Identification of miRNAs involved in fruit ripening by deep sequencing of Olea europaea L. transcriptome.

ABSTRACT:

Background

The ripening process of olive fruits is associated with chemical and/or enzymatic specific transformations, making them particularly attractive to animals and humans. In olive drupes, including 'Cassanese' ones, ripening is usually accompanied by progressive chromatic change, resulting in a final red-brown colourization of both epidermis and mesocarp. This event has an exception in the 'Leucocarpa', in which we observed the destabilization in the equilibrium between the chlorophyll metabolism and that of the other pigments, particularly the anthocyanins, whose switch-off during maturation promotes the white colouration of the fruits. Recently, transcription profiling of 'Leucocarpa' and 'Cassanese' olives along ripening, performed through an Illumina RNA-seq approach, ha

SUBMITTER: Carbone F 

PROVIDER: S-EPMC6705801 | biostudies-literature | 2019

REPOSITORIES: biostudies-literature