Abstract
The hydrophobic cuticle that covers the surface of tomato (Solanum lycopersicum) fruit plays key roles in development and protection against biotic and abiotic stresses, including water loss, mechanical damage, UV radiation, pathogens, and pests. However, many details of the genes and regulatory mechanisms involved in cuticle biosynthesis in fleshy fruits are not well understood. In this study, we describe a novel tomato fruit phenotype, characterized by epidermal reticulation (ER) of green fruit and a higher water loss rate than wild type (WT) fruit. The ER phenotype is controlled by a single gene, ER4.1, derived from an introgressed chromosomal segment from the wild tomato species S. pennellii (LA0716). We performed fine mapping of the single dominant gene to an ~300 kb region and identified Solyc04g082540, Solyc04g082950, Solyc04g082630, and Solyc04g082910as potential candidate genes for the ER4.1 locus, based on comparative RNA-seq analysis of ER and WT fruit peels. In addition, the transcriptome analysis revealed that the expression levels of genes involved in cutin, wax and flavonoid biosynthesis were altered in the ER fruit compared with WT. This study provides new insights into the regulatory mechanisms and metabolism of the fruit cuticle.
Highlights
IntroductionIn order to survive in dry terrestrial environments, plants evolved a hydrophobic cuticle to cover their aerial surfaces, thereby protecting the interior tissues from desiccation and minimizing non-stomatal water loss (Mccourt et al, 2004; Bargel et al, 2006)
Land plants evolved from aquatic ancestors ∼450 million years ago (Graham, 1993)
The fruit epidermal reticulation (ER) trait was derived from the introgression line IL4, which contains an introgression of a region from the bottom of S. pennellii (LA0716) chromosome 4 in the S. lycopersicum (1052) background
Summary
In order to survive in dry terrestrial environments, plants evolved a hydrophobic cuticle to cover their aerial surfaces, thereby protecting the interior tissues from desiccation and minimizing non-stomatal water loss (Mccourt et al, 2004; Bargel et al, 2006). Cutin represents a major structural component of the cuticle, and is composed of covalently cross-linked C16 or C18 oxygenated fatty acids and glycerol (Pollard et al, 2008; Samuels et al, 2008; Beisson et al, 2012; Yeats and Rose, 2013).
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