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Article|10 May 2022|OPEN
Metabolomic and transcriptomic analyses reveal new insights into the role of abscisic acid in modulating mango fruit ripening
Shibo Wu1,4 , Di Wu1,4 , Juan Song1 , Yanyu Zhang1,4 , Qing Tan1,4 , Tianquan Yang3 and Jingya Yang1,4 , Songbiao Wang5 , , Jianchu Xu1 , , Wei Xu1 , , Aizhong Liu,2 ,
1Key Laboratory of Economic plants and Biotechnology, Kunming Institute of Botany, Chinese Academy of Sciences, 132 Lanhei Road, Kunming 650201, China
2Key Laboratory for Forest Resource Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, Southwest Forestry University, Kunming 650224, China
3Germplasm Bank of Wild Species, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, China
4University of Chinese Academy of Sciences, Beijing 100049, China
5Key Laboratory of Tropical Fruit Biology of Ministry of Agriculture, South Subtropical Crops Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524091, China
*Corresponding author. E-mail: wangsongbiao@catas.cn,jxu@mail.kib.ac.cn,xuwei@mail.ki.ac.cn,liuaizhong@mail.kib.ac.cn

Horticulture Research 9,
Article number: uhac102 (2022)
doi: https://doi.org/10.1093/hr/uhac102
Views: 208

Received: 15 Nov 2021
Accepted: 18 Apr 2022
Published online: 10 May 2022

Abstract

Mango (Mangifera indica L.) is a climacteric tropical fruit consumed around the world. Although ethylene and abscisic acid (ABA) have been considered to be stimulators that trigger mango fruit ripening, their regulation mechanisms in modulating mango fruit ripening remain uncertain. In this study, we performed integrative analyses of metabolome and transcriptome data combined with a series of physiological and experimental analyses in the ‘Keitt’ mango, and we characterized changes in accumulation of specific metabolites at different stages during fruit development and ripening, which were strongly correlated with transcriptional changes and embodied physiological changes as well as taste formation. Specifically, we found that ABA, rather than ethylene, was highly associated with mango ripening, and exogenous ABA application promoted mango fruit ripening. Transcriptomic analysis identified diverse ripening-related genes involved in sugar and carotenoid biosynthesis and softening-related metabolic processes. Furthermore, networks of ABA- and ripening-related genes (such as MiHY5MiGBF4MiABI5, and MibZIP9) were constructed, and the direct regulation by the key ABA-responsive transcription factor MiHY5 of ripening-related genes was experimentally confirmed by a range of evidence. Taken together, our results indicate that ABA plays a key role in directly modulating mango fruit ripening through MiHY5, suggesting the need to reconsider how we understand ABA function in modulating climacteric fruit ripening.