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...

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Detalles Bibliográficos
Autores principales: Steelheart Molina, María Charlotte, Alegre, Matías Leonel, Baldet, Pierre, Rothan, Christophe, Bres, Cécile, Just, Daniel, Okabe, Yoshihiro, Ezura, Hiroshi, Ganganelli, Inti, Gergoff Grozeff, Gustavo Esteban, Bartoli, Carlos Guillermo
Formato: Articulo
Lenguaje:Inglés
Publicado: 2020
Materias:
Ciencias Agrarias
Antioxidants
Solanum lycopersicum
Chloroplast
Chromoplasts
Hydrogen peroxide
NADPH oxidase
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/136300
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-136300
record_format dspace
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
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
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
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
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