scholarly journals Analysis of the molecular size of tomato (Lycopersicon esculentum Mill) fruit polyuronides by gel filtration and low-speed sedimentation equilibrium

1987 ◽  
Vol 245 (2) ◽  
pp. 463-466 ◽  
Author(s):  
G B Seymour ◽  
S E Harding
Keyword(s):  
Cell Wall ◽  
Lycopersicon Esculentum ◽  
Tomato Fruit ◽  
Gel Filtration ◽  
Molecular Size ◽  
Sedimentation Equilibrium ◽  
Low Speed ◽  
Lycopersicon Esculentum Mill ◽  
Wall Structures ◽  
Molecular Size Distribution

The cell-wall structures of tomato (Lycopersicon esculentum Mill) and other fruit are intimately linked with the nature of their polyuronides. Cell-wall polyuronides from unripe and ripe tomato fruit were isolated and purified and their molecular size and molecular-size distributions were compared. It was demonstrated that there is a considerable decrease in the weight-average Mr upon ripening (from 160,000 +/- 10,000 to 96,000 +/- 4000) and a corresponding increase in polydispersity, particularly at the low-Mr end of the distribution. The estimates of polyuronide molecular size and molecular-size distribution were obtained without the need for polyuronide standards of known Mr by using gel-filtration chromatography combined with the absolute method of low-speed sedimentation equilibrium.

scholarly journals CELL WALL SYNTHESIS IN `RUTGERS', RIN AND NOR TOMATO FRUIT

HortScience ◽  
1990 ◽  
Vol 25 (9) ◽  
pp. 1083e-1083
Author(s):  
Elizabeth J. Mitcham ◽  
Kenneth C. Gross ◽  
Timothy J Ng
Keyword(s):  
Cell Wall ◽  
Lycopersicon Esculentum ◽  
Cell Walls ◽  
Tomato Fruit ◽  
Experimental Period ◽  
Fruit Color ◽  
Transient Increase ◽  
Cell Wall Synthesis ◽  
B Values ◽  
Lycopersicon Esculentum Mill

Cell wall synthesis during development and ripening of `Rutgers', rin and nor tomato (Lycopersicon esculentum Mill.) fruit was quantified by monitoring incorporation of 14C into outer pericarp cell walls after pedicel injection of (U-14C) - sucrose. Fruit color (Hunter “a” and “b” values) and firmness (Instron) were also monitored. 14C-Incorporation continued throughout development and ripening in `Rutgers' cell walls and exhibited a transient increase from late maturegreen to the turning stage. Incorporation of 14C into cell walls of rin pericarp tissue was similar to `Rutgers' at 20 days pest-anthesls (DPA) (immature-green) but decreased to a level similar to red `Rutgers' fruit by 35 DPA. Incorporation of 14C into nor pericarp cell walls was low throughout the experimental period (20 to 75 DPA). In contrast to previous reports, rin and nor pericarp tissue exhibitad a decrease in firmness of the outer pericarp. However, the rate of softening was slower than in `Rutgers'. Pericarp tissue from rin and nor fruit at 70 and 75 DPA, respectively, resisted compression as much as pink `Rutgers' pericarp tissue.

scholarly journals Molecular Mass Changes in Cell Wall Pectins of Tomato Fruit Locule Tissue in Response to Deesterification

HortScience ◽  
1997 ◽  
Vol 32 (3) ◽  
pp. 522A-522
Author(s):  
Guiwen W. Cheng ◽  
Donald J. Huber
Keyword(s):  
Cell Wall ◽  
Lycopersicon Esculentum ◽  
Molecular Mass ◽  
Tomato Fruit ◽  
Gel Filtration ◽  
Spectrophotometric Analysis ◽  
Mass Reduction ◽  
Soluble Polymers ◽  
Alkaline Conditions ◽  
Locule Tissue

Changes in the gel filtration behavior (apparent mol mass) of cell wall pectic polymers have been observed in a number of ripening fruits, including some that express little or no detectable polygalacturonase (PG). Pectins from tomato (Lycopersicon esculentum, Mill. v. Solar Set) fruit locule tissue show limited depolymerization during ripening, although alkali-soluble polymers are of reduced mol mass relative to water- and chelator-soluble polymers (Plant Physiol. 111:447). This study addressed whether the lower mol mass of alkali-soluble polymers was a consequence of extraction or specific metabolism of these wall polymers. Pectins from sequential water and chelator extractions of ethanol-insoluble solids from mature green tomato locule tissue were subjected to alkaline conditions. The size distribution of both water- and CDTA-soluble pectins treated with weak alkali were downshifted and similar to those extracted directly by weak alkali, indicating structural similarities of the three pectin fractions. Spectrophotometric analysis showed no involvement of β-elimination hydrolysis in the apparent mol mass reduction. The alkali-treated polymers were of greatly enhanced susceptibility to PG-mediated degradation. The alkali-associated changes also occurred in response to pectinmethylesterase hydrolysis. The results indicate that deesterification can strongly influence gel filtration behavior of pectins and may explain the apparent mol mass decreases of pectins in fruits not containing PG.

