Autophagy positively regulates ethylene‐induced colouration in citrus fruits

• DOI: 10.1111/tpj.70114
• Publication Date: 2025-04-01T13:16:48Z
• Authors: Ye Guo; Jinli Gong; Ran Hu; Meiyan Shi; Zhiru Bao; Saiyu Cao; Kaijie Zhu; Xiuxin Deng; Yunjiang Cheng; Pengwei Wang

SUMMARYAutophagy is an evolutionarily conserved process in eukaryotes that regulates metabolic reprogramming and organelle recycling in response to various environmental signals and developmental cues. However, little is known about its regulatory mechanism during fruit colouration and ripening, which also undergo dramatic metabolic and cellular alterations. Here, we demonstrate that the autophagy pathway is activated during citrus fruit colouration, and the colour transition of citrus fruit is significantly delayed when autophagy is blocked. Furthermore, we revealed that ethylene, a plant hormone crucial for citrus fruit colouration, activates the autophagy pathway through the ethylene‐responsive factor, CsERF061. Further analysis revealed that CsERF061 directly binds to the promoter of CsATG8h and activates its expression, thereby promoting autophagy and fruit colouration, suggesting autophagy is a key determinant of citrus fruit colouration in response to ethylene. These findings enhance our understanding of fruit colouration and offer a potential method to improve citrus fruit colour and quality for future applications.