Accumulation of anthocyanins in tomato skin extends shelf life

Bassolino, Laura; Zhang, Yang; Schoonbeek, Henk‐jan; Kiferle, Claudia; Perata, Pierdomenico; Martin, Cathie

doi:10.1111/nph.12524

Cited by 85 publications

(77 citation statements)

References 32 publications

(57 reference statements)

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“…Tomato fruit with higher antioxidant capacities show slower overripening (Bassolino et al, 2013;Zhang et al, 2013). AtMYB12 tomatoes have increased levels of flavonols, and their antioxidant capacity is about 3 times higher than that of wild-type tomatoes .…”

Section: Atmyb12 Tomato Fruit Show Delayed Overripeningmentioning

confidence: 99%

“…Anthocyanin-enriched Del/Ros1 tomatoes show low susceptibility to B. cinerea, one of the most important postharvest pathogens of tomato fruit (Bassolino et al, 2013;Zhang et al, 2013). To investigate the susceptibility of high-flavonol AtMYB12 tomatoes to the pathogen, both wound-inoculated and spray-infected fruit were tested for susceptibility to B. cinerea.…”

Section: /2mentioning

confidence: 99%

“…The accumulation of anthocyanins in tomato fruit following fruit-specific expression of two transcription factors, Delila (Del) and Rosea1 (Ros1), from snapdragon (Antirrhinum majus) doubles shelf life . Both the purple Del/Ros1 tomato and the purple-skinned Anthocyanin fruit (Aft) and atroviolacea (atv; Aft/Aft atv/atv) tomato, produced by the introgression of Solanum chilense and Solanum cheesmaniae into tomato (Povero et al, 2011), show delayed overripening and reduced susceptibility to B. cinerea (Bassolino et al, 2013;Zhang et al, 2013). The accumulation of anthocyanins increases the total antioxidant capacity of tomatoes, slows the increase in ROS, and so delays overripening .…”

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confidence: 99%

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Different ROS-Scavenging Properties of Flavonoids Determine Their Abilities to Extend Shelf Life of Tomato

et al. 2015

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The shelf life of tomato (Solanum lycopersicum) fruit is determined by the processes of overripening and susceptibility to pathogens. Postharvest shelf life is one of the most important traits for commercially grown tomatoes. We compared the shelf life of tomato fruit that accumulate different flavonoids and found that delayed overripening is associated with increased total antioxidant capacity caused by the accumulation of flavonoids in the fruit. However, reduced susceptibility to Botrytis cinerea, a major postharvest fungal pathogen of tomato, is conferred by specific flavonoids only. We demonstrate an association between flavonoid structure, selective scavenging ability for different free radicals, and reduced susceptibility to B. cinerea. Our study provides mechanistic insight into how flavonoids influence the shelf life, information that could be used to improve the shelf life of tomato and, potentially, other soft fruit.

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Section: Atmyb12 Tomato Fruit Show Delayed Overripeningmentioning

confidence: 99%

Section: /2mentioning

confidence: 99%

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confidence: 99%

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Different ROS-Scavenging Properties of Flavonoids Determine Their Abilities to Extend Shelf Life of Tomato

et al. 2015

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“…Another strategy consists of engineering transcription factors in order to increase the content of the flavonoid compounds. Such attempts were undertaken by several research teams (Adato et al 2009;Ballester et al 2010;Schreiber et al 2012;Bassolino et al 2013;Maligeppagol et al 2013). Maligeppagol et al (2013), with fruitspecific expressions of two transcription factors Delila and Rosea1, isolated from Antirrhinum majus generated transgenic tomato plants accumulating a 70-100-fold higher amount of anthocyanin in the fruit.…”

Section: Improvement Of Fruit Qualitymentioning

confidence: 99%

Tomato (Solanum lycopersicum L.) in the service of biotechnology

Gerszberg

Hnatuszko-Konka

Kowalczyk

et al. 2014

Plant Cell Tiss Organ Cult

154

110

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Originating in the Andes, the tomato (Solanum lycopersicum L.) was imported to Europe in the 16th century. At present, it is an important crop plant cultivated all over the world, and its production and consumption continue to increase. This popular vegetable is known as a major source of important nutrients including lycopene, bcarotene, flavonoids and vitamin C as well as hydroxycinnamic acid derivatives. Since the discovery that lycopene has anti-oxidative, anti-cancer properties, interest in tomatoes has grown rapidly. The development of genetic engineering tools and plant biotechnology has opened great opportunities for engineering tomato plants. This review presents examples of successful tissue culture and genetically modified tomatoes which resistance to a range of environmental stresses improved, along with fruit quality. Additionally, a successful molecular farming model was established.

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“…Anthocyanins are powerful antioxidants and, as part of human diet in seeds, fruit, and leaves are proposed to have health-promoting properties (Bassolino et al, 2013;Martin et al, 2011). It has been shown that the consumption of anthocyanins can lower the risk of cancer, diabetes, and cardiovascular diseases (ZafraStone et al, 2007;He and Giusti, 2010;Tsuda, 2012;Butelli et al, 2008).…”

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confidence: 99%

Transcription Factor-Mediated Control of Anthocyanin Biosynthesis in Vegetative Tissues

et al. 2017

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Plants accumulate secondary metabolites to adapt to environmental conditions. These compounds, here exemplified by the purple-colored anthocyanins, are accumulated upon high temperatures, UV-light, drought, and nutrient deficiencies, and may contribute to tolerance to these stresses. Producing compounds is often part of a more broad response of the plant to changes in the environment. Here we investigate how a transcription-factor-mediated program for controlling anthocyanin biosynthesis also has effects on formation of specialized cell structures and changes in the plant root architecture. A systems biology approach was developed in tomato (Solanum lycopersicum) for coordinated induction of biosynthesis of anthocyanins, in a tissue-and development-independent manner. A transcription factor couple from Antirrhinum that is known to control anthocyanin biosynthesis was introduced in tomato under control of a dexamethasone-inducible promoter. By application of dexamethasone, anthocyanin formation was induced within 24 h in vegetative tissues and in undifferentiated cells. Profiles of metabolites and gene expression were analyzed in several tomato tissues. Changes in concentration of anthocyanins and other phenolic compounds were observed in all tested tissues, accompanied by induction of the biosynthetic pathways leading from Glc to anthocyanins. A number of pathways that are not known to be involved in anthocyanin biosynthesis were observed to be regulated. Anthocyanin-producing plants displayed profound physiological and architectural changes, depending on the tissue, including root branching, root epithelial cell morphology, seed germination, and leaf conductance. The inducible anthocyanin-production system reveals a range of phenomena that accompanies anthocyanin biosynthesis in tomato, including adaptions of the plants architecture and physiology.

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Accumulation of anthocyanins in tomato skin extends shelf life

Cited by 85 publications

References 32 publications

Different ROS-Scavenging Properties of Flavonoids Determine Their Abilities to Extend Shelf Life of Tomato

Different ROS-Scavenging Properties of Flavonoids Determine Their Abilities to Extend Shelf Life of Tomato

Tomato (Solanum lycopersicum L.) in the service of biotechnology

Transcription Factor-Mediated Control of Anthocyanin Biosynthesis in Vegetative Tissues

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