Evidence map›Paper›PMID 41402758›Full record

ArticleBMC plant biology2025

Functional characterization of PavIAA6 in sweet cherry: a key regulator of pigmentation, flavor, and nutrient accumulation.

Yidi Huang, Wanjia Tang, HongFen Li, Quanyan Du, Wenyi Niu, Runmei He, Yizhe Chu, Rui He, Hengyuan Liu, Hongxu Chen and 2 more

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Article in BMC plant biology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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5 · Who and what money

Authors and funding

12 authors.

Yidi Huang *College of Horticulture, Sichuan Agricultural University, Chengdu, Sichuan, 611130, China.
Wanjia Tang *College of Horticulture, Sichuan Agricultural University, Chengdu, Sichuan, 611130, China.
HongFen LiCollege of Horticulture, Sichuan Agricultural University, Chengdu, Sichuan, 611130, China.
Quanyan DuCollege of Horticulture, Sichuan Agricultural University, Chengdu, Sichuan, 611130, China.
Wenyi NiuCollege of Horticulture, Sichuan Agricultural University, Chengdu, Sichuan, 611130, China.
Runmei HeCollege of Horticulture, Sichuan Agricultural University, Chengdu, Sichuan, 611130, China.
Yizhe ChuCollege of Horticulture, Sichuan Agricultural University, Chengdu, Sichuan, 611130, China.
Rui HeCollege of Horticulture, Sichuan Agricultural University, Chengdu, Sichuan, 611130, China.
Hengyuan LiuCollege of Horticulture, Sichuan Agricultural University, Chengdu, Sichuan, 611130, China.
Hongxu ChenCollege of Horticulture, Sichuan Agricultural University, Chengdu, Sichuan, 611130, China.
Yangang PeiCollege of Horticulture, Sichuan Agricultural University, Chengdu, Sichuan, 611130, China. yangangpei@sicau.edu.cn.
Ronggao GongCollege of Horticulture, Sichuan Agricultural University, Chengdu, Sichuan, 611130, China. rggong@sicau.edu.cn.

Funding

National Key Research and Development Project 2017YFC0505104Natural Science Foundation of Sichuan Province 2024NSFSC0324; 25QNJJ2214
6 · The paper itself

Abstract

backgroundThe ripening of sweet cherries involves synchronized improvements in color, taste, and nutritional content. Therefore, it is crucial to study changes at the genetic level during the ripening of sweet cherries.

resultsDetermining the essential genes involved in ripening is vital for fruit quality management. In this study, transcriptomic analysis of various ripening stages identified PavIAA6, a key Aux/IAA gene family member, as having an expression pattern closely associated with fruit color flavor, and nutrient changes. Functional investigations, including overexpression (PavIAA6-OE) and virus-induced gene silencing (PavIAA6-VIGS), demonstrated that PavIAA6 drives the ripening process by integrating hormone signaling and metabolic pathways. PavIAA6 is vital for modulating the expression of essential genes related to auxin and abscisic acid metabolism, including PavYUCC, PavNCED, and PavZEP, which are involved in indole-3-acetic acid and abscisic acid biosynthesis. Moreover, PavIAA6 activates flavonoid biosynthesis genes PavANS, PavUFGT, and PavDFR, as well as ascorbic acid biosynthesis genes PavGPP and PavGDH, thereby promoting anthocyanin and antioxidant accumulation. PavIAA6 modulates the composition of soluble sugars by upregulating the sucrose metabolism-related genes PavINV and PavSUS2.

conclusionsIn conclusion, our findings reveal that PavIAA6 is a key ripening-promoting factor and suggest its potential as a novel molecular target for the breeding of improved sweet cherry varieties.

Indexed as

NutrientsPigmentationPlant ProteinsPrunus aviumAbscisic AcidAnthocyaninsFruitGene Expression Regulation, PlantIndoleacetic AcidsPlant Growth RegulatorsTasteAbscisic AcidAnthocyaninsIndoleacetic AcidsNutrientsPlant Growth RegulatorsPlant ProteinsAuxin/Indole-3-Acetic AcidFlavorNutrientPigmentationSweet cherry

Identifiers

PMID41402758
PMCPMC12822319

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