scholarly journals Rosmarinic Acid Delays Tomato Fruit Ripening by Regulating Ripening-Associated Traits

Antioxidants ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 1821
Author(s):  
Changan Zhu ◽  
Shaofang Wu ◽  
Ting Sun ◽  
Zhiwen Zhou ◽  
Zhangjian Hu ◽  
...  
Keyword(s):  
Shelf Life ◽  
Fruit Ripening ◽  
Rosmarinic Acid ◽  
Color Change ◽  
Tomato Fruit ◽  
Tomato Fruits ◽  
Tomato Fruit Ripening ◽  
Sensory Evolution ◽  
Reduced Forms

Fruits are excellent sources of essential vitamins and health-boosting minerals. Recently, regulation of fruit ripening by both internal and external cues for the improvement of fruit quality and shelf life has received considerable attention. Rosmarinic acid (RA) is a kind of natural plant-derived polyphenol, widely used in the drug therapy and food industry due to its distinct physiological functions. However, the role of RA in plant growth and development, especially at the postharvest period of fruits, remains largely unknown. Here, we demonstrated that postharvest RA treatment delayed the ripening in tomato fruits. Exogenous application of RA decreased ripening-associated ethylene production and inhibited the fruit color change from green to red based on the decline in lycopene accumulation. We also found that the degradation of sucrose and malic acid during ripening was significantly suppressed in RA-treated tomato fruits. The results of metabolite profiling showed that RA application promoted the accumulation of multiple amino acids in tomato fruits, such as aspartic acid, serine, tyrosine, and proline. Meanwhile, RA application also strengthened the antioxidant system by increasing both the activity of antioxidant enzymes and the contents of reduced forms of antioxidants. These findings not only unveiled a novel function of RA in fruit ripening, but also indicated an attractive strategy to manage and improve shelf life, flavor, and sensory evolution of tomato fruits.

scholarly journals An overview of tomato fruit-ripening mutants and their use in increasing shelf life of tomato fruits

2017 ◽  
Vol 12 (51) ◽  
pp. 3520-3528 ◽  
Author(s):  
K. Osei M. ◽  
Danquah A. ◽  
T. Blay E. ◽  
Danquah E. ◽  
Adu-Dapaah H.
Keyword(s):  
Shelf Life ◽  
Fruit Ripening ◽  
Tomato Fruit ◽  
Tomato Fruits ◽  
Tomato Fruit Ripening ◽  
Ripening Mutants

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 ethylene-responsive SlWRKYs involved in color change during tomato fruit ripening

2017 ◽  
Vol 7 (1) ◽  
Author(s):  
Ling Wang ◽  
Xue-lian Zhang ◽  
Lu Wang ◽  
Yanan Tian ◽  
Ning Jia ◽  
...  
Keyword(s):  
Fruit Ripening ◽  
Color Change ◽  
Tomato Fruit ◽  
Tomato Fruit Ripening

scholarly journals Influence of fruit ripening acceleration measures on flowering and fruiting of small-sized tomato

2012 ◽  
Vol 59 (2) ◽  
pp. 191-198
Author(s):  
Renata Dobromilska ◽  
Katarzyna Kujath
Keyword(s):  
Fruit Ripening ◽  
Tomato Fruit ◽  
Tomato Fruits ◽  
Experimental Station ◽  
Tomato Fruit Ripening ◽  
Tomato Cultivars

The investigations were carried out in 2001-2003 at the Horticulture Experimental Station, University of Agriculture in Szczecin. The influence of truss cutting and application of Ethrel preparation on the flowering and acceleration of ripening of small-sized tomato fruit was studied. The experiment focused on the following factors: methods of acceleration of tomato fruit ripening (truss cutting, Ethrel preparation, truss cutting + Ethrel preparation) and tomato cultivars ('Cheresita F1', 'Favorita F1'). The applied methods had no influence on the number of flowers and germs of the small-sized tomato. The truss cutting increased the percentage of set fruits compared to the number of flowers. The application of Ethrel preparation along with truss cutting significantly increased the early yield of tomato fruits. The Ethrel and truss cutting accelerated the small-sized tomato harvesting by 12 days. Cv. 'Cheresita F1' produced a larger number of flowers, germs and fruits than 'Favorita F1'.

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.

scholarly journals Semi-dominant effects of a novel ripening inhibitor (rin) locus allele on tomato fruit ripening

PLoS ONE ◽  
2021 ◽  
Vol 16 (4) ◽  
pp. e0249575
Author(s):  
Yasuhiro Ito ◽  
Nobutaka Nakamura ◽  
Eiichi Kotake-Nara
Keyword(s):  
Transcription Factor ◽  
Shelf Life ◽  
Fruit Ripening ◽  
Stop Codon ◽  
Tomato Fruit ◽  
Wild Type ◽  
Long Term Storage ◽  
Tomato Fruit Ripening ◽  
Ripening Inhibitor ◽  
Β Carotene

The tomato (Solanum lycopersicum) ripening inhibitor (rin) mutation completely represses fruit ripening, as rin fruits fail to express ripening-associated genes and remain green and firm. Moreover, heterozygous rin fruits (rin/+) ripen normally but have extended shelf life, an important consideration for this perishable fruit crop; therefore, heterozygous rin has been widely used to breed varieties that produce red tomatoes with improved shelf life. We previously used CRISPR/Cas9 to produce novel alleles at the rin locus. The wild-type allele RIN encodes a MADS-box transcription factor and the novel allele, named as rinG2, generates an early stop codon, resulting in C-terminal truncation of the transcription factor. Like rin fruits, rinG2 fruits exhibit extended shelf life, but unlike rin fruits, which remain yellow-green even after long-term storage, rinG2 fruits turn orange due to ripening-associated carotenoid production. Here, to explore the potential of the rinG2 mutation for breeding, we characterized the effects of rinG2 in the heterozygous state (rinG2/+) compared to the effects of rin/+. The softening of rinG2/+ fruits was delayed compared to the wild type but to a lesser degree than rin/+ fruits. Lycopene and β-carotene levels in rinG2/+ fruits were similar to those of the wild type, whereas rin/+ fruits accumulated half the amount of β-carotene compared to the wild type. The rinG2/+ fruits produced lower levels of ethylene than wild-type and rin/+ fruits. Expression analysis revealed that in rinG2/+ fruits, the rinG2 mutation (like rin) partially inhibited the expression of ripening-associated genes. The small differences in the inhibitory effects of rinG2 vs. rin coincided with small differences in phenotypes, such as ethylene production, softening, and carotenoid accumulation. Therefore, rinG2 represents a promising genetic resource for developing tomato cultivars with extended shelf life.

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