Physiology of the tomato mutant alcobaca

Alcobaca is commonly regarded as an abnormally ripening mutant of the tomato (Lycopersicon esculentum Mill.). Alcobaca fruits were found to be similar to cv. Rutgers fruits in the following characteristics: time between full anthesis and the onset of ripening, response to ethephon, flavor, pH and concentrations of titratable acids, total soluble solids and reducing sugars. The pattern of CO₂ and ethylene climacteric are similar in the two plant types, but the peak levels were lower and occurred later in alcobaca than in ‘Rutgers’. The mutant fruits differed from fruits of normal varieties in their greatly prolonged shelf life, their relatively low activity of polygalacturonase (PG) and polymethylgalacturonase (PMG), and their low level of endogenous ethylene. Fruits of the mutant harvested before the onset of ripening failed to reach normal pigmentation and remained yellow. Fruits harvested at the onset of ripening reached an orange color, while fruits ripened while attached to the plant reached almost normal pigmentation. These results suggest that alcobaca is a slow ripening mutant and does not belong to the category of non-ripening mutants.     

Polyamine levels in pollinated and auxin-induced fruit of tomato (Lycopersicon esculentum) during development

The changes taking place during fruit development in the concentration of the 3 polyamine fractions, i.e. free, perchloric acid-soluble conjugates and perchloric acid-insoluble bound polyamines, were analyzed in tomato fruits ( Lycopersicon esculentum Mill, cv. F121) induced to set by either pollination or auxin application. Before the onset of cell division, total polyamines were 50% higher in auxin-treated fruits than in pollinated ones, most of the polyamines being found as perchloric acid-soluble conjugates in both fruit set treatments. At the onset the level of polyamines in both fruit types was 100 times higher than during cell expansion or ripening. The highest polyamine found during cell division was perchloric acid-soluble conjugated spermidine in both fruit set treatments. After cell division, polyamine concentration was similar in both fruit set treatments. The concentration of polyamines in the jelly was similar in pollinated and auxin-induced fruits during cell expansion but not during ripening. At the onset of ripening there was an increase of one order of magnitude in the concentration of perchloric acid-insoluble bound putrescine in the jelly of pollinated fruits. Polyamines were more than 5-fold higher in unpollinated ovaries than in fruits induced to set by either pollination or auxins. It is suggested that pollinated and parthenocarpic fruits differ in their polyamine metabolism during the initial stages of development, but not after cell division. It is also suggested that polyamines undergo rapid turnover during cell division. Perchloric acid-insoluble bound putrescine might play a role in seed formation in tomatoes.     

Regulation of tomato fruit ascorbate content is more highly dependent on fruit irradiance than leaf irradiance

Background and Aims

The mechanisms involving light control of vitamin C content in fruits are not yet fully understood. The present study aimed to evaluate the impact of fruit and leaf shading on ascorbate (AsA) accumulation in tomato fruit and to determine how fruit sugar content (as an AsA precursor) affected AsA content.

Methods

Cherry tomato plants were grown in a glasshouse. The control treatment (normally irradiated fruits and irradiated leaves) was compared with the whole-plant shading treatment and with leaf or fruit shading treatments in fruits harvested at breaker stage. In a second experiment, the correlation between sugars and AsA was studied during ripening.

Key Results

Fruit shading was the most effective treatment in reducing fruit AsA content. Under normal conditions, AsA and sugar content were correlated and increased with the ripening stage. Reducing fruit irradiance strongly decreased the reduced AsA content (−74 %), without affecting sugars, so that sugar and reduced AsA were no longer correlated. Leaf shading delayed fruit ripening: it increased the accumulation of oxidized AsA in green fruits (+98 %), whereas it decreased the reduced AsA content in orange fruits (−19 %), suggesting that fruit AsA metabolism also depends on leaf irradiance.

Conclusions

Under fruit shading only, the absence of a correlation between sugars and reduced AsA content indicated that fruit AsA content was not limited by leaf photosynthesis or sugar substrate, but strongly depended on fruit irradiance. Leaf shading most probably affected fruit AsA content by delaying fruit ripening, and suggested a complex regulation of AsA metabolism which depends on both fruit and leaf irradiance and fruit ripening stage.Key words: Ascorbate, fruit quality, irradiance, shading, Solanum lycopersicon, sugars, tomato, vitamin C     

Evidence for changes in messenger RNA content related to tomato fruit ripening

Poly(A)-containing mRNA was purified from tomato fruits and translated in a wheat germ in vitro protein-synthesizing system. Comparison of the protein products produced in response to mRNA samples from unripe and ripening fruits provides evidence for changes in the amounts of mRNA coding for specific proteins during ripening.     

