Regulatory Role of Cystathionine-γ-Synthase and de novo Synthesis of Methionine in Ethylene Production during tomato Fruit Ripening

2006 ◽  
Vol 61 (1-2) ◽  
pp. 255-268 ◽  
Author(s):  
Yael S. Katz ◽  
Gad Galili ◽  
Rachel Amir
Keyword(s):  
Fruit Ripening ◽  
Ethylene Production ◽  
De Novo ◽  
Tomato Fruit ◽  
Regulatory Role ◽  
De Novo Synthesis ◽  
Tomato Fruit Ripening

scholarly journals RNA sequencing and functional analysis implicate the regulatory role of long non-coding RNAs in tomato fruit ripening

2015 ◽  
Vol 66 (15) ◽  
pp. 4483-4495 ◽  
Author(s):  
Benzhong Zhu ◽  
Yongfang Yang ◽  
Ran Li ◽  
Daqi Fu ◽  
Liwei Wen ◽  
...  
Keyword(s):  
Functional Analysis ◽  
Rna Sequencing ◽  
Fruit Ripening ◽  
Tomato Fruit ◽  
Regulatory Role ◽  
Tomato Fruit Ripening ◽  
Non Coding Rnas

scholarly journals Corrigendum to: Re-evaluation of the nor mutation and the role of the NAC-NOR transcription factor in tomato fruit ripening

2020 ◽  
Vol 71 (12) ◽  
pp. 3759-3759
Author(s):  
Ying Gao ◽  
Wei Wei ◽  
Zhongqi Fan ◽  
Xiaodan Zhao ◽  
Yiping Zhang ◽  
...  
Keyword(s):  
Transcription Factor ◽  
Fruit Ripening ◽  
Tomato Fruit ◽  
Tomato Fruit Ripening

scholarly journals Regulation of Postharvest Tomato Fruit Ripening by Endogenous Salicylic Acid

2021 ◽  
Vol 12 ◽  
Author(s):  
Chunoti Changwal ◽  
Tushita Shukla ◽  
Zakir Hussain ◽  
Neera Singh ◽  
Abhijit Kar ◽  
...  
Keyword(s):  
Lipid Peroxidation ◽  
Salicylic Acid ◽  
Carboxylic Acid ◽  
Fruit Ripening ◽  
Tomato Fruit ◽  
Stability Index ◽  
Acid Oxidase ◽  
Tomato Fruit Ripening ◽  
Lycopene Content

Exogenous application of salicylic acid (SA) has been known for delaying ripening in many fruit and vegetables. But the function of endogenous SA in relation to postharvest fruit performance is still unexplored. To understand the role of endogenous SA in postharvest fruit ripening of tomato, 33 tomato lines were examined for their endogenous SA content, membrane stability index (MSI), and shelf life (SL) at turning and red stages of tomato fruit ripening. Six tomato lines having contrasting shelf lives from these categories were subjected further for ethylene (ET) evolution, 1-aminocyclopropane-1-carboxylic acid synthase (ACS), 1-aminocyclopropane-1-carboxylic acid oxidase (ACO), polygalacturonase (PG), pectin methyl esterase (PME), antioxidant assays and lipid peroxidation. It was found that high endogenous SA has a direct association with low ET evolution, which leads to the high SL of fruit. High lycopene content was also found to be correlated with high SA. Total antioxidants, PG, and PME decreased and lipid peroxidation increased from turning to red stage of tomato fruit development. Furthermore, these lines were subjected to expression analysis for SA biosynthesis enzymes viz. Solanum lycopersicum Isochorismate Synthase (SlICS) and SlPAL. Real-time PCR data revealed that high SL lines have high SlPAL4 expression and low SL lines have high SlPAL6 expression. Based on the results obtained in this study, it was concluded that endogenous SA regulates ET evolution and SL with the aid of the antioxidative defense system, and SlPAL4 and SlPAL6 genes play significant but opposite roles during fruit ripening.

scholarly journals Effect of Fluridone on Some Physiological and Qualitative Features of Ripening Tomato Fruit

2017 ◽  
Vol 59 (2) ◽  
pp. 41-49
Author(s):  
Justyna Góraj-Koniarska ◽  
Marian Saniewski ◽  
Ryszard Kosson ◽  
Wiesław Wiczkowski ◽  
Marcin Horbowicz
Keyword(s):  
Ethylene Production ◽  
Tomato Fruit ◽  
Carotenoid Biosynthesis ◽  
Tomato Fruits ◽  
Tomato Plants ◽  
Tomato Fruit Ripening ◽  
Chlorophyll Production ◽  
Carotenoid Biosynthesis Pathway ◽  
Metabolic Significance

