Transcriptomic and Metabolomic Profiling Reveals the Effect of LED Light Quality on Fruit Ripening and Anthocyanin Accumulation in Cabernet Sauvignon Grape.

Different light qualities have various impacts on the formation of fruit quality. The present study explored the influence of different visible light spectra (red, green, blue, and white) on the formation of quality traits and their metabolic pathways in grape berries. We found that blue light and red light had different effects on the berries. Compared with white light, blue light significantly increased the anthocyanins (malvidin-3-O-glucoside and peonidin-3-O-glucoside), volatile substances (alcohols and phenols), and soluble sugars (glucose and fructose), reduced the organic acids (citric acid and malic acid), whereas red light achieved the opposite effect. Transcriptomics and metabolomics analyses revealed that 2707, 2547, 2145, and 2583 differentially expressed genes (DEGs) and (221, 19), (254, 22), (189, 17), and (234, 80) significantly changed metabolites (SCMs) were filtered in the dark vs. blue light, green light, red light, and white light, respectively. According to Gene Ontology (GO) and Kyoto Encyclopedia of Genes and Genomes (KEGG) analyses, most of the DEGs identified were involved in photosynthesis and biosynthesis of flavonoids and flavonols. Using weighted gene co-expression network analysis (WGCNA) of 23410 highly expressed genes, two modules significantly related to anthocyanins and soluble sugars were screened out. The anthocyanins accumulation is significantly associated with increased expression of transcription factors (VvHY5, VvMYB90, VvMYB86) and anthocyanin structural genes (VvC4H, Vv4CL, VvCHS3, VvCHI1, VvCHI2, VvDFR), while significantly negatively correlated with VvPIF4. VvISA1, VvISA2, VvAMY1, VvCWINV, VvßGLU12, and VvFK12 were all related to starch and sucrose metabolism. These findings help elucidate the characteristics of different light qualities on the formation of plant traits and can inform the use of supplemental light in the field and after harvest to improve the overall quality of fruit.

Functional analysis of tomato CHIP ubiquitin E3 ligase in heat tolerance.

Plants have evolved genetic and physiological mechanisms to mitigate the adverse effects of high temperature. CARBOXYL TERMINUS OF THE HSC70-INTERACTING PROTEINS (CHIP) is a conserved chaperone-dependent ubiquitin E3 ligase that targets misfolded proteins. Here, we report functional analysis of the SlCHIP gene from tomato (Solanum lycopersicum) in heat tolerance. SlCHIP encodes a CHIP protein with three tandem tetracopeptide repeat (TPR) motifs and a C-terminal U box domain. Phylogenetic analysis of CHIP homologs from animals, spore-bearing and seed plants revealed a tree topology similar to the evolutionary tree of the organisms. Expression of SlCHIP was induced under high temperature and was also responsive to plant stress hormones. Silencing of SlCHIP in tomato reduced heat tolerance based on increased heat stress symptoms, reduced photosynthetic activity, elevated electrolyte leakage and accumulation of insoluble protein aggregates. The accumulated protein aggregates in SlCHIP-silenced plants were still highly ubiquitinated, suggesting involvement of other E3 ligases in ubiquitination. SlCHIP restored the heat tolerance of Arabidopsis chip mutant to the wild type levels. These results indicate that tomato SlCHIP plays a critical role in heat stress responses most likely by targeting degradation of misfolded proteins that are generated during heat stress.

Brassinosteroid Regulates 3-Hydroxy-3-methylglutaryl CoA Reductase to Promote Grape Fruit Development.

Brassinosteroids (BRs) are known to regulate plant growth and development. However, only little is known about their mechanism in the regulation of berry development in grapes. This study demonstrates that BR treatment enhances the accumulation of fruit sugar components, reduces the content of organic acids (e.g., tartaric acid), promotes coloration, and increases the anthocyanin content in grape berries at the onset of the veraison, half veraison, and full veraison stages at the rate of 0.0998, 0.0560, and 0.0281 mg·g-1, respectively. In addition, BR treatment was also found to accelerate the biosynthesis of terpenoid aroma components, such as α-pinene, d-limonene, and γ-terpinene, which influence the aromatic composition of grapes. BRs can negatively regulate the expression of VvHMGR, a key gene involved in the mevalonate (MVA) pathway, and reduce the activity of 3-hydroxy-3-methylglutaryl CoA reductase (HMGR). Inhibiting the expression of HMGR promoted the accumulation of anthocyanins and fruit coloration. Meanwhile, after the inhibition, the contents of auxin indole-3-acetic acid (IAA), abscisic acid (ABA), and brassinosteroid (BR) increased, while gibberellin (GA3) and zeatin riboside (ZR) decreased, and its aromatic composition also changed. Therefore, it may be concluded that BRs inhibited HMGR activity and cooperated with VvHMGR to regulate the formation of color, aroma, and other quality characteristics in fruits.