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, Hanmo Fang Department of Horticulture, College of Agriculture and Biotechnology, Zhejiang University , Hangzhou 310058 , China Search for other works by this author on: Oxford Academic Jinhua Zuo Institute of Agro-Products Processing and Food Nutrition, Beijing Academy of Agriculture and Forestry Sciences , Beijing 100097 , China Search for other works by this author on: Oxford Academic Qiaomei Ma Department of Horticulture, College of Agriculture and Biotechnology, Zhejiang University , Hangzhou 310058 , China Search for other works by this author on: Oxford Academic Xuanbo Zhang Department of Horticulture, College of Agriculture and Biotechnology, Zhejiang University , Hangzhou 310058 , China Search for other works by this author on: Oxford Academic Yuanrui Xu Department of Horticulture, College of Agriculture and Biotechnology, Zhejiang University , Hangzhou 310058 , China Search for other works by this author on: Oxford Academic Shuting Ding Department of Horticulture, College of Agriculture and Biotechnology, Zhejiang University , Hangzhou 310058 , China Search for other works by this author on: Oxford Academic Jiao Wang Department of Horticulture, College of Agriculture and Biotechnology, Zhejiang University , Hangzhou 310058 , China Search for other works by this author on: Oxford Academic Qian Luo Department of Horticulture, College of Agriculture and Biotechnology, Zhejiang University , Hangzhou 310058 , China Search for other works by this author on: Oxford Academic Yimei Li Department of Horticulture, College of Agriculture and Biotechnology, Zhejiang University , Hangzhou 310058 , China Search for other works by this author on: Oxford Academic Changqi Wu Department of Horticulture, College of Agriculture and Biotechnology, Zhejiang University , Hangzhou 310058 , China Search for other works by this author on: Oxford Academic
https://orcid.org/0000-0002-7388-7752 , Jianrong Lv Department of Horticulture, College of Agriculture and Biotechnology, Zhejiang University , Hangzhou 310058 , China Search for other works by this author on: Oxford Academic Jingquan Yu Department of Horticulture, College of Agriculture and Biotechnology, Zhejiang University , Hangzhou 310058 , China Search for other works by this author on: Oxford Academic Kai Shi Department of Horticulture, College of Agriculture and Biotechnology, Zhejiang University , Hangzhou 310058 , China Author for correspondence: kaishi@zju.edu.cn Search for other works by this author on: Oxford Academic
Plant Physiology, Volume 194, Issue 4, April 2024, Pages 2739–2754, https://doi.org/10.1093/plphys/kiae012
Published:
12 January 2024
Article history
Received:
28 September 2023
Accepted:
16 December 2023
Published:
12 January 2024
Corrected and typeset:
23 January 2024
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Hanmo Fang, Jinhua Zuo, Qiaomei Ma, Xuanbo Zhang, Yuanrui Xu, Shuting Ding, Jiao Wang, Qian Luo, Yimei Li, Changqi Wu, Jianrong Lv, Jingquan Yu, Kai Shi, Phytosulfokine promotes fruit ripening and quality via phosphorylation of transcription factor DREB2F in tomato, Plant Physiology, Volume 194, Issue 4, April 2024, Pages 2739–2754, https://doi.org/10.1093/plphys/kiae012
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Abstract
Phytosulfokine (PSK), a plant peptide hormone with a wide range of biological functions, is recognized by its receptor PHYTOSULFOKINE RECEPTOR 1 (PSKR1). Previous studies have reported that PSK plays important roles in plant growth, development, and stress responses. However, the involvement of PSK in fruit development and quality formation remains largely unknown. Here, using tomato (Solanum lycopersicum) as a research model, we show that exogenous application of PSK promotes the initiation of fruit ripening and quality formation, while these processes are delayed in pskr1 mutant fruits. Transcriptomic profiling revealed that molecular events and metabolic pathways associated with fruit ripening and quality formation are affected in pskr1 mutant lines and transcription factors are involved in PSKR1-mediated ripening. Yeast screening further identified that DEHYDRATION-RESPONSIVE ELEMENT BINDING PROTEIN 2F (DREB2F) interacts with PSKR1. Silencing of DREB2F delayed the initiation of fruit ripening and inhibited the promoting effect of PSK on fruit ripening. Moreover, the interaction between PSKR1 and DREB2F led to phosphorylation of DREB2F. PSK improved the efficiency of DREB2F phosphorylation by PSKR1 at the tyrosine-30 site, and the phosphorylation of this site increased the transcription level of potential target genes related to the ripening process and functioned in promoting fruit ripening and quality formation. These findings shed light on the involvement of PSK and its downstream signaling molecule DREB2F in controlling climacteric fruit ripening, offering insights into the regulatory mechanisms governing ripening processes in fleshy fruits.
© The Author(s) 2024. Published by Oxford University Press on behalf of American Society of Plant Biologists. All rights reserved. For permissions, please e-mail: journals.permissions@oup.com
This article is published and distributed under the terms of the Oxford University Press, Standard Journals Publication Model (https://academic.oup.com/pages/standard-publication-reuse-rights)
Issue Section:
SIGNALING AND RESPONSE
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