AbstractIn tomato fruits, chlorophyll, lycopene and ß-carotene are mostly responsible for the color. During ripening of tomato fruits, the color of the pericarp changes from green to red as chlorophyll is degraded and carotenoids accumulate. These changes are associated with an increase in respiration and ethylene production. Carotenoid biosynthesis pathway in plants can be disturbed by herbicide fluridone (1-methyl-3-phenyl-5-[3-trifluoromethyl(phenyl)]- 4(1H)-pyridinone), which inhibits the activity of phytoene desaturase, an enzyme responsible for conversion of phytoene to phytofluene. Fluridone is also used as an inhibitor of biosynthesis of abscisic acid (ABA) and strigolactones, and it reduces chlorophyll production in plants. In our research we studied the effect of fluridone on some physiological parameters, such as color, firmness, ethylene production, lycopene and chlorophyll content during ripening of the tomato fruit. Tomato plants cv. Altadena (Syngenta) were cultivated in a greenhouse in controlled temperature and both immature and mature fruits were used for the experiments, performed between August and November 2016. Fluridone at concentrations of 0.1% and 1.0% in lanolin paste was applied as a 2-3 mm stripe from the top to the base of tomato fruits, and as a control a stripe of lanolin was applied in the same way on the opposite side of the fruits. Fluridone at a concentration of 1.0% greatly inhibited lycopene accumulation in the pericarp of tomato fruits from the treated side. The measurements of fruit firmness have shown no significant differences between firmness of the part of the tomato fruits treated with fluridone, and the non-treated ones. Tomato fruits treated with fluridone produced amounts of ethylene similar to those found in control tissues on the opposite side of the same fruit. Fluridone delayed chlorophyll degradation in tomato fruits. The metabolic significance of these findings is discussed with the role of carotenogenesis inhibition in tomato fruit ripening.

Gibberellins Play a Role in Regulating Tomato Fruit Ripening

2019 ◽  
Vol 60 (7) ◽  
pp. 1619-1629 ◽  
Author(s):  
Hu Li ◽  
Han Wu ◽  
Qi Qi ◽  
Huihui Li ◽  
Zhifei Li ◽  
...  
Keyword(s):  
Fruit Ripening ◽  
Ethylene Production ◽  
Tomato Fruit ◽  
Ethylene Biosynthesis ◽  
Gene Expressions ◽  
Tomato Fruit Ripening ◽  
Early Ripening ◽  
Negative Role ◽  
Regulator Genes ◽  
Prohexadione Calcium

AbstractAlthough exogenous applications of gibberellins (GAs) delay tomato ripening, the regulatory mechanisms of GAs in the process have never been well recognized. Here, we report that the concentration of endogenous GAs is declined before the increase of ethylene production in mature-green to breaker stage fruits. We further demonstrate that reductions in GA levels via overexpression of a GA catabolism gene SlGA2ox1 specifically in fruit tissues lead to early ripening. Consistently, we have also observed that application of a GA biosynthetic inhibitor, prohexadione-calcium, at the mature-green stage accelerates fruit ripening, while exogenous GA3 application delays the process. Furthermore, we demonstrate that ethylene biosynthetic gene expressions and ethylene production are activated prematurely in GA-deficient fruits but delayed/reduced in exogenous GA3-treated WT fruits. We also show that the GA deficiency-mediated activation of ethylene biosynthesis is due to the activation of the ripening regulator genes RIN, NOR and CNR. In conclusion, our results demonstrate that GAs play a negative role in tomato fruit ripening.

ETHYLENE METABOLISM IN TOMATO FRUIT: III. EFFECT OF 2,4-DINITROPHENOL ON RESPIRATION, ETHYLENE EVOLUTION, AND RIPENING

1959 ◽  
Vol 37 (1) ◽  
pp. 53-59 ◽  
Author(s):  
Mary S. Spencer
Keyword(s):  
Carbon Dioxide ◽  
Oxidative Phosphorylation ◽  
Fruit Ripening ◽  
Ethylene Production ◽  
Cell Walls ◽  
Tomato Fruit ◽  
Carbon Dioxide Production ◽  
Carbon Dioxide Evolution ◽  
Ethylene Evolution

The role of phosphorylation in fruit ripening was investigated by the introduction of a phosphorylation uncoupling agent, 2,4-dinitrophenol (DNP), into intact fruit. DNP produced a large increase in carbon dioxide evolution by mature green tomatoes, but not by tomatoes in earlier or later stages of maturity. In contrast to its effect on carbon dioxide production, DNP treatment of mature green tomatoes resulted in an immediate depression of ethylene evolution and in failure of the fruit to ripen normally. This suggests a requirement for oxidative phosphorylation for fruit ripening and ethylene production. It was also observed that cell walls of mature green tomatoes treated with the uncoupling agent became wavy and greatly thickened.

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