Wei Wei: The Plant Cell First Author

Wei Wei, first author of “Proteasomal degradation of MaMYB60 mediated by the E3 ligase MaBAH1 causes high temperature-induced repression of chlorophyll catabolism and green ripening in banana”

Current Position: Postdoctoral Fellow, College of Horticulture, South China Agricultural University

Education: Ph.D., South China Agricultural University, China

Non-scientific Interests: Music, Movie, Flying Disc

Brief biography: I joined the lab of Prof. Jianye Chen and Prof. Wangjin Lu at South China Agricultural University in 2016 to pursue my Ph.D. studies. After receiving the Ph.D. degree in 2021, I stayed on and continued my research there as a Postdoctoral Fellow. My research is mainly focused on the molecular regulation of banana fruit ripening and quality formation with a focus on discovering transcriptional and post-transcriptional regulatory modules. Banana fruits ripening above 24 °C (e.g., 30 °C) fail to develop yellow peel, a phenomenon called green ripening, which greatly reduces their marketability. The precise molecular mechanisms of this phenomenon remain unknown. In our research, we found that chlorophyll catabolic genes (CCGs) were repressed during the green ripening of banana fruits at 30 °C. A MYB transcription factor, MaMYB60, was identified as a direct upstream regulator of these CCGs, and the activation of MaMYB60 on CCGs was weakened at 30 °C. More importantly, a RING-type E3 ligase MaBAH1 ubiquitinated and degraded MaMYB60 to attenuate MaMYB60-induced trans-activation of CCGs and chlorophyll degradation. Furthermore, the MaBAH1-mediated degradation of MaMYB60 was enhanced under high temperatures, which dampened MaMYB60-promoted chlorophyll degradation. Together, we establish a novel and temperature-responsive MaBAH1-MaMYB60-CCGs module that regulates high temperature-induced repression of chlorophyll catabolism and green ripening in bananas. I am continuing this research to unravel other transcription factors as well as post-translational protein and epigenetic modifiers involved in green ripening, which will deepen our understanding of transcriptional and post-translational regulatory mechanisms of temperature stress-affected fruit quality formation and ripening in bananas.