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Evaluation of quality characteristics of three different colour tomato varieties in three ripening stages

Year 2021, Volume: 34 Issue: 3, 293 - 299, 01.12.2021
https://doi.org/10.29136/mediterranean.888603

Abstract

Fruit ripening and softening indicated by firmness determines the texture transportability, and shelf life of tomato products. However, the regulatory mechanism underlying firmness formation in tomato is different in different varieties and overall softening mechanism of tomato fruit is poorly understood. Therefore, in this study, physical, biochemical, and molecular properties of three different tomato varieties; ‘Sarikiz’ (yellow skin colour), ‘Moda’ (orange skin colour) and ‘Red Type Cherry’ (red skin colour) at three developmental stages, mature green (MG), breaker (Br) and full ripe (R) were evaluated. For this aim, colour, texture, cell wall fractionation and pectate lyase (PL) gene expressions were analysed at three different ripening stages. As expected, there was a dramatic difference in colour index due to different skin colours of the varieties. For textural properties, ‘Sarikiz’ showed the softest while ‘Moda’ variety had the firmest pericarp structure. The composition of the cell wall structure at three ripening stages were also resulted with significantly different fractions. The expression of pectate lyase (PL), one of the most important cell wall modification related enzyme was also studied by semi quantitative RT-PCR. Based on biochemical and molecular studies, ‘Sarikiz’ showed higher pectin fraction in water and PL gene expression at Br and R ripening stages. Based on these results, although the tomato fruits used in this study generally show the same softening trend, they show different physiological, biochemical, and molecular changes in different softening periods.

