Effect of tunicamycin on in vitro ripening of tomato pericarp tissue

Handa, Avtar K.; Singh, Narendra K.; Biggs, M. Scott

doi:10.1111/j.1399-3054.1985.tb02320.x

Cited by 19 publications

(12 citation statements)

References 26 publications

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“…All collected hexane layers were pooled, 2 ml of 12% NaCl was added to each pool, the contents were mixed and then centrifuged. The hexane layer was collected, diluted 10 times and absorbance was spectrophotometrically determined at 503 nm (Handa et al. , 1985).…”

Section: Methodsmentioning

confidence: 99%

Overexpression of yeast spermidine synthase impacts ripening, senescence and decay symptoms in tomato

et al. 2010

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SUMMARYPolyamines (PAs) are ubiquitous, polycationic biogenic amines that are implicated in many biological processes, including plant growth and development, but their precise roles remain to be determined. Most of the previous studies have involved three biogenic amines: putrescine (Put), spermidine (Spd) and spermine (Spm), and their derivatives. We have expressed a yeast spermidine synthase (ySpdSyn) gene under constitutive (CaMV35S) and fruit-ripening specific (E8) promoters in Solanum lycopersicum (tomato), and determined alterations in tomato vegetative and fruit physiology in transformed lines compared with the control. Constitutive expression of ySpdSyn enhanced intracellular levels of Spd in the leaf, and transiently during fruit development, whereas E8-ySpdSyn expression led to Spd accumulation early and transiently during fruit ripening. The ySpdSyn transgenic fruits had a longer shelf life, reduced shriveling and delayed decay symptom development in comparison with the wild-type (WT) fruits. An increase in shelf life of ySpdSyn transgenic fruits was not facilitated by changes in the rate of water loss or ethylene evolution. Additionally, the expression of several cell wall and membrane degradation-related genes in ySpdSyn transgenic fruits was not correlated with an extension of shelf life, indicating that the Spd-mediated increase in fruit shelf life is independent of the above factors. Crop maturity, indicated by the percentage of ripening fruits on the vine, was delayed in a CaMV35S-ySpdSyn genotype, with fruits accumulating higher levels of the antioxidant lycopene. Notably, whole-plant senescence in the transgenic plants was also delayed compared with WT plants. Together, these results provide evidence for a role of PAs, particularly Spd, in increasing fruit shelf life, probably by reducing post-harvest senescence and decay.

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Section: Methodsmentioning

confidence: 99%

Overexpression of yeast spermidine synthase impacts ripening, senescence and decay symptoms in tomato

et al. 2010

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“…The GMP enzyme produces GDP-Dmannose, a precursor of AsA, and also of cell wall polysaccharides, which is essential for N-and O-glycosylation of proteins (Conklin et al 1999). This protein glycosylation is an important step in the ripening process of tomato (Handa et al 1985). Indeed, inhibition of glycosylation can delay ripening in tomato.…”

Section: Transcripts In Leaves and Fruitsmentioning

confidence: 99%

Light affects ascorbate content and ascorbate-related gene expression in tomato leaves more than in fruits

Massot

Stevens

Génard

et al. 2011

Planta

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Little is known about the light regulation of vitamin C synthesis in fruits. In contrast, previous studies in leaves revealed that VTC2 (coding for GDP-L: -galactose phosphorylase) was one of the key genes up-regulated by light in leaves. Our objective was to determine how the expression of ascorbate (AsA) synthesis genes in tomato (Solanum lycopersicum) was modified according to light irradiance in both leaves and fruits. Seven days of shading strongly decreased total ascorbate (reduced and oxidized form) content in leaves (50%) and to a lesser extent in fruits (10%). Among the last six steps of AsA biosynthesis, only two genes, VTC2 and GPP1 (one of the two unigenes coding for L: -galactose-1-P phosphatase in tomato), were down-regulated by long-term shading in red ripe fruits, compared to seven genes regulated in leaves. This underlines that light affects AsA-related gene expression more in leaves than in ripening fruits. Moreover, this study reveals strong daily changes in transcript levels of enzymes of the AsA biosynthetic pathway in leaves (11 of the 12 studied genes showed significant changes in their expression pattern). Among those genes, we found that diurnal variation in transcript levels of VTC2 and GME1 correlated to leaf AsA content measured 8 h later. This study provides a new hypothesis on the role of GME1 in addition to VTC2 in light-regulated AsA biosynthesis.

