Effect of histone modifications on fruit ripening

Histone modifications are canonical epigenetic modifications mediating plant growth and development. Specially, histone modifications play important regulatory roles in plant fruit ripening, directly affecting fruit color changes, soluble sugar accumulation, and fruit softening. In this review, we focus on the effects of histone acetylation and methylation during fruit ripening. In particular, histone acetylation at H3 and H4 accelerates fruit ripening, whereas removal of histone acetylation via histone deacetylases (HDACs) inhibits or delays ripening by regulating the expression of carotenoid and anthocyanin production, glycometabolism, cell wall degradation, ethylene synthesis and signalling, and cell expansin-related genes. In addition, histone methylation is also involved in fruit ripening, in which the emergence of H3K27me3 modifications represses fruit ripening and H3K4me3 modifications promote fruit ripening by affecting multiple ripening-related pathways. However, the relationship between other histone modifications and fruit ripening is currently unclear. Here, we point out that accurate and comprehensive studies concerning the regulatory mechanism of histone modifications in fruit ripening are needed to facilitate the design of high-quality and high-yield fruit.