The effect of low ascorbic acid content on tomato fruit ripening
The oxidant/antioxidant balance affects the ripening time of tomato fruit. Ripening of tomato fruit is associated with several modifications such as loss of cell wall firmness and transformation of chloroplasts to chromoplasts. Besides a peak in H2O2, reactive oxygen species (ROS) are observed at th...
Guardado en:
| Autores principales: | , , , , , , , , , , |
|---|---|
| Formato: | Articulo |
| Lenguaje: | Inglés |
| Publicado: |
2020
|
| Materias: | |
| Acceso en línea: | http://sedici.unlp.edu.ar/handle/10915/136300 |
| Aporte de: |
| id |
I19-R120-10915-136300 |
|---|---|
| record_format |
dspace |
| spelling |
I19-R120-10915-1363002023-08-30T13:46:39Z http://sedici.unlp.edu.ar/handle/10915/136300 The effect of low ascorbic acid content on tomato fruit ripening Steelheart Molina, María Charlotte Alegre, Matías Leonel Baldet, Pierre Rothan, Christophe Bres, Cécile Just, Daniel Okabe, Yoshihiro Ezura, Hiroshi Ganganelli, Inti Manuel Gergoff Grozeff, Gustavo Esteban Bartoli, Carlos Guillermo 2020 2022-05-13T16:12:21Z en Ciencias Agrarias Antioxidants Solanum lycopersicum Chloroplast Chromoplasts Hydrogen peroxide NADPH oxidase The oxidant/antioxidant balance affects the ripening time of tomato fruit. Ripening of tomato fruit is associated with several modifications such as loss of cell wall firmness and transformation of chloroplasts to chromoplasts. Besides a peak in H2O2, reactive oxygen species (ROS) are observed at the transition stage. However, the role of different components of oxidative stress metabolism in fruit ripening has been scarcely addressed. Two GDP-l-galactose phosphorylase (GGP) Solanum lycopersicum L. cv Micro-Tom mutants which have fruit with low ascorbic acid content (30% of wild type) were used in this work to unravel the participation of ascorbic acid and H2O2 in fruit maturation. Both GGP mutants show delayed fruit maturation with no peak of H2O2; treatment with ascorbic acid increases its own concentration and accelerates ripening only in mutants to become like wild type plants. Unexpectedly, the treatment with ascorbic acid increases H2O2 synthesis in both mutants resembling what is observed in wild type fruit. Exogenous supplementation with H2O2 decreases its own synthesis delaying fruit maturation in plants with low ascorbic acid content. The site of ROS production is localized in the chloroplasts of fruit of all genotypes as determined by confocal microscopy analysis. The results presented here demonstrate that both ascorbic acid and H2O2 actively participate in tomato fruit ripening. Instituto de Fisiología Vegetal Articulo Articulo http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf |
| institution |
Universidad Nacional de La Plata |
| institution_str |
I-19 |
| repository_str |
R-120 |
| collection |
SEDICI (UNLP) |
| language |
Inglés |
| topic |
Ciencias Agrarias Antioxidants Solanum lycopersicum Chloroplast Chromoplasts Hydrogen peroxide NADPH oxidase |
| spellingShingle |
Ciencias Agrarias Antioxidants Solanum lycopersicum Chloroplast Chromoplasts Hydrogen peroxide NADPH oxidase Steelheart Molina, María Charlotte Alegre, Matías Leonel Baldet, Pierre Rothan, Christophe Bres, Cécile Just, Daniel Okabe, Yoshihiro Ezura, Hiroshi Ganganelli, Inti Manuel Gergoff Grozeff, Gustavo Esteban Bartoli, Carlos Guillermo The effect of low ascorbic acid content on tomato fruit ripening |
| topic_facet |
Ciencias Agrarias Antioxidants Solanum lycopersicum Chloroplast Chromoplasts Hydrogen peroxide NADPH oxidase |
| description |
