Ethylene Inhibits Anthocyanin Biosynthesis by Repressing the R2R3-MYB Regulator <i>SlAN2-like</i> in Tomato
Fruit ripening is usually accompanied by anthocyanin accumulation. Ethylene is key in ripening-induced anthocyanin production in many fruits. However, the effects of fruit ripening and ethylene on anthocyanin biosynthesis in purple tomato fruits are unclear. This study shows that bagged fruits of th...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-07-01
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| Series: | International Journal of Molecular Sciences |
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| Online Access: | https://www.mdpi.com/1422-0067/23/14/7648 |
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| author | Yulian Xu Xiaoxi Liu Yinggemei Huang Zhilei Xia Zilin Lian Lijuan Qian Shuangshuang Yan Bihao Cao Zhengkun Qiu |
| author_facet | Yulian Xu Xiaoxi Liu Yinggemei Huang Zhilei Xia Zilin Lian Lijuan Qian Shuangshuang Yan Bihao Cao Zhengkun Qiu |
| author_sort | Yulian Xu |
| collection | DOAJ |
| description | Fruit ripening is usually accompanied by anthocyanin accumulation. Ethylene is key in ripening-induced anthocyanin production in many fruits. However, the effects of fruit ripening and ethylene on anthocyanin biosynthesis in purple tomato fruits are unclear. This study shows that bagged fruits of the purple tomato cultivar ‘Indigo Rose’ failed to produce anthocyanins at the red ripening stage after bag removal. In contrast, the bagged immature fruits accumulated a significant amount of anthocyanins after removing the bags. The transcriptomic analyses between immature and red ripening fruit before and after bag removal revealed that anthocyanin-related genes, including the key positive R2R3-MYB regulator SlAN2-like, were repressed in the red ripening fruit. The 86 identified transcription factors, including 13 AP2/ERF, 7 bZIP, 8 bHLH and 6 MYB, showed significantly different expressions between immature and red ripening fruits. Moreover, subjecting bagged immature fruits to exogenous ethylene treatment significantly inhibited anthocyanin accumulation and the expression of anthocyanin-related genes, including the anthocyanin structure genes and <i>SlAN2-like</i>. Thus, ethylene inhibits anthocyanin biosynthesis by repressing the transcription of <i>SlAN2-like</i> and other anthocyanin-related genes. These findings provide new insights into anthocyanin regulation in purple tomato fruit. |
| first_indexed | 2024-03-09T13:42:37Z |
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| institution | Directory Open Access Journal |
| issn | 1661-6596 1422-0067 |
| language | English |
| last_indexed | 2024-03-09T13:42:37Z |
| publishDate | 2022-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | International Journal of Molecular Sciences |
| spelling | doaj.art-bd87d38830a943adafb207c8cd8f75ed2023-11-30T21:04:32ZengMDPI AGInternational Journal of Molecular Sciences1661-65961422-00672022-07-012314764810.3390/ijms23147648Ethylene Inhibits Anthocyanin Biosynthesis by Repressing the R2R3-MYB Regulator <i>SlAN2-like</i> in TomatoYulian Xu0Xiaoxi Liu1Yinggemei Huang2Zhilei Xia3Zilin Lian4Lijuan Qian5Shuangshuang Yan6Bihao Cao7Zhengkun Qiu8College of Horticulture, South China Agricultural University, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (South China), Ministry of Agriculture and Rural Affairs/Guangdong Vegetable Engineering and Technology Research Center, Guangzhou 510642, ChinaGuangdong Key Laboratory of New Technology Research of Vegetable, Vegetable Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, ChinaCollege of Horticulture, South China Agricultural University, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (South China), Ministry of Agriculture and Rural Affairs/Guangdong Vegetable Engineering and Technology Research Center, Guangzhou 510642, ChinaCollege of Horticulture, South China Agricultural University, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (South China), Ministry of Agriculture and Rural Affairs/Guangdong Vegetable Engineering and Technology