Changes in Fruit Firmness, Cell Wall Composition, and Transcriptional Profile in the yellow fruit tomato 1 (yft1) Mutant
Changes in Fruit Firmness, Cell Wall Composition, and Transcriptional Profile in the yellow fruit tomato 1 (yft1) Mutant
复制标题
黄色果实番茄 1 (yft1) 突变体果实硬度、细胞壁组成和转录谱的变化
DOI：
10.1021/acs.jafc.8b04611
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发表时间：
2019
影响因子：
6.1
通讯作者：
Zhao Lingxia
中科院分区：
文献类型：
--
作者：
Li Ling;Zhao Weihua;Feng Xuechao;Chen Lulu;Zhang Lida;Zhao Lingxia
果实硬度是番茄(Solanum Lycopsicum)的一个重要特性，与货架期和经济价值有关；然而，决定果实软化的确切机制仍不清楚。黄果番茄1号(Yft1)突变体含有YFT1基因的遗传损伤，其果实明显比cv的果实坚硬。M82野生型，花后54天红熟期(Dpa)。当进一步解剖软化时，发现它们坚硬的果实表型与初生细胞壁(PCW)中纤维素、半纤维素和果胶的沉积与cv.M82。果皮细胞结构、化学成分、水解酶活性和编码这些水解酶基因表达的变化都被认为是YFT1功能丧失的结果。RNA-seq分析进一步证实了这一点，共鉴定出183个差异表达基因(degs，50/133下调/上调)。M82。这些DEG主要参与乙烯和生长素相关的信号转导、糖代谢和光合作用。这项研究为控制果实软化的潜在机制提供了新的见解。
Fruit firmness is an important trait in tomato (Solanum lycopersicum), associated with shelf life and economic value; however, the precise mechanism determining fruit softening remains elusive. Ayellow fruit tomato 1(yft1) mutant harbors a genetic lesion in theYFT1gene and has significantly firmer fruit than those of the cv. M82 wild type at a red ripe stage, 54 days post-anthesis (dpa). When softening was further dissected, it was found that theyft1firm fruit phenotype correlated with a difference in cellulose, hemicellulose, and pectin deposition in the primary cell wall (PCW) compared to cv. M82. Alterations in the structure of the pericarp cells, chemical components, hydrolase activities, and expression of genes encoding these hydrolases were all hypothesized to be a result of the loss ofYFT1function. This was further affirmed by RNA-seq analysis, where a total of 183 differentially expressed genes (DEGs, 50/133 down-/upregulated) were identified betweenyft1and cv. M82. These DEGs were mainly annotated as participating in ethylene- and auxin-related signal transduction, sugar metabolism, and photosynthesis. This study provides new insights into the mechanism underlying the control of fruit softening.