References

  • Brummell DA (2006) Cell wall disassembly in ripening fruit. Functional Plant Biology 33: 103. doi: 10.1071/FP05234.
  • Cantwell M (1998) Optimum procedures for ripening tomatoes. In: KADER, A. (Ed.) Management of fruit ripening, Postharvest Horticulture Series. University of California, Davis, n. 9. Postharvest Outreach Program.
  • Carrillo-López A, Yahia EM (2014) Changes in color-related compounds in tomato fruit exocarp and mesocarp during ripening using HPLC-ApcI+-mass Spectrometry. Journal of Food Science and Technology 51(10): 2720-2726.
  • Chylińska M, Szymańska-Chargot M, Derylo K, Tchórzewskac D, Zdunek A (2017) Changing of biochemical parameters and cell wall polysaccharides distribution during physiological development of tomato fruit. Plant Physiology and Biochemistry 119: 327-337.
  • FAO (2019) Food and Agriculture Organization of the United Nations, http://www.fao.org/home/en/. Accessed 21 January, 2021.
  • Filisetti-Cozzi TMCC, Carpita NC (1991) Measurement of uronic acids without interference from neutral sugars. Analytical Biochemistry 197: 157-162. doi: 10.1016/0003-2697(91)90372-Z.
  • Gölükçü M, Kabaş A, Yeğin BA, Vuran AF, Yüksel K, Tanır A (2018) Domatesin bazı fiziksel ve kimyasal kalite özelliklerinin melezleme ile değişimi. Derim 35(2): 152-160.
  • Gross KC, Sams CE (1984) Changes in cell wall neutral sugar composition during fruit ripening: a species survey. Phytochemistry 23: 2457-2461. doi: 10.1016/S0031-9422(00)84075-3.
  • Guil-Guerrero JL, Rebolloso-Fuentes MM (2009) Nutrient composition and antioxidant activity of eight tomato (Lycopersicon esculentum) varieties. Journal of Food Composition and Analysis 22(2): 123-129. doi: 10.1016/j.jfca.2008.10.012.
  • Khan MA, Butt SJ, Khan KA, Nadeem F, Yousaf B, Javed, HU (2017) Morphological and physico-biochemical characterization of various tomatocultivars in a simplified soilless media. Annals of Agricultural Sciences 62: 139-43. doi: 10.1016/j. aoas.2017.10.001.
  • Klee HJ, Giovannoni JJ (2011) Genetics and Control of Fruit Ripening and Quality Attributes. Annual Review of Genetics 45: 41-59.
  • Lunn D, Phan TD, Tucker GA, Lycett GW (2013) Cell wall composition of tomato fruit changes during development and inhibition of vesicle trafficking is associated with reduced pectin levels and reduced softening. Plant Physiology and Biochemistry 66: 91-97.
  • Nangare DD, Singh Y, Kumar PS, Minhas PS (2016) Growth, fruit yield and quality of tomato (Lycopersicon esculentum Mill.) as affected by deficit irrigation regulated on phenological basis. Agricultural Water Management 171: 73-79. doi: 10.1016/j.agwat. 2016.03.016.
  • Oluk CA, Akyıldız A, Ağçam E, Keleş D, Ata A (2012) Farklı Domates Çeşitlerinin Bazı Kalite Özellikleri. Akademik Gıda 10(3): 26-31.
  • Pokalsky AR, Hiatt WR, Ridge N, Rasmussen R, Houck CM, Shewmaker CK (1989) Structure and expression of elongation factor 1α in tomato. Nucleic Acids Research 17: 4661-4673. doi: 10.1093/nar/17.12.4661.
  • Raffo A, Leonardi C, Fogliano V, Ambrosino P, Salucci M, Gennaro L, Bugianesi R, Giuffrida F, Quaglia G (2002) Nutritional value of cherry tomatoes (Lycopersicon esculentum cv. Naomi F1) harvested at different ripening stages. Journal of Agricultural and Food Chemistry 50(22): 6550-6556. doi: 10.1021/jf020315t.
  • Seymour GB, Harding SE, Taylor AJ, Hobson GE, Tucker GA (1987) Polyuronide solubilization during ripening of normal and mutant tomato fruit. Phytochemistry 144: 1871-1875. doi: 10.1016/S0031-9422(00)81719-7.
  • Sharma L, Ramesh KV, Paul V, Pandey R (2020) Ripening index: A better parameter for colour-based assessment of ripening behaviour of tomato fruits. Plant Physiology Reports 25(1): 171-177.
  • Trong LV, Tuong LQ, Thinh BB, Khoi NT, Vu Thi Trong VT (2019) Physiological and biochemical changes in tomato fruit (Solanum lycopersicum L.) during growth and ripening cultivated in Vietnam. Bioscience Research 16(2): 1736-1744.
  • Uluisik S, Chapman NH, Smith R, Poole M, Adams G, Gillis RB, Besong TMD, Sheldon J, Stiegelmeyer S, Perez L, Samsulrizal N, Wang D, Fisk ID, Yang N, Baxter C, Rickett D, Fray R, Blanco-Ulate B, Powell ALT, Harding SE, Craigon J, Rose JKC, Fich EA, Sun L, Domozych DS, Fraser PD, Tucker, Grierson D, Seymour, GB (2016) Genetic improvement of tomato by targeted control of fruit softening. Nature Biotechnology 34. doi: 10.1038/nbt.3602.
  • Van Eck J, Keen P, Tjahjadi M (2018) Transgenic Plants, ‘Agrobacterium tumefaciens-Mediated Transformation of Tomato’ Springer Protocols, Humana Press, New York, NY.
  • Waheed K, Nawaz H, Asif M, Rehman HR (2020) Medicinal Plants of South Asia, Tomato, Chapter 46, Elsevier, pp. 768.
  • Wei J, Ma F, Shi S, Qi X, Zhu X, Yuan J (2010) Changes and postharvest regulation of activity and gene expression of enzymes related to cell wall degradation in ripening apple fruit. Postharvest Biology and Technology 56(2): 147-154. doi: 10.1016/j.postharvbio. 2009.12.003.
  • Yildizhan H, Taki M (2018) Assessment of tomato production process by cumulative exergy consumption approach in greenhouse and open field conditions: Case study of Turkey. Energy 156: 401-408.

Evaluation of quality characteristics of three different colour tomato varieties in three ripening stages

Year 2021, Volume: 34 Issue: 3, 293 - 299, 01.12.2021
https://doi.org/10.29136/mediterranean.888603

Abstract

Fruit ripening and softening indicated by firmness determines the texture transportability, and shelf life of tomato products. However, the regulatory mechanism underlying firmness formation in tomato is different in different varieties and overall softening mechanism of tomato fruit is poorly understood. Therefore, in this study, physical, biochemical, and molecular properties of three different tomato varieties; ‘Sarikiz’ (yellow skin colour), ‘Moda’ (orange skin colour) and ‘Red Type Cherry’ (red skin colour) at three developmental stages, mature green (MG), breaker (Br) and full ripe (R) were evaluated. For this aim, colour, texture, cell wall fractionation and pectate lyase (PL) gene expressions were analysed at three different ripening stages. As expected, there was a dramatic difference in colour index due to different skin colours of the varieties. For textural properties, ‘Sarikiz’ showed the softest while ‘Moda’ variety had the firmest pericarp structure. The composition of the cell wall structure at three ripening stages were also resulted with significantly different fractions. The expression of pectate lyase (PL), one of the most important cell wall modification related enzyme was also studied by semi quantitative RT-PCR. Based on biochemical and molecular studies, ‘Sarikiz’ showed higher pectin fraction in water and PL gene expression at Br and R ripening stages. Based on these results, although the tomato fruits used in this study generally show the same softening trend, they show different physiological, biochemical, and molecular changes in different softening periods.

