Ribonucleic acid metabolism during the development and ripening of tomato fruits

The accumulation of RNA in the outer locule tissue of tomato fruits was measured during development and ripening. Labelling studies suggest two peaks of synthesis, the first during early development and the second just before the onset of ripening (colour change). During the second period of increased RNA labelling the amount of total RNA per fruit either remains constant or starts to decline. Synthesis of rRNA and soluble RNA occurred at all stages. Polydisperse RNA containing polyadenylic acid was isolated and shown to direct the synthesis of protein in vitro. No significant changes in the amount of polyadenylic acid, relative to total RNA were detectable during the ripening period.     

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.