PpERF3 positively regulates ABA biosynthesis by activating PpNCED2/3 transcription during fruit ripening in peach

Abstract

Fruit ripening: Hormones go hand in hand Two hormones that regulate fruit ripening are more closely linked than previously thought, according to a study of ripening in peaches. Ethylene is a key ripening hormone in many fruits, and high ethylene levels turn on ethylene response factors (ERFs), genes that trigger production of sugars, pigments, and flavor compounds associated with ripening. Another hormone, abscisic acid (ABA), has recently been found to affect ripening, but its interaction with ethylene is unclear. Zhiqiang Wang and Guohuai Li at the Chinese Academy of Agricultural Sciences and coworkers investigated how ethylene and ABA interact during ripening. They found that as ethylene levels increased, ABA production was stimulated. Further investigation showed that ethylene directly triggered the ABA increase via ERFs. These results illuminate the fruit ripening process, and may help in finding ways to prolong fruit shelf life.