1-Hexylcyclopropene in retarding tomato ( Lycopersicon esculentum Mill.) fruit ripening and its mode of action

2016 ◽  
Vol 213 ◽  
pp. 410-417
Author(s):  
Shamim A.K.U. Khan ◽  
Zora Singh ◽  
Muftah M.A. Musa ◽  
Alan D. Payne
Keyword(s):  
Lycopersicon Esculentum ◽  
Fruit Ripening ◽  
Mode Of Action ◽  
Lycopersicon Esculentum Mill

scholarly journals The Effect of Methyl Jasmonate Vapour on Some Characteristics of Fruit Ripening, Carotenoids and Tomatine Changes in Tomato (Lycopersicon esculentum Mill.)

2013 ◽  
Vol 48 (2) ◽  
pp. 27-35 ◽  
Author(s):  
Janusz Czapski ◽  
Marian Saniewski
Keyword(s):  
Lycopersicon Esculentum ◽  
Methyl Jasmonate ◽  
Fruit Ripening ◽  
Scoring System ◽  
Outer Part ◽  
Lycopersicon Esculentum Mill ◽  
Visual Scoring ◽  
Lycopene Content ◽  
Fruit Pericarp ◽  
Β Carotene

Tomato ripening in normal red-fruited cultivar (Fiorin) was delayed by treatment with methyl jasmonate (JA-Me) vapour. A visual scoring system for describing tomato ripening was used. Surface of fruits exposed to JA-Me vapour, increased in yellow and decreased in red as determined by HunterLab colour meter. JA-Me significantly altered the firmness of fruits after 21 days storage. Vapour of JA-Me enhanced the level of β-carotene in outer part (peel with 3 mm pericarp tissue) of fruit, while it had no effect in peeled fruit pericarp. JA-Me treatment decreased the level of lycopene in outer part and pericarp tissue, however, in outer part lycopene content decreased at a higher rate than in pericarp. Amount of tomatine in fruits treated with JA-Me had enhanced four-fold in outer part and by 62% in peeled fruit pericarp as compared with the control.

Studies on some physico-chemical changes associated with fruit ripening in tomato (Lycopersicon esculentum mill.)

1976 ◽  
Vol 25 (3-4) ◽  
pp. 399-405 ◽  
Author(s):  
Gurdeep Kaur ◽  
J. S. Kanwar ◽  
S. P. Jaiswal ◽  
M. S. Saimbhi ◽  
K. S. Nandpuri
Keyword(s):  
Lycopersicon Esculentum ◽  
Fruit Ripening ◽  
Chemical Changes ◽  
Lycopersicon Esculentum Mill ◽  
Physico Chemical

scholarly journals Some results of growth technology by 2 stem for mini tomato (Lycopersicon Esculentum. Mill) varieties

2021 ◽  
Vol 31 (3) ◽  
pp. 91-97
Author(s):  
Nyambuu Erdenebat ◽  
Oyungerel Janlav ◽  
Undarmaa Davaasambuu ◽  
Tsegmid Vanchinkhuu
Keyword(s):  
Lycopersicon Esculentum ◽  
Fruit Ripening ◽  
New Technology ◽  
Climatic Conditions ◽  
Main Stem ◽  
Lycopersicon Esculentum Mill ◽  
Yield And Quality ◽  
Small Fruit ◽  
Growth Technology

The purpose of this study was to compare the new technology methods of growing two-stem tomatoes with the method of growing one main stem during the testing of small fruit tomato varieties that are adapted to the soil and climatic conditions of Mongolia. When growing tomato varieties with 2 stems, Seminis-SV7160TC, Galaxy and TY Candy varieties had 169-171 days from germination to 80% of fruit ripening, which is 4-6 days later than growing with 1 main stem. When growing tomato varieties with 2 stems, it is possible to produce 10 or more stems per plant with 10 stems per plant or 10 stems per plant, but the delay in fruit ripening affected the yield and quality of the crop. Жижиг жимст лоолийн (Lycopersicon Esculentum. Mill) сортуудыг 2 ишээр ургуулах шинэ технологийг туршсан дүнгээс Монгол орны хөрс, цаг уурын нөхцөлд дасан зохицох жижиг жимстэй лоолийн сортуудыг сорих, туршихдаа шинэ технологиудын нэг  болох 2 ишээр ургуулах аргыг 1 гол ишээр ургуулах аргатай харьцуулан судлах зорилгоор энэхүү судалгааг явуулсан. Лоолийн сортуудыг 2 ишээр ургуулахад  Seminis-SV7160TC, Galaxy, TY Candy сортуудад соёололтын жигдрэлтээс үр жимсний болцын 80% хүртэлхи хугацаагаар тооцоход 169-171 хоног байсан нь  1 гол ишээр ургуулснаас 4-6 хоногоор оройтсон. Лоолийн сортуудыг 2 ишээр  ургуулахад   салаа иш тус бүрт 5 ш багцэцэг буюу 1 ургамалд 10 ш байхаар ургуулсан. Энэ арга нь  1 ишээр ургуулснаас 3 ш-ээр илүү  багц үр жимс авах боломжтой байсан ч үр жимсний боловсролтын хугацаа оройтсон нь ургацын хэмжээ, чанарт нөлөөлж байсан. Лоолийн сортуудбг 2 ишээр ургуулсан хувилбаруудад  1 м2-ын ургац  KT Orange(5.3 кг), Seminis-SV7160TC(6.3 кг), Galaxy(6.6 кг), TY Candy(6.1 кг), TY 777(6.0 кг) байсан бол 1 гол ишээр  ургуулсан сортуудыг хяналт болгож ижил нөхцөлд ургуулахад  KT Orange(3.6 кг),Seminis-SV7160TC(5.0 кг), Galaxy(6.0 кг),TY Candy(4.8 кг),TY 777(5.3 кг), Вишнийвидный(5.7 кг)  байсан. Эндээс үзэхэд  шинэ технологийн арга болох залгалтын аргыг ашиглахад  сорт тус бүр дээр 0,3-1.7 кг\м2-аар ахиу буюу  3-17 %-ийн нэмүү ургацтай байсан. Түлхүүр үг: гол иш, 2 иш, багцэцэг, үржимс, ургац

