Dynamic Changes of DNA Methylation Induced by Heat Treatment Were Involved in Ethylene Signal Transmission and Delayed the Postharvest Ripening of Tomato Fruit

文献类型： 外文期刊

第一作者： Pu, Huili

作者： Pu, Huili;Shan, Shuangshuang;Wang, Zhiqiang;Duan, Wenhui;Tian, Jixin;Zhang, Lin;Song, Hongmiao;Xu, Xiangbin;Li, Jiangkuo

作者机构：

关键词： DNA methylation; ripening; ethylene; heat treatment; tomato

期刊名称：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY （ 影响因子：5.279； 五年影响因子：5.269 ）

ISSN： 0021-8561

年卷期： 2020 年 68 卷 33 期

页码：

收录情况： SCI

摘要： 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 degrees 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.

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