Silencing of Sl PL , which encodes a pectate lyase in tomato, confers enhanced fruit firmness, prolonged shelf‐life and reduced susceptibility to grey mould

Summary Pectate lyase genes have been documented as excellent candidates for improvement of fruit firmness. However, implementation of pectate lyase in regulating fruit postharvest deterioration has not been fully explored. In this report, 22 individual pectate lyase genes in tomato were identified, and one pectate lyase gene Sl PL (Solyc03g111690) showed dominant expression during fruit maturation. RNA interference of Sl PL resulted in enhanced fruit firmness and changes in pericarp cells. More importantly, the Sl PL ‐ RNA i fruit demonstrated greater antirotting and pathogen‐resisting ability. Compared to wild‐type, Sl PL ‐ RNA i fruit had higher levels of cellulose and hemicellulose, whereas the level of water‐soluble pectin was lower. Consistent with this, the activities of peroxidase, superoxide dismutase and catalase were higher in Sl PL ‐ RNA i fruit, and the malondialdehyde concentration was lower. RNA ‐Seq results showed large amounts of differentially expressed genes involved in hormone signalling, cell wall modification, oxidative stress and pathogen resistance. Collectively, these data demonstrate that pectate lyase plays an important role in both fruit softening and pathogen resistance. This may advance knowledge of postharvest fruit preservation in tomato and other fleshy fruit.