Key molecular and cellular events of table olive fruit abscission zone formation during natural maturation and after ethephon treatment
Abscission zones are specialized cell layers that enable organ detachment, yet their morphology and regulation vary among species. Olive (Olea europaea), a non-climacteric fruit, requires high concentrations of ethylene-releasing compounds to reduce fruit removal force (FRF) for mechanical harvest. To elucidate mechanisms of fruit abscission zone (FAZ) development in olive, we integrated physiological, transcriptomic, and cellular analyses during natural maturation and after ethephon treatment. Olive fruits emitted low ethylene at color transition, coinciding with declining FRF, and application of 1500 ppm ethephon reduced FRF after one week. Transcriptome analyses of FAZ tissues, using a mesocarp-subtraction strategy to isolate FAZ-specific responses, identified 733 FAZ-specific genes shared between natural maturation and ethephon treatments, including genes of {beta}-1,3-glucanases, pectate lyases, and the phenylpropanoid pathway. Microscopy revealed lignification and alkalization of FAZ, accompanied by reduced low-methylesterified homogalacturonan and non-fucosylated xyloglucan. Increased glucanase activity and reduction in plasmodesmata callose likely facilitate cellular communication during abscission. Further, this study provides the first evidence of FAZ alkalization and implicates transporter upregulation in pH regulation preceding abscission. Our findings advance understanding of abscission biology in non-climacteric fruits and delineate conserved features of FAZ development. Summary StatementIntegrated physiological, transcriptomic, and cellular analyses reveal that fruit abscission zone development in olive involves lignification, alkalization, and coordinated cell wall remodeling, identifying {beta}-1,3-glucanases, pH-regulating transporters, and pectate lyases that facilitate cell separation in a non-climacteric fruit.