Studies on the Physiology of Tomato Fruits. II. Ethylene Production at 20° C as Related to Respiration, Ripening, and Date of Harvest

Workman, M.; Pratt, Harlan K.

doi:10.1104/pp.32.4.330

Cited by 24 publications

(7 citation statements)

References 6 publications

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“…The development of the red color over the complete ripening sequence is shown in Figure 1A using fruits selected according to the color description of Workman and Pratt (10). Similar changes were observed with harvested fruits ripening under the conditions of the pericarp disk experiments (Fig.…”

Section: Resultssupporting

confidence: 57%

Effect of Water on the Ripening of Pericarp Disks from Tomato Fruits

Simons¹,

Bruinsma²

1973

Plant Physiol.

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Color change, a measure of the ripening of pericarp disks of tomato fruits (Lycopersicon esculentum Mill. cv. Moneymaker), was delayed by osmotic water uptake. An even greater delay occurred when substances from the disks were allowed to leach out or to diffuse into agar, indicating the existence of a water-soluble substance(s) necessary for the ripening process. Osmotic solutions, allowing for more leaching, were more inhibitory to color development than the same amount of distilled water. The ripening process of tomato fruit disks can thus be disturbed by such processes as washing, infiltration, or incubation with solutions.The study of factors influencing the ripening of fruits is hampered by the lack of uniform behavior between individual fruits and by the irregular distribution of applied materials through the bulky fruit structures. Surface application has the limitations of penetration and distribution through the fruit (1, 7). Frenkel et al. (4) improved penetration and distribution by vacuum infiltration of whole fruits. The problem of lack of uniformity among fruits has not been overcome, but Palmer and McGlasson (8) developed a model system using banana fruit slices. One of the advantages of this method is that several samples can be taken from the same fruit, thereby reducing the variation between samples. This method was successfully adapted to tomato pericarp disks (5), and it was shown that patterns of respiration, ethylene production, and color development during ripening of the disks were similar to those occurring in the whole fruit. Therefore, one of these parameters can be used to determine the course of ripening. In the present study, which aims at evaluating the suitability of tissue disks for the study of tomato fruit ripening, the color change was used as a nondestructive measure of the degree of ripening. MATERIALS AND METHODSA specially selected line of tomatoes (Lycopersicon esculentiour Mill. cv. Moneymaker) which produces large, two-carpel fruit was grown under greenhouse conditions. The fruits were grown and selected according to the method of Lyons and Pratt (6) Harvested fruits were surface sterilized in calcium hypochlorite solution (2%w/ [wV\', available chlorine) for 10 min followed by five rinses in sterile distilled water with a 5-min soaking in the last rinse. Pericarp disks were cut with a 14-mm i.d. steel punch from the equatorial region of the fruits only and did not include the area of the septa between the locules. Unless stated otherwise, disks of uniform thickness were prepared by placing them skin down in holes in a 5 mm thick brass plate and removing the exposed inner part with a stainless steel blade. Fruit disks were not washed after cutting but were carefully blotted between two 9-cm filter papers which had together been wetted with 1.5 ml of water. Fresh papers were used for each fruit. Each disk was placed skin down in a separate 50-ml beaker containing a bed of 1.25 g of 1 mm diameter glass beads wetted with 2 ml of water, except where specified other...

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Section: Resultssupporting

confidence: 57%

Effect of Water on the Ripening of Pericarp Disks from Tomato Fruits

Simons¹,

Bruinsma²

1973

Plant Physiol.

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“…During the early stages of tomato fruit development, for example, the immature green fruit produces little ethylene. One of the earliest observable events in tomato ripening is a sharp increase in the rate of ethylene formation (4). A number of subsequent ripening-related processes are controlled by ethylene (5).…”

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Use of monoclonal antibodies in the purification and characterization of 1-aminocyclopropane-1-carboxylate synthase, an enzyme in ethylene biosynthesis

Bleecker

Kenyon

Somerville

et al. 1986

Proc. Natl. Acad. Sci. U.S.A.

