Temperature Inhibition of Carotene Synthesis in Tomato
Temperature Inhibition of Carotene Synthesis in Tomato
复制标题
温度对番茄胡萝卜素合成的抑制
作者：
M. Tomes
1.对7个番茄色素不同的菌株进行了研究。在每种类型中，一些切除的果实在23.5 ℃或23.5 ℃下成熟。或32.0摄氏度。并测定了八氢番茄红素、六氢番茄红素、α-胡萝卜素、β-胡萝卜素、番茄红素、δ-胡萝卜素、γ-胡萝卜素、脉孢烯和番茄红素的含量。2.除了β-胡萝卜素和可能的番茄红素外，所有测量的色素和多烯的产生在32 ℃时都减少了。某些色素似乎对较高的温度比其他色素更敏感。番茄红素的合成在32 ℃时受到严重抑制。在每一个产生这种色素的菌株中。3. 32 ° C时β-胡萝卜素的合成不受抑制。在标准的红番茄里当这种类型的色素通过引入高色素因子（hp）而增强时，增大的β-胡萝卜素级分对温度不敏感。在Tangalus型中，β-胡萝卜素的产生非常少，不能证明其合成受到抑制。在这些菌株中，β-胡萝卜素几乎不能如已经假定的那样从番茄红素合成。4.在由于基因B或δ因子（Del）的存在而具有增强的β-胡萝卜素组分的菌株中，β-胡萝卜素合成的增加被32 ℃下的成熟所抑制。有证据表明，这种β-胡萝卜素的合成途径与标准的红番茄不同。
1. Seven different pigment strains of tomato were studied. In each type a number of excised fruits were matured at either 23.5⚬C. or 32.0⚬C. and the quantities of phytoene, phytofluene, α-carotene, β-carotene, ζ-carotene, ψ-carotene, prolycopene, δ-carotene, γ-carotene, neurosporene, and lycopene were determined. 2. With the exception of β-carotene and possibly prolycopene, production of all of the pigments and polyenes measured was reduced at 32⚬C. Some pigments appeared to be more sensitive to the higher temperature than others. Lycopene synthesis was drastically inhibited at 32⚬C. in every strain which produced this pigment. 3. Beta-carotene synthesis was not inhibited at 32⚬C. in the standard red tomato. When the pigments of this type were enhanced by the introduction of the high pigment factor (hp), the enlarged β-carotene fraction was not temperature sensitive. In the Tangerine type, where very little β-carotene is produced, no inhibition of its synthesis could be demonstrated. In these strains, β-carotene could hardly be synthesized from lycopene as has been postulated. 4. In strains which have enhanced β-carotene fractions resulting from the presence of either the gene B or the delta factor (Del), the increased synthesis of β-carotene was inhibited by maturation at 32⚬C. The evidence suggests that this β-carotene is synthesized by a different pathway than that of the standard red tomato.