Update on the Roles of Polyamines in Fleshy Fruit Ripening, Senescence, and Quality
Ripening of fleshy fruits involves complex physiological, biochemical, and molecular processes that coincide with various changes of the fruit, including texture, color, flavor, and aroma. The processes of ripening are controlled by ethylene in climacteric fruits and abscisic acid (ABA) in non-clima...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Frontiers Media S.A.
2021-02-01
|
| Series: | Frontiers in Plant Science |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/articles/10.3389/fpls.2021.610313/full |
| _version_ | 1819051248409640960 |
|---|---|
| author | Fan Gao Xurong Mei Yuzhong Li Jiaxuan Guo Yuanyue Shen |
| author_facet | Fan Gao Xurong Mei Yuzhong Li Jiaxuan Guo Yuanyue Shen |
| author_sort | Fan Gao |
| collection | DOAJ |
| description | Ripening of fleshy fruits involves complex physiological, biochemical, and molecular processes that coincide with various changes of the fruit, including texture, color, flavor, and aroma. The processes of ripening are controlled by ethylene in climacteric fruits and abscisic acid (ABA) in non-climacteric fruits. Increasing evidence is also uncovering an essential role for polyamines (PAs) in fruit ripening, especially in climacteric fruits. However, until recently breakthroughs have been made in understanding PA roles in the ripening of non-climacteric fruits. In this review, we compare the mechanisms underlying PA biosynthesis, metabolism, and action during ripening in climacteric and non-climacteric fruits at the physiological and molecular levels. The PA putrescine (Put) has a role opposite to that of spermidine/spermine (Spd/Spm) in cellular metabolism. Arginine decarboxylase (ADC) is crucial to Put biosynthesis in both climacteric and non-climacteric fruits. S-adenosylmethionine decarboxylase (SAMDC) catalyzes the conversion of Put to Spd/Spm, which marks a metabolic transition that is concomitant with the onset of fruit ripening, induced by Spd in climacteric fruits and by Spm in non-climacteric fruits. Once PA catabolism is activated by polyamine oxidase (PAO), fruit ripening and senescence are facilitated by the coordination of mechanisms that involve PAs, hydrogen peroxide (H2O2), ABA, ethylene, nitric oxide (NO), and calcium ions (Ca2+). Notably, a signal derived from PAO5-mediated PA metabolism has recently been identified in strawberry, a model system for non-climacteric fruits, providing a deeper understanding of the regulatory roles played by PAs in fleshy fruit ripening. |
| first_indexed | 2024-12-21T12:00:55Z |
| format | Article |
| id | doaj.art-9ff7ff55e3a64d37b46ec7b1b53b3a14 |
| institution | Directory Open Access Journal |
| issn | 1664-462X |
| language | English |
| last_indexed | 2024-12-21T12:00:55Z |
| publishDate | 2021-02-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Plant Science |
| spelling | doaj.art-9ff7ff55e3a64d37b46ec7b1b53b3a142022-12-21T19:04:50ZengFrontiers Media S.A.Frontiers in Plant Science1664-462X2021-02-011210.3389/fpls.2021.610313610313Update on the Roles of Polyamines in Fleshy Fruit Ripening, Senescence, and QualityFan Gao0Xurong Mei1Yuzhong Li2Jiaxuan Guo3Yuanyue Shen4Key Laboratory for Northern Urban Agriculture of Ministry of Agriculture and Rural Affairs, Department of Resources and Environment, Beijing University of Agriculture, Beijing, ChinaWater Resources and Dryland Farming Laboratory, Institute of Agricultural Environment and Sustainable Development, Chinese Academy of Agricultural Sciences, Beijing, ChinaWater Resources and Dryland Farming Laboratory, Institute of Agricultural Environment and Sustainable Development, Chinese Academy of Agricultural Sciences, Beijing, ChinaKey Laboratory for Northern Urban Agriculture of Ministry of Agriculture and Rural Affairs, Department of Resources and Environment, Beijing University of Agriculture, Beijing, ChinaKey Laboratory for Northern Urban Agriculture of Ministry of Agriculture and Rural Affairs, Department of Resources and Environment, Beijing University of Agriculture, Beijing, ChinaRipening of fleshy fruits involves complex physiological, biochemical, and molecular processes that coincide with various changes of the fruit, including texture, color, flavor, and aroma. The processes of ripening are controlled by ethylene in climacteric fruits and abscisic acid (ABA) in non-climacteric fruits. Increasing evidence is also uncovering an essential role for polyamines (PAs) in fruit ripening, especially in climacteric fruits. However, until recently breakthroughs have been made in understanding PA roles in the ripening of non-climacteric fruits. In this review, we compare the mechanisms underlying PA biosynthesis, metabolism, and action during ripening in climacteric and non-climacteric fruits at the physiological and molecular levels. The PA putrescine (Put) has a role opposite to that of spermidine/spermine (Spd/Spm) in cellular metabolism. Arginine decarboxylase (ADC) is crucial to Put biosynthesis in both climacteric and non-climacteric fruits. S-adenosylmethionine decarboxylase (SAMDC) catalyzes the conversion of Put to Spd/Spm, which marks a metabolic transition that is concomitant with the onset of fruit ripening, induced by Spd in climacteric fruits and by Spm in non-climacteric fruits. Once PA catabolism is activated by polyamine oxidase (PAO), fruit ripening and senescence are facilitated by the coordination of mechanisms that involve PAs, hydrogen peroxide (H2O2), ABA, ethylene, nitric oxide (NO), and calcium ions (Ca2+). Notably, a signal derived from PAO5-mediated PA metabolism has recently been identified in strawberry, a model system for non-climacteric fruits, providing a deeper understanding of the regulatory roles played by PAs in fleshy fruit ripening.https://www.frontiersin.org/articles/10.3389/fpls.2021.610313/fullpolyaminesfruit ripeningABAethyleneNOCa2+ |
| spellingShingle | Fan Gao Xurong Mei Yuzhong Li Jiaxuan Guo Yuanyue Shen Update on the Roles of Polyamines in Fleshy Fruit Ripening, Senescence, and Quality Frontiers in Plant Science polyamines fruit ripening ABA ethylene NO Ca2+ |
| title | Update on the Roles of Polyamines in Fleshy Fruit Ripening, Senescence, and Quality |
| title_full | Update on the Roles of Polyamines in Fleshy Fruit Ripening, Senescence, and Quality |
| title_fullStr | Update on the Roles of Polyamines in Fleshy Fruit Ripening, Senescence, and Quality |
| title_full_unstemmed | Update on the Roles of Polyamines in Fleshy Fruit Ripening, Senescence, and Quality |
| title_short | Update on the Roles of Polyamines in Fleshy Fruit Ripening, Senescence, and Quality |
| title_sort | update on the roles of polyamines in fleshy fruit ripening senescence and quality |
| topic | polyamines fruit ripening ABA ethylene NO Ca2+ |
| url | https://www.frontiersin.org/articles/10.3389/fpls.2021.610313/full |
| work_keys_str_mv | AT fangao updateontherolesofpolyaminesinfleshyfruitripeningsenescenceandquality AT xurongmei updateontherolesofpolyaminesinfleshyfruitripeningsenescenceandquality AT yuzhongli updateontherolesofpolyaminesinfleshyfruitripeningsenescenceandquality AT jiaxuanguo updateontherolesofpolyaminesinfleshyfruitripeningsenescenceandquality AT yuanyueshen updateontherolesofpolyaminesinfleshyfruitripeningsenescenceandquality |