Carotenoid accumulation during tomato fruit ripening is modulated by the auxin-ethylene balance

BMC Plant Biology

Research Article

Eduardo Purgatto¹  Zhengguo Li²  Giovanni Giuliano³  Gianfranco Diretto³  Liyan Su⁴  Mohamed Zouine⁵  Christian Chervin⁵  Mondher Bouzayen⁵  Jean-Paul Roustan⁵  Saïda Danoun⁶ 

[1] Department Food and Experimental Nutrition; NAPAN/FoRC - Food Research Center, Universidade de São Paulo, School of Pharmaceutical Sciences, Av. Prof. Lineu Prestes 580, Butantã, CEP 05508-000, São Paulo, SP, Brazil;Genetic Engineering Research Centre, Bioengineering College, Chongqing University, 400044, Chongqing, PR China;Italian National Agency for New Technologies, Energy, and Sustainable Development, Casaccia Research Centre, 00123, Rome, Italy;Université de Toulouse, INP-ENSA Toulouse, UMR990 Génomique et Biotechnologie des Fruits, Avenue de l’Agrobiopole, CS 32607, F-31326, Castanet-Tolosan, France;Actual address: Department of Life Sciences, Xi’an University of Arts and Science, 710065, Xi’an, PR China;Université de Toulouse, INP-ENSA Toulouse, UMR990 Génomique et Biotechnologie des Fruits, Avenue de l’Agrobiopole, CS 32607, F-31326, Castanet-Tolosan, France;INRA, UMR990 Génomique et Biotechnologie des Fruits, 24 Chemin de Borde Rouge, CS 52627, F-31326, Castanet-Tolosan, France;Université de Toulouse; UPS; UMR 5546; Laboratoire de Recherche en Sciences Végétales (LRSV), 24 Chemin de Borde Rouge, F-31326, Castanet-Tolosan, France;

关键词: Auxin;    Ethylene;    Abscisic acid;    Tomato;    Carotenoids;    Chlorophyll;    Lycopene;    Rin;    Ripening;   

DOI  :  10.1186/s12870-015-0495-4

 received in 2015-01-22, accepted in 2015-04-17,  发布年份 2015

来源: Springer

【 摘 要 】

BackgroundTomato fruit ripening is controlled by ethylene and is characterized by a shift in color from green to red, a strong accumulation of lycopene, and a decrease in β-xanthophylls and chlorophylls. The role of other hormones, such as auxin, has been less studied. Auxin is retarding the fruit ripening. In tomato, there is no study of the carotenoid content and related transcript after treatment with auxin.ResultsWe followed the effects of application of various hormone-like substances to “Mature-Green” fruits. Application of an ethylene precursor (ACC) or of an auxin antagonist (PCIB) to tomato fruits accelerated the color shift, the accumulation of lycopene, α-, β-, and δ-carotenes and the disappearance of β-xanthophylls and chlorophyll b. By contrast, application of auxin (IAA) delayed the color shift, the lycopene accumulation and the decrease of chlorophyll a. Combined application of IAA + ACC led to an intermediate phenotype. The levels of transcripts coding for carotenoid biosynthesis enzymes, for the ripening regulator Rin, for chlorophyllase, and the levels of ethylene and abscisic acid (ABA) were monitored in the treated fruits. Correlation network analyses suggest that ABA, may also be a key regulator of several responses to auxin and ethylene treatments.ConclusionsThe results suggest that IAA retards tomato ripening by affecting a set of (i) key regulators, such as Rin, ethylene and ABA, and (ii) key effectors, such as genes for lycopene and β-xanthophyll biosynthesis and for chlorophyll degradation.

【 授权许可】

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© Su et al.; licensee BioMed Central. 2015. This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly credited. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.