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J Exp Bot

Title:		Multifaceted roles of nitric oxide in tomato fruit ripening: NO-induced metabolic rewiring and consequences for fruit quality traits
Author(s):		Zuccarelli R; Rodriguez-Ruiz M; Lopes-Oliveira PJ; Pascoal GB; Andrade SCS; Furlan CM; Purgatto E; Palma JM; Corpas FJ; Rossi M; Freschi L;
Address:		"Departamento de Botanica, Universidade de Sao Paulo, USP, Sao Paulo, Brazil. Departamento de Alimentos e Nutricao Experimental, Universidade de Sao Paulo, USP, Sao Paulo, Brazil. Curso de Graduacao em Nutricao, Universidade Federal de Uberlandia, Minas Gerais, Brazil. Departamento de Genetica e Biologia Evolutiva, Universidade de Sao Paulo, USP, Sao Paulo, Brazil. Group of Antioxidants, Free Radicals, and Nitric Oxide in Biotechnology, Food and Agriculture, Estacion Experimental del Zaidin, CSIC, Granada, Spain"
Journal Title:		J Exp Bot
Year:		2021
Volume:		72
Issue:		3
Page Number:		941 - 958
DOI:		10.1093/jxb/eraa526
ISSN/ISBN:		1460-2431 (Electronic) 0022-0957 (Linking)
Abstract:		"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"
Keywords:		"Ethylenes Fruit/*physiology Gene Expression Regulation, Plant Solanum lycopersicum/*physiology Nitric Oxide/*physiology Phenotype Solanum lycopersicum Antioxidants ascorbate carotenoids ethylene flavonoids fruit ripening nitric oxide reactive oxygen and n;"
Notes:		"MedlineZuccarelli, Rafael Rodriguez-Ruiz, Marta Lopes-Oliveira, Patricia J Pascoal, Grazieli B Andrade, Sonia C S Furlan, Claudia M Purgatto, Eduardo Palma, Jose M Corpas, Francisco J Rossi, Magdalena Freschi, Luciano eng Research Support, Non-U.S. Gov't England 2020/11/10 J Exp Bot. 2021 Feb 11; 72(3):941-958. doi: 10.1093/jxb/eraa526"