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

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'.

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Regulation of fruit ripening by the brassinosteroid biosynthetic gene SlCYP90B3 via an ethylene-dependent pathway in tomato

Horticulture Research ◽

10.1038/s41438-020-00383-0 ◽

2020 ◽

Vol 7 (1) ◽

Author(s):

Songshen Hu ◽

Lihong Liu ◽

Shuo Li ◽

Zhiyong Shao ◽

Fanliang Meng ◽

...

Keyword(s):

Fruit Ripening ◽

Tomato Fruit ◽

Soluble Sugar ◽

Expression Level ◽

P450 Monooxygenase ◽

Tomato Fruits ◽

Altered Expression ◽

Carotenoid Accumulation ◽

Tomato Fruit Ripening ◽

Transgenic Lines

Abstract The essential role of ethylene in fruit ripening has been thoroughly studied. However, the involvement of brassinosteroids (BRs) in the regulation of fruit ripening and their relationship with the ethylene pathway are poorly understood. In the current study, we found that BRs were actively synthesized during tomato fruit ripening. We then generated transgenic lines overexpressing or silencing SlCYP90B3, which encodes a cytochrome P450 monooxygenase that catalyzes the rate-limiting step of BR synthesis. The expression level of SlCYP90B3 was positively related to the contents of bioactive BRs as well as the ripening process in tomato fruit, including enhanced softening and increased soluble sugar and flavor volatile contents. Both carotenoid accumulation and ethylene production were strongly correlated with the expression level of SlCYP90B3, corroborated by the altered expression of carotenoid biosynthetic genes as well as ethylene pathway genes in transgenic tomato fruits. However, the application of the ethylene perception inhibitor 1-methycyclopropene (1-MCP) abolished the promotion effect of SlCYP90B3 overexpression on carotenoid accumulation. Taken together, these results increase our understanding of the involvement of SlCYP90B3 in bioactive BR biosynthesis as well as fruit ripening in tomato, thus making SlCYP90B3 a target gene for improvement of visual, nutritional and flavor qualities of tomato fruits with no yield penalty.

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

Antioxidants ◽

10.3390/antiox10111821 ◽

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.

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

African Journal of Agricultural Research ◽

10.5897/ajar2017.12756 ◽

2017 ◽

Vol 12 (51) ◽

pp. 3520-3528 ◽

Cited By ~ 4

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

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

PLANT PHYSIOLOGY ◽

10.1104/pp.84.3.911 ◽

1987 ◽

Vol 84 (3) ◽

pp. 911-917 ◽

Cited By ~ 59

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

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

Biosystems Engineering ◽

10.1016/j.biosystemseng.2009.02.001 ◽

2009 ◽

Vol 103 (1) ◽

pp. 116-119 ◽

Cited By ~ 22

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

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

Frontiers in Plant Science ◽

10.3389/fpls.2019.00223 ◽

2019 ◽

Vol 10 ◽

Cited By ~ 15

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

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Ethylene Receptors, CTRs and EIN2 Target Protein Identification and Quantification Through Parallel Reaction Monitoring During Tomato Fruit Ripening

Frontiers in Plant Science ◽

10.3389/fpls.2018.01626 ◽

2018 ◽

Vol 9 ◽

Cited By ~ 13

Author(s):

Clara I. Mata ◽

Bertrand Fabre ◽

Harriet T. Parsons ◽

Maarten L. A. T. M. Hertog ◽

Geert Van Raemdonck ◽

...

Keyword(s):

Fruit Ripening ◽

Protein Identification ◽

Tomato Fruit ◽

Target Protein ◽

Reaction Monitoring ◽

Parallel Reaction ◽

Ethylene Receptors ◽

Parallel Reaction Monitoring ◽

Tomato Fruit Ripening ◽

Identification And Quantification

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

Journal of the American Society for Horticultural Science ◽

10.21273/jashs04497-18 ◽

2018 ◽

Vol 143 (6) ◽

pp. 454-461 ◽

Cited By ~ 1

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.

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