Contrasting Roles of Ethylene Response Factors in Pathogen Response and Ripening in Fleshy Fruit.

ABSTRACT: Fleshy fruits are generally hard and unpalatable when unripe; however, as they mature, their quality is transformed by the complex and dynamic genetic and biochemical process of ripening, which affects all cell compartments. Ripening fruits are enriched with nutrients such as acids, sugars, vitamins, attractive volatiles and pigments and develop a pleasant taste and texture and become attractive to eat. Ripening also increases sensitivity to pathogens, and this presents a crucial problem for fruit postharvest transport and storage: how to enhance pathogen resistance while maintaining ripening quality. Fruit development and ripening involve many changes in gene expression regulated by transcription factors (TFs), some of which respond to hormones such as auxin, abscisic acid (ABA) and ethyl

SUBMITTER: Li S 

PROVIDER: S-EPMC9406635 | biostudies-literature | 2022 Aug

REPOSITORIES: biostudies-literature