Respiration and growth of tomato fruit

The respiration rate and diameter expansion growth of young tomato fruit were measured simultaneously and related to changes in carbon import and plant water status. Respiration rate was directly proportional to the volume expansion rate of fruit growing on isolated plant tops at a positive water potential, whether the growth rate was changed by changing the fruit temperature or by manipulating the source:sink ratio of the plants. From the latter relationship, the maintenance respiration rate was estimated by extrapolation to zero growth and was found to be about 25% of the respiration rate of the average fruit at 21°C. Alternatively, when carbon import was prevented by heat-ringing the fruit peduncle, the respiration rate of the fruit declined to about 40% of the control rate and remained steady, while the expansion rate then declined steadily to >10% of the control rate. These results show that fruit expansion was not contributing significantly to fruit respiration. Indeed, large fluctuations in fruit expansion rate could also be induced by repeated darkening and illumination of potted plants without a corresponding change in fruit respiration. Most significantly, fruit expansion was considerably reduced when plants were allowed to wilt, hut there was no change in fruit respiration rate unless the fruit peduncle was subsequently heat-ringed. We conclude that a major part of the respiration of young tomato fruit was determined by the rate of carbon import, or associated processes, and that fruit expansion per se can occur with relatively low respiratory costs.     

Molecular characterization of tomato fruit polygalacturonase

Summary Using the expression vector gt11 and immunological detection, cDNA clones of an endopolygalacturonase gene of tomato (Lycopersicon esculentum Mill.) were isolated and sequenced. The 1.6 kb cDNA sequence predicts a single open reading frame encoding a polypeptide of 457 amino acids. The PG2A isoform of tomato fruit endopolygalacturonase was purified and 80% of the amino acid sequence determined. The amino acid sequence predicted by the cDNA sequence was identical to the amino acid sequence of the PG2A isoform. The position of the codon for the N-terminal amino acid of mature PG2A in the open reading frame indicates the presence of a 71 amino acid N-terminal signal peptide which is post-translationally processed. The C-terminus of purified PG2A occurred 13 amino acids before the stop codon in the cDNA suggesting that C-terminal processing of PG2A may also occur. The nucleotide and amino acid sequence data predict a mature protein of 373 amino acids and a polypeptide molecular weight of 40279. The sequence contains four potential glycosylation sites. Northern analysis detected endopolyga-lacturonase mRNA in stage 3 (turning) and stage 6 (red) ripening fruit, but not in leaves, roots, or green fruit of normal cultivars or in mature fruit of the rin mutant.     

Molecular genetics of tomato fruit ripening

Tomato ripening is an excellent system for studying control of gene expression in plants. A multiplicity of well-defined biochemical and genetic changes occur in a precise sequence, regulated by a gaseous hormone. The generation of targeted mutations using sense and antisense genes provides a means of manipulating endogenous gene expression, both for answering fundamental questions and for crop improvement.     

Macromolecular components of tomato fruit pectin

Chelate and alkaline-soluble pectin extracted from cell walls of pericarp tissue from mature green, turning, and red ripe (Lycopersicon esculentum Mill.) fruit (cv. Rutgers), were studied by high-performance size-exclusion chromatography. Computer-aided curve fitting of the chromatograms to a series of Gaussian-shaped components revealed that pectin from all fractions was composed of a linear combination of five macromolecular-sized species. The relative sizes of these macromolecules as obtained from their radii of gyration were 1:2:4:8:16. Dialysis against 0.05 M NaCl induced partial dissociation of the biopolymers. Apparently, the weight fraction of smaller sized species increased at the expense of larger ones. Also, the dissociation produced low-molecular-weight fragments. Behavior in the presence of 0.05 M NaCl led to the conclusion that cell wall pectin acted as if it were an aggregated mosaic, held together at least partially through noncovalent interactions.     

