VvARF19 represses VvLBD13-mediated cell wall degradation to delay softening of grape berries

Fruit softening directly impacts its storage life, transportability, and customer acceptance. Auxin plays a key role during fruit ripening, but the underlying mechanisms of how auxin regulates fruit softening remain unclear. In this study, we investigated the regulatory roles of auxin on berry cell wall degradation during grape (<i>Vitis vinifera</i> L.) softening. During grape berry development, berry firmness and auxin content both firstly increase and then decrease, and peaks occur 4-6 weeks after full blooming. Exogenous NAA (α-naphthalene acetic acid, a synthetic auxin) treatment inhibits berry softening by delaying propectin, cellulose, and hemicellulose degradation, which maintains cell wall integrity in the grape flesh. Weighted gene co-expression network analysis (WGCNA) showed that <i>VvLBD13</i>, correlated with VvARF19, could be a key gene in this delaying of berry softening, and is involved in auxin signal transduction and cell wall degradation metabolism. Overexpression and transient overexpression of <i>VvLBD13</i> in tomato or in grape berry indicate that <i>VvLBD13</i> accelerates hemicellulose degradation by binding the promoters of <i>VvXTH10</i> (xyloglucan endotransglucosylase/hydrolase 10) and <i>VvEXPLA1</i> (expansion-like A1), which results in rapid softening after veraison. Collectively, this research furnishes an exhaustive understanding of the auxin-driven regulatory mechanisms of grape berry softening.