Plant growth, yield, and distribution are significantly impacted by abiotic stresses, affecting global ecosystems and forestry practices. However, plants have evolved complex adaptation mechanisms governed by numerous genes and transcription factors (TFs) to manage these stresses. Among these, bZIP (basic leucine zipper) is a crucial regulator orchestrating morphological adaptations. This review aims to elucidate the multifaceted roles of bZIP TFs in plant species. We discuss the morphological changes induced by stress stimuli and the pivotal functions of bZIP TFs in mediating these responses. While several publications have explored the mechanisms of bZIP TFs in response to abiotic stresses, this review delves into the intricate regulatory networks, summarizing alternative splicing and post-translational modifications, signaling networks interacting with bZIP TFs, and genetic engineering of bZIP TFs. By synthesizing current research, this review provides an updated discussion on bZIP interactions with other proteins to regulate stresses such as cold, heat, drought, and salt. Additionally, it offers avenues for future research and applications of bZIP TFs to improve abiotic stress resilience in plants through genetic engineering. 

bZIP Transcription Factors: Structure, Modification, Abiotic Stress Responses and Application in Plant Improvement

Celery (Apium graveolens L.) is an important vegetable crop cultivated worldwide for its medicinal properties and distinctive flavor. Volatile organic compound (VOC) analysis is a valuable tool for the identification and classification of species. Currently, less research has been conducted on aroma compounds in different celery varieties and colors. In this study, five different colored celery were quantitatively analyzed for VOCs using HS-SPME, GC-MS determination, and stoichiometry methods. The result revealed that γ-terpinene, d-limonene, 2-hexenal,-(E)-, and β-myrcene contributed primarily to the celery aroma. The composition of compounds in celery exhibited a correlation not only with the color of the variety, with green celery displaying a higher concentration compared with other varieties, but also with the specific organ, whereby the content and distribution of volatile compounds were primarily influenced by the leaf rather than the petiole. Seven key genes influencing terpenoid synthesis were screened to detect expression levels. Most of the genes exhibited higher expression in leaves than petioles. In addition, some genes, particularly AgDXS and AgIDI, have higher expression levels in celery than other genes, thereby influencing the regulation of terpenoid synthesis through the MEP and MVA pathways, such as hydrocarbon monoterpenes. This study identified the characteristics of flavor compounds and key aroma components in different colored celery varieties and explored key genes involved in the regulation of terpenoid synthesis, laying a theoretical foundation for understanding flavor chemistry and improving its quality.

Characterization of Volatile Organic Compounds in Five Celery (Apium graveolens L.) Cultivars with Different Petiole Colors by HS-SPME-GC-MS.

The aroma of fruit is an important indicator that reflects the quality of its flavor. The ‘Nanguo’ pear (Pyrus ussuriensis Maxim.) is a typical fruit in Liaoning Province, China, that has an attractive aroma during fruit ripening. Fruit volatile compounds are primarily composed of esters, alcohols, aldehydes, ketones, lactones, terpenoids and apocarotenoids. The primary characteristic volatile compounds of the ‘Nanguo’ pear are esters. The contents of aldehydes decrease, and the contents of esters increase as the fruit ripens. The aroma changes from ‘green’ to ‘fruity.’ Thus, it has been a favorite of consumers in China and throughout the world for its attractive aroma. This review systematically summarizes advances in the research methods, components, types and biosynthetic pathways of volatile compounds, and the factors that affect the aroma volatiles in the ‘Nanguo’ pear, particularly the regulation by hormones that has been studied in recent years and delineates the research problems and prospects. The aim is to provide critical information for further research on the qualities of fruit flavor and provide a more scientific basis to improve the quality of fruit flavor during the development and storage of the ‘Nanguo’ pear.

/pdf/the-aroma-volatile-in-nanguo-pear-a-review-1v7optn6.pdf

The Aroma Volatile in ‘Nanguo’ Pear: A Review

Characterization and expression analysis of basic leucine zipper (bZIP) transcription factors responsive to chilling injury in peach fruit

(1) Background: The sweet orange (Citrus sinensis) is the most widely cultivated and productive citrus fruit in the world, with considerable economic value and good prospects for development. However, post-harvest storage and transport of the fruit are often affected by infestation by Penicillium species, leading to many losses. (2) Methods: In this study, the family of bZIP genes from the whole genome of sweet orange was identified and analyzed in detail in terms of gene structure, physicochemical properties, protein structure, conserved structural domains, chromosomal positioning, and promoter analysis using bioinformatic analysis, in addition to an analysis of the expression patterns of the fruit following Penicillium infection. (3) Results: In this study, 50 CsbZIP genes were identified from the sweet orange genome. In silico analysis showed that Cs_ont_3g005140 was presumably localized in the chloroplasts, while the rest of the family members were located in the nucleus. Phylogenetic trees of grape, apple, Arabidopsis, and sweet orange were constructed on the basis of evolutionary relationships and divided into 16 subfamilies. Conserved motif analysis showed that all CsbZIP family genes encode proteins containing the highly conserved Motif 1. Promoter prediction analysis showed the chromosomal positioning, and the covariance analysis showed that the 50 CsbZIPs were unevenly distributed on nine chromosomes, with 10 pairs of duplicated genes. In the analysis of expression patterns, 11 of the 50 CsbZIP genes were not expressed, 12 were upregulated, 27 were downregulated, and five of the upregulated genes were highly expressed. (4) Conclusions: In this study, two CsbZIP members were each closely related to two Arabidopsis thaliana genes associated with salt stress. The functions of the replicated and re-differentiated CsbZIP homologs (Cs_ont_1g027160 and Cs_ont_8g020880) divergee further, with one responding to inoculation by Penicillium and the other not doing so. Five genes associated with sweet orange in response to Penicillium infestation were initially screened (Cs_ont_3g000400, Cs_ont_3g003210, Cs_ont_5g007090, Cs_ont_5g011180, Cs_ont_8g020880). This study provides some theoretical basis for subsequent research into the response mechanism of sweet orange bZIP transcription factors under biotic stresses.

