Biosynthesis of 1-aminocyclopropane-1-carboxylic acid and ethylene from [delta]-aminolevulinic acid in ripening tomato fruits

El-Rayes, Diaa El-Deen Ahmed

doi:10.31274/rtd-180813-12133

Cited by 1 publication

(1 citation statement)

References 36 publications

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“…Interestingly, it has been suggested that ALA can be used as a synthetic precursor of ethylene. Specifically, tomato pericarp was incubated in (2, 3- 3 H) ALA, and then, radioactivity from 3 H-ALA could be detected in ethylene from the pericarp tissue ( 62 ). Other studies have shown that the application of ALA could increase the synthesis of ethylene in plant tissues.…”

Section: Discussionmentioning

confidence: 99%

Application of 5-aminolevulinic acid promotes ripening and accumulation of primary and secondary metabolites in postharvest tomato fruit

Wang

Yuan

et al. 2022

Front. Nutr.

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5-Aminolevulinic acid (ALA) plays a vital role in promoting plant growth, enhancing stress resistance, and improving fruit yield and quality. In the present study, tomato fruits were harvested at mature green stage and sprayed with 200 mg L–1 ALA on fruit surface. During ripening, the estimation of primary and secondary metabolites, carotenoids, and chlorophyll contents, and the expression levels of key genes involved in their metabolism were carried out. The results showed that ALA significantly promoted carotenoids accumulation by upregulating the gene expression levels of geranylgeranyl diphosphate synthase (GGPPS, encoding geranylgeranyl diphosphate synthase), phytoene synthase 1 (PSY1, encoding phytoene synthase), phytoene desaturase (PDS, encoding phytoene desaturase), and lycopeneβ-cyclase (LCYB, encoding lycopene β-cyclase), whereas chlorophyll content decreased by downregulating the expression levels of Mg-chelatase (CHLH, encoding Mg-chelatase) and protochlorophyllide oxidoreductase (POR, encoding protochlorophyllide oxidoreductase). Besides, the contents of soluble solids, vitamin C, soluble protein, free amino acids, total soluble sugar, organic acid, total phenol, and flavonoid were increased in ALA-treated tomato fruit, but the fruit firmness was decreased. These results indicated that the exogenous ALA could not only promote postharvest tomato fruit ripening but also improve the internal nutritional and flavor quality of tomato fruit.

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Section: Discussionmentioning

confidence: 99%