Determining the function of ripening associated genes and biochemical changes during tomato (Solanum lycopersicum L.) fruit maturation

Darshan, Dorairaj and Shivangi, Sharma and Kiran Suresh, Mawale and Bijesh, Puthusseri and Giridhar, Parvatam and Nandini Prasad, Shetty (2025) Determining the function of ripening associated genes and biochemical changes during tomato (Solanum lycopersicum L.) fruit maturation. Journal of Biotechnology Letters, 47. pp. 1-22.

PDF s10529-025-03565-9.pdf - Published Version Restricted to Registered users only Download (1MB) | Request a copy

Abstract

This article examines biochemical altera- tions and gene expression changes during tomato fruit physiology. The chroma index increases from mature green (41.27) to red ripe (48.36) stages, and the tex- ture softens from mature green (43.56 N) to red ripe (24.75 N). Reducing sugar and total carotenoid lev- els rise at the red ripe stage. Free radical content was elevated in the early stages (7 nM) of ripening and declined at the later stages (4 nM). The specific activity of α-mannosidase and β-N-acetyl hexosa- minidase was high at the breaker (0.077 & 0.075 U/ mg, respectively) stages, while polygalacturonase activity was high at red ripe (1.173 U/mg) stage. qPCR experiments revealed that the α-mannosidase was upregulated during the breaker (1.2 fold) stages of tomato ripening, the β-N-acetyl Hexosaminidase was upregulated throughout the breaker (2 fold), and pink (1.2 fold) stages of tomato ripening, and the β-xylosidase was upregulated significantly during the breaker stage (3.9 fold) of tomato ripening. The cur- rent findings revealed that the α-Mannosidase (0.77), β-N-acetylhexosaminidase (0.99), xylosidase (0.85), ethylene-responsive factors (0.86), aminocylco pro- pane carboxylic oxidase (0.90), and pectin methy- lesterase (0.83), were significantly associated with textural softening. Polygalacturonase (0.75) posi- tively correlated to reducing sugar formation, amino- cylco propane carboxylic synthase 4 (0.96) expres- sion correlates with chroma changes during tomato fruit ripening. These correlations illustrate the com- plex interplay between gene expression and the physi- cal and biochemical changes occurring during tomato fruit ripening.

Item Type:	Article
Uncontrolled Keywords:	Antioxidants · β-N acetylhexosaminidase · Mannosidase · Ripening · Tomato
Subjects:	500 Natural Sciences and Mathematics > 10 Plants > 02 Plant Biochemistry 600 Technology > 08 Food technology > 23 Vegetables > 03 Tomato
Divisions:	Plant Cell Biotechnology
Depositing User:	Somashekar K S
Date Deposited:	25 Jun 2025 06:03
Last Modified:	25 Jun 2025 06:03
URI:	http://ir.cftri.res.in/id/eprint/19595

Actions (login required)

View Item