Effects of Low Temperature Storage of Tomato Fruits on Acid‐soluble Nucleotides

Abstract

S ATP and UTP contents of mature, green tomato fruits stored at 1°C increased over a period of about 2 wk and then declined. Transfer of chilled fruits to 20°C accelerated the above noted changes. Marked increases in ADP content and rapid declines in ATP, UTP and UDPG levels occurred when chilled fruits were transferred to 20°C. During normal ripening the adenosine nucleotide concentrations increased while the ATP/ADP, ATP/AMP and “energy charge” ratios steadily declined.

Physiological and Biochemical Responses of Plants to Chilling Stress

“…He concluded that the quantitative changes of nucleotides did not substantiate the postu lation that Cl was due either to interference in energy utilization or to failure of energy production. Similar results were obtained in mature green tomatoes (18). The increased levels of ATP and AMP during the first 2 weeks of chilling of the mature green tomatoes were regarded as indications that utilization or degradation of nu cleotide triphosphates did not exceed production until after a con siderable time of chilling exposure.…”

Intracellular particle motions (cytoplasmic streaming) in staminal hairs of Setcreasea purpurea: Effect of azide and low temperature

“…However, some order was maintained in the peripheral cytoplasm since here spherosomes continued to move in definite paths. We must presume that for chilled S pulpurea cells ATP levels are not depleted [agreeing with Jones, 1969;Buescher and Dostal, 1974;Wilson, 1978;Graham and Patterson, 1982, for other chilled cells], and that, at least in the peripheral cytoplasm, intracellular calcium concentrations are regulated. The fact that amyloplasts become and remain swollen, for at least 20 min after recovery of particle movement, suggests that their membranes are irreversibly damaged.…”