Characterization of major ripening events during softening in grape: turgor, sugar accumulation, abscisic acid metabolism, colour development, and their relationship with growth.
Characterization of major ripening events during softening in grape: turgor, sugar accumulation, abscisic acid metabolism, colour development, and their relationship with growth.
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DOI：
10.1093/jxb/erv483
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发表时间：
2016-02
影响因子：
6.9
通讯作者：
Matthews MA
中科院分区：
文献类型：
--
作者：
Castellarin SD;Gambetta GA;Wada H;Krasnow MN;Cramer GR;Peterlunger E;Shackel KA;Matthews MA
成熟过程中最早的事件是膨压降低、软化和脱落酸增加。后期事件不可或缺的调节颜色的发展，包括增长，进一步增加脱落酸，和糖的积累。随着糖的积累和颜色的发展，软化是一个重要的生理变化，在果实成熟的开始。本文以葡萄属葡萄（Vitis vinifera L.）通过量化单个浆果的弹性。此外，我们延迟软化和抑制糖积累使用机械生长预防处理，以确定糖和/或生长依赖的过程。成熟过程开始于开花后不同的日子，但总是在同样低的弹性和膨压。大部分软化发生在没有其他变化的浆果生理研究在这里。几个基因编码的关键细胞壁修饰酶没有上调，直到软化基本完成，这表明软化可能主要是由于减少膨压。同样，也没有减少溶质的潜力，增加糖浓度，或颜色的发展，直到弹性和膨压接近最低值，这些过程被抑制时，浆果的生长被阻止。脱落酸的增加发生在软化过程中的早期，在没有显着表达的葡萄9-顺式-环氧类胡萝卜素加氧酶。然而，这些增加与脱落酸分解代谢物双相酸的减少相一致，表明脱落酸的初始增加可能是由于catalysts和/或外源性输入的减少。这些数据表明，软化，膨压降低，脱落酸增加代表了一些最早的事件在成熟的开始。后来，身体的生长，脱落酸的进一步增加和糖的积累是颜色发展的组成部分。
The earliest events in ripening are decreases in turgor, softening, and increases in abscisic acid. Later events integral to regulating colour development include growth, further increases in abscisic acid, and sugar accumulation. Along with sugar accumulation and colour development, softening is an important physiological change during the onset of ripening in fruits. In this work, we investigated the relationships among major events during softening in grape (Vitis vinifera L.) by quantifying elasticity in individual berries. In addition, we delayed softening and inhibited sugar accumulation using a mechanical growth-preventing treatment in order to identify processes that are sugar and/or growth dependent. Ripening processes commenced on various days after anthesis, but always at similarly low elasticity and turgor. Much of the softening occurred in the absence of other changes in berry physiology investigated here. Several genes encoding key cell wall-modifying enzymes were not up-regulated until softening was largely completed, suggesting softening may result primarily from decreases in turgor. Similarly, there was no decrease in solute potential, increase in sugar concentration, or colour development until elasticity and turgor were near minimum values, and these processes were inhibited when berry growth was prevented. Increases in abscisic acid occurred early during softening and in the absence of significant expression of the V. vinifera 9-cis-epoxycarotenoid dioxygenases. However, these increases were coincident with decreases in the abscisic acid catabolite diphasic acid, indicating that initial increases in abscisic acid may result from decreases in catabolism and/or exogenous import. These data suggest that softening, decreases in turgor, and increases in abscisic acid represent some of the earliest events during the onset of ripening. Later, physical growth, further increases in abscisic acid, and the accumulation of sugar are integral for colour development.