Biochemistry of postharvest chilling tolerance in tomato (Solanum lycopersicum)

RÉ, M.; SILVANA BEATRIZ BOGGIO

Rosario

Congreso; XLII Reunión Anual de la Sociedad Argentina de Investigación Bioquímica y Biología Molecular; 2006

SAIB

Biochemistry of post harvest chilling tolerance in tomato (Solanum lycopersicum). Martín Ré y Silvana Boggio IBR-CONICET, FCByF-UNR, Suipacha 531, Rosario, Argentina. E-mail: boggio@ibr.gov.ar Cold storage of fruits can alter the normal ripening process causing chilling injury and economic losses. Oxidative stress has been associated with the appearance of this fisiological disorder and the mitochondria has been assigned as a major source of reactive oxygen species. The objective of this study was to identify biochemical factors involved in chilling injury tolerance. Micro-Tom and minitomato cultivars were evaluated. Fruits were harvested at the mature green stage, stored at 4ºC during four weeks and transferred to 25ºC. The respiratory capacity of the fruits stored at 4ºC increased dramatically immediately after they were transferred to 25ºC. Micro-Tom fruits ripened normally while only 10% of minitomato fruits became red. Catalase (CAT) and glutathione reductase (GR) activities increased 2 and 1.5 fold, respectively, when the Micro-Tom fruits were transferred to non-chilling temperatures. These activity increments were not observed in minitomato fruits. Heat shock proteins (HSPs) Western blot analyses showed the induction of a small HSP (sHSP) in Micro-Tom but not in minitomato. These results suggest that the induction of CAT, GR and sHSP observed could be responsible of the chilling tolerance observed in Micro-Tom. The knowledge of the basis of this process may lead to better post-harvest management of tomato fruit quality. Biochemistry of post harvest chilling tolerance in tomato (Solanum lycopersicum). Martín Ré y Silvana Boggio IBR-CONICET, FCByF-UNR, Suipacha 531, Rosario, Argentina. E-mail: boggio@ibr.gov.ar Cold storage of fruits can alter the normal ripening process causing chilling injury and economic losses. Oxidative stress has been associated with the appearance of this fisiological disorder and the mitochondria has been assigned as a major source of reactive oxygen species. The objective of this study was to identify biochemical factors involved in chilling injury tolerance. Micro-Tom and minitomato cultivars were evaluated. Fruits were harvested at the mature green stage, stored at 4ºC during four weeks and transferred to 25ºC. The respiratory capacity of the fruits stored at 4ºC increased dramatically immediately after they were transferred to 25ºC. Micro-Tom fruits ripened normally while only 10% of minitomato fruits became red. Catalase (CAT) and glutathione reductase (GR) activities increased 2 and 1.5 fold, respectively, when the Micro-Tom fruits were transferred to non-chilling temperatures. These activity increments were not observed in minitomato fruits. Heat shock proteins (HSPs) Western blot analyses showed the induction of a small HSP (sHSP) in Micro-Tom but not in minitomato. These results suggest that the induction of CAT, GR and sHSP observed could be responsible of the chilling tolerance observed in Micro-Tom. The knowledge of the basis of this process may lead to better post-harvest management of tomato fruit quality. Biochemistry of post harvest chilling tolerance in tomato (Solanum lycopersicum). Martín Ré y Silvana Boggio IBR-CONICET, FCByF-UNR, Suipacha 531, Rosario, Argentina. E-mail: boggio@ibr.gov.ar Cold storage of fruits can alter the normal ripening process causing chilling injury and economic losses. Oxidative stress has been associated with the appearance of this fisiological disorder and the mitochondria has been assigned as a major source of reactive oxygen species. The objective of this study was to identify biochemical factors involved in chilling injury tolerance. Micro-Tom and minitomato cultivars were evaluated. Fruits were harvested at the mature green stage, stored at 4ºC during four weeks and transferred to 25ºC. The respiratory capacity of the fruits stored at 4ºC increased dramatically immediately after they were transferred to 25ºC. Micro-Tom fruits ripened normally while only 10% of minitomato fruits became red. Catalase (CAT) and glutathione reductase (GR) activities increased 2 and 1.5 fold, respectively, when the Micro-Tom fruits were transferred to non-chilling temperatures. These activity increments were not observed in minitomato fruits. Heat shock proteins (HSPs) Western blot analyses showed the induction of