Changes in the alkaloid content of developing fruits of tomato (Lycopersicon esculentum Mill.)

II. Effects of artificial acceleration and retardation of ripening

Elsadig A. Eltayeb, James G. Roddick

Research output: Contribution to journalArticle

10 Citations (Scopus)

Abstract

Fruit ripening in normal red-, orange- and yellow-fruited cultivars of tomato was accelerated by treatment with Ethrel and such fruits had lower tomatine levels than untreated controls. Fruits in which ripening was retarded by incubating under reduced pressure had higher alkaloid levels than controls. In each case, fruit ripeness (as measured by pigmentation) showed a strong negative correlation with fruit tomatine. Ethrel treatment of fruits of the non-ripening mutants nor and rin caused only a small development of carotenoid pigment but markedly enhanced tomatine disappearance. Pigmentation and tomatine were again negatively correlated although the quantitative relationship differed. Under normal circumstances, tomatine disappearance from tomato fruits-is apparently governed by the physiological (cf. chronological) age of the fruit rather than by its growth or ripening characteristics alone.

Original languageEnglish
Pages (from-to)261-267
Number of pages7
JournalJournal of Experimental Botany
Volume35
Issue number2
DOIs
Publication statusPublished - Feb 1984

Fingerprint

Lycopersicon Esculentum
Alkaloids
Tomato
ripening
alkaloid
Fruit
Tomatine
Lycopersicon esculentum
Fruits
Solanum lycopersicum var. lycopersicum
alkaloids
fruit
tomatoes
fruits
ethephon
Pigmentation
pigmentation
Carotenoids
effect
Ripening

Keywords

  • Acceleration
  • Fruit ripening
  • Retardation
  • Tomatine
  • Tomato

ASJC Scopus subject areas

  • Ecology, Evolution, Behavior and Systematics
  • Plant Science
  • Physiology
  • Statistics, Probability and Uncertainty
  • Ecology
  • Applied Mathematics

Cite this

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abstract = "Fruit ripening in normal red-, orange- and yellow-fruited cultivars of tomato was accelerated by treatment with Ethrel and such fruits had lower tomatine levels than untreated controls. Fruits in which ripening was retarded by incubating under reduced pressure had higher alkaloid levels than controls. In each case, fruit ripeness (as measured by pigmentation) showed a strong negative correlation with fruit tomatine. Ethrel treatment of fruits of the non-ripening mutants nor and rin caused only a small development of carotenoid pigment but markedly enhanced tomatine disappearance. Pigmentation and tomatine were again negatively correlated although the quantitative relationship differed. Under normal circumstances, tomatine disappearance from tomato fruits-is apparently governed by the physiological (cf. chronological) age of the fruit rather than by its growth or ripening characteristics alone.",
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