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Litchi (Litchi chinensis Sonn.) has a desirable sweet taste and exotic aroma, making it popular in the markets. However, the biosynthesis of aroma volatiles in litchi fruit has rarely been investigated. In this study, the content and composition of volatile compounds were determined during litchi fruit ripening. In the mature green and mature red stages of litchi, 49 and 45 volatile compounds were detected, respectively. Monoterpenes were found to be the most abundant volatile compounds in mature red fruit, and their contents significantly increased compared to green fruit, mainly including citronellol, geraniol, myrcene, and D‐limonene, which contributed to the aroma in litchi fruit. By comparing the expression profiles of the genes involved in the terpene synthesis pathway during fruit development, a terpene synthesis gene (LcTPS1‐2) was identified and characterized as a major player in the synthesis of monoterpenes and sesquiterpenes. A subcellular localization analysis found LcTPS1‐2 to be present in the plastid and cytoplasm. The recombinant LcTPS1‐2 enzyme was able to catalyze the formation of three monoterpenes, myrcene, geraniol and citral, from geranyl pyrophosphate (GPP) and to convert farnesyl diphosphate (FPP) to a sesquiterpene, caryophyllene in vitro. Transgenic Arabidopsis thaliana plants overexpressing LcTPS1‐2 exclusively released one monoterpene D‐limonene, and three sesquiterpenes cis‐thujopsene, (E)‐β‐famesene and trans‐β‐ionone. These results indicate that LcTPS1‐2 plays an important role in the production of major volatile terpenes in litchi fruit and provides a basis for future investigations of terpenoid biosynthesis in litchi and other horticultural crops. [ABSTRACT FROM AUTHOR]

As zinc finger protein transcription factors (TFs), the molecular mechanism of Cys-Cys-Cys-His (CCCH) TFs in regulating plant development, growth and stress response has been well studied. However, the roles of CCCH TFs in fruit ripening are still obscure. Herein, we report that MaCCCH33-like2 TF and its associated proteins modulate the fruit softening of 'Fenjiao' bananas. MaCCCH33-like2 interacts directly with the promoters of three genes: isoamylase2 (MaISA2), sugar transporter14-like (MaSUR14-like) and β- d -xylosidase23 (MaXYL23), all of which are responsible for encoding proteins involved in the degradation of starch and cell wall components. Additionally, MaCCCH33-like2 forms interactions with abscisic acid–insensitive 5 (ABI5)-like and ethylene F-box protein 1 (MaEBF1), resulting in enhanced binding and activation of promoters of genes related to starch and cell wall degradation. When MaCCCH33-like2 is transiently and ectopically overexpressed in 'Fenjiao' banana and tomato fruit, it facilitates softening and ripening processes by promoting the degradation of cell wall components and starch and the production of ethylene. Conversely, the temporary silencing of MaCCCH33-like2 using virus-induced gene silencing (VIGS) inhibits softening and ripening in the 'Fenjiao' banana by suppressing ethylene synthesis, as well as starch and cell wall degradation. Furthermore, the promoter activity of MaCCCH33-like2 is regulated by MaABI5-like. Taken together, we have uncovered a novel MaCCCH33-like2/MaEBF1/MaABI5-like module that participates in fruit softening regulation in bananas. [ABSTRACT FROM AUTHOR]