/pdf/genome-wide-identification-of-the-sweet-orange-bzip-gene-1kyr5hws.pdf

Genome-Wide Identification of the Sweet Orange bZIP Gene Family and Analysis of Their Expression in Response to Infection by Penicillium digitatum

Abstract Red leaves in autumn are characteristic of a very early-maturing ripening variety of peach ( Prunus persica ). Analysis of the genetic factors and molecular mechanisms associated with the red-leaf phenotype can help breed peach very early maturing peach varieties. This study investigated the mechanisms underlying the red- and green-leaf phenotypes in autumn. Red compounds accumulated in the older but not younger leaves in the extremely early-maturing peach variety, ‘99-30-33’, and the leaves of the medium-maturing variety, ‘Zhongtao5 (CP5)’. Metabolic analysis showed that cyanidin-3- O -glucoside was the most abundant anthocyanin in the red leaves. The segregation of the progenies obtained from crossing revealed that the red leaves are a unique hereditary phenomenon not in line with Mendel’s law. BSA-seq and RNA-seq analyses suggest that PpNAC1 was essential for enhancing anthocyanin biosynthesis and was highly upregulated in red than in green leaves. Similar to PpNAC1 , the anthocyanin activator, PpMYB10.1 , was the only gene highly expressed in red leaves. Moreover, the functional genes involved in anthocyanin biosynthesis, such as Prunus persica Flavonoid 3'-hydroxylase ( PpF3'H ), Prunus persicaDihydroflavonol reductase ( PpDFR ), Prunus persica Leucoantho-cyanidin dioxygenase ( Pp LDOX ), Prunus persica Glutathione S-transferase ( PpGST ), and Prunus persica UDP-glucose , flavonoid-3-O-glucosyltransferase ( PpUFGT ), were upregulated in the older red leaves of 99-30-33 but downregulated in the younger 99-30-33 and green CP5 leaves. Yeast one-hybrid and dual-luciferase assays further confirmed that PpNAC1 , which refers to ' Prunus persica NAC ( NAM、A TAF1/2、CUC1/2 )' bound to the promoter of PpMYB10.1 , PpMYB10.1 stands for ' Prunus persica MYB ( v-myb avian myeloblastosis viral ) 10.1 ' and activated its expression along with those of PpGST and PpUFGT. These results provide insights into the mechanisms responsible for the development of red color in peach leaves in autumn. 

A NAC transcription factor, PpNAC1, regulates the expression of PpMYB10.1 to promote anthocyanin biosynthesis in the leaves of peach trees in autumn

Transcriptome, Lipidome, and Phytohormone Analyses Elucidate the Mechanism of Chilling Injury During Postharvest Cold Storage in Different Cold-Sensitive Peach Fruit

A translocation between chromosome 6 and 8 influences lncRNA_MYB114 and PpRPP13 expression and underpins red leaf trait and powdery mildew resistance in peach.

ABSTRACT Peach fruit quality deteriorates rapidly at room temperature. Therefore, cold storage is commonly used to extend postharvest shelf life of peaches. However, prolonged cold storage can lead to chilling injury (CI), which manifests as internal browning and affects fruit quality. This study explored the physiological, biochemical and transcriptomic responses of two peach cultivars (CP9 and mini) during cold storage. CP9 exhibited significant internal browning, reduction in soluble solid content (SSC) and firmness, and rapid increase in ethylene production. In contrast, mini showed no browning, retained higher SSC, experienced a slower decline in firmness and increase in ethylene production. After storage, CP9 showed elevated malondialdehyde (MDA) levels and increased activities of polyphenol oxidase (PPO), peroxidase (POD), and laccase (LAC), which are associated with browning symptoms. Transcriptome analysis identified two key candidate genes, PpPOD73 and PpPOD1, along with 10 transcription factors (PpMYB62, PpNAC100, PpbHLH62/93/94 and PpWRKY47/48/71/74/75) related to enzymatic browning. Co-expression network and promoter analyses revealed regulatory connections between these transcription factors and browning-related genes. This study sheds light on molecular mechanisms underlying peach fruit browningduring cold storage.

Transcriptome analysis reveals the mechanism of peach fruit browning during cold storage

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