Abstract
BackgroundIn a previous study, the early ripening of Kyoho grape following H2O2 treatment was explored at the physiological level, but the mechanism by which H2O2 promotes ripening at the molecular level is unclear. To reveal the molecular mechanism, RNA-sequencing analysis was conducted on the different developmental stages of Kyoho berry treated with H2O2.ResultsIn the comparison of treatment and control groups, 406 genes were up-regulated and 683 were down-regulated. Time course sequencing (TCseq) analysis showed that the expression patterns of most of the genes were similar between the treatment and control, except for some genes related to chlorophyll binding and photosynthesis. Differential expression analysis and the weighted gene co-expression network were used to screen significantly differentially expressed genes and hub genes associated with oxidative stress (heat shock protein, HSP), cell wall deacetylation (GDSL esterase/lipase, GDSL), cell wall degradation (xyloglucan endotransglucosylase/ hydrolase, XTH), and photosynthesis (chlorophyll a-b binding protein, CAB1). Gene expression was verified with RT-qPCR, and the results were largely consistent with those of RNA sequencing.ConclusionsThe RNA-sequencing analysis indicated that H2O2 treatment promoted the early ripening of Kyoho berry by affecting the expression levels of HSP, GDSL, XTH, and CAB1 and- photosynthesis- pathways.
Highlights
In a previous study, the early ripening of Kyoho grape following Hydrogen peroxide (H2O2) treatment was explored at the physiological level, but the mechanism by which H2O2 promotes ripening at the molecular level is unclear
The results suggested that H2O2 treatment down-regulated the expression of Heat shock protein (HSP) genes, which may increase the level of oxidative stress
In this study, transcriptome analysis was used to investigate the molecular mechanism by which H2O2 treatment promotes the early ripening of Kyoho berries
Summary
The early ripening of Kyoho grape following H2O2 treatment was explored at the physiological level, but the mechanism by which H2O2 promotes ripening at the molecular level is unclear. To reveal the molecular mechanism, RNA-sequencing analysis was conducted on the different developmental stages of Kyoho berry treated with H2O2. The grape berry ripening process is complicated and highly coordinated [3], with many physiological changes [4], including cell division and elongation, change in skin color, berry softening, increasing sugar content, decreasing organic acid and tannin contents, and the accumulation of aromas [5]. When accumulated in plant tissues or fruits, H2O2 can promote programmed cell death [13].
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