terclim by ICS banner
IVES 9 IVES Conference Series 9 VviSOC1a and VviAG1 act antagonistically in the regulation of flower formation

VviSOC1a and VviAG1 act antagonistically in the regulation of flower formation

Abstract

The SUPPRESSOR OF OVEREXPRESSION OF CONSTANS1 (SOC1) is a key floral activator that coordinates external and internal stimuli to ensure timely flowering. During early stages of flower formation, SOC1 represses floral organ identity genes such as AGAMOUS (AG) to prevent premature organ differentiation. In addition to floral organ specification, AG has been shown to regulate fleshy fruit expansion and ripening and, as such, is an important contributor to fruit quality traits. Currently, little is known about the function and gene regulatory network of the grapevine homologs VviSOC1a and VviAG1. As such, the aim of this study was to functionally characterise both genes by overexpressing them in tomato and performing phenotypic and gene expression studies. A dual luciferase (DL) assay involving putative target gene promoters was also conducted. Overexpression of VviSOC1a led to the development of leaf-like sepals, petals with increased chlorophyll content and plant sterility phenotypes. VviAG1-OE lines displayed hastened floral initiation, stamenoid petals, dwarfed fruit, as well as forming fleshy fruit sepals which gave the appearance of ripened pericarp tissue. The observed floral phenotypes were, in part, supported by the modulation of genes required for floral organ specification in tomato. VviSOC1a and VviAG1 displayed opposite expression trends, while also repressing each other’s expression in the DL assay. Collectively, the findings of this study supported a role for VviSOC1a in regulating floral organ specification, through the repression of the stamen and carpel identity gene VviAG1. An additional function for VviAG1 in berry development and ripening is also suggested.

DOI:

Publication date: June 13, 2024

Issue: Open GPB 2024

Type: Poster

Authors

Jenna Jolliffe1,2, Claudio Moser2, Stefania Pilati2 and Justin Lashbrooke3*

1South African Grape and Wine Research Institute, Stellenbosch University, Stellenbosch, 7600, South Africa
2Research and Innovation Centre, Edmund Mach Foundation, San Michele all’Adige, 38098, Italy
3Department of Genetics, Stellenbosch University, Stellenbosch, 7600, South Africa

Contact the author*

Keywords

SOC1, AG1, Flower, transcription factor, development

Tags

IVES Conference Series | Open GPB | Open GPB 2024

Citation

Related articles…

Étude de la flore levurienne de différents terroirs alsaciens

L’utilisation de levures sélectionnées est généralement considérée comme le moyen d’éviter les problèmes fermentaires. Néanmoins de nombreux viticulteurs pensent que ces levures sont à l’origine d’une standardisation des vins et militent pour le respect d’une flore indigène (Bourguignon, 1992).

La zonazione della D.O.C. Bolgheri (Castagneto C.): aspetti metodologici ed applicativi

The results of the first step of the zoning study carried out in Bolghery appellation area (Castagneto Carducci, Tuscany) in the 1993-1995 period have been recently published. Quality factors of Bolgheri appellation and different “terroirs ” were identified.

Composition and molar mass distribution of different must and wine colloids

A major problem for winemakers is the formation of proteinaceous haze after bottling. Although the exact mechanisms remain unclear, this haze is formed by unfolding and agglomeration of grape proteins, being additionally influenced by numerous further factors.

High density balsamic vinegar: application of stable isotope ratio analysis to determine watering down.

Aceto balsamico di Modena IGP (ABM) is an Italian worldwide appreciated PGI (Protected Geographical Indication) vinegar,  obtained from cooked and/or concentrated grape must (at least 20% of the volume), with the addition of at least 10% of wine vinegar and a maximum 2% of caramel for color stability (EU Reg. 583/ 2009).

Sensory and nephelometric analysis of tannin fractions obtained by ultrafiltration of red wines

The assessment of red wine mouthfeel relies primarily on the sensory description of its tannic properties. This evaluation could be improved by gaining a better understanding of the physicochemical properties of these tannins. Hence, the objectives of the present study were threefold: (1) to gain an insight into the sensory properties of subpopulations of proanthocyanidic tannins of different molecular sizes obtained through several ultrafiltration steps, (2) to quantify the kinetics of haze formation of these proanthocyanidic tannins in a dynamic polyvinylpyrrolidone (PVP) precipitation test, (3) to determine whether a correlation exists between the sensory and the precipitation data.