scholarly journals Trichome regulator SlMIXTA‐like directly manipulates primary metabolism in tomato fruit

2019 ◽  
Vol 18 (2) ◽  
pp. 354-363 ◽  
Author(s):  
Shiyu Ying ◽  
Min Su ◽  
Yu Wu ◽  
Lu Zhou ◽  
Rao Fu ◽  
...  
Keyword(s):  
Tomato Fruit ◽  
Primary Metabolism

scholarly journals Multi-gene metabolic engineering of tomato plants results in increased fruit yield up to 23%

2020 ◽  
Vol 10 (1) ◽  
Author(s):  
José G. Vallarino ◽  
Szymon Kubiszewski-Jakubiak ◽  
Stephanie Ruf ◽  
Margit Rößner ◽  
Stefan Timm ◽  
...  
Keyword(s):  
Amino Acids ◽  
Metabolic Networks ◽  
Tomato Fruit ◽  
Transport Processes ◽  
Fruit Yield ◽  
Yield Potential ◽  
Primary Metabolism ◽  
Least Squares Regression ◽  
C And N ◽  
Genetic Interventions

Abstract The capacity to assimilate carbon and nitrogen, to transport the resultant sugars and amino acids to sink tissues, and to convert the incoming sugars and amino acids into storage compounds in the sink tissues, are key determinants of crop yield. Given that all of these processes have the potential to co-limit growth, multiple genetic interventions in source and sink tissues, plus transport processes may be necessary to reach the full yield potential of a crop. We used biolistic combinatorial co-transformation (up to 20 transgenes) for increasing C and N flows with the purpose of increasing tomato fruit yield. We observed an increased fruit yield of up to 23%. To better explore the reconfiguration of metabolic networks in these transformants, we generated a dataset encompassing physiological parameters, gene expression and metabolite profiling on plants grown under glasshouse or polytunnel conditions. A Sparse Partial Least Squares regression model was able to explain the combination of genes that contributed to increased fruit yield. This combinatorial study of multiple transgenes targeting primary metabolism thus offers opportunities to probe the genetic basis of metabolic and phenotypic variation, providing insight into the difficulties in choosing the correct combination of targets for engineering increased fruit yield.

scholarly journals Tomato Fruit Photosynthesis Is Seemingly Unimportant in Primary Metabolism and Ripening But Plays a Considerable Role in Seed Development

2011 ◽  
Vol 157 (4) ◽  
pp. 1650-1663 ◽  
Author(s):  
Anna Lytovchenko ◽  
Ira Eickmeier ◽  
Clara Pons ◽  
Sonia Osorio ◽  
Marek Szecowka ◽  
...  
Keyword(s):  
Seed Development ◽  
Tomato Fruit ◽  
Primary Metabolism ◽  
Fruit Photosynthesis

Function of the polygalacturonase convertor in ripening tomato fruit

1991 ◽  
Vol 82 (2) ◽  
pp. 237-242 ◽  
Author(s):  
Erik Knegt ◽  
Evert Vermeer ◽  
Caroline Pak ◽  
Johan Bruinsma
Keyword(s):  
Tomato Fruit

Assessment of locally produced waxing materials on the shelf life and fruit quality of two tomato varieties (Solanum lycopersicum)

2017 ◽  
Vol 4 (1) ◽  
pp. 36-47
Author(s):  
R. Osae G. Essilfie J. O. Anim
Keyword(s):  
Shelf Life ◽  
Tomato Fruit ◽  
Chemical Properties ◽  
Storage Period ◽  
Cassava Starch ◽  
Soluble Solids ◽  
Shea Butter ◽  
Tomato Fruits ◽  
Randomized Design ◽  
Colour Development

The study was conducted to assess the effect of different waxing materials on the quality attributes of tomato fruits. A 2 x8 factorial experiment layout in complete randomized design with 16 treatment combinations and 3 replication was adopted.The materials that were used for the experiment are two (2) varieties of tomatoes (Pectomech and Power Rano) and seven(7) waxing material (shea butter, cassava starch, beeswax, and a combination of shea butter + cassava starch, shea butter + beeswax, cassava starch + beeswax, shea butter + cassava starch + beeswax) and a control. Results from the experiment indicated that all waxing treatments delayed the development of weight loss, firmness, pH, total soluble solids, and total titrable acidity. The results also suggested that edible wax coatings delayed the ripening process and colour development of tomato fruits during the storage period and extended the shelf life. However Beewax treatment and its combinations performed better than the other treatments. It was therefore recommended that locally produced wax such as Beewax, Shea butter, Cassava Starch treatments and their combinations could be a good technology for preserving the quality and extending the shelf life of fresh tomato fruit as well as maintaining the physical and chemical properties.

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