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“…Pericarp collected in the field was frozen in dry ice, whereas all other plant tissues were frozen immediately in liquid nitrogen and stored at Ϫ80°C until extraction. Lycopene levels of frozen pericarp were determined as described previously (Handa et al, 1985).…”

Section: Plant Materialsmentioning

confidence: 99%

A Novel Small Heat Shock Protein Gene,vis1, Contributes to Pectin Depolymerization and Juice Viscosity in Tomato Fruit

et al. 2003

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We have characterized a novel small heat shock protein gene, viscosity 1 (vis1) from tomato (Lycopersicon esculentum) and provide evidence that it plays a role in pectin depolymerization and juice viscosity in ripening fruits. Expression of vis1 is negatively associated with juice viscosity in diverse tomato genotypes. vis1 exhibits DNA polymorphism among tomato genotypes, and the alleles vis1-hta (high-transcript accumulator; accession no. AY128101) and vis1-lta (low transcript accumulator; accession no. AY128102) are associated with thinner and thicker juice, respectively. Segregation of tomato lines heterogeneous for vis1 alleles indicates that vis1 influences pectin depolymerization and juice viscosity in ripening fruits. vis1 is regulated by fruit ripening and high temperature and exhibits a typical heat shock protein chaperone function when expressed in bacterial cells. We propose that VIS1 contributes to physiochemical properties of juice, including pectin depolymerization, by reducing thermal denaturation of depolymerizing enzymes during daytime elevated temperatures.Ripening of fleshy fruits is a dynamic transitional period that encompasses a myriad of biochemical and physiological changes leading to easily perceivable alterations in fruit texture, firmness, pigmentation, aroma, and sweetness (Tucker, 1993;Grierson and Fray, 1994). Significant progress has been made in characterizing the molecular components of fruitripening process, including ethylene biosynthesis and perception, cell wall depolymerization, light signal transduction, and carotenoid accumulation (Giovannoni, 2001). Fruit ripening-related cell wall depolymerization has been investigated in tomato (Lycopersicon esculentum) pericarp to understand the molecular components that regulate the physiochemical properties of cell walls during plant growth and development in general and fruit textural changes in particular (Brownleader et al., 1999). These studies have provided evidence that depolymerization of polyuronides (Huber and O'Donoghue, 1993; Brummell and Labavitch, 1997) and hemicelluloses (Maclachlan and Brady, 1994; Brummell et al., 1999b) and the loss of Gal (Tong and Gross, 1988) are the most prominent changes that occur in cell walls during fruit ripening. Reverse genetics has been used to delineate effects of several cell wall polymer modifying and depolymerizing enzymes that show coordinated increases during the fruit-ripening process (Giovannoni, 2001). Characterization of the effects of polygalacturonase (Giovannoni et al., 1989;Smith et al., 1990;Kramer et al., 1992; Brummell et al., 1997) and pectin methylesterase in transgenic plants over-or underexpressing these enzymes (Tieman et al., 1992;Tieman and Handa, 1994) showed that they play roles in pectin degradation but do not significantly effect pericarp texture. Impaired expression of two tomato ␤-glucanases by antisense technology suggested that these enzymes affect fruit metabolism but do not change fruit phenotype (Lashbrook et al., 1998; Brummell et al., 1999a). How...

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Effect of tunicamycin on in vitro ripening of tomato pericarp tissue

Cited by 19 publications

References 26 publications

Overexpression of yeast spermidine synthase impacts ripening, senescence and decay symptoms in tomato

Overexpression of yeast spermidine synthase impacts ripening, senescence and decay symptoms in tomato

Light affects ascorbate content and ascorbate-related gene expression in tomato leaves more than in fruits

A Novel Small Heat Shock Protein Gene,vis1, Contributes to Pectin Depolymerization and Juice Viscosity in Tomato Fruit

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