1. Dynamic Changes of DNA Methylation Induced by Heat Treatment Were Involved in Ethylene Signal Transmission and Delayed the Postharvest Ripening of Tomato Fruit
- Author
-
Shuangshuang Shan, Xiangbin Xu, Zhiqiang Wang, Huili Pu, Jixin Tian, Jiangkuo Li, Lin Zhang, Wenhui Duan, and Hongmiao Song
- Subjects
0106 biological sciences ,Methyltransferase ,Ethylene ,Hot Temperature ,01 natural sciences ,chemistry.chemical_compound ,Solanum lycopersicum ,Plant Growth Regulators ,Gene Expression Regulation, Plant ,Plant Proteins ,biology ,010401 analytical chemistry ,food and beverages ,Ripening ,General Chemistry ,Methylation ,DNA Methylation ,Ethylenes ,0104 chemical sciences ,Horticulture ,chemistry ,Fruit ,DNA methylation ,Postharvest ,biology.protein ,Demethylase ,General Agricultural and Biological Sciences ,DNA ,010606 plant biology & botany - Abstract
Deoxyribonucleic acid (DNA) methylation plays an important role in fruit ripening and senescence. Here, the role of DNA methylation of the CpG island of SlACS10, LeCTR1, LeEIN3, LeERT10, and SlERF-A1 genes induced by heat treatment (37 °C) in 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 decreased in tomato fruit. Moreover, in 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, by which ethylene signal transmission might be suppressed 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.
- Published
- 2020