ArticleFunctional & integrative genomics2017
Abscisic acid, sucrose, and auxin coordinately regulate berry ripening process of the Fujiminori grape.
Article in Functional & integrative genomics, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 33 papers.
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33 citing papers in PubMed, 113 citations in OpenAlex.
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- Comparative physiological and transcriptomic analyses provide insights into fruit softening in Chinese cherry [Frontiers in plant science · 2023Article
- Secondary metabolites in grapevine: crosstalk of transcriptional, metabolic and hormonal signals controlling stress defence responses in berries and vegetative organs.Frontiers in plant science · 2023Review
- Biomarkers of postharvest resilience: unveiling the role of abscisic acid in table grapes during cold storage.Frontiers in plant science · 2023Article
- Abscisic acid biosynthesis, metabolism and signaling in ripening fruit.Frontiers in plant science · 2023Review
- Molecular and Genetic Events Determining the Softening of Fleshy Fruits: A Comprehensive Review.International journal of molecular sciences · 2022Review
- Carbohydrate regulation response to cold during rhizome bud dormancy release in Polygonatum kingianum.BMC plant biology · 2022Article
- Abscisic acid plays a key role in the regulation of date palm fruit ripening.Frontiers in plant science · 2022Article
- Transcriptomic and metabolomic analyses of non-structural carbohydrates in red maple leaves.Functional & integrative genomics · 2021Article
- Auxin-Responsive R2R3-MYB Transcription Factors HcMYB1 and HcMYB2 Activate Volatile Biosynthesis inFrontiers in plant science · 2021Article
Corrections and comments
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Authors and funding
10 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The aim of this study was to examine the effect of abscisic acid (ABA), sucrose, and auxin on grape fruit development and to assess the mechanism of these three factors on the grape fruit ripening process. Different concentrations of ABA, sucrose, and auxin were used to treat the grape fruit, and the ripening-related indices, such as physiological and molecular level parameters, were analyzed. The activity of BG protein activity was analyzed during the fruit development. Sucrose, ABA, and auxin influenced the grape fruit sugar accumulation in different ways, as well as the volatile compounds, anthocyanin content, and fruit firmness. ABA and sucrose induced, but auxin blocked, the ripening-related gene expression levels, such as softening genes PE, PG, PL, and CELL, anthocyanin genes DFR, CHI, F3H, GST, CHS, and UFGT, and aroma genes Ecar, QR, and EGS. ABA, sucrose, and glucose induced the fruit dry weight accumulation, and auxin mainly enhanced fruit dry weight through seed weight accumulation. In the early development of grape, starch was the main energy storage; in the later, it was glucose and fructose. Sucrose metabolism pathway-related gene expression levels were significant for glucose and fructose accumulation. BG protein activity was important in the regulation of grape ABA content levels. ABA plays a core role in the grape fruit development; sucrose functions in fruit development through two pathways: one was ABA dependent, the other ABA independent. Auxin blocked ABA accumulation to regulate the fruit development process.
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