Cold pretreatment promotes chlorophyll degradation of green ripening banana peel by activating MaCBF1 to MaCBR and MaSGR1

Abstract

Inhibition of peel de-greening in postharvest bananas under high temperature storage, resulting in green ripening, causes significant deterioration in fruit quality. Herein, we reported that cold treatment accelerated chlorophyll degradation of postharvest banana fruit at 30 °C, which was associated with the upregulated expression of MaCBR (Chlorophyll b reductase) and MaSGR1 (Stay-green 1). Moreover, cold treatment increased the expression of C-repeat binding factor MaCBF1. MaCBF1 bound directly to the promoters of MaCBR and MaSGR1 and activated their expressions. More importantly, transient expression of MaCBF1 in bananas enhanced chlorophyll degradation and weakened the repression of de-greening caused by high temperature. In summary, the cold treatment promotes chlorophyll catabolism by activating MaCBF1-induced transcriptional activation of MaCBR and MaSGR1, and attenuates high temperature-caused green ripening in bananas. These results study expand the understanding of the molecular events of high temperature-inhibited chlorophyll degradation and provide a feasible strategy to alleviate green ripening of banana fruit.

Keywords: Banana fruit; CBF; Chlorophyll degradation; Cold treatment; High temperature; Stay-green ripening.