Roles of RIN and ethylene in tomato fruit ripening and ripening‐associated traits

• DOI: 10.1111/nph.16362
• Publication Date: 2019-12-09T07:57:52Z
• Authors: Shan Li; Benzhong Zhu; Julien Pirrello; Changjie Xu; Bo Zhang; Mondher Bouzayen; Kunsong Chen; Donald Grierson
• Keywords: 0301 basic medicine; 2. Zero hunger; [SDV.BIO]Life Sciences [q-bio]/Biotechnology; Research; MADS-RIN; MADS Domain Proteins; Solanum lycopersicum (tomato); Ethylenes; 540; ripening initiation; volatile; carotenoid; 03 medical and health sciences; Solanum lycopersicum; Gene Expression Regulation, Plant; Fruit; system-2 ethylene; post-harvest softening; cell wall; [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition; Plant Proteins

RIPENING INHIBITOR (RIN)-deficient fruits generated by CRISPR/Cas9 initiated partial ripening at a similar time to wild-type (WT) but only 10% WT concentrations of carotenoids and ethylene (ET) were synthesized. RIN-deficient fruit never ripened completely, even when supplied with exogenous ET. The low amount endogenous ET that they did produce was sufficient enable initiation this could be suppressed the perception inhibitor 1-MCP. reduced production tomatoes due an inability induce autocatalytic system-2 synthesis, characteristic feature climacteric ripening. Production volatiles transcripts key volatile biosynthetic genes also greatly in absence RIN. By contrast, initial extent rates softening RIN fruits, although detailed analysis showed expression some cell wall-modifying enzymes delayed others increased These results support model where ET, via ERFs, are required for full genes. Ethylene initiates mature green fruit, upregulates other changes, including production. RIN, factors completion fruit-ripening programme.