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. 2017 Jul 25;7:6474. doi: 10.1038/s41598-017-06622-0

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© The Author(s) 2017

Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/.

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A schematic illustration showing additions to the previous fruit ripening model⁶⁰ modified to include the SlHSP (17.6, 20.0, 20.1) genes with their proposed role in the transition from mature green to ripening phase of tomato fruit. RIN regulates ethylene biosynthesis in ripening tomato fruit involving ACS2 transcription (pointed blue arrows). During System1 ripening, low levels of auto-inhibitory ethylene are synthesized via SlACS1A,6 and SlACO1,3,4 ⁶⁰. At the transition stage, the ripening regulator RIN plays a critical role, where SlACS4 is induced to initiate a large increase in auto-catalytic ethylene that negatively feeds back on System I. SlACS2,4 and SlACO1,4 are involved in high ethylene production through System II⁶⁰. SlHSP genes (sHPSs) are transiently suppressed by ethylene at the ripening-transition mediated by the RIN protein (blunt headed black arrows). Ethylene and ACS2 exert negative regulation of the three class-1 SlHSP gene transcripts via interactions involving RIN protein (blue dashes).