The oxidant/antioxidant balance affects the ripening time of tomato fruit. Ripening of tomato fruit is associated with several modifications such as loss of cell wall firmness and transformation of chloroplasts to chromoplasts. Besides a peak in H2O2, reactive oxygen species (ROS) are observed at the transition stage. However, the role of different components of oxidative stress metabolism in fruit ripening has been scarcely addressed. Two GDP-l-galactose phosphorylase (GGP) Solanum lycopersicum L. cv Micro-Tom mutants which have fruit with low ascorbic acid content (30% of wild type) were used in this work to unravel the participation of ascorbic acid and H2O2 in fruit maturation. Both GGP mutants show delayed fruit maturation with no peak of H2O2; treatment with ascorbic acid increases its own concentration and accelerates ripening only in mutants to become like wild type plants. Unexpectedly, the treatment with ascorbic acid increases H2O2 synthesis in both mutants resembling what is observed in wild type fruit. Exogenous supplementation with H2O2 decreases its own synthesis delaying fruit maturation in plants with low ascorbic acid content. The site of ROS production is localized in the chloroplasts of fruit of all genotypes as determined by confocal microscopy analysis. The results presented here demonstrate that both ascorbic acid and H2O2 actively participate in tomato fruit ripening. |
| format |
Articulo Articulo |
| author |
Steelheart Molina, María Charlotte Alegre, Matías Leonel Baldet, Pierre Rothan, Christophe Bres, Cécile Just, Daniel Okabe, Yoshihiro Ezura, Hiroshi Ganganelli, Inti Manuel Gergoff Grozeff, Gustavo Esteban Bartoli, Carlos Guillermo |
| author_facet |
Steelheart Molina, María Charlotte Alegre, Matías Leonel Baldet, Pierre Rothan, Christophe Bres, Cécile Just, Daniel Okabe, Yoshihiro Ezura, Hiroshi Ganganelli, Inti Manuel Gergoff Grozeff, Gustavo Esteban Bartoli, Carlos Guillermo |
| author_sort |
Steelheart Molina, María Charlotte |
| title |
The effect of low ascorbic acid content on tomato fruit ripening |
| title_short |
The effect of low ascorbic acid content on tomato fruit ripening |
| title_full |
The effect of low ascorbic acid content on tomato fruit ripening |
| title_fullStr |
The effect of low ascorbic acid content on tomato fruit ripening |
| title_full_unstemmed |
The effect of low ascorbic acid content on tomato fruit ripening |
| title_sort |
effect of low ascorbic acid content on tomato fruit ripening |
| publishDate |
2020 |
| url |
http://sedici.unlp.edu.ar/handle/10915/136300 |
| work_keys_str_mv |
AT steelheartmolinamariacharlotte theeffectoflowascorbicacidcontentontomatofruitripening AT alegrematiasleonel theeffectoflowascorbicacidcontentontomatofruitripening AT baldetpierre theeffectoflowascorbicacidcontentontomatofruitripening AT rothanchristophe theeffectoflowascorbicacidcontentontomatofruitripening AT brescecile theeffectoflowascorbicacidcontentontomatofruitripening AT justdaniel theeffectoflowascorbicacidcontentontomatofruitripening AT okabeyoshihiro theeffectoflowascorbicacidcontentontomatofruitripening AT ezurahiroshi theeffectoflowascorbicacidcontentontomatofruitripening AT ganganelliintimanuel theeffectoflowascorbicacidcontentontomatofruitripening AT gergoffgrozeffgustavoesteban theeffectoflowascorbicacidcontentontomatofruitripening AT bartolicarlosguillermo theeffectoflowascorbicacidcontentontomatofruitripening AT steelheartmolinamariacharlotte effectoflowascorbicacidcontentontomatofruitripening AT alegrematiasleonel effectoflowascorbicacidcontentontomatofruitripening AT baldetpierre effectoflowascorbicacidcontentontomatofruitripening AT rothanchristophe effectoflowascorbicacidcontentontomatofruitripening AT brescecile effectoflowascorbicacidcontentontomatofruitripening AT justdaniel effectoflowascorbicacidcontentontomatofruitripening AT okabeyoshihiro effectoflowascorbicacidcontentontomatofruitripening AT ezurahiroshi effectoflowascorbicacidcontentontomatofruitripening AT ganganelliintimanuel effectoflowascorbicacidcontentontomatofruitripening AT gergoffgrozeffgustavoesteban effectoflowascorbicacidcontentontomatofruitripening AT bartolicarlosguillermo effectoflowascorbicacidcontentontomatofruitripening |
| _version_ |
1807220659442417664 |