Exogenous sucrose can promote ethylene synthesis in kiwi fruit

Sucrose is an important component of fruit flavor, but whether sucrose signaling affects the postharvest ripening process of kiwifruit is unclear. The aim of this article was to study the effect of sucrose application on postharvest kiwifruit ripening to clarify the effect of sucrose in this process. Our present study found that exogenous sucrose can promote ethylene synthesis, which increases the ethylene content during fruit ripening, thereby accelerating the ripening and softening of kiwifruit after harvest. A significantly higher expression of AcACS1 and AcACO2 was found in sucrose-treated fruits compared to that in mannitol-treated fruits. Blocking the ethylene signal significantly inhibited the sucrose-modulated expression of most selected ripening-related genes. Sucrose transport is essential for sucrose accumulation in fruits; therefore, we isolated the gene family related to sucrose transport in kiwifruit and analyzed the gene expression of its members. The results show that AcSUT1 and AcTST1 expression increased with fruit ripening and AcSUT4 expression decreased with ripening, indicating that they may have different roles in the regulation of fruit ripening. Additionally, many cis-elements associated with phytohormones and sugar responses were found in the promoter of the three genes, which suggests that they were transcriptionally regulated by sugar signal and phytohormones. This study demonstrates the effect of sucrose on postharvest ripening of kiwifruit, providing a good foundation for further research. SourcesExogenous Application of Sucrose Promotes Postharvest Ripening of KiwifruitLiuying Fei, Xin Yuan, Chuying Chen 1OrcID,Chunpeng Wan, Yongqi Fu, Jinyin Chen, and Zengyu GanAgronomy 2020, 10(2), 245; https://doi.org/10.3390/agronomy10020245https://www.mdpi.com/2073-4395/10/2/245Picture by Consumer.es?