Ethylene regulates H2O2 production during tomato fruit ripening

STEELHEART, CHARLOTTE; ALEGRE, MATÍAS LEONEL; BALDET, PIERRE; ROTHAN, CHRISTOPHE; JUST, DANIEL; BRES, CECILE; GERGOFF GROZEFF, GUSTAVO ESTEBAN; BARTOLI CARLOS GUILLERMO

Santa Fé

Congreso; XXXIII Argentinian meeting of Plant Physiology; 2021

Sociedad Argentina de Fisiología Vegetal

Previous worksdemonstrated the participation of H2O2 during tomatofruit ripening. A peak in H2O2 production is observed atgreen-red transition stages in wild type tomatoes. Fruits of ascorbic aciddeficient plants with increased concentration of other antioxidants do notpresent the peak of this oxidant and show a delayed senescence. A combined highirradiance and temperature treatment accelerates ripening what is accompaniedby anincrease in the H2O2 production in fruits of wildtype and ascorbic acid deficient plants.To further characterize the function ofH2O2 during tomato ripening its association with ethylenesignaling was studied. The experiments were conducted with wild type andascorbic acid deficient Micro-Tom plants grown under greenhouse conditions.Treatment with 1-aminocyclopropane-1-carboxylic acid (ACC, an ethyleneprecursor) accelerated the progress of fruit ripening in all genotypes and treatmentwith 1-methylcyclopropene (1-MCP, an ethylene inhibitor) provokedthe opposite effect. H2O2 peroxide production was largelyincreased or decreased in all genotypes after ACC or 1-MCP treatments,respectively. However, lipid peroxidation, ascorbic acid and glutathionecontentswere not altered by these treatments.Theseresults suggest the participation of H2O2downstreamof ethylenein the signaling pathway regulating the development of fruit ripening. The analysisof the expression of genes involved in ethylene signaling and synthesis andother specifically induced by H2O2 that is now inprogress will give more insights in the hormone-redox interaction.