References

  • Brummell DA (2006) Cell wall disassembly in ripening fruit. Functional Plant Biology 33: 103. doi: 10.1071/FP05234.
  • Cantwell M (1998) Optimum procedures for ripening tomatoes. In: KADER, A. (Ed.) Management of fruit ripening, Postharvest Horticulture Series. University of California, Davis, n. 9. Postharvest Outreach Program.
  • Carrillo-López A, Yahia EM (2014) Changes in color-related compounds in tomato fruit exocarp and mesocarp during ripening using HPLC-ApcI+-mass Spectrometry. Journal of Food Science and Technology 51(10): 2720-2726.
  • Chylińska M, Szymańska-Chargot M, Derylo K, Tchórzewskac D, Zdunek A (2017) Changing of biochemical parameters and cell wall polysaccharides distribution during physiological development of tomato fruit. Plant Physiology and Biochemistry 119: 327-337.
  • FAO (2019) Food and Agriculture Organization of the United Nations, http://www.fao.org/home/en/. Accessed 21 January, 2021.
  • Filisetti-Cozzi TMCC, Carpita NC (1991) Measurement of uronic acids without interference from neutral sugars. Analytical Biochemistry 197: 157-162. doi: 10.1016/0003-2697(91)90372-Z.
  • Gölükçü M, Kabaş A, Yeğin BA, Vuran AF, Yüksel K, Tanır A (2018) Domatesin bazı fiziksel ve kimyasal kalite özelliklerinin melezleme ile değişimi. Derim 35(2): 152-160.
  • Gross KC, Sams CE (1984) Changes in cell wall neutral sugar composition during fruit ripening: a species survey. Phytochemistry 23: 2457-2461. doi: 10.1016/S0031-9422(00)84075-3.
  • Guil-Guerrero JL, Rebolloso-Fuentes MM (2009) Nutrient composition and antioxidant activity of eight tomato (Lycopersicon esculentum) varieties. Journal of Food Composition and Analysis 22(2): 123-129. doi: 10.1016/j.jfca.2008.10.012.
  • Khan MA, Butt SJ, Khan KA, Nadeem F, Yousaf B, Javed, HU (2017) Morphological and physico-biochemical characterization of various tomatocultivars in a simplified soilless media. Annals of Agricultural Sciences 62: 139-43. doi: 10.1016/j. aoas.2017.10.001.
  • Klee HJ, Giovannoni JJ (2011) Genetics and Control of Fruit Ripening and Quality Attributes. Annual Review of Genetics 45: 41-59.
  • Lunn D, Phan TD, Tucker GA, Lycett GW (2013) Cell wall composition of tomato fruit changes during development and inhibition of vesicle trafficking is associated with reduced pectin levels and reduced softening. Plant Physiology and Biochemistry 66: 91-97.
  • Nangare DD, Singh Y, Kumar PS, Minhas PS (2016) Growth, fruit yield and quality of tomato (Lycopersicon esculentum Mill.) as affected by deficit irrigation regulated on phenological basis. Agricultural Water Management 171: 73-79. doi: 10.1016/j.agwat. 2016.03.016.
  • Oluk CA, Akyıldız A, Ağçam E, Keleş D, Ata A (2012) Farklı Domates Çeşitlerinin Bazı Kalite Özellikleri. Akademik Gıda 10(3): 26-31.
  • Pokalsky AR, Hiatt WR, Ridge N, Rasmussen R, Houck CM, Shewmaker CK (1989) Structure and expression of elongation factor 1α in tomato. Nucleic Acids Research 17: 4661-4673. doi: 10.1093/nar/17.12.4661.
  • Raffo A, Leonardi C, Fogliano V, Ambrosino P, Salucci M, Gennaro L, Bugianesi R, Giuffrida F, Quaglia G (2002) Nutritional value of cherry tomatoes (Lycopersicon esculentum cv. Naomi F1) harvested at different ripening stages. Journal of Agricultural and Food Chemistry 50(22): 6550-6556. doi: 10.1021/jf020315t.
  • Seymour GB, Harding SE, Taylor AJ, Hobson GE, Tucker GA (1987) Polyuronide solubilization during ripening of normal and mutant tomato fruit. Phytochemistry 144: 1871-1875. doi: 10.1016/S0031-9422(00)81719-7.
  • Sharma L, Ramesh KV, Paul V, Pandey R (2020) Ripening index: A better parameter for colour-based assessment of ripening behaviour of tomato fruits. Plant Physiology Reports 25(1): 171-177.
  • Trong LV, Tuong LQ, Thinh BB, Khoi NT, Vu Thi Trong VT (2019) Physiological and biochemical changes in tomato fruit (Solanum lycopersicum L.) during growth and ripening cultivated in Vietnam. Bioscience Research 16(2): 1736-1744.
  • Uluisik S, Chapman NH, Smith R, Poole M, Adams G, Gillis RB, Besong TMD, Sheldon J, Stiegelmeyer S, Perez L, Samsulrizal N, Wang D, Fisk ID, Yang N, Baxter C, Rickett D, Fray R, Blanco-Ulate B, Powell ALT, Harding SE, Craigon J, Rose JKC, Fich EA, Sun L, Domozych DS, Fraser PD, Tucker, Grierson D, Seymour, GB (2016) Genetic improvement of tomato by targeted control of fruit softening. Nature Biotechnology 34. doi: 10.1038/nbt.3602.
  • Van Eck J, Keen P, Tjahjadi M (2018) Transgenic Plants, ‘Agrobacterium tumefaciens-Mediated Transformation of Tomato’ Springer Protocols, Humana Press, New York, NY.
  • Waheed K, Nawaz H, Asif M, Rehman HR (2020) Medicinal Plants of South Asia, Tomato, Chapter 46, Elsevier, pp. 768.
  • Wei J, Ma F, Shi S, Qi X, Zhu X, Yuan J (2010) Changes and postharvest regulation of activity and gene expression of enzymes related to cell wall degradation in ripening apple fruit. Postharvest Biology and Technology 56(2): 147-154. doi: 10.1016/j.postharvbio. 2009.12.003.
  • Yildizhan H, Taki M (2018) Assessment of tomato production process by cumulative exergy consumption approach in greenhouse and open field conditions: Case study of Turkey. Energy 156: 401-408.
There are 24 citations in total.

