Protein and enzyme changes in tomato fruit in relation to blotchy ripening and potassium nutrition

Hobson, Graeme E.; Davies, J. N. P.

doi:10.1002/jsfa.2740270104

Cited by 11 publications

(2 citation statements)

References 19 publications

(8 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Polygalacturonase activity was much lower in blotchy tissue than red tissue (Hobson, 1964). Protein components and isoenzyme differences between blotchy and normal tissue were of a random nature (Hobson and Davies, 1976).…”

Section: Stall Andmentioning

confidence: 98%

See 1 more Smart Citation

Effect of potassium, cultivar, and season on tomato blotchy ripening, graywall, and fruit quality /

Picha¹

1980

View full text Add to dashboard Cite

Major Department: Horticultural Science Tomatoes ( Lycopersicon esculentum Mill.) from four different cultivars, 'Healani', 'Homestead 24', 'Walter' and 'Flora-Dade' were grown under five different applied soil K rates (0, 93, 186, 372, and 745 kg K/ha) during spring and fall seasons to determine the influence of K rate, cultivar, and season on blotchy ripening, graywall, and fruit quality.Under both spring and fall field conditions, fruits from all four cultivars had more blotchy ripening with decreasing K fertility. At all K rates and with each cultivar both external blotch and internal blotch were more severe in the spring than in the fall. Yellow shoulder, the primary external blotch symptom, was severe in the spring with the cultivars 'Homestead-24', 'Walter', and 'Flora-Dade'.'Healani'showed resistance to yellow shoulder blotch. During x the fall, yellow shoulder blotch was not a severe problem in any cultivar. 'Healani' was generally the most blotch resistant cultivar and 'Flora-Dade' was the most blotch susceptible. There was more K in both the leaf and pericarp tissue of all cultivars with increasing soil K rate in both seasons.The differential susceptibility between cultivars to blotchy ripening was not associated with cultivar differences in leaf K or pericarp K content during either season.A graywall inducing bacteria, Erwinia herbicola (Dye), was inoculated in the outer pericarp of immature green tomato fruit to determine the effect of cultivar and K fertility on tissue susceptibility to graywall. All four tomato cultivars developed more graywall with low K (0 kg K/ha) compared to high K (745 kg R/ha) during the spring season.Only 'Flora-Dade' developed less graywall with increasing K rate during the fall season. During both seasons, 'Flora-Dade' and 'Homestead-24' were the two most graywall resistant cultivars while 'Healani' and 'Walter' were the most susceptible cultivars.Natural graywall (contrasted to bacterially induced graywall) appeared in 'Healani' and 'Homestead-24' fruits grown with low K treatments in a sand culture greenhouse experiment. Both cultivars were free of natural graywall with the high K treatment. 'Flora-Dade' was completely resistant to natural graywall with all K treatments.Environment, cultivar, and applied soil K all influenced the quality of field grown tomato fruit. During the spring each cultivar except 'Flora-Dade' had a higher pericarp soluble solids and reducing sugar content under 745 kg K/ha than 0 kg K/ha. During the fall only xi 'Healani' and 'Flora-Dade' had higher soluble solids with 745 kg K/ha, but no difference in reducing sugar content was found between applied soil K rates. 'Healani' was the only cultivar during both seasons to increase in pericarp dry weight with increasing K rate.During both seasons and with each cultivar there was an increase in pericarp acidity with increasing K rate.Fruit from all cultivars decreased in pericarp pH with increasing soil K rate during the spring season. 'Healani' had the highest and 'Flora-Dade' had the lowest pericarp ...

show abstract

Section: Stall Andmentioning

confidence: 98%

“…Several workers found the K content of blotchy fruit walls to be lower than that of normal walls (Winsor and Massey, 1958;Van der Boon, 1973;Hobson and Davies, 1976).…”

Section: Stall Andmentioning

confidence: 99%

Effect of potassium, cultivar, and season on tomato blotchy ripening, graywall, and fruit quality /

Picha¹

1980

View full text Add to dashboard Cite

show abstract

Effect of the introduction of non‐ripening mutant genes on the composition and enzyme content of tomato fruit

Hobson¹

1980

J Sci Food Agric

View full text Add to dashboard Cite

The genes Never ripe ( N r ) and ripening inhibitor ( r i l l ) were introduced by backcross programmes into the tomato variety Ailsa Craig to give nearly isogenic lines. The effect of each of these genes on the major constituents of fully-developed tomato fruit has been studied as part of a programme to select breeding lines bearing fruit having prolonged shelf-life. The N r gene produced high acid, low sugar, slow-ripening tomatoes that were very firm. Because of the adverse effect of this gene on tomato composition, even in heterozygous form, it has little or no commercial potential. The riri gene also led to the production of poor quality fruit. The heterozygote (Rill r i n ) gave fruit that were similar in compositon to that of the recurrent line, but despite possessing lower polygalacturonase activity were not significantly firmer. The distribution of isoenzymes in the normal and mutant tomato tissues was examined by gel electrophoresis. The majority of the enzymes investigated showed a diminished activity in N r and riri fruit compared with normal. The very low activities of polygalacturonase, phosphofructokinase and NADP'-malic enzyme in the fully-developed mutant lines offers an explanation for the weak climacteric respiration rise and slow ripening of N r fruit and the non-climacteric behaviour of riii fruit.

show abstract

Compositional changes in normal and mutant tomato fruit during ripening and storage

Richardson¹,

Hobson²

1987

J Sci Food Agric

Self Cite

View full text Add to dashboard Cite

Mutations that drastically slow down fruit ripening known as ‘ripening inhibitor’ (rin) and ‘non‐ripening’ (nor) have been incorporated by backcrossing into isogenic lines of the tomato cultivar, Ailsa Craig. F1 hybrids (rin/+ and nor/+) were then produced by crossing with the recurrent parent. The rates of deterioration of fruit from the hybrid plants were compared with those from the recurrent parent and a typical glasshouse cultivar, Sonatine. Levels of acids and sugars, and also the colour, firmness and dry matter content of the fruit, were measured at two selected stages of ripeness and after storage of the ripe fruit for 10 and 20 days at 20°C. Shelf‐life of the ripe fruit was also assessed. Although the acidity fell continuously from a high value early in ripening for all four lines, during storage that in the rin/+ was better and Sonatine was worse than average. Sugar levels generally peaked close to the red stage and fell thereafter, but much variability in this component was encountered. Both cv. Sonatine and Ailsa Craig overcoloured and lost firmness during storage, but the mutant lines survived well. The results suggest that the disadvantage of a high‐quality line such as Ailsa Craig in deteriorating quickly once the fruit are fully ripe can be partially overcome through the introduction of one of the ‘non‐ripening’ alleles.

show abstract

Protein and enzyme changes in tomato fruit in relation to blotchy ripening and potassium nutrition

Cited by 11 publications

References 19 publications

Effect of potassium, cultivar, and season on tomato blotchy ripening, graywall, and fruit quality /

Effect of potassium, cultivar, and season on tomato blotchy ripening, graywall, and fruit quality /

Effect of the introduction of non‐ripening mutant genes on the composition and enzyme content of tomato fruit

Compositional changes in normal and mutant tomato fruit during ripening and storage

Contact Info

Product

Resources

About