Effects of Growth-regulating Substances on the Carbon Dioxide Evolution and Post-harvest Ripening of Tomatoes.

Hartman, Richard T.

doi:10.1104/pp.34.1.65

Cited by 5 publications

(6 citation statements)

References 18 publications

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“…Many research workers (4,5,6,14,17,21) have reported on the direct role of ethylene in tomato fruit ripening. Trends and levels of both cellulytic and pectolytic enzymes in cherry tomatoes during ripening (Figure 4) are similar to those reported for other eultivars (8,9,10,11). Physiological changes in tomato fruits such as color development and ripening-enzyme synthesis induced by GA was reversed by subsequent application of ethylene (7).…”

Section: Discussionsupporting

confidence: 83%

“…Respiration and ethylene evolution of cherry tomatoes were found to be similar in pattern but different in magnitude from those reported in other eultivars (4,5,6,9,17,21). Very low levels of ethylene evolved from the immature green tomatoes, and this might be attributed to stem end injury resulting from fruit detachment.…”

Section: Discussioncontrasting

confidence: 77%

“…The third period commences 5 weeks after anthesis, lasts for 2-3 weeks, features very little change in fruit weight and size and is characterized by several stages of fruit maturation and ripening. The ripening stages are: Greenmature, Breaker, Pink and Red stages which also describe the external colors of fruits and are associated with gradual physiological changes in fruit texture and flavour (6,8,9,10,15,19,20,21).…”

Section: Resultsmentioning

confidence: 99%

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Patterns of Hormones, Respiration and Ripening Enzymes during Development, Maturation and Ripening of Cherry Tomato Fruits

Abdel-Rahman

1977

Physiologia Plantarum

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Changes in growth, endogenous levels of hormones, ethylene evolution and cellulytic and pectolytic enzyme activities of cherry tomato fruits (Lycopersicon esculentum Mill. cv. Small Fry) were assayed from anthesis through ripening. After anthesis, growth of cherry tomato fruit follows a three‐dimensional and sigmoid growth pattern which consits of cell division, cell enlargement, mature green, pink and red stages. Cytokinins and auxins were abundant and reached their peak during early development (cell division). Gibberellin levels were more prominent during the period of cell enlargement and reached a peak before the green mature stage. Levels of abscisic acid increased gradually during maturation and reached a maximum in the advanced green mature stage. Respiration pattern was characterized by a climacteric peak at the pink stage. Ethylene production remained less than 2 μl/kg fresh weight an hour until shortly before mature green stage, then rose rapidly to a maximum at pink stage. Activities of cellulytic and pectolytic enzymes were first detected at the green mature stage and increased rapidly during fruit ripening.

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Section: Discussionsupporting

confidence: 83%

Section: Discussioncontrasting

confidence: 77%

Section: Resultsmentioning

confidence: 99%

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Patterns of Hormones, Respiration and Ripening Enzymes during Development, Maturation and Ripening of Cherry Tomato Fruits

Abdel-Rahman

1977

Physiologia Plantarum

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“…However, the response is generally less than the almost total dependence on Mn24 previously reported for hrp in several oxidase reactions (1,12,13). In the NADH-oxidase reaction, omission of Mn24 decreased the rates of reaction with the tomato and horseradish enzymes 83 and 99% respectively; the reaction rate for the tomato enzyme in the absence of Mn24 was perhaps four when assays were carried out at low enzyme concentrations and under a variety ofconditions (data not shown).…”

Section: Resultsmentioning

confidence: 58%

“…Tomato ripening, like that of pears, bananas, and avocadoes, appears to be at least partly controlled by auxin levels (12); free IAA decreases and peroxides accumulate in tomato ripening.…”

Section: Abstracimentioning

confidence: 99%

Oxidase Reactions of Tomato Anionic Peroxidase

Brooks¹

1986

Plant Physiol.

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ABSTRACITomato (Lycopersicon esculentum Mill) anionic peroxidase was found to catalyze oxidase reactions with NADH, glutathione, dithiothreitol, oxaloacetate, and hydroquinone as substrates with a mean activity 30% that of horseradish peroxidase; this is in contrast to the negligible activity of the tomato enzyme as compared to the horseradish enzyme in catalyzing an indoleacetic acid-oxidase reaction with only Mn2' and a phenol as cofactors. Substitution of Ce3' for Mn2' produced an 18-fold larger response with the tomato enzyme than with the horseradish enzyme, suggesting a significant difference in the autocatalytic indoleacetic acidoxidase reactions with these two enzymes. In attempting to compare enzyme activities with 2,4-dichlorophenol as a cofactor, it was found that reaction rates increased exponentially with both increasing cofactor concentration and increasing enzyme concentration. While the former response may be analogous to allosteric control of enzyme activity, the latter response is contrary to the principle that reaction rate is proportional to enzyme concentration, and additionally makes any comparison of enzyme activity difficult.Tomato ripening, like that of pears, bananas, and avocadoes, appears to be at least partly controlled by auxin levels (12); free IAA decreases and peroxides accumulate in tomato ripening.An isoelectric point of less than 5.5 for tomato anionic peroxidase, as suggested by its column chromatographic behavior, is lower than those of the major horseradish peroxidase isozymes (1 1) and is in particular lower than the value of 8.9 for horseradish peroxidase isozyme C, which predominates in commercial horseradish peroxidase preparations. This is of interest because of the statement (2) that cationic peroxidases serve as IAAoxidases in vivo. The more cationic members of isozyme sets often show the highest specific activity in the IAA-oxidase reaction or the highest ratio of IAA-oxidase to peroxidase activity (1 1, 20, 22, 24), though this is not consistently the case (5, 1 1). In considering the results of in vitro comparisons of peroxidases, it should be recalled that IAA-oxidase activity is more closely related to the oxidation-reduction potential of the enzyme than to the isoelectric point (24), that peroxidase isozymes may differ greatly in their peroxidase activity (15), and that relative IAAoxidase activities may depend greatly on the conditions of assay used (1, 22).The major peroxidase oftomato fruits, termed tomato anionic peroxidase, differs markedly from horseradish peroxidase in its ability to oxidize IAA (17). The horseradish enzyme catalyzes an autocatalytic IAA-oxidase2 reaction, which is stimulated by phenols and Mn2". The IAA-oxidase reaction of the tomato enzyme, however, was found to be completely dependent on the presence of catalytic amounts of H202 in the assay mixtures (18) MATERIALS AND METHODS Enzymes. Tomato anionic peroxidase was prepared from tomato pericarp using extraction, (NH4)2SO4 fractionation, and QAE-Sephadex column chromatography with grad...

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Estimation of oxygen uptake rate of tomato (Lycopersicon esculentum Mill.) fruits by artificial neural networks modelled using near-infrared spectral absorbance and fruit mass

et al. 2010

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Effects of Growth-regulating Substances on the Carbon Dioxide Evolution and Post-harvest Ripening of Tomatoes.

Cited by 5 publications

References 18 publications

Patterns of Hormones, Respiration and Ripening Enzymes during Development, Maturation and Ripening of Cherry Tomato Fruits

Patterns of Hormones, Respiration and Ripening Enzymes during Development, Maturation and Ripening of Cherry Tomato Fruits

Oxidase Reactions of Tomato Anionic Peroxidase

Estimation of oxygen uptake rate of tomato (Lycopersicon esculentum Mill.) fruits by artificial neural networks modelled using near-infrared spectral absorbance and fruit mass

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