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ABSTRACT1-Aminocyclopropane-1-carboxylate (ACC) synthase (EC 4.4.1.14), extracted from tomato pericarp tissue, was purified 6500-fold by conventional and high-performance liquid chromatography. Two-dimensional gel electrophoresis of this preparation indicated that ACC synthase activity was associated with a protein band at 50 kDa, a value consistent with size determinations by gel filtration. Monoclonal antibodies against ACC synthase were obtained from murine hybridoma cell lines. These antibodies recognized the native enzyme, as shown with an immunoprecipitation assay. A monoclonal IgG immunoaffmnity gel was used to isolate, from a relatively crude enzyme preparation, a single protein, which migrated at 50 kDa in a NaDodSO4/polyacrylamide gel. In vivo labeling of wounded tomato pericarp tissue with [35S]methionine followed by immunoaffmity purification of ACC synthase yielded a radioactive protein of 50 kDa. We conclude that the 50-kDa protein represents ACC synthase in extracts of wounded tomato pericarp tissue.

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“…Since ripening has been more thoroughly characterized in tomato pericarp than in any other fruit or tissue (4,14), a detailed comparison is possible. Previous studies have shown that, during normal ripening ofpericarp in intact tomato fruit, tissue color changes from green through orange to red (10,18), ethylene biosynthesis and respiration undergo a climacteric rise (35), tissues decrease in firmness (21), extractable activities of specific hydrolytic enzymes increase (7,17,19,28,34), and various fractions of the cell wall change in composition (15,16). In this article, these characteristics of ripening in whole fruit, as described here or by others, are compared with similar processes in excised pericarp discs.…”

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“…These processes are induced and coordinated, in part, by the biosynthesis and diffusion of ethylene (5,25,26,35), by local differences and changes in sensitivity to ethylene (5,25), and, perhaps, by other regulatory signals (6).…”

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Comparison of Ripening Processes in Intact Tomato Fruit and Excised Pericarp Discs

Campbell

Huysamer²,

Stotz³

et al. 1990

Plant Physiol.

102

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Physiological processes characteristic of ripening in tissues of intact tomato fruit (Lycoperskon esculentum Mill.) were examined in excised pericarp discs. Pericarp discs were prepared from mature-green tomato fruit and stored in 24-well culture plates, in which individual discs could be monitored for color change, ethylene biosynthesis, and respiration, and selected for cell wall analysis. Within the context of these preparation and handling procedures, most whole fruit ripening processes were maintained in pericarp discs. Pericarp discs and matched intact fruit passed through the same skin color stages at similar rates, as expressed in the L*a*b* color space, changing from green (a* <-5) to red (a* > 15) in about 6 days. Individual tissues of the pericarp discs changed color in the same sequence seen in intact fruit (exocarp, endocarp, then vascular parenchyma). Discs from different areas changed in the same spatial sequence seen in intact fruit (bottom, middle, top). Pericarp discs exhibited climacteric increases in ethylene biosynthesis and CO2 production comparable with those seen in intact fruit, but these were more tightly linked to rate of color change, reaching a peak around a* = 5. Tomato pericarp discs decreased in firmness as color changed. Cell wall carbohydrate composition changed with color as in intact fruit: the quantity of water-soluble pectin eluted from the starch-free alcohol insoluble substances steadily increased and more tightly bound, water-insoluble, pectin decreased in inverse relationship. The cell wall content of the neutral sugars arabinose, rhamnose, and galactose steadily decreased as color changed. The extract-able activity of specific cell wall hydrolases changed as in intact fruit: polygalacturonase activity, not detectable in green discs (a* =-5), appeared as discs tumed yellow-red (a* = 5), and increased another eight-fold as discs became full red (a* value +20). Carboxymethyl-cellulase activity, low in extracts from green discs, increased about six-fold as discs changed from yellow (a* = 0) to red. Ripening in a climacteric fruit, such as tomato (Lycopersi-con esculentum Mill.), is a complex phenomenon. It encompasses a diverse set of physiological processes progressing differentially through a number of anatomically distinct tissues .

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Studies on the Physiology of Tomato Fruits. II. Ethylene Production at 20° C as Related to Respiration, Ripening, and Date of Harvest

Cited by 24 publications

References 6 publications

Effect of Water on the Ripening of Pericarp Disks from Tomato Fruits

Effect of Water on the Ripening of Pericarp Disks from Tomato Fruits

Use of monoclonal antibodies in the purification and characterization of 1-aminocyclopropane-1-carboxylate synthase, an enzyme in ethylene biosynthesis

Comparison of Ripening Processes in Intact Tomato Fruit and Excised Pericarp Discs

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