Molecular and Hormonal Mechanisms Regulating Fleshy Fruit Ripening.
Molecular and Hormonal Mechanisms Regulating Fleshy Fruit Ripening.
复制标题
调节肉体成熟的分子和激素机制。
DOI：
10.3390/cells10051136
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发表时间：
2021-05-08
期刊：
影响因子：
6
通讯作者：
Grierson D
中科院分区：
文献类型：
--
作者：
Li S;Chen K;Grierson D
本文着重于肉质果实成熟和品质控制的分子和激素机制。最近对番茄的研究表明，乙烯通过转录因子起作用，负责番茄成熟的启动。其他几种激素，包括脱落酸（阿坝），茉莉酸（JA）和油菜素内酯（BR），通过上调不同果实中乙烯生物合成基因来促进成熟。组蛋白标记和DNA甲基化的变化与成熟基因的激活有关，并且是成熟起始所必需的。由不同光感受器检测并通过伸长下胚轴5（HY 5）作用的光也会调节成熟。对“主调节因子”作用的重新评估表明，MADS-RIN、NAC-NOR、Nor-like 1和其他MADS和NAC基因与乙烯一起促进进一步乙烯合成和颜色、风味、质地和成熟进程变化所需基因的充分表达。几种不同类型的非编码RNA参与成熟基因的表达调控，但需要进一步阐明其不同的作用机制。我们讨论了一个模型，整合了主要的激素和遗传调控的相互作用，番茄果实的成熟，并考虑在其他水果成熟调控电路的变化。
This article focuses on the molecular and hormonal mechanisms underlying the control of fleshy fruit ripening and quality. Recent research on tomato shows that ethylene, acting through transcription factors, is responsible for the initiation of tomato ripening. Several other hormones, including abscisic acid (ABA), jasmonic acid (JA) and brassinosteroids (BR), promote ripening by upregulating ethylene biosynthesis genes in different fruits. Changes to histone marks and DNA methylation are associated with the activation of ripening genes and are necessary for ripening initiation. Light, detected by different photoreceptors and operating through ELONGATED HYPOCOTYL 5(HY5), also modulates ripening. Re-evaluation of the roles of ‘master regulators’ indicates that MADS-RIN, NAC-NOR, Nor-like1 and other MADS and NAC genes, together with ethylene, promote the full expression of genes required for further ethylene synthesis and change in colour, flavour, texture and progression of ripening. Several different types of non-coding RNAs are involved in regulating expression of ripening genes, but further clarification of their diverse mechanisms of action is required. We discuss a model that integrates the main hormonal and genetic regulatory interactions governing the ripening of tomato fruit and consider variations in ripening regulatory circuits that operate in other fruits.
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影响因子：
4.5
作者：
Bouyer D;Roudier F;Heese M;Andersen ED;Gey D;Nowack MK;Goodrich J;Renou JP;Grini PE;Colot V;Schnittger A
通讯作者：
Schnittger A
影响因子：
4.5
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影响因子：
7.4
作者：
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通讯作者：
BEYER, EM
影响因子：
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作者：
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通讯作者：
Schaffer, Robert J.