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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Multifaceted roles of nitric oxide in tomato fruit ripening: NO-induced metabolic rewiring and consequences for fruit quality traits

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Zuccarelli, Rafael [1] ; Rodriguez-Ruiz, Marta [1] ; Lopes-Oliveira, Patricia J. [1] ; Pascoal, Grazieli B. [2, 3] ; Andrade, Sonia C. S. [4] ; Furlan, Claudia M. [1] ; Purgatto, Eduardo [3] ; Palma, Jose M. [5] ; Corpas, Francisco J. [5] ; Rossi, Magdalena [1] ; Freschi, Luciano [1]
Total Authors: 11
[1] Univ Sao Paulo, Dept Bot, USP, Sao Paulo - Brazil
[2] Univ Fed Uberlandia, Curso Grad Nutr, Uberlandia, MG - Brazil
[3] Univ Sao Paulo, Dept Alimentos & Nutr Expt, USP, Sao Paulo - Brazil
[4] Univ Sao Paulo, Dept Genet & Biol Evolut, USP, Sao Paulo - Brazil
[5] CSIC, Estn Expt Zaidin, Grp Antioxidants Free Rad & Nitr Oxide Biotechnol, Granada - Spain
Total Affiliations: 5
Document type: Journal article
Source: Journal of Experimental Botany; v. 72, n. 3, SI, p. 941-958, FEB 11 2021.
Web of Science Citations: 6

Nitric oxide (NO) has been implicated as part of the ripening regulatory network in fleshy fruits. However, very little is known about the simultaneous action of NO on the network of regulatory events and metabolic reactions behind ripening-related changes in fruit color, taste, aroma and nutritional value. Here, we performed an in-depth characterization of the concomitant changes in tomato (Solanum lycopersicum) fruit transcriptome and metabolome associated with the delayed-ripening phenotype caused by NO supplementation at the pre-climacteric stage. Approximately one-third of the fruit transcriptome was altered in response to NO, including a multilevel down-regulation of ripening regulatory genes, which in turn restricted the production and tissue sensitivity to ethylene. NO also repressed hydrogen peroxide-scavenging enzymes, intensifying nitro-oxidative stress and S-nitrosation and nitration events throughout ripening. Carotenoid, tocopherol, flavonoid and ascorbate biosynthesis were differentially affected by NO, resulting in overaccumulation of ascorbate (25%) and flavonoids (60%), and impaired lycopene production. In contrast, the biosynthesis of compounds related to tomato taste (sugars, organic acids, amino acids) and aroma (volatiles) was slightly affected by NO. Our findings indicate that NO triggers extensive transcriptional and metabolic rewiring at the early ripening stage, modifying tomato antioxidant composition with minimal impact on fruit taste and aroma. (AU)

FAPESP's process: 16/04924-0 - Manipulating phytochrome levels in tomato fruits (Solanum lycopersicum L.) and its impacts on plastid development, physiology and nutritional composition
Grantee:Frederico Rocha Rodrigues Alves
Support type: Scholarships in Brazil - Doctorate
FAPESP's process: 17/17935-3 - SlGSNOR manipulation consequences on reactive oxygen and nitrogen species metabolism and on nitrated and nitrosylated proteins profiles along tomato fruit ripening
Grantee:Marta Rodríguez Ruiz
Support type: Scholarships in Brazil - Post-Doctorate
FAPESP's process: 18/16389-8 - Manipulation of light signaling and nitric oxide metabolism as a means of improving tomato quality traits
Grantee:Luciano Freschi
Support type: Regular Research Grants
FAPESP's process: 16/01128-9 - Light and hormonal regulation of nutritional quality in Solanum lycopersicum
Grantee:Maria Magdalena Rossi
Support type: Research Projects - Thematic Grants