A relationship between tomato fruit softening, cuticle properties and water availability
A relationship between tomato fruit softening, cuticle properties and water availability
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DOI：
10.1016/j.foodchem.2019.05.118
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发表时间：
2019-10-15
期刊：
影响因子：
8.8
通讯作者：
Rose, Jocelyn K. C.
中科院分区：
文献类型：
--
作者：
Romero, Paco;Rose, Jocelyn K. C.
虽然肉质果实软化长期以来与细胞壁分解在机制上相关，但通过对长保质期延迟果实变质（dfd）番茄基因型的研究表明了果实角质层在水分关系和硬度中的重要性。我们使用 dfd 和两个正常软化的果实品种 Ailsa Craig (AC) 和 M82（在控制和水分胁迫 (WS) 条件下生长）测试了动态角质层特性和成分影响番茄果实蒸腾作用和硬度并受环境可用水量影响的假设。果实脱落后还评估了 WS 的效果。 WS 增加了 AC 和 M82 果实的硬度、角质层负荷和角质层生物合成基因的表达，同时降低了角质层通透性和果实蒸腾速率，但在 dfd 果实中则不然。这项研究支持了果实角质层特性、蒸腾作用和硬度之间的直接关系，并为番茄基因型适应缺水环境提供了见解。
While fleshy fruit softening has long been mechanistically linked to cell wall disassembly, the importance of the fruit cuticle in water relations and firmness has been suggested through studies of the long-shelf life delayed fruit deterioration (dfd) tomato genotype. We tested the hypothesis that dynamic cuticle properties and composition affect tomato fruit transpiration and firmness and are influenced by environmental water availability, using dfd and two normally softening fruit cultivars, Ailsa Craig (AC) and M82, grown under control and water stress (WS) conditions. The effect of WS was also assessed following fruit detachment. WS increased fruit firmness, cuticle load, and the expression of cuticle biosynthetic genes, while reducing cuticle permeability and fruit transpiration rate in AC and M82, but not in dfd fruit. This study supports a direct relationship between fruit cuticle properties, transpiration and firmness, and provides insights into the adaptation of tomato genotypes to environments where water can be scarce.