Abstract
Persimmon fruits accumulate a large amount of proanthocyanidins (PAs) during development. PAs cause a dry or puckering sensation due to its astringency. Pollination constant and non-astringent (PCNA) persimmon fruits can lose astringency during fruit ripening. However, little is known about the mechanism of natural de-astringency of Chinese PCNA (CPCNA). To gain insight into the molecular events of CPCNA natural de-astringency, we used mRNA-seq and iTRAQ-based quantitative proteomic analysis to measure changes in genes and proteins expression at two key stages of natural astringency removal (i.e. 10 and 20 weeks after bloom) and water-treated (i.e. 40 °C·12 h) de-astringency fruits. Our analyses show that the three predominantly process in CPCNA de-astringency: (1) water treatment strongly up-regulates glycolysis/acetaldehyde metabolism, (2) expression of genes/proteins involved in PA biosynthetic pathway was remarkably reduced in natural and water-treated de-astringency, (3) sugar metabolism and ethylene related pathway were quite abundant in natural de-astringency. We also found ethylene-related TFs were quite abundant in natural de-astringency, followed by WRKY and NAC transcription factors. These results provide an initial understanding of the predominantly biological processes underlying the natural de-astringency and “coagulation effect” in CPCNA.
Highlights
PAs, called condensed tannins, are plant secondary metabolites that are synthesized via the shikimate and flavonoid pathway[5,6]
This same tendency was confirmed in Japanese PCNA (JPCNA) (Fig. 1C); the soluble tannin concentration was obviously reduced after 2.5 weeks after bloom (WAB)
The insoluble tannin concentration showed a slight increase in Chinese PCNA (CPCNA) after 10 WAB, but no significant change was observed in JPCNA and non-pollination constant and non-astringent (PCNA) (Fig. 1C)
Summary
PAs, called condensed tannins, are plant secondary metabolites that are synthesized via the shikimate and flavonoid pathway[5,6]. A previous study suggested that the “dilution effect” resulted in natural astringency removal in JPCNA34, but this effect was not enough to cause CPCNA fruits to lose astringency; there may be a “coagulation effect” in which soluble tannins converted to insoluble during late stage of CPCNA fruit development[30,31], but the molecular event underlying CPCNA fruits de-astringency was not so clear. Fruits at the key stages of natural astringency removal (i.e. 10 and 20 WAB) and water-treated no-astringent fruits were used for RNA-seq and iTRAQ-based proteomic analysis. These transcriptomic and proteomic data were used to investigate the genes/proteins expression patterns in two different de-astringency processes and to identify statistically robust GO categories and the underlying genes associated with natural astringency removal
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