Research Center, Guangzhou 510642, ChinaCollege of Horticulture, South China Agricultural University, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (South China), Ministry of Agriculture and Rural Affairs/Guangdong Vegetable Engineering and Technology Research Center, Guangzhou 510642, ChinaCollege of Horticulture, South China Agricultural University, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (South China), Ministry of Agriculture and Rural Affairs/Guangdong Vegetable Engineering and Technology Research Center, Guangzhou 510642, ChinaCollege of Horticulture, South China Agricultural University, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (South China), Ministry of Agriculture and Rural Affairs/Guangdong Vegetable Engineering and Technology Research Center, Guangzhou 510642, ChinaCollege of Horticulture, South China Agricultural University, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (South China), Ministry of Agriculture and Rural Affairs/Guangdong Vegetable Engineering and Technology Research Center, Guangzhou 510642, ChinaCollege of Horticulture, South China Agricultural University, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (South China), Ministry of Agriculture and Rural Affairs/Guangdong Vegetable Engineering and Technology Research Center, Guangzhou 510642, ChinaFruit ripening is usually accompanied by anthocyanin accumulation. Ethylene is key in ripening-induced anthocyanin production in many fruits. However, the effects of fruit ripening and ethylene on anthocyanin biosynthesis in purple tomato fruits are unclear. This study shows that bagged fruits of the purple tomato cultivar ‘Indigo Rose’ failed to produce anthocyanins at the red ripening stage after bag removal. In contrast, the bagged immature fruits accumulated a significant amount of anthocyanins after removing the bags. The transcriptomic analyses between immature and red ripening fruit before and after bag removal revealed that anthocyanin-related genes, including the key positive R2R3-MYB regulator SlAN2-like, were repressed in the red ripening fruit. The 86 identified transcription factors, including 13 AP2/ERF, 7 bZIP, 8 bHLH and 6 MYB, showed significantly different expressions between immature and red ripening fruits. Moreover, subjecting bagged immature fruits to exogenous ethylene treatment significantly inhibited anthocyanin accumulation and the expression of anthocyanin-related genes, including the anthocyanin structure genes and <i>SlAN2-like</i>. Thus, ethylene inhibits anthocyanin biosynthesis by repressing the transcription of <i>SlAN2-like</i> and other anthocyanin-related genes. These findings provide new insights into anthocyanin regulation in purple tomato fruit.https://www.mdpi.com/1422-0067/23/14/7648tomatoanthocyaninsethylene<i>SlAN2-like</i>transcriptome |
| spellingShingle | Yulian Xu Xiaoxi Liu Yinggemei Huang Zhilei Xia Zilin Lian Lijuan Qian Shuangshuang Yan Bihao Cao Zhengkun Qiu Ethylene Inhibits Anthocyanin Biosynthesis by Repressing the R2R3-MYB Regulator <i>SlAN2-like</i> in Tomato International Journal of Molecular Sciences tomato anthocyanins ethylene <i>SlAN2-like</i> transcriptome |
| title | Ethylene Inhibits Anthocyanin Biosynthesis by Repressing the R2R3-MYB Regulator <i>SlAN2-like</i> in Tomato |
| title_full | Ethylene Inhibits Anthocyanin Biosynthesis by Repressing the R2R3-MYB Regulator <i>SlAN2-like</i> in Tomato |
| title_fullStr | Ethylene Inhibits Anthocyanin Biosynthesis by Repressing the R2R3-MYB Regulator <i>SlAN2-like</i> in Tomato |
| title_full_unstemmed | Ethylene Inhibits Anthocyanin Biosynthesis by Repressing the R2R3-MYB Regulator <i>SlAN2-like</i> in Tomato |
| title_short | Ethylene Inhibits Anthocyanin Biosynthesis by Repressing the R2R3-MYB Regulator <i>SlAN2-like</i> in Tomato |
| title_sort | ethylene inhibits anthocyanin biosynthesis by repressing the r2r3 myb regulator i slan2 like i in tomato |
| topic | tomato anthocyanins ethylene <i>SlAN2-like</i> transcriptome |
| url | https://www.mdpi.com/1422-0067/23/14/7648 |
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