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Article|01 Feb 2019|OPEN
The tomato HIGH PIGMENT1/DAMAGED DNA BINDING PROTEIN 1 gene contributes to regulation of fruit ripening
Anquan Wang1,2 , Danyang Chen1 , Qiyue Ma2 , Jocelyn K. C. Rose3 , Zhangjun Fei2,4 , Yongsheng Liu1 , , James J. Giovannoni,2,4 ,
1School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China
2Boyce Thompson Institute, Cornell University, Ithaca, NY 14853, USA
3Plant Biology Section, School of Integrative Plant Science, Cornell University, Ithaca, NY 14853, USA
4United States Department of Agriculture, Robert W. Holley Center, Cornell University, Ithaca, NY 14853, USA
*Corresponding author. E-mail: liuyongsheng1122@hfut.edu.cn,jjg33@cornell.edu

Horticulture Research 6,
Article number: 15 (2019)
doi: https://doi.org/10.1038/s41438-018-0093-3
Views: 1106

Received: 20 Jul 2018
Revised: 22 Sep 2018
Accepted: 26 Sep 2018
Published online: 01 Feb 2019

Abstract

Fleshy fruit ripening is governed by multiple external and internal cues and accompanied by changes in color, texture, volatiles, and nutritional quality traits. While extended shelf-life and increased phytonutrients are desired, delaying ripening via genetic or postharvest means can be accompanied by reduced nutritional value. Here we report that the high pigment 1 (hp1) mutation at the UV-DAMAGED DNA BINDING PROTEIN 1 (DDB1) locus, previously shown to influence carotenoid and additional phytonutrient accumulation via altered light signal transduction, also results in delayed ripening and firmer texture, resulting at least in part from decreased ethylene evolution. Transcriptome analysis revealed multiple ethylene biosynthesis and signaling-associated genes downregulated in hp1. Furthermore, the hp1 mutation impedes softening of the pericarp, placenta, columella as well as the whole fruit, in addition to reduced expression of the FRUITFUL2 (FUL2) MADS-box transcription factor and xyloglucan endotransglucosylase/hydrolase 5 (XTH5). These results indicate that DDB1 influences a broader range of fruit development and ripening processes than previously thought and present an additional genetic target for increasing fruit quality and shelf-life.