Carotenoid accumulation during tomato fruit ripening is modulated by the auxin-ethylene balance
2015
Su, Liyan | Diretto, Gianfranco | Purgatto, Eduardo | Danoun, Saïda | Zouine, Mohamed | Li, Zhengguo | Roustan, Jean-Paul | Bouzayen, Mondher | Giuliano, Giovanni | Chervin, Christian | Génomique et Biotechnologie des Fruits (GBF) ; Institut National de la Recherche Agronomique (INRA)-École nationale supérieure agronomique de Toulouse (ENSAT) ; Institut National Polytechnique (Toulouse) (Toulouse INP) ; Université de Toulouse (UT)-Université de Toulouse (UT)-Institut National Polytechnique (Toulouse) (Toulouse INP) ; Université de Toulouse (UT)-Université de Toulouse (UT) | Xi'an University of Arts and Science (CHINA) | Agenzia Nazionale per le nuove Tecnologie, l’energia e lo sviluppo economico sostenibile = Italian National Agency for New Technologies, Energy and Sustainable Economic Development (ENEA) | Universidade de São Paulo = University of São Paulo (USP) | Laboratoire de Recherche en Sciences Végétales (LRSV) ; Université Toulouse III - Paul Sabatier (UT3) ; Université de Toulouse (UT)-Université de Toulouse (UT)-Centre National de la Recherche Scientifique (CNRS) | Chongqing University [Chongqing] | ANR-10-LABX-0041,TULIP,Towards a Unified theory of biotic Interactions: the roLe of environmental(2010) | ANR-11-IDEX-0002,UNITI,Université Fédérale de Toulouse(2011) | European Project: 613513,EC:FP7:KBBE,FP7-KBBE-2013-7-single-stage,DISCO(2013) | European Project: 634561,H2020,H2020-SFS-2014-2,TRADITOM(2015)
International audience
Afficher plus [+] Moins [-]anglais. Background : Tomato fruit ripening is controlled by ethylene and is characterized by a shift in color from green to red, a strong accumulation of lycopene, and a decrease in β-xanthophylls and chlorophylls. The role of other hormones, such as auxin, has been less studied. Auxin is retarding the fruit ripening. In tomato, there is no study of the carotenoid content and related transcript after treatment with auxin. Results : We followed the effects of application of various hormone-like substances to “Mature-Green” fruits. Application of an ethylene precursor (ACC) or of an auxin antagonist (PCIB) to tomato fruits accelerated the color shift, the accumulation of lycopene, α-, β-, and δ-carotenes and the disappearance of β-xanthophylls and chlorophyll b. By contrast, application of auxin (IAA) delayed the color shift, the lycopene accumulation and the decrease of chlorophyll a. Combined application of IAA + ACC led to an intermediate phenotype. The levels of transcripts coding for carotenoid biosynthesis enzymes, for the ripening regulator Rin, for chlorophyllase, and the levels of ethylene and abscisic acid (ABA) were monitored in the treated fruits. Correlation network analyses suggest that ABA, may also be a key regulator of several responses to auxin and ethylene treatments. Conclusions : The results suggest that IAA retards tomato ripening by affecting a set of (i) key regulators, such as Rin, ethylene and ABA, and (ii) key effectors, such as genes for lycopene and β-xanthophyll biosynthesis and for chlorophyll degradation.
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