Involvement of Ethylene in the Accumulation of Esculeoside A during Fruit Ripening of Tomato (Solanum lycopersicum)

2009 ◽  
Vol 57 (8) ◽  
pp. 3247-3252 ◽  
Author(s):  
Yoko Iijima ◽  
Yukio Fujiwara ◽  
Takeaki Tokita ◽  
Tsuyoshi Ikeda ◽  
Toshihiro Nohara ◽  
...  
Keyword(s):  
Solanum Lycopersicum ◽  
Fruit Ripening ◽  
Esculeoside A

The Solanum melongena COP1LIKE manipulates fruit ripening and flowering time in tomato (Solanum lycopersicum)

2022 ◽  
Author(s):  
Muhammad Naeem ◽  
Khurram Shahzad ◽  
Saddam Saqib ◽  
Asim Shahzad ◽  
Nasrullah ◽  
...  
Keyword(s):  
Flowering Time ◽  
Solanum Lycopersicum ◽  
Fruit Ripening ◽  
Solanum Melongena

scholarly journals A tomato (Solanum lycopersicum) APETALA2/ERF gene, SlAP2a, is a negative regulator of fruit ripening

2010 ◽  
Vol 64 (6) ◽  
pp. 936-947 ◽  
Author(s):  
Mi-Young Chung ◽  
Julia Vrebalov ◽  
Rob Alba ◽  
JeMin Lee ◽  
Ryan McQuinn ◽  
...  
Keyword(s):  
Solanum Lycopersicum ◽  
Fruit Ripening ◽  
Negative Regulator

scholarly journals Postharvest handling induces changes in fruit DNA methylation status and is associated with alterations in fruit quality in tomato (Solanum lycopersicum L.)

2020 ◽  
Author(s):  
Jiaqi Zhou ◽  
Bixuan Chen ◽  
Karin Albornoz ◽  
Diane M Beckles
Keyword(s):  
Dna Methylation ◽  
Solanum Lycopersicum ◽  
Fruit Quality ◽  
Fruit Ripening ◽  
Tomato Fruit ◽  
Transcriptional Analysis ◽  
Marker Genes ◽  
Tomato Fruit Ripening ◽  
Postharvest Handling ◽  
Early Harvest

AbstractPostharvest handling of tomato (Solanum lycopersicum L.), specifically low-temperature storage and early harvest are used to extend shelf life, but often reduce fruit quality. Recent work suggests that DNA methylation dynamics influences fruit ripening through the demethylase SlDML2 gene. However, the influence of postharvest handling on DNA methylation in relation to fruit quality is unclear. This work aimed to clarify these issues by analyzing DNA methylation using methyl-sensitive amplification polymorphism (MSAP), semi-quantitative transcriptional analysis of marker genes for fruit quality (RIN; RIPENING INHIBITOR) and DNA methylation (SlDML2; Solanum lycopersicum L. DNA demethylase 2), and, fruit biochemical quality biomarkers. Multivariate analysis of these data supported the view that DNA methylation of fruit was influenced more by postharvest handling than ripening stage, however, fruit quality was influenced mainly by ripening. Fruit chilled postharvest were distinct in their DNA methylation state and quality characteristics, which implied that these three phenomena i.e., chilling, methylation, and quality are highly connected. In addition, different postharvest handling methods modulated SlDML2 transcript levels but had little effect on the level of RIN transcripts in fruit that reached the Turning stage after early harvest, and cold storage. These data collectively helped to advance our interpretation of tomato fruit ripening. In conclusion, our findings revealed that postharvest-induced variation in fruit quality is in relation to DNA methylation. Long-term this work will help better connect physiological changes in tomato fruit to events happening at the molecular level.

Isolation and Expression of Two Fruit Ripening Related Genes SlPEL and SlAPL in Tomato (Solanum lycopersicum)

2010 ◽  
Vol 36 (7) ◽  
pp. 1135-1143
Author(s):  
Dong XIAO ◽  
Yang XIAO ◽  
Ying-Fan CAI ◽  
Xiao-Feng DENG ◽  
Suo-Wei WU ◽  
...  
Keyword(s):  
Solanum Lycopersicum ◽  
Fruit Ripening

Identification of α-Tomatine 23-Hydroxylase Involved in the Detoxification of a Bitter Glycoalkaloid

2019 ◽  
Vol 61 (1) ◽  
pp. 21-28 ◽  
Author(s):  
Masaru Nakayasu ◽  
Ryota Akiyama ◽  
Midori Kobayashi ◽  
Hyoung Jae Lee ◽  
Takashi Kawasaki ◽  
...  
Keyword(s):  
Fruit Ripening ◽  
Tomato Fruit ◽  
Transgenic Tomato ◽  
Metabolic Enzyme ◽  
Gene Encoding ◽  
Tomato Plants ◽  
Tomato Fruit Ripening ◽  
Transgenic Tomato Plants ◽  
Key Enzyme ◽  
Esculeoside A

Abstract Tomato plants (Solanum lycopersicum) contain steroidal glycoalkaloid α-tomatine, which functions as a chemical barrier to pathogens and predators. α-Tomatine accumulates in all tissues and at particularly high levels in leaves and immature green fruits. The compound is toxic and causes a bitter taste, but its presence decreases through metabolic conversion to nontoxic esculeoside A during fruit ripening. This study identifies the gene encoding a 23-hydroxylase of α-tomatine, which is a key to this process. Some 2-oxoglutarate-dependent dioxygenases were selected as candidates for the metabolic enzyme, and Solyc02g062460, designated Sl23DOX, was found to encode α-tomatine 23-hydroxylase. Biochemical analysis of the recombinant Sl23DOX protein demonstrated that it catalyzes the 23-hydroxylation of α-tomatine and the product spontaneously isomerizes to neorickiioside B, which is an intermediate in α-tomatine metabolism that appears during ripening. Leaves of transgenic tomato plants overexpressing Sl23DOX accumulated not only neorickiioside B but also another intermediate, lycoperoside C (23-O-acetylated neorickiioside B). Furthermore, the ripe fruits of Sl23DOX-silenced transgenic tomato plants contained lower levels of esculeoside A but substantially accumulated α-tomatine. Thus, Sl23DOX functions as α-tomatine 23-hydroxylase during the metabolic processing of toxic α-tomatine in tomato fruit ripening and is a key enzyme in the domestication of cultivated tomatoes.

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