FRUIT DISORDER OF GLASSHOUSE TOMATOES CAUSED BY A TOBACCO FORM OF TOBACCO MOSAIC VIRUS

1975 ◽  
Vol 55 (2) ◽  
pp. 597-604
Author(s):  
W. R. ALLEN ◽  
K. C. CHADHA
Keyword(s):  
Lycopersicon Esculentum ◽  
Tobacco Mosaic Virus ◽  
Mosaic Virus ◽  
Tomato Fruit ◽  
Cross Protection ◽  
Mature Fruit ◽  
Leaf Stage ◽  
Lycopersicon Esculentum Mill ◽  
Dark Green

A severe fruit disorder of tomato (Lycopersicon esculentum Mill.) was induced with a tobacco form of tobacco mosaic virus isolated from blemished tomato fruit (cv. Ohio WR25) from a glasshouse crop in southwestern Ontario. Symptoms on green tomatoes consisted of slightly sunken, pale or yellowish-brown lesions with a thin, dark green margin. Lesions frequently expanded and coalesced along the flutes. The shoulders of the fruit were the most extensively affected areas. On mature fruit, the lesions appeared either silvery or silvery-brown and generally had a scabby appearance due to cracking and lifting of the surface tissues. Lesions were superficial and internal symptoms were not detected. First-truss inoculations prevented or delayed the fruit disorder. Inoculations at truss stages two, three, and four, however, resulted in development of affected fruit on inoculated as well as lower and subsequent trusses with the exception of the first truss. Similar susceptibilities to the fruit disorder occurred among the glasshouse cultivars Michigan Ohio (Burghart strain), Ohio WR25, Vantage, Veegan, and Vendor. No cross protection against the fruit disorder was provided by a mild tomato form of TMV introduced at the second-leaf stage.

scholarly journals BIOCHEMICAL AND PHYSIOLOGICAL CHANGES OF CALLUS GROWTH AND LYCOPENE PIGMENT PRODUCTION FROM TOMATO (Lycopersicon esculentum Mill.) UNDER DROUGHT STRESS

2018 ◽  
pp. 7-21
Author(s):  
Talib Khashan Kareem ◽  
Abbas Tikki Karrar
Keyword(s):  
Drought Stress ◽  
Lycopersicon Esculentum ◽  
Callus Tissue ◽  
Tomato Fruit ◽  
Sugar Content ◽  
Mother Plant ◽  
Ms Medium ◽  
Lycopersicon Esculentum Mill

This experiment was conducted in faculty of Science labs, Kufa University, carried out during 2015 to applied methods for extraction, purification and Quantitative of Lycopene red pigments, from callus tissue and tomato fruits mother plant (Lycopersicon esculentum Mill).This study include of three parts, Firstly; Tomato seeds(Supper queen) hybrid were germinated in free MS medium and callus induction from shoot tip (3cmpieces) by using MS medium supplemented with Dichlorophenoxiactic acid (2,4-D) at different concentration (0.5,1, 1.5mg/l)with benzyl adenine (BA) at concentration of (0.3 mg/l). Secondly; identically callus fresh weight re-cultured in the same MS medium supplemented with high molecular weight polyethylene glycol (PEG) was used as selective agent at level of (5,10,15 and 25%). Thirdly; comparisons study were made between in vitro and in vivo grown plant. Powder of control lycopene used as standard solution. The content of lycopene was done by using high performance liquid chromatography (HPLC), and compare of the quantitatively of lycopene with these content in fruits of mother plant, and callus tissue. Also, include alcohol extraction of Lycopene from tomato fruit by using acetone and hexane mixture. The result showed significant increased (P< 0.05) of lycopene production and the superiority of lycopene content in callus than the content in fruits of mother plant. Antioxidant enzymes activity like Catalase (CAT),Guaiacol peroxidise (POX) and Superoxide dismutase(SOD) were high in callus under drought stress than in fruit of mother plant. However, Proline and total sugar content were at higher levels in callus under drought stress than in fruit of mother plant.

scholarly journals HETEROSIS FOR SOME CHARECTERIBSTICE OF TOMATO FRUIT (LYCOPERSICON ESCULENTUM MILL).

2012 ◽  
Vol 3 (7) ◽  
pp. 2057-2067
Author(s):  
S. El-Afifi ◽  
A. Hamail ◽  
A. Wahba ◽  
P. Abd - Elmalek
Keyword(s):  
Lycopersicon Esculentum ◽  
Tomato Fruit ◽  
Lycopersicon Esculentum Mill

scholarly journals QUANTITATIVE ANALYSIS OF FLAVOR VOLATILES AND OTHER PARAMETERS IN TWO TOMATO VARIETIES DURING RIPENING

HortScience ◽  
1990 ◽  
Vol 25 (9) ◽  
pp. 1090d-1090
Author(s):  
Elizabeth A. Baldwin ◽  
Myrna O. Nisperos-Carriedo ◽  
Manuel G. Moshonas
Keyword(s):  
Quantitative Analysis ◽  
Lycopersicon Esculentum ◽  
Organic Acids ◽  
Volatile Compounds ◽  
Tomato Fruit ◽  
Lycopersicon Esculentum Mill ◽  
Flavor Components ◽  
Ripening Stages

Whole tomato fruit (Lycopersicon esculentum Mill.), cvs. Sunny and Solarset, were analyzed at 5 different ripening stages for ethylene and CO2 production. Homogenates from the same fruit were prepared for determination of color, flavor volatiles, sugars and organic acids. Of the flavor volatiles measured, only eugenol decreased during ripening in both varieties and 1-penten-3-one in `Sunny' tomatoes. Ethanol, and trans-2-trans-4-decadienal levels showed no change or fluctuated as the fruit matured while all other volatiles measured (cis-3-hexenol, 2-methyl-3-butanol, vinyl guiacol, acetaldehyde, cis-3-hexenal, trans-2-hexenal, hexanal, acetone, 6-methyl-5-hepten-2-one, geranylacetone and 2-isobutylthiazole) increased in concentration, peaking in the later stages of maturity. Synthesis of some volatile compounds occurred simultaneously with that of climacteric ethylene and color. `Solarset' fruit exhibited higher levels of sugars and all flavor components except ethanol, vinyl guiacol, hexanal and 2-methyl-3-butanol in the red stage. There were no differences between these varieties for acids

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