VIGS Silencing SlWRKY53b Gene Inhibits Tomato Fruit Ripening
10.13865/j.cnki.cjbmb.2023.10.1110
- Author:
Yue YU
1
;
Si-Yue WANG
1
;
Wen-Tong GUO
1
;
Gai-Fang YAO
1
;
Hua ZHANG
1
;
Kang-Di HU
Author Information
1. Institute of po.ttharve.tt Storage Physiology, Department of Food Biotechnology, School of Food and Biological Engineering, Hefei University of Technology
- Publication Type:Journal Article
- Keywords:
fruit ripening;
gene silencing;
tomato;
WRKY transcription factor
- From:
Chinese Journal of Biochemistry and Molecular Biology
2023;39(11):1598-1605
- CountryChina
- Language:Chinese
-
Abstract:
Tomato (Solarium lycopersicum) is one of the most popular vegetables worldwide and is a classic model plant for studying fruit development and ripening due to its short growth cycle, clear genetic background and ease of molecular manipulation. This paper used virus-induced gene silencing (VIGS) to construct SlWRKY53b gene-silenced tomato fruits and analyzed the effect of SIWRKY531) gene silencing in the tomato fruit ripening process. We found that transient silencing of SIWRKY531) resulted indelayed in-broken color, higher chlorophyll contents (P<0.05) and reduced carotenoid contents (P<0.05) in tomato fruits, and color difference results indicated that the differences in L *, a * and b * values were consistent with fruit color changes. Further studies showed that genes significantly down-regulated (P<0.01) in SIWRKY531) gene-silenced tomato fruits include the chlorophyll degradation-related genes (AFCl, PAO, PPH, SGR1), carotenoid synthesis-related genes (PSYl, PDS, ZDS), ethylene synthesis pathway-related genes (ACOl, ACS2, NOR, AC03, EA, RIN), and cell wall degradation-related genes (PG, EXP, CELT.). Correlation analysis showed that the expression of SlWRKY53b was negatively correlated with chlorophyll contents and positively correlated with carotenoid contents and the expression of maturation-related genes. These results suggest that inhibition of SIWRKY531) expression at the transcrip-tional level can achieve the effect of delaying tomato fruit ripening, indicating that S1WRKY531) plays arole as a facilitator in the tomato fruit ripening process.
