The apparent involvement of ornithine docarboxylase (ODC) and putrescine in the early stages of fruit growth in tomato (Lycopersieon esculentum Mill.) has been previously described. Further evidence presented here supports the direct involvement of ODC and putrescine in the cell division process in tomato fruits. In tomato fruits grown in vitro, in which basic growth processes are inhibited, the activity of ODC and arginine decarboxylase (AI)C) and the level of free polyamines were reduced. While OI)(2 and ADC activity was correlated with the period of cell division in the tomato fruit, the free polyamine content was correlated with the DNA content, cell size, and fruit fresh weight. The addition of exogenous putrescine, however, did not restore the basic growth processes in the fruits grown in vitro.
A method and a system for a non-destructive determination of quality parameters in fresh produce. Ultrasonic sound waves are transmitted into the produce from a transducer and are received by a nearby transducer, both gripped via special arrangement cage, allowing local ultrasonic tests on the produce. Various acoustical parameters such as wave velocity and signal attenuation of the detected sound waves are analyzed in conjunction with the maturity of the sample.
Abstract. Tomato (Lycopersicon esculentum Mill.) fruits of the male sterile cultivar Pearson (MS35 BC4,61) were transferred to in vitro culture during the cell division period. Fruits grown in vivo and in vitro were compared throughout their development according to various growth parameters: fresh and dry weight, cell number, cell diameter, and DNA and total protein content. In all cases, the values pertaining to fruits grown in vitro were significantly lower than their in vivo counterparts. The final fresh weight of fruits transferred to culture 2, 5, or 10 days after pollination was only 0.7, 1.2, and 3.4%, respectively, of that of plant-grown fruits. The results indicate that the reduced fruit size in vitro is related to the reduction in both cell number and cell size. It is interesting to note that the DNA content per cell increased 15-fold during the growth of the plantgrown fruits while this accumulation was only between 2-and 3-fold in all the cultured fruits. The time to first colour appearance of fruits cultured 2,5, or 10 days after pollination was 196, 132 and 85%, respectively, of that of plant-grown fruits.
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