The constituents of tomato fruit — the influence of environment, nutrition, and genotype

Davies, J. N. P.; Hobson, Graeme E.; McGlasson, W. B.

doi:10.1080/10408398109527317

Cited by 546 publications

(405 citation statements)

References 303 publications

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“…After 48 h some label was recovered also in oxaloacetic acid, aspartic acid, and a substantial level in oxalic acid. The accumulation of oxalic acid is surprising because in whole tomatoes the acid is found in trace amounts (4). The identity of the compound, based on the retention time and elution profile by HPLC, was further tested and authenticated by mass spectroscopy.…”

Section: Resultsmentioning

confidence: 99%

Acetaldehyde Stimulation of Net Gluconeogenic Carbon Movement from Applied Malic Acid in Tomato Fruit Pericarp Tissue

Halinska¹,

Frenkél²

1991

Plant Physiol.

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Applied acetaldehyde is known to lead to sugar accumulation in fruit including tomatoes (Lycopersicon esculentum) (O Paz, HW Janes, BA Prevost, C Frenkel [1982] presumably due to stimulation of gluconeogenesis. This conjecture was examined using tomato fruit pencarp discs as a test system and applied -[U-14C]malic acid as the source for gluconeogenic carbon mobilization. The label from malate was recovered in respiratory C02, in other organic acids, in ethanol insoluble material, and an appreciable amount in the ethanol soluble sugar fraction. In Rutgers tomatoes, the label recovery in the sugar fraction and an attendant label reduction in the organic acids fraction intensified with fruit ripening. In both Rutgers and in the nonripening tomato rin, these processes were markedly stimulated by 4000 ppm acetaldehyde. The onset of label apportioning from malic acids to sugars coincided with decreased levels of fructose-2,6-biphosphate, the gluconeogenesis inhibitor.In acetaldehyde-treated tissues, with enhanced label mobilization, this decline reached one-half to one third of the initial fructose-2,6-biphosphate levels. Application of 30 micromolar fructose-2,6-biphosphate or 2,5-anhydro-d-mannitol in tum led to a precipitous reduction in the label flow to sugars presumably due to inhibition of fructose-1,6-biphosphatase by the compounds. We conclude that malic and perhaps other organic acids are carbon sources for gluconeogenesis occurring normally in ripening tomatoes. The process is stimulated by acetaldehyde apparently by attenuating the fructose-2,6-biphosphate levels. The mode of the acetaldehyde regulation of fructose-2,6-biphosphate metabolism awaits clarification.AA4 is a common volatile in plants that accumulate during physiological disorders (25) and in ripening fruit (7,14).

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Section: Resultsmentioning

confidence: 99%

Acetaldehyde Stimulation of Net Gluconeogenic Carbon Movement from Applied Malic Acid in Tomato Fruit Pericarp Tissue

Halinska¹,

Frenkél²

1991

Plant Physiol.

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“…Organic acids give the fruits sourness, and affect flavour by acting on the perception of sweetness (Fisher et al, 1997). The major organic acids in tomato are citric and malic acid, with citric acid predominating (Davies and Hobson, 1981). Acidity influences storability of processed tomato.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of fruit quality traits of traditional varieties of tomato (Solanum lycopersicum) grown in Tunisia

Aoun¹

2013

Afr. J. Food Sci.

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Physicochemical, nutritional, agronomic and sensorial parameters, which define fruit quality of tomato (Solanum lycopersicum), were evaluated in 13 traditional varieties collected from several localities in Tunisia, using three commercial varieties as controls. Several varieties were identified as better score for total solid, soluble solid, sugars/acid ratio and vitamin C concentration than the commercial varieties. These varieties could be a resource of good quality in breeding programmes. The correlation between specific parameter seen in this study showed that the local varieties can be differentiated, not just as a function of their morphological attributes but also as a function of their organoleptic, nutritional and sensorial quality.

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“…Tomato organoleptic quality is strongly influenced by the increase in total sugar and acidity in mature fruit (Bucheli et al, 1999), while the sugar/organic acid ratio is considered an important indicator of the flavor and nutritional quality of fruits (Davies and Hobson, 1981;Bassi and Selli, 1990;Salles et al, 2003). It is well accepted that fruit growth comprises three main stages (Ho and Hewitt, 1986), with the first stage being characterized by an intense mitotic activity leading to an increase in cell number.…”

mentioning

confidence: 99%

SlARF4, an Auxin Response Factor Involved in the Control of Sugar Metabolism during Tomato Fruit Development

et al. 2013

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Successful completion of fruit developmental programs depends on the interplay between multiple phytohormones. However, besides ethylene, the impact of other hormones on fruit quality traits remains elusive. A previous study has shown that downregulation of SlARF4, a member of the tomato (Solanum lycopersicum) auxin response factor (ARF) gene family, results in a darkgreen fruit phenotype with increased chloroplasts (Jones et al., 2002). This study further examines the role of this auxin transcriptional regulator during tomato fruit development at the level of transcripts, enzyme activities, and metabolites. It is noteworthy that the dark-green phenotype of antisense SlARF4-suppressed lines is restricted to fruit, suggesting that SlARF4 controls chlorophyll accumulation specifically in this organ. The SlARF4 underexpressing lines accumulate more starch at early stages of fruit development and display enhanced chlorophyll content and photochemical efficiency, which is consistent with the idea that fruit photosynthetic activity accounts for the elevated starch levels. SlARF4 expression is high in pericarp tissues of immature fruit and then undergoes a dramatic decline at the onset of ripening concomitant with the increase in sugar content. The higher starch content in developing fruits of SlARF4 down-regulated lines correlates with the up-regulation of genes and enzyme activities involved in starch biosynthesis, suggesting their negative regulation by SlARF4. Altogether, the data uncover the involvement of ARFs in the control of sugar content, an essential feature of fruit quality, and provide insight into the link between auxin signaling, chloroplastic activity, and sugar metabolism in developing fruit.

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The constituents of tomato fruit — the influence of environment, nutrition, and genotype

Cited by 546 publications

References 303 publications

Acetaldehyde Stimulation of Net Gluconeogenic Carbon Movement from Applied Malic Acid in Tomato Fruit Pericarp Tissue

Acetaldehyde Stimulation of Net Gluconeogenic Carbon Movement from Applied Malic Acid in Tomato Fruit Pericarp Tissue

Evaluation of fruit quality traits of traditional varieties of tomato (Solanum lycopersicum) grown in Tunisia

SlARF4, an Auxin Response Factor Involved in the Control of Sugar Metabolism during Tomato Fruit Development

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