Candidate genes and quantitative trait loci affecting fruit ascorbic acid content in three tomato populations

Fresh fruit and vegetables are a major source of ascorbic acid (vitamin C), an important antioxidant for the human diet and also for plants. Ascorbic acid content in fruit exhibits a quantitative inheritance. Quantitative trait loci (QTL) for ascorbic acid content have been mapped in three tomato populations derived from crosses between cultivated tomato varieties (Solanum lycopersicum accessions) and three related wild species or subspecies. The first population consists of a set of introgression lines derived from Solanum pennellii, each containing a unique fragment of the wild species genome. The second population is an advanced backcross population derived from a cross between a cultivated tomato and a Solanum habrochaites (formerly Lycopersicum hirsutum) accession. The third population is a recombinant inbred line population derived from the cross between a cherry tomato line and a large fruited line. Common regions controlling ascorbic acid content have been identified on chromosomes 2, 8, 9, 10, and 12. In general, the wild alleles increased ascorbic acid content, but some improvement could also be provided by S. lycopersicum. Most QTLs appeared relatively stable over years and in different environments. Mapping of candidate genes involved in the metabolism of ascorbic acid has revealed a few colocations between genes and QTLs, notably in the case of a monodehydroascorbate reductase gene and a QTL present in two of the populations on chromosome 9 (bin 9-D), and a previously mapped GDP-mannose epimerase and a QTL on chromosome 9 (bin 9-J).     

Polyamine content of a non-aqueously isolated chromosome preparation

Chromosomes were isolated from synchronized metaphase HeLa cells by a non-aqueous technique. Labelling of the cells with [¹⁴C]polyamine demonstrated that there is very little redistribution of polyamine from the cytoplasm using this method. The chromosomes were not obtained singly but were released from the cells in clusters. The polyamine content of these clusters was estimated as 135.9 pmoles spermine/μg DNA and 116.1 pmoles spermidine/μg DNA, producing a spermidine: spermine ratio of 1:1.17 as compared with a ratio of 1:0.67 for the whole cell.     

Identification of restriction fragment length polymorphisms linked to genes controlling soluble solids content in tomato fruit

Summary Gene(s) conferring high soluble solids (SS) in tomato fruit had been backcrossed previously from a wild tomato species, Lycopersicon chmielewskii LA1028 ( 10% SS), into a L. esculentum cultivar, VF36 ( 5% SS), to derive a BC₅S₅ line, LA1563, similar to VF 36 but with 7–8% SS. DNAs from these lines and a tomato breeding line, H2038, were screened for restriction fragment length polymorphisms (RFLPs) using four restriction endonucleases and sixty clones chosen at random from a tomato cDNA library. Most of the cDNA clones (56) identified the same RFLP in VF 36 and LA1563 and a different RFLP in LA1028. However, two cDNA clones identified the same RFLP in LA1563 and LA1028 and a different RFLP in VF36. To determine whether RFLPs identified by these two cDNA clones were linked to SS genes, a H2038 x LA1563 F₂ population was screened for segregation of the RFLPs and for SS content. The segregation ratios of these RFLPs were consistent with ratios expected for codominant alleles at unlinked loci. Analysis of variance of SS content for different RFLP genotypic classes indicated that RFLP alleles at one of the loci were linked to genes controlling SS content. The RFLP allele from the high SS tomato line, LA1563, was associated with significantly higher SS content and, therefore, could be useful in selecting for high SS gene(s) in a tomato breeding program.     

The climacteric in ripening tomato fruit

Phosphofructokinase is identified as the regulator reaction activated at the onset of the climacteric rise in respiration of the ripening tomato fruit (Lycopersicon esculentum Mill). The concentration of ATP in the fruit increases to a maximum value after the climacteric peak of respiration is past. Orthophosphate is proposed as the most probable activator of phosphofructokinase in the ripening fruit.     

Effects of chilling on tomato fruit texture

The effects of chilling on tomato ( Lycopersicon esculentum Mill cv. Caruso) texture were investigated using fruit stored at 22°C (nonchilled) or 5°C (chilled) for 28 days. or at 5°C for 15 days before transfer to 22°C to facilitate ripening during and additional 13 days (prechilled). Prechilled fruit exhibited symptoms of slight chilling injury, i.e. development of mealiness, accelerated softening relative to that of nonchilled fruit and nonuniform surface colour development. The firmness of all fruit decreased during ripening and chilled storage when measured by flat plate compression and puncture, especially during the early stages of ripening of nonchilled and prechilled fruit. The compression firmness of pericarp tissue similarly decreased during ripening of nonchilled and prechilled fruit, but was maintained during chilling. Total moisture content (ca 94%) of tissue, uronide content (32-35% w/w) and extracted β-galactosidase activity did not differ significantly ( P > 0.05) among fruit during ripening and chilled storage. The degree of uronide methyl esterification in ethanol-insoluble solids prepared from pericarp tissue (EIS) was relatively low for all fruit. i.e. <40%. EIS from which greater levels of pectinesterase were extracted (i.e. nonchilled>chilled>prechilled) exhibited decreased levels of uronide methyl esterification. Markedly elevated levels of β-glucosidase activity were extracted from prechilled EIS. Total polygalacturonase activity (mainly as PGI) and autolysis of enzyme-extracted EIS were inversely correlated ( P ≤ 0.05) only with the loss of nonchilled fruit and tissue firmness and prechilled fruit firmness. Results suggest a possible role for β-glucosidase in textural changes of prechilled fruit and tissue (e.g. loss of firmness, development of mealiness) and also implicate loss of skin strength in the softening of whole fruit during chilling.     

