Molecular and Hormonal Mechanisms Regulating Fleshy Fruit Ripening

Citations Over TimeTop 1% of 2021 papers

Abstract

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.

Related Papers

• → Ripening index: a better parameter for colour based assessment of ripening behaviour of tomato fruits(2020)18 cited
• → Polygalacturonase in Tomato Fruits and the Induction of Ripening(1982)98 cited
• → Changes in mRNA and protein synthesis during ripening in mango fruit(1993)12 cited
• Bioactivity of cheddar cheese during ripening(2018)
• → Fruit Ripening(2017)