Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6406098 | Scientia Horticulturae | 2016 | 10 Pages |
Abstract
The physiology of tomato colour was described by a kinetic model centred on the role of STAY-GREEN proteins (SGR) that was calibrated simultaneously on chlorophyll and lycopene data with a percentage variance explained for of 91%. Lycopene precursor and transcript SGR levels were estimated considerably higher for on-plant than for off-plant ripened fruits which indicates ongoing expression while attached to the plant. There is less inhibition of the lycopene precursor by SGR in on plant ripened tomatoes which results in higher maximum lycopene levels and less chlorophyll breakdown causing residual chlorophyll levels. Effects of salinity treatments on chlorophyll breakdown and lycopene synthesis are small, but higher salinity levels strongly diminish fresh weight. Ripening on and off the plant strongly affects colour physiology of tomato fruit and is described well by the proposed model.
Keywords
Related Topics
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Agricultural and Biological Sciences
Horticulture
Authors
MarÃa J. Sánchez-González, Rob E. Schouten, L.M.M. Tijskens, M. Cruz Sánchez-Guerrero, Evangelina Medrano, Mercedes del Rio-Celestino, Pilar Lorenzo,