Water Permeability during Tomato Fruit Development in Normal and rin Nonripening Mutant 1

AUTOR(ES)

Poovaiah, B. W.

RESUMO

This work tested one aspect of the relations between membrane permeability and fruit ripening. Membrane permeability was measured as [3H]water efflux rate from preloaded fruit pericarp disks. Different stages of fruit development were compared between two tomato (Lycopersicon esculentum Mill) strains: the normal Rutgers and the isogenic nonripening rin strain. The first significant increase in permeability was measured in Rutgers tissue at 110% of development, after fruit ripening had already begun as indicated by ethylene and CO2 evolution and lycopene synthesis. The rin did not show any increase in tissue permeability during fruit development or maturation.

Documentos Relacionados

• Effect of Sodium Chloride on Fruit Ripening of the Nonripening Tomato Mutants nor and rin1
• Transplantation Studies with Immature Fruit of Normal, and rin and nor Mutant Tomatoes 1
• Effect of the Colorless non-ripening Mutation on Cell Wall Biochemistry and Gene Expression during Tomato Fruit Development and Ripening1[w]
• Tomato exo-(1-->4)-beta-D-galactanase. Isolation, changes during ripening in normal and mutant tomato fruit, and characterization of a related cDNA clone.
• Ethylene Production and Respiratory Behavior of the rin Tomato Mutant 1