Comparative proteomic analysis of wild-type and a SlETR-3 (Nr) mutant reveals an ethylene-induced physiological regulatory network in fresh-cut tomatoes

• Published in: Food research international Vol. 161; p. 111491
• Main Authors: Shi, Jun-yan, Wang, Qian, Zuo, Jin-hua, Zheng, Shu-fang, Gao, Li-pu, Liu, Jia, Wang, Qing
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.11.2022
• Subjects: Ethylene; Fresh-cut tomato; Pectinesterase; Physiological regulatory network; Proteomics; Physiological regulatory network; Fresh-cut tomato; Pectinesterase; Proteomics; Ethylene
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2022.111491

[Display omitted] •Nr mutants exhibited better appearance and quality than WT stored at 4 °C for 7 d.•Nr slices produced more ethylene than WT slices during the first 24 h of storage.•An ethylene regulatory network in WT and Nr was revealed by proteomic analysis.•Lap was up-regulated by wounding in Nr fruit, with the down of Pec expression. Ethylene plays a crucial role in regulating fruit ripening, quality, and defense response. However, the mechanism(s) responsible for wound-induced ethylene regulation of fruit physiology at a network level is unclear. We used mass spectrometry (MS) to identify differences in the physiological response between fresh-cut fruits of wild-type (WT) tomato and an ethylene receptor mutant (SlETR-3) (also referred to as Nr) during storage. We found that Nr mutants exhibited better appearance and quality, as well as higher ethylene levels during the first 3 d of storage at 4 °C. Thirty-seven (0 h), eighty-two (12 h) and twelve (24 h) differentially abundant proteins were identified between the fresh-cut slices of the two genotypes during storage at the designated timepoints. In particular, antioxidant enzymes, such as ascorbate peroxidase, glutathione S-transferase, and peroxiredoxin were highly expressed in WT fruit, which was associated with higher H2O2 production, and high levels of transcription of cell-wall degrading enzymes. Leucine aminopeptidase, a marker enzyme for response to wounding exhibited higher levels in the Nr mutant, which is consistent with its higher production of ethylene. Collectively, our results provide a deeper insight into the ethylene-induced physiological regulatory network that is activated in fresh-cut tomatoes.