scholarly journals Inhibition or Promotion of Tomato Fruit Ripening by Acetaldehyde and Ethanol is Concentration Dependent and Varies with Initial Fruit Maturity

1997 ◽  
Vol 122 (3) ◽  
pp. 392-398 ◽  
Author(s):  
John C. Beaulieu ◽  
Mikal E. Saltveit
Keyword(s):  
Alcohol Dehydrogenase ◽  
Fruit Ripening ◽  
Tomato Fruit ◽  
Physiological Effects ◽  
Short Term ◽  
Green Fruit ◽  
Short Term Exposure ◽  
Tomato Fruit Ripening ◽  
Fruit Maturity ◽  
Mass Basis

`Castlemart' tomato (Lycopersicon esculentum Mill.) pericarp discs were used to study the physiological effects of acetaldehyde and ethanol on fruit ripening. Short-term exposure of discs from mature-green fruit to acetaldehyde vapors on a fresh mass basis (≤500 μg·g-1) or ethanol vapors (≤3 mg·g-1) promoted ripening, while higher concentrations inhibited ripening. Discs from mature-green fruit absorbed greater amounts of ethanol and produced significantly higher concentrations of acetaldehyde than discs from breaker fruit. Ripening was promoted by ethanol when the discs were unable to retain or produce a certain level of acetaldehyde. Inhibition of ripening by 4 hours of exposure to ethanol (6 mg·g-1) was almost completely abolished by hypobaric treatments (18 kPa for 24 hours). However, acetaldehyde-induced ripening inhibition (2 days exposure to 180 μg·g-1) was only slightly reduced by vacuum. Concentrations of acetaldehyde and ethanol that inhibited ripening reduced C2H4 production, whereas lower concentrations of acetaldehyde and ethanol that promoted ripening increased C2H4 production. Application of 4-methylpyrazole, an alcohol dehydrogenase inhibitor, enhanced acetaldehyde-induced ripening inhibition and reduced ethanol-induced ripening inhibition or promotion at all concentrations of acetaldehyde and ethanol tested. The inhibition or promotion of ripening of excised tomato pericarp discs by ethanol and acetaldehyde depended on initial fruit maturity, applied volatile concentration, and duration of exposure.

scholarly journals ACETALDEHYDE AND ETHANOL INHIBITION OF TOMATO FRUIT RIPENING

HortScience ◽  
1992 ◽  
Vol 27 (6) ◽  
pp. 623a-623 ◽  
Author(s):  
John C. Beaulieu ◽  
Mikal E. Saltveit
Keyword(s):  
Alcohol Dehydrogenase ◽  
Fruit Ripening ◽  
Tomato Fruit ◽  
Fold Increase ◽  
Physiological Effects ◽  
Ethanol Inhibition ◽  
Climacteric Fruit ◽  
Tomato Fruit Ripening ◽  
Lycopene Content ◽  
The Relationship

The content of acetaldehyde (AA) and ethanol (EtOH) increases in ripening climacteric fruit. Application of EtOH inhibits tomato (Lycopersicon esculentum) fruit ripening without affecting subsequent quality, and AA enhances organoleptic quality. AA inhibited ripening of mature-green tomato discs (MGTD) at about 30% conc of EtOH. The relationship between EtOH and AA inhibition of tomato fruit ripening is unclear. The inter-conversion of AA and EtOH is catalyzed by alcohol dehydrogenase (ADH) which is inhibited by 4-methylpyrazole (4-MP). No adverse physiological effects upon ripening were observed in MGTD receiving 20 μL of 4.0 mM 4-MP. Treating MGTD with 0.5 to 4.0 mM 4-MP in concert with AA (≤2.0 μL/g FW) or EtOH (≤8 μL/g FW) was not deleterious to ripening. A rapid, efficient method for the analysis of tissue AA and EtOH was linear (r2 = 0.97) for discs spiked with 0 to 45 μL EtOH. No temporal (0 to 42 h) changes in tissue AA and EtOH were detected in MGTD receiving 2.0 mM 4-MP. MGTD treated with 2.0 mM 4-MP and 8 μL/g FW EtOH had a 360-fold increase in AA after 6 days of ripening, but had no differences on EtOH conc. These conditions maximally inhibited ripening as determined by lycopene content.

scholarly journals Changes in Photosynthetic Capacity and Photosynthetic Protein Pattern during Tomato Fruit Ripening

1987 ◽  
Vol 84 (3) ◽  
pp. 911-917 ◽  
Author(s):  
Birgit Piechulla ◽  
Richard E. Glick ◽  
Hubert Bahl ◽  
Anastasios Melis ◽  
Wilhelm Gruissem
Keyword(s):  
Fruit Ripening ◽  
Photosynthetic Capacity ◽  
Protein Pattern ◽  
Tomato Fruit ◽  
Tomato Fruit Ripening

