Articles
POLYAMINE LEVELS AND ETHYLENE PRODUCTION IN TOMATO FRUIT DEVELOPMENT AND RIPENING
Article number
412_55
Pages
463 – 469
Language
Abstract
We have studied the development and ripening of two cultivars (Danila, a long-keeping cultivar, and Bretón, a traditional short-keeping cultivar) by analysing the levels of ethylene and the polymines, putrescine (Put), spermidine (Spd) and Spermine, at different stages.
The physical-chemical changes associated with maturation, such as loss of firmness or acidity and increase in lycopene levels take place much more slowly in Daniela and the fruits do not mature correctly if they are picked before they are completely pink.
The two varieties also show physiological differences with regard to ethylene production and polymine levels.
The Bretón tomato fruits showed a more pronounced increase in ethylene production than those of the Danila cultivar and the ripening process was faster.
The polyamine/ethylene ratio also differed between cultivars with Daniela cultivar showing higher levels of polyamines and lower levels of ethylene.
In this cultivar Put was the major polyamine throughout and it increased sharply during the ripening stage.
The levels of Put vary between 50 and 100 g-1 F.W. in both cultivars between the 2nd and 10th week following fruit set.
After the 10th week, when the characteristic colour change begins, the Put levels fall slightly in the Bretón cultivar but increase 2.5 times in Daniela, suggesting that the high levels of Put found in the latter variety during maturation might be involved in slowing down the maturation process in this cultivar and be responsible for the low production of ethylene.
The physical-chemical changes associated with maturation, such as loss of firmness or acidity and increase in lycopene levels take place much more slowly in Daniela and the fruits do not mature correctly if they are picked before they are completely pink.
The two varieties also show physiological differences with regard to ethylene production and polymine levels.
The Bretón tomato fruits showed a more pronounced increase in ethylene production than those of the Danila cultivar and the ripening process was faster.
The polyamine/ethylene ratio also differed between cultivars with Daniela cultivar showing higher levels of polyamines and lower levels of ethylene.
In this cultivar Put was the major polyamine throughout and it increased sharply during the ripening stage.
The levels of Put vary between 50 and 100 g-1 F.W. in both cultivars between the 2nd and 10th week following fruit set.
After the 10th week, when the characteristic colour change begins, the Put levels fall slightly in the Bretón cultivar but increase 2.5 times in Daniela, suggesting that the high levels of Put found in the latter variety during maturation might be involved in slowing down the maturation process in this cultivar and be responsible for the low production of ethylene.
Authors
M.C. Martínez-Madrid, M.S. Almansa, M. Serrano, F. Riquelme, F. Romojaro
Keywords
Lycopersicon esculentum, putrescine, spermidine, permine, fruit growth
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