Dynamic Changes of DNA Methylation Induced by Heat Treatment were Involved in Ethylene Signal Transmission and Delayed the Postharvest Ripening of Tomato Fruit.
Dynamic Changes of DNA Methylation Induced by Heat Treatment were Involved in Ethylene Signal Transmission and Delayed the Postharvest Ripening of Tomato Fruit.
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DOI：
10.1021/acs.jafc.0c02971
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发表时间：
2020-07
影响因子：
6.1
通讯作者：
Huili Pu;Shuangshuang Shan;Zhiqiang Wang;Wenhui Duan;Jixin Tian;Lin Zhang;Jiangkuo Li;
中科院分区：
文献类型：
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作者：
Huili Pu;Shuangshuang Shan;Zhiqiang Wang;Wenhui Duan;Jixin Tian;Lin Zhang;Jiangkuo Li;
DNA甲基化在果实成熟和衰老过程中发挥着重要作用。本文研究了热处理（37℃）诱导的SlACS10、LeCTR1、LeEIN3、LeERT10和SlERF-A1基因的CpG岛DNA甲基化对番茄果实采后成熟的作用。热处理后，番茄果实硬度和维生素C含量较高，挥发性成分中醛类的损失延缓，甲基化酶和脱甲基酶活性降低。此外，热处理后的果实中，SlACS10、LeCTR1、LeEIN3、LeERT10和SlERF-A1的DNA甲基化发生显着变化，LeERT10和LeEIN3的表达受到抑制，SlERF-A1的表达增加，从而可能抑制乙烯信号传递，延迟番茄果实采后成熟。本研究为了解 DNA 甲基化在番茄果实采后成熟中的重要作用提供了有价值的信息。
DNA methylation plays an important role in fruit ripening and senescence. Here the function of the DNA methylation of CpG island of SlACS10, LeCTR1, LeEIN3, LeERT10 and SlERF-A1 genes induced by heat treatment (37 oC) on postharvest ripening of tomato fruit was studied. After heat treatment, the firmness and vitamin C content showed higher levels, the loss of aldehydes in volatile components was delayed, and the activities of methylase and demethylase were decreased in tomato fruit. Moreover, in the heat treated fruit, significant changes in DNA methylation of SlACS10, LeCTR1, LeEIN3, LeERT10 and SlERF-A1 were induced, the expression of LeERT10 and LeEIN3 was inhibited, the expression of SlERF-A1 was increased, and by which the ethylene signal transmission might be supressed and the postharvest ripening of tomato fruit was delayed. The present study provided valuable information for understanding the essential role of DNA methylation in the postharvest ripening of tomato fruit.