Bio-speckle activity applied to the assessment of tomato fruit ripening

2009 ◽  
Vol 103 (1) ◽  
pp. 116-119 ◽  
Author(s):  
G.G. Romero ◽  
C.C. Martinez ◽  
E.E. Alanís ◽  
G.A. Salazar ◽  
V.G. Broglia ◽  
...  
Keyword(s):  
Fruit Ripening ◽  
Tomato Fruit ◽  
Tomato Fruit Ripening

scholarly journals Infection Strategies Deployed by Botrytis cinerea, Fusarium acuminatum, and Rhizopus stolonifer as a Function of Tomato Fruit Ripening Stage

2019 ◽  
Vol 10 ◽  
Author(s):  
Stefan Petrasch ◽  
Christian J. Silva ◽  
Saskia D. Mesquida-Pesci ◽  
Karina Gallegos ◽  
Casper van den Abeele ◽  
...  
Keyword(s):  
Botrytis Cinerea ◽  
Fruit Ripening ◽  
Tomato Fruit ◽  
Rhizopus Stolonifer ◽  
Ripening Stage ◽  
Fusarium Acuminatum ◽  
Tomato Fruit Ripening

scholarly journals Potato Virus X-induced LeHB-1 Silencing Delays Tomato Fruit Ripening

2018 ◽  
Vol 143 (6) ◽  
pp. 454-461 ◽  
Author(s):  
Xiaohong Wang ◽  
Bishun Ye ◽  
Xiangpeng Kang ◽  
Ting Zhou ◽  
Tongfei Lai
Keyword(s):  
Potato Virus ◽  
Fruit Ripening ◽  
Ph Value ◽  
Tomato Fruit ◽  
Potato Virus X ◽  
Anthocyanin Content ◽  
Genetic Trait ◽  
Tomato Fruit Ripening ◽  
Homeobox Protein ◽  
Complex Genetic Trait

Tomato (Solanum lycopersicum) fruit ripening is a complex genetic trait correlating with notable fruit phenotypic, physiologic, and biochemical changes. Transcription factors (TFs) play crucial roles during this process. LeHB-1, an HD-zip homeobox protein, is a ripening-related TF and acts as an important regulator of fruit ripening. However, the detailed biochemical and molecular basis of LeHB-1 on tomato fruit ripening is unclear. In the current study, the biologic functions of LeHB-1 were determined by a potato virus X (PVX)-mediated gene-silencing approach. The results indicate that PVX-induced LeHB-1 silencing in tomato could decrease pigment accumulation and delay fruit ripening. Compared with controls, nonripening flesh retains a greater pH value and a lesser anthocyanin content. By evaluating expression levels of genes related to tomato fruit ripening, we inferred that LeHB-1 located at the downstream of LeMADS-RIN-mediated regulatory network. In addition, LeHB-1 silencing mainly disturbed phytoene desaturation and isomerization, and led to a decrease in trans-lycopene accumulation, but did not influence flavonoid biosynthesis directly in tomato fruit. The findings provide a theoretical foundation for illustrating the biologic functions of LeHB-1 in tomato fruit ripening and quality.

Identification of circular RNAs and their targets during tomato fruit ripening

2018 ◽  
Vol 136 ◽  
pp. 90-98 ◽  
Author(s):  
Junliang Yin ◽  
Mengyu Liu ◽  
Dongfang Ma ◽  
Jiawen Wu ◽  
Shenglan Li ◽  
...  
Keyword(s):  
Fruit Ripening ◽  
Tomato Fruit ◽  
Circular Rnas ◽  
Tomato Fruit Ripening

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 Tomato fruit ripening factor NOR controls leaf senescence

2019 ◽  
Vol 70 (10) ◽  
pp. 2727-2740 ◽  
Author(s):  
Xuemin Ma ◽  
Salma Balazadeh ◽  
Bernd Mueller-Roeber
Keyword(s):  
Leaf Senescence ◽  
Fruit Ripening ◽  
Tomato Fruit ◽  
Tomato Fruit Ripening

scholarly journals The rin, nor and Cnr spontaneous mutations inhibit tomato fruit ripening in additive and epistatic manners

Plant Science ◽  
2020 ◽  
Vol 294 ◽  
pp. 110436 ◽  
Author(s):  
Rufang Wang ◽  
Michiel Lammers ◽  
Yury Tikunov ◽  
Arnaud G. Bovy ◽  
Gerco C. Angenent ◽  
...  
Keyword(s):  
Fruit Ripening ◽  
Tomato Fruit ◽  
Spontaneous Mutations ◽  
Tomato Fruit Ripening
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