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New insights into fruit ripening through proteomics

Rose J.K.C.

5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004, p.128

2004

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New insights into fruit ripening through proteomics Fruit development can be divided into several distinct stages, the last of which involves a coordinated series of changes in colour, texture, aroma and nutritional status, which are collectivelyreferred to as ripening. The biochemical pathways that underly these events are highly complex and in most cases poorly understood at the molecular level. As a compliment to essential biochemistry, physiology and genetics, the application of genome-scale gene expression studies, typically referred to as transcriptomics and proteomics, provides a valuable means to elucidate ripening-related metabolism.

We have been developing a multi-tiered proteomics program to provide insight into the qualitative and quantitative complexity of protein populations in ripening fruits, focusing o­n tomato, which is now a well-established model experimental system. Moreover, the availability of various ripening impaired tomato mutants, such as ripening-inhibitor (rin), provides an excellent opportunity to examine key regulatory mechanisms that control the numerous ripening-related metabolic pathways. Comparative studies are also in progress in other fruits, such as pepper.

In addition to profiling the whole fruit proteome, we are invesigating the subproteome of the cell wall, or apoplast, last the constituent proteins profoundly influence a number of fruit quality traits and postharvest characteristics, such as fruit texture and resistance to postharvest disease. A combination of experimental techniques coupled with in silico analyses are being used to identify suites of cell wall-related proteins/genes, many of which are previously unreported and that potentially contribute to horticulturally important extracellular processes. It is hoped that these diverse strategies will provide insight into the regulation of fruit development and ripening as well as suggesting approaches for enhancing fruit quality traits.