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Dynamic Changes of DNA Methylation Induced by Heat Treatment Were Involved in Ethylene Signal Transmission and Delayed the Postharvest Ripening of Tomato Fruit
journal contribution
posted on 2020-07-29, 20:29 authored by Huili Pu, Shuangshuang Shan, Zhiqiang Wang, Wenhui Duan, Jixin Tian, Lin Zhang, Jiangkuo Li, Hongmiao Song, Xiangbin XuDeoxyribonucleic
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.
