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Nitric oxide-dependent regulation of sweet pepper fruit ripening.
J Exp Bot. 2019 08 29; 70(17):4557-4570.JE

Abstract

Ripening is a complex physiological process that involves changes in reactive nitrogen and oxygen species that govern the shelf-life and quality of fruits. Nitric oxide (NO)-dependent changes in the sweet pepper fruit transcriptome were determined by treating fruits at the initial breaking point stage with NO gas. Fruits were also harvested at the immature (green) and ripe (red) stages. Fruit ripening in the absence of NO resulted in changes in the abundance of 8805 transcripts whose function could be identified. Among these, functional clusters associated with reactive oxygen/nitrogen species and lipid metabolism were significantly modified. NO treatment resulted in the differential expression of 498 genes framed within these functional categories. Biochemical analysis revealed that NO treatment resulted in changes in fatty acid profiling, glutathione and proline contents, and the extent of lipid peroxidation, as well as increases in the activity of ascorbate peroxidase and lipoxygenase. These data provide supporting evidence for the crucial role of NO in the ripening of pepper fruit.

Authors+Show Affiliations

Antioxidant, Free Radical and Nitric Oxide in Biotechnology, Food and Agriculture Group, Estación Experimental del Zaidín, Consejo Superior de Investigaciones Científicas (CSIC), Granada, Spain.Plataforma Andaluza de Bioinformática and Department of Molecular Biology and Biochemistry, Universidad de Málaga, Málaga, Spain.Plataforma Andaluza de Bioinformática and Department of Molecular Biology and Biochemistry, Universidad de Málaga, Málaga, Spain.Antioxidant, Free Radical and Nitric Oxide in Biotechnology, Food and Agriculture Group, Estación Experimental del Zaidín, Consejo Superior de Investigaciones Científicas (CSIC), Granada, Spain.Antioxidant, Free Radical and Nitric Oxide in Biotechnology, Food and Agriculture Group, Estación Experimental del Zaidín, Consejo Superior de Investigaciones Científicas (CSIC), Granada, Spain.Antioxidant, Free Radical and Nitric Oxide in Biotechnology, Food and Agriculture Group, Estación Experimental del Zaidín, Consejo Superior de Investigaciones Científicas (CSIC), Granada, Spain.

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

31046097

Citation

González-Gordo, Salvador, et al. "Nitric Oxide-dependent Regulation of Sweet Pepper Fruit Ripening." Journal of Experimental Botany, vol. 70, no. 17, 2019, pp. 4557-4570.
González-Gordo S, Bautista R, Claros MG, et al. Nitric oxide-dependent regulation of sweet pepper fruit ripening. J Exp Bot. 2019;70(17):4557-4570.
González-Gordo, S., Bautista, R., Claros, M. G., Cañas, A., Palma, J. M., & Corpas, F. J. (2019). Nitric oxide-dependent regulation of sweet pepper fruit ripening. Journal of Experimental Botany, 70(17), 4557-4570. https://doi.org/10.1093/jxb/erz136
González-Gordo S, et al. Nitric Oxide-dependent Regulation of Sweet Pepper Fruit Ripening. J Exp Bot. 2019 08 29;70(17):4557-4570. PubMed PMID: 31046097.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Nitric oxide-dependent regulation of sweet pepper fruit ripening. AU - González-Gordo,Salvador, AU - Bautista,Rocío, AU - Claros,M Gonzalo, AU - Cañas,Amanda, AU - Palma,José M, AU - Corpas,Francisco J, PY - 2019/02/11/received PY - 2019/03/19/accepted PY - 2019/5/3/pubmed PY - 2020/7/21/medline PY - 2019/5/3/entrez KW - Ascorbate peroxidase KW - RNA-Seq KW - fatty acids KW - fruit ripening KW - lipid peroxidation KW - nitric oxide KW - pepper KW - proline KW - transcriptome SP - 4557 EP - 4570 JF - Journal of experimental botany JO - J Exp Bot VL - 70 IS - 17 N2 - Ripening is a complex physiological process that involves changes in reactive nitrogen and oxygen species that govern the shelf-life and quality of fruits. Nitric oxide (NO)-dependent changes in the sweet pepper fruit transcriptome were determined by treating fruits at the initial breaking point stage with NO gas. Fruits were also harvested at the immature (green) and ripe (red) stages. Fruit ripening in the absence of NO resulted in changes in the abundance of 8805 transcripts whose function could be identified. Among these, functional clusters associated with reactive oxygen/nitrogen species and lipid metabolism were significantly modified. NO treatment resulted in the differential expression of 498 genes framed within these functional categories. Biochemical analysis revealed that NO treatment resulted in changes in fatty acid profiling, glutathione and proline contents, and the extent of lipid peroxidation, as well as increases in the activity of ascorbate peroxidase and lipoxygenase. These data provide supporting evidence for the crucial role of NO in the ripening of pepper fruit. SN - 1460-2431 UR - https://www.unboundmedicine.com/medline/citation/31046097/Nitric_oxide_dependent_regulation_of_sweet_pepper_fruit_ripening_ L2 - https://academic.oup.com/jxb/article-lookup/doi/10.1093/jxb/erz136 DB - PRIME DP - Unbound Medicine ER -