Dynamic shifts in primary metabolism across fruit development stages in Capsicum chinense (cv. Habanero)

The development of fleshy fruits involves changes in size and mass, followed by cell differentiation, which is associated with anatomical and histological changes. Parallel to these changes, metabolic alterations lead to the production of osmolytes and energy that modify cell turgor pressure, thereb...

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Published in:Journal of plant physiology 2023-12, Vol.291, p.154121-154121, Article 154121
Main Authors: Del Giúdice, Luciana Zacour, Falquetto-Gomes, Priscilla, de Almeida Costa, Paulo Mafra, Martins, Auxiliadora O., Omena-Garcia, Rebeca Patrícia, Araújo, Wagner L., Zsögön, Agustín, Picoli, Edgard Augusto de Toledo, Nunes-Nesi, Adriano
Format: Article
Language:English
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Summary:The development of fleshy fruits involves changes in size and mass, followed by cell differentiation, which is associated with anatomical and histological changes. Parallel to these changes, metabolic alterations lead to the production of osmolytes and energy that modify cell turgor pressure, thereby promoting cell expansion and fruit growth. Detailed information is known about these processes in climacteric fruits (e.g. tomato); however, the regulation of metabolism and its association with anatomical changes in non-climacteric fruit development are poorly understood. In this study, we used detailed anatomical and histological analyses to define three developmental phases of chili pepper (Capsicum chinense cv. Habanero): cell division, cell expansion, and ripening. We showed that each was marked by distinct metabolic profiles, underpinning the switches in energy metabolism to support cellular processes. Interestingly, mitochondrial activity was high in the early stages of development and declined over time, with a modest increase in O2 consumption by pericarp tissues at the beginning of the ripening stage. This respiratory-like burst was associated with the degradation of starch and malate, which are the sources of energy and carbon required for other processes associated with fruit maturation.
ISSN:0176-1617
1618-1328
DOI:10.1016/j.jplph.2023.154121