The Softening of\nPersimmon Fruit Was Inhibited by\nGibberellin via DkDELLA1/2

Texture is an important quality index reflecting a series\nof sensory\nevaluations of fruit, and softening is the main texture change of\nmost postharvest fruit. Persimmon fruit (Diospyros\nkaki) shows a pattern of decreasing firmness after\nharvest, leading to a short duration of sale and excessive waste.\nWe found that the treatment with gibberellin (GA) could effectively\ninhibit the postharvest softening of persimmon fruit, but the underlying\nmechanism is unclear. In the GA signal transduction pathway, DELLA\nprotein is the key component and is involved in many growth and development\nprocesses regulated by GA, while whether DELLA is involved in GA-regulated\nfruit ripening is not yet known. In this research, two DELLA genes\nDkDELLA1/2 were found to enhance the transactivation effect of DkNAC9\non the <i>DkEGase1</i> promoter, thus participating in persimmon\nfruit softening regulated by GA. The results may provide new findings\nfor the regulatory network of GA and the DELLA protein family.