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Interaction of abscisic acid and auxin on gene expression involved in banana ripening

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Abstract

Phytohormones regulate numerous aspects of plant growth and development. Green-mature banana fruit were treated with deionized water (control), abscisic acid (ABA), indole-3-acetic acid (IAA) and ABA + IAA, respectively, to investigate the role of ABA and IAA in fruit ripening. Results showed that ABA accelerated fruit ripening, but IAA delayed the process. However, treatment of ABA + IAA showed little difference in fruit color and firmness. The acceleration of ABA and delay of IAA on banana ripening process seems to be neutralized by ABA + IAA. Digital gene expression revealed that ABA + IAA treated fruit maintained the similar color phenotype with the control by regulating the expression of chlorophyll degradation-related gene PaO (GSMUA_Achr6G25590_001), and carotenoid biosynthesis-related genes DXR (GSMUA_Achr3G20790_001) and PSY (GSMUA_Achr2G12480_001, GSMUA_Achr4G17270_001, GSMUA_Achr4G17290_001). Moreover, ABA + IAA treated fruit maintained the similar softening phenotype with the control by adjusting the expression of pectin degradation-related genes PME (GSMUA_Achr3G05740_001) and PL (GSMUA_Achr6G28160_001, GSMUA_Achr7G04580_001). ABA + IAA treatment nearly abolished the action of individual ABA or IAA through equilibrating the expression of specific genes involved in chlorophyll degradation, carotenoid biosynthesis and pectin degradation pathways in the postharvest ripening of banana. The interaction between ABA and IAA might exercise as an antagonistic mechanism of neutralizing the specific gene expression either induced by ABA or reduced by IAA in the postharvest ripening of banana.

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Acknowledgements

This research is supported by the National Natural Science Foundation of China (31772365) and the National Basic Research Program (973 program) of China (2013CB127101).

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Authors and Affiliations

  1. Key Laboratory of Postharvest Handling Agro-Products for Ministry of Agriculture, Fuli Institute of Food Science, Zhejiang Key Laboratory of Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, People’s Republic of China

    Linchun Mao, Tiejin Ying & Zisheng Luo

  2. College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China

    Wenjing Lu, Jingxin Chen, Xueyuan Han & Xingchen Ren

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  1. Wenjing Lu
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  2. Linchun Mao
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  3. Jingxin Chen
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  5. Xingchen Ren
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  6. Tiejin Ying
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Correspondence to Linchun Mao.

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Communicated by J.-H. Liu.

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11738_2018_2621_MOESM1_ESM.tif

Figure S1. Volcano plot showing the number of unigenes significantly differentially expressed in response to exogenous ABA (A), IAA (B) and ABA+IAA (C). Red dots represents up regulated genes, green dots indicates down regulated genes. Supplementary material 1 (TIFF 473 kb)

11738_2018_2621_MOESM2_ESM.tif

Figure S2. H cluster (A) and Venn diagram (B) showing the distribution of differentially-expressed genes that are unique or common among treatments of ABA, IAA and ABA+IAA. Supplementary material 2 (TIFF 179 kb)

Figure S3. Gene Ontology (GO) functional annotation of genes in banana. Supplementary material 3 (TIFF 450 kb)

11738_2018_2621_MOESM4_ESM.xlsx

Table S1. All the enriched GO and genes information of banana peel in response to exogenous ABA and IAA. Supplementary material 4 (XLSX 30 kb)

11738_2018_2621_MOESM5_ESM.xlsx

Table S2. All the enriched KEGG and genes information of banana peel in response to exogenous ABA and IAA. Supplementary material 5 (XLSX 53 kb)

11738_2018_2621_MOESM6_ESM.xls

Table S3. Significant expressed genes involved in pigment metabolism and pectin degradation pathways. Supplementary material 6 (XLS 55 kb)

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Lu, W., Mao, L., Chen, J. et al. Interaction of abscisic acid and auxin on gene expression involved in banana ripening. Acta Physiol Plant 40, 46 (2018). https://doi.org/10.1007/s11738-018-2621-z

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  • DOI: https://doi.org/10.1007/s11738-018-2621-z

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