scholarly journals Effet de la salinité sur la floraison, la fructification et la qualité nutritionnelle des fruits du cultivar local Akikon de tomate (Lycopersicon esculentum Mill.) du Bénin

2021 ◽  
Vol 15 (2) ◽  
pp. 737-749
Author(s):  
Eliane Kinsou ◽  
Abdou Madjid Amoussa ◽  
Armel Clément Goudjo Mensah ◽  
Julien Koffi Kpinkoun ◽  
Françoise Assogba Komlan ◽  
...  
Keyword(s):  
Lycopersicon Esculentum ◽  
Fruit Ripening ◽  
Nutritional Quality ◽  
Soluble Sugars ◽  
Nutrient Contents ◽  
Lycopersicon Esculentum Mill ◽  
Local Cultivar ◽  
Irrigation Water Salinity ◽  
The Impact ◽  
Germination And Growth

La tomate est l’un des légumes les plus consommés au monde et au Bénin. Il est largement établi que la salinité agit négativement sur la germination et la croissance et modifie considérablement la concentration des composés bioactives des légumes. Au Bénin, la tomate est cultivée partiellement sur les terres cultivables des régions côtières où la salinité du sol et de l’eau d’irrigation est une réalité. Cette étude visait à évaluer l’effet de la salinité sur la floraison, la fructification et la composition nutritionnelle des fruits de tomate du cultivar local Akikon. Les plantes de trois semaines ont été arrosées jusqu’à la maturité des fruits avec diverses concentrations de NaCl de 0, 30, 60 et 120 mM. La date d’apparition des premières fleurs, la date de maturation des fruits ainsi que les teneurs en protéines des fruits n’ont pas été significativement affectées par la salinité alors que le nombre de fruits par plante, le poids des fruits, les teneurs en sucres solubles totaux et en sucres réducteurs subissent une réduction significative sous l’effet du NaCl. Par contre, les teneurs en lycopène, en vitamines B6, B12 et C ont connu une augmentation significative avec l’augmentation de la concentration de NaCl. La salinité a donc réduit la production de tomate et amélioré la qualité nutritionnelle des fruits en augmentant notamment ses teneurs en vitamines et en lycopène.Mots clés: Salinité, teneur en nutriments, sucres, lycopène, vitamines.   English title:Effect of salt stress on flowering, fructification and fruit nutritional quality of Benin local tomato (Lycopersicon esculentum Mill.) cultivar AkikonTomato (Lycopersicon esculentum) is one of the most important consumable vegetable in the world and in Benin. It is widely established that salinity acts negatively on germination and growth and considerably modifies the concentration of bioactive compounds in vegetables. In Benin, tomato is partially cultivated on arable lands in coastal regions where soil and irrigation water salinity is a reality. This study investigated the impact of salinity on flowering, fructification, and fruit nutrient contents of a local cultivar of tomato Akikon. Three weeks old plants were irrigated with four NaCl concentrations: 0; 30; 60 and 120 mM NaCl till fruit ripening. The date of first flower appearance, the date of fruit ripening and fruit protein content were not affected by salinity; whereas fruit number, fruit fresh mass, fruit soluble sugars and reducing sugars contents were significantly decreased by increasing salinity. Moreover, lycopen and vitamins B6, B12 and C contents increased significantly when salinity concentration increased. Thus, salinity reduced tomato productivity but improved fruit nutritional quality by mainly increasing vitamins and lycopen contents.Keywords: Salinity, nutrients content, lycopen, sugars, vitamins.

TEXTURE CHANGES ON NORMAL AND LONG SHELF-LIFE TOMATO (LYCOPERSICON ESCULENTUM MILL.) FRUIT RIPENING

1998 ◽  
pp. 488-488 ◽  
Author(s):  
L. Chiesa ◽  
L. Diaz ◽  
O. Cascone ◽  
K. Pañak ◽  
S. Camperi ◽  
...  
Keyword(s):  
Lycopersicon Esculentum ◽  
Shelf Life ◽  
Fruit Ripening ◽  
Lycopersicon Esculentum Mill
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