentage of fruit at green stage, while reduced the full red fruit proportion. In consistent, the anthocyanins content and the fruit skin color variable reflecting a range from greenness to redness (a* value) were significantly reduced. Whereas, FaLEA167 overexpression apparently up-regulated citric acid, soluble protein and malondialdehyde content, but had no obvious effects on total soluble solids, sugar, flavonoids, phenolics content and antioxidant capacity.ConclusionsThese findings not only provided basic information of FaLEA family for further functional research, but also revealed the involvement of FaLEA167 in negatively regulating strawberry fruit ripening, giving new insights into understanding of FaLEA functions.

Dataset Information

A Development-Associated Decrease in Osmotic Potential Contributes to Fruit Ripening Initiation in Strawberry (Fragaria ananassa).

Publications

A Development-Associated Decrease in Osmotic Potential Contributes to Fruit Ripening Initiation in Strawberry (<i>Fragaria ananassa</i>).

Similar Datasets

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