Details

Primary Language English
Subjects Agricultural Engineering
Journal Section Makaleler
Authors

Selman Uluışık 0000-0003-0790-6705

Publication Date December 1, 2021
Submission Date March 1, 2021
Published in Issue Year 2021 Volume: 34 Issue: 3

Cite

APA Uluışık, S. (2021). Evaluation of quality characteristics of three different colour tomato varieties in three ripening stages. Mediterranean Agricultural Sciences, 34(3), 293-299. https://doi.org/10.29136/mediterranean.888603
AMA Uluışık S. Evaluation of quality characteristics of three different colour tomato varieties in three ripening stages. Mediterranean Agricultural Sciences. December 2021;34(3):293-299. doi:10.29136/mediterranean.888603
Chicago Uluışık, Selman. “Evaluation of Quality Characteristics of Three Different Colour Tomato Varieties in Three Ripening Stages”. Mediterranean Agricultural Sciences 34, no. 3 (December 2021): 293-99. https://doi.org/10.29136/mediterranean.888603.
EndNote Uluışık S (December 1, 2021) Evaluation of quality characteristics of three different colour tomato varieties in three ripening stages. Mediterranean Agricultural Sciences 34 3 293–299.
IEEE S. Uluışık, “Evaluation of quality characteristics of three different colour tomato varieties in three ripening stages”, Mediterranean Agricultural Sciences, vol. 34, no. 3, pp. 293–299, 2021, doi: 10.29136/mediterranean.888603.
ISNAD Uluışık, Selman. “Evaluation of Quality Characteristics of Three Different Colour Tomato Varieties in Three Ripening Stages”. Mediterranean Agricultural Sciences 34/3 (December 2021), 293-299. https://doi.org/10.29136/mediterranean.888603.
JAMA Uluışık S. Evaluation of quality characteristics of three different colour tomato varieties in three ripening stages. Mediterranean Agricultural Sciences. 2021;34:293–299.
MLA Uluışık, Selman. “Evaluation of Quality Characteristics of Three Different Colour Tomato Varieties in Three Ripening Stages”. Mediterranean Agricultural Sciences, vol. 34, no. 3, 2021, pp. 293-9, doi:10.29136/mediterranean.888603.
Vancouver Uluışık S. Evaluation of quality characteristics of three different colour tomato varieties in three ripening stages. Mediterranean Agricultural Sciences. 2021;34(3):293-9.

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