The team led by academician Deng Xiuxin from the College of Horticulture & Forestry Sciences recently published a research paper titled "Red peel regulator 1 links Ethylene response factor 25 and β-citraurin biosynthetic genes to regulate ethylene-induced peel reddening in citrus" in the international academic journal The Plant Cell.
The study unveiled the intricate molecular regulatory mechanisms through which the plant hormone ethylene controls the formation of red peels in citrus fruits.
Citrus is one of the most important fruit trees globally and particularly in China. Although citrus fruits are classified as non-climacteric fruits, ethylene plays a pivotal role in their coloration. In practice, ethylene treatment is commonly employed in the industry to de-green citrus fruits, thereby enhancing their visual appeal. A previous study revealed that ethylene treatment significantly expedites the formation of red peels in citrus fruits, yet the precise molecular mechanisms governing this process remain to be fully elucidated.
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This study unveiled the intricate molecular regulatory mechanisms through which the plant hormone ethylene controls the formation of red peels in citrus fruits. [Photo/news.hzau.edu.cn]
The research shed light on how the transcriptional cascade response involving CsERF25, CsRP1, and CsCCD4b mediates the ethylene-induced red peel formation in citrus fruits. This breakthrough not only advances the theoretical understanding of ethylene signaling and carotenoid metabolism regulation but also provides crucial genetic resources for the targeted breeding of novel varieties with enhanced coloration through genetic engineering endeavors in the future.