Ubiquitination of the PpMADS2 transcription factor controls linalool production during UV-B irradiation in detached peach fruit

文献类型： 外文期刊

第一作者： Wei, Chunyan

作者： Wei, Chunyan;Yang, Huizhen;Ye, Bingbing;Chen, Kunsong;Li, Xian;Zhang, Bo;Wei, Chunyan;Wei, Wei;Shan, Wei;Chen, Jianye;Chen, Kunsong;Deng, Zhiping;Zhang, Bo

作者机构：

期刊名称：PLANT PHYSIOLOGY （ 影响因子：6.9； 五年影响因子：7.7 ）

ISSN： 0032-0889

年卷期： 2025 年 198 卷 1 期

页码：

收录情况： SCI

摘要： Plant secondary metabolites undergo changes in response to UV-B irradiation. Although UV-B irradiation reduces flavor-associated volatile compounds in detached peach (Prunus persica L. Batsch) fruit, the underlying regulatory mechanisms remain unclear. By integrating proteomic, transcriptomic, and metabolomic data from peach fruit following UV-B irradiation, we discovered that the detached fruit responds to UV-B by suppressing the biosynthesis of the flavor-related monoterpene linalool. We identified PpMADS2, a transcription factor that regulates linalool biosynthesis by activating terpene synthase 1 (PpTPS1) expression. PpMADS2 overexpression in peach and tomato fruits significantly increased linalool levels compared with the controls. Proteomic data and immunoblots revealed a decrease in PpMADS2 abundance following exposure to UV-B. Moreover, our results demonstrated that PpMADS2 interacts with the E3 ubiquitin ligase PpCOP1 both in vitro and in vivo. The UV-B-induced 26S-proteasome-mediated degradation of PpMADS2 is largely PpCOP1-dependent. Taken together, our findings demonstrate that linalool biosynthesis in detached peach fruit exposed to UV-B radiation is governed by the PpCOP1-PpMADS2-PpTPS1 module. This study enhances our understanding of the interplay between light signaling and fruit flavor quality. Multiomics approaches offer valuable resources for investigating the mechanisms underlying how light influences metabolism in fruit crops. UV-B irradiation-triggered ubiquitination of the PpMADS2 transcription factor by the E3 ligase PpCOP1 represses linalool biosynthesis and reduces flavor in detached peach fruit.

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