Autophagy Restricts Tomato Fruit Ripening Via a General Role in Ethylene Repression

Girishkumar Kumaran; Pradeep Kumar Pathak; Ebenezer Quandoh; Sergey Mursalimov; Jyoti Devi; Sharon Alkalai-Tuvia; Jia Xuan Leong; Kyrylo Schenstnyi; Elena Levin; Suayib Üstün; Simon Michaeli

doi:10.1101/2023.12.20.572633

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Autophagy Restricts Tomato Fruit Ripening Via a General Role in Ethylene Repression

View ORCID ProfileGirishkumar Kumaran, Pradeep Kumar Pathak, Ebenezer Quandoh, View ORCID ProfileSergey Mursalimov, Jyoti Devi, Sharon Alkalai-Tuvia, Jia Xuan Leong, View ORCID ProfileKyrylo Schenstnyi, Elena Levin, View ORCID ProfileSuayib Üstün, View ORCID ProfileSimon Michaeli

doi: https://doi.org/10.1101/2023.12.20.572633

Girishkumar Kumaran

1Department of Postharvest Sciences, Institute of Postharvest and Food Sciences, Agricultural Research Organization (ARO), Volcani Institute, Rishon-LeZion, Israel

2Nuffield Department of Medicine, CAMS Oxford Institute (COI), University of Oxford, Oxford, UK

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Pradeep Kumar Pathak

1Department of Postharvest Sciences, Institute of Postharvest and Food Sciences, Agricultural Research Organization (ARO), Volcani Institute, Rishon-LeZion, Israel

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Ebenezer Quandoh

1Department of Postharvest Sciences, Institute of Postharvest and Food Sciences, Agricultural Research Organization (ARO), Volcani Institute, Rishon-LeZion, Israel

3The Robert H. Smith Faculty of Agriculture, Food and Environment, Hebrew University of Jerusalem, Rehovot, Israel

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Sergey Mursalimov

1Department of Postharvest Sciences, Institute of Postharvest and Food Sciences, Agricultural Research Organization (ARO), Volcani Institute, Rishon-LeZion, Israel

4Institute of Cytology and Genetics, Siberian Branch of Russian Academy of Sciences, Novosibirsk, 630090, Russia

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Jyoti Devi

1Department of Postharvest Sciences, Institute of Postharvest and Food Sciences, Agricultural Research Organization (ARO), Volcani Institute, Rishon-LeZion, Israel

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Sharon Alkalai-Tuvia

1Department of Postharvest Sciences, Institute of Postharvest and Food Sciences, Agricultural Research Organization (ARO), Volcani Institute, Rishon-LeZion, Israel

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Jia Xuan Leong

5University of Tübingen, ZMBP – General Genetics, Auf der Morgenstelle 32, 72076 Tüebingen, Germany

6Department Algal Development and Evolution, Max Planck Institute for Biology Tübingen, 72076 Tübingen, Germany

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Kyrylo Schenstnyi

5University of Tübingen, ZMBP – General Genetics, Auf der Morgenstelle 32, 72076 Tüebingen, Germany

7Heinrich Heine University Düsseldorf, Faculty of Mathematics and Natural Sciences, Institute for Molecular Physiology, Düsseldorf, Germany

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Elena Levin

1Department of Postharvest Sciences, Institute of Postharvest and Food Sciences, Agricultural Research Organization (ARO), Volcani Institute, Rishon-LeZion, Israel

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Suayib Üstün

5University of Tübingen, ZMBP – General Genetics, Auf der Morgenstelle 32, 72076 Tüebingen, Germany

8Faculty of Biology & Biotechnology, Ruhr-University of Bochum, Bochum, Germany

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Simon Michaeli

1Department of Postharvest Sciences, Institute of Postharvest and Food Sciences, Agricultural Research Organization (ARO), Volcani Institute, Rishon-LeZion, Israel

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For correspondence: simonm@volcani.agri.gov.il

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Autophagy Restricts Tomato Fruit Ripening Via a General Role in Ethylene Repression

Girishkumar Kumaran, Pradeep Kumar Pathak, Ebenezer Quandoh, Sergey Mursalimov, Jyoti Devi, Sharon Alkalai-Tuvia, Jia Xuan Leong, Kyrylo Schenstnyi, Elena Levin, Suayib Üstün, Simon Michaeli

bioRxiv 2023.12.20.572633; doi: https://doi.org/10.1101/2023.12.20.572633

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Autophagy Restricts Tomato Fruit Ripening Via a General Role in Ethylene Repression

Girishkumar Kumaran, Pradeep Kumar Pathak, Ebenezer Quandoh, Sergey Mursalimov, Jyoti Devi, Sharon Alkalai-Tuvia, Jia Xuan Leong, Kyrylo Schenstnyi, Elena Levin, Suayib Üstün, Simon Michaeli

bioRxiv 2023.12.20.572633; doi: https://doi.org/10.1101/2023.12.20.572633

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