Sucrose Promotes Strawberry Fruit Ripening and Affects Ripening-Related Processes

Autor: Ya Luo, Yuanxiu Lin, Fan Mo, Cong Ge, Leiyu Jiang, Yong Zhang, Qing Chen, Bo Sun, Yan Wang, Xiaorong Wang, Haoru Tang
Jazyk: angličtina
Rok vydání: 2019
Předmět:
Zdroj: International Journal of Genomics, Vol 2019 (2019)
Druh dokumentu: article
ISSN: 2314-436X
2314-4378
DOI: 10.1155/2019/9203057
Popis: Strawberry is a typical nonclimacteric fruit, whose ripening mechanism needs to be further investigated. Sucrose has been recently proved as a signal molecule, participating in strawberry fruit ripening and related processes. While in the effects of sucrose application timing and concentration on ripening, fruit qualities remain unclear, as well as the transcriptome-wide details about the effects of sucrose on the gene expression involved in ripening-related processes. In this study, strawberry fruits at the degreening (DG), white (W), and initial-red (IR) stages were treated with different concentration of sucrose. The results showed that anthocyanin was increased while total polyphenol concentration (TPC) and total flavonoid concentration (TFC) were decreased during fruit development after sucrose treatment. Interestingly, It was showed that 100 mM sucrose application at the DG stage had the most obvious effects on fruit ripening; it made all the fruits turn into full-red (FR) around 4 days (d) earlier than the control, while it did not affect fruit quality traits and most bioactive compounds in the FR fruits. Subsequently, RNA sequencing (RNAseq) of the fruits collected at 8 days after 100 mM sucrose treatment was carried out. It was suggested that 993 genes were differentially expressed comparing with the control. Transcriptome-based expression analysis revealed that sucrose induced the expression of genes involved in the AsA and anthocyanin biosynthesis, while largely suppressed the expression of genes in TCA. The results obtained in this study provided more expression profiles of ripening-related genes under the treatment of sucrose, which will contribute to a better understanding for the mechanism underlying sucrose-induced fruit ripening.
Databáze: Directory of Open Access Journals
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