Synthesis of polygalacturonase during tomato fruit ripening

The cell wall degrading enzyme polygalacturonase (E.C. 3.2.1.15) is not detectable in green tomatoes (Lycopersicon esculentum Mill). Activity appears at the onset of ripening and in ripe fruit it is one of the major cell-wall-bound proteins. Radioimmunoassay results, employing an antibody against purified polygalacturonase, suggest that during ripening the enzyme is synthesised de novo. Radioimmunoassay data also show that the low level of polygalacturonase in Never ripe mutants and the lack of activity in ripening inhibitor mutants can be correlated to the levels of immunologically detectable polygalacturonase protein.Abbreviations PG polygalacturonase - Nr Never ripe mutation - rin ripening inhibitor mutation     

Immunocytolocalization of polygalacturonase in ripening tomato fruit

Using tissue blotting and immunocytolocalization, we have investigated the appearance and accumulation of polygalacturonase (PG) during tomato (Lycopersicon esculentum Mill.) fruit ripening. Results show that PG first appears in the collumella region followed by sequential appearance in the exopericarp and endopericarp, respectively. Detectable levels of PG were not present in the locular material containing seeds. This result indicates that PG synthesis initiates at the central collumella region of tomato fruit during ripening.     

Characterization of fruit specific cDNAs from tomato

Summary Differential hybridization was used to screen a cDNA library made from ripe tomato fruit poly(A⁺)RNA. Clones were identified representing genes expressed predominantly at the unripe and/or ripe stage of the fruit development. Northern analysis was used for further characterization of the clones and in this report we describe four cDNA clones expressed at varying stages of fruit development. Three of these cDNAs were found to represent low-copy number genes and one was found to represent a gene family. Dot blot analysis revealed that the expression of these four genes was reduced between 2-fold and 100-fold in three ripening mutants of tomato.     

The genetic basis of pear-shaped tomato fruit

Molecular-marker analysis of a cross between yellow pear, a tomato variety bearing small, pear-shaped fruit, and the round-fruited, wild species, Lycopersicon pimpinellifolium LA1589, revealed that pear-shaped fruit is determined largely by a major QTL on chromosome 2 and, to a lesser extent, a minor QTL on chromosome 10. The locus on chromosome 2 was also detected in a cross between yellow pear and the round-fruited introgression line (IL2–5) which carried the distal portion of chromosome 2 from the Lycopersicon pennellii genome. Based on its map position, we propose that the locus detected on chromosome 2 is the same as a locus referred to as ovate in the early tomato literature (Linstrom 1926, 1927). The fruit-shape index (length/diameter) and neck constriction were highly correlated in both populations suggesting that ovate exerts control over both traits or that the genes for these traits are tightly linked on chromosome 2. Using two-way ANOVA test, the minor QTL on chromosome 10 showed no significant interaction with the ovate locus on chromosome 2 with respect to the fruit-shape index. For ovate round fruit was dominant to elongated fruit in the L. pimpinellifolium populations, but additive in the IL2–5 population. Thus far, no genes controlling fruit shape have been cloned. The molecular mapping of the ovate locus may ultimately lead to its isolation via map-based cloning. Received: 8 January 1999 / Accepted: 30 January 1999     

Effect of salinity on tomato fruit ripening

Tomato (Lycopersicon esculentum Mill) plants from various cultivars growing on half-strength Hoagland solution were exposed at anthesis to 3 or 6 grams per liter NaCl. Salinity shortened the time of fruit development by 4 to 15%. Fruits of salt-treated plants were smaller and tasted better than did fruits of control plants. This result was obtained both for ripe fruits tested on the day of picking and for those picked at 100% development and allowed to ripen at room temperature for 9 days. Percentage of dry weight, total soluble solids, and titratable acidity; content of reducing sugars, Cl⁻, Na⁺, and various pericarp pigments; and electrical conductivity of the juice were higher in fruits of saline-treated plants than they were in those of control plants, while the pH was lower. Ethylene and CO₂ evolution rates during ripening; as well as the activities of pectin methyl esterase, polymethylgalacturonase, and polygalacturonase; were also higher in fruits of the saline-treated plants. The treatment with 6 grams per liter NaCl shortened the fruit shelf life considerably.