The fruit of Litchi chinensis contains high levels of proanthocyanidins (PAs) in the pericarp. These substances can serve as substrates of laccase-mediated rapid pericarp browning after the fruit is harvested. In this study, we found that the major PAs in litchi pericarp were (−)-epicatechin (EC) and several procyanidins (PCs), primarily PC A2, B2, and B1, and the EC and the PC content decreased with the development of the fruit. RNA-seq analysis showed that 43 early and late structure genes related to flavonoid/PA biosynthesis were expressed in the pericarp, including five ANTHOCYANIDIN REDUCTASE (ANR), two LEUCOANTHOCYANIDIN REDUCTASE (LAR), and two ANTHOCYANIDIN SYNTHASE (ANS) genes functioning in the PA biosynthesis branch of the flavonoid pathway. Among these nine PA biosynthesis-related genes, ANR1a, LAR1/2, and ANS1 were highly positively correlated with changes in the EC/PC content, suggesting that they are the key PA biosynthesis-related genes. Several transcription factor (TF) genes, including MYB, bHLH, WRKY, and AP2 family members, were found to be highly correlated with ANR1a, LAR1/2, and ANS1, and their relevant binding elements were detected in the promoters of these target genes, strongly suggesting that these TF genes may play regulatory roles in PA biosynthesis. In summary, this study identified the candidate key structure and regulatory genes in PA biosynthesis in litchi pericarp, which will assist in understanding the accumulation of high levels of browning-related PA substances in the pericarp. [ABSTRACT FROM AUTHOR]

Abstract: An anthocyanin degradation‐related laccase (LcADE/LAC) from lychee fruit was found to be responsible for the pericarp browning. In this study, LcADE/LAC was purified and characterized for better control of laccase‐based browning. The optimum pH for LcADE/LAC activities was 5.0–6.0, with less than 20% of the activity retained at pH 3.0. The optimum temperature is 45 °C, and the activity is thermostable at this temperature. The enzyme was inhibited by 1 mM Fe2+, but induced by 0.1 mM Fe3+. Na2SO3 and l‐cysteine highly inhibited the activity at 0.1 mM, while kojic and phytic acids inhibited 40 and 43%, respectively, at 1 mM. Na2SO3 inhibited the activity in a noncompetitive model with a Ki value of 33.1 μM, and the inhibition increased when pH decreased to 3.5. In postharvest fruit, the enzyme activity and LcADE/LAC gene expression were strongly inhibited by SO2‐HCl treatment. Practical applications: The present study systematically characterizes a pericarp browning related laccase (LcADE/LAC) from lychee. The high sensitivity of the enzyme to low pH and several inhibitors, such as SO2, l‐cysteine, and kojic acid and phytic acids, will help in the development of more efficient strategies for browning control of lychee pericarp or other laccase‐based food browning. [ABSTRACT FROM AUTHOR]

Cold stress adversely affects plant production, both qualitatively and quantitatively. Banana (Musa acuminata) is sensitive to cold stress and suffers chilling injury (CI) when stored under 11°C, causing abnormal fruit softening. However, the mechanism underlying the abnormal fruit softening due to CI remains obscure. This study uncovered the coordinated transcriptional mechanism of ethylene F-box (EBF1) protein and abscisic acid-insensitive 5 (ABI5)-like protein in regulating chilling-induced softening disorders of Fenjiao banana. Cold stress severely inhibited the transcript and protein levels of EBF1, ABI5-like, and fruit softening-related genes. The ABI5-like protein bound to the promoters of key starch and cell wall degradation-related genes such as β-amylase 8 (BAM8), pectate lyase 8 (PL8), and β-D-xylosidase23-like (XYL23-like) and activated their activities. EBF1 physically interacted with ABI5-like and enhanced the transcriptional activity of the key starch and cell wall degradation-related genes but did not ubiquitinate or degrade ABI5-like protein. This promoted fruit ripening and ameliorated fruit CI in a manner similar to the effect of exogenous abscisic acid treatment. The ectopic and transient overexpression of EBF1 and ABI5-like genes in tomato (Solanum lycopersicum) and Fenjiao banana accelerated fruit ripening and softening by promoting ethylene production, starch and cell wall degradation, and decreasing fruit firmness. EBF1 interacted with EIL4 but did not ubiquitinate or degrade EIL4, which is inconsistent with the typical role of EBF1/2 in Arabidopsis (Arabidopsis thaliana). These results collectively highlight that the interaction of EBF1 and ABI5-like controls starch and cell wall metabolism in banana, which is strongly inhibited by chilling stress, leading to fruit softening and ripening disorder., (© American Society of Plant Biologists 2021. All rights reserved. For permissions, please email: journals.permissions@oup.com.)