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

Unraveling the target genes of RIN transcription factor during tomato fruit ripening and softening

2016 ◽  
Vol 97 (3) ◽  
pp. 991-1000 ◽  
Author(s):  
Ling Li ◽  
Xiaoguang Wang ◽  
Xinhua Zhang ◽  
Mei Guo ◽  
Tieling Liu
Keyword(s):  
Transcription Factor ◽  
Fruit Ripening ◽  
Target Genes ◽  
Tomato Fruit ◽  
Tomato Fruit Ripening

scholarly journals 1-Methylcyclopropene delays tomato fruit ripening

2002 ◽  
Vol 20 (4) ◽  
pp. 659-663 ◽  
Author(s):  
Celso Luiz Moretti ◽  
Alessandra L. Araújo ◽  
Waldir Aparecido Marouelli ◽  
Washington Luiz C. Silva
Keyword(s):  
Fruit Ripening ◽  
Skin Color ◽  
Tomato Fruit ◽  
Storage Period ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Ambient Conditions ◽  
Total Carotenoids ◽  
Cold Room ◽  
Tomato Fruit Ripening

Tomato (Lycopersicon esculentum Mill.) fruits, cv. Santa Clara, were harvested at the breaker stage from commercial fields in Brazlândia, Brazil, to investigate the ability of 1-methylcyclopropene (1-MCP) to retard tomato fruit ripening. Fruit without external blemishes were graded for size (diameter = 80±5 mm) and mass (m = 130±10 g), placed inside hermetically sealed boxes, and 1-MCP was applied for 12 hours (T = 22±1°C; RH = 80-85%) at four different concentrations: 0 (control), 250, 500 and 1000 mL.L-1. Fruits were held at ambient conditions (T = 23±2°C; RH 80-85%) for 2 days and then stored inside a cold room (T = 20±1°C; RH = 85-95%). Every 3 days, during a 15-day period, fruits were analyzed for firmness, total soluble solids, titratable acidity, external color, and total carotenoids. Firmness of fruit treated with 1000 mL.L-1 was about 88% higher than control fruits after 17 days. The a*/b* ratio, an indicator of skin color, for fruit treated with 1000 mL.L-1 of 1-MCP was 38% lower than control fruits at the end of the storage period. Treatments with higher concentrations of 1-MCP delayed total carotenoids synthesis and color development. Control fruits stored for 17 days had about 190% more total carotenoids than fruits treated with 1000 mL.L-1 of 1-MCP. Postharvest application of 1-MCP was an efficient method to delay tomato fruit ripening. As 1-MCP concentration increased, ripening was further delayed. Tomatoes treated with 250, 500, and 1000 mL.L-1 of 1-MCP were delayed by 8 to 11, 11 to 13 and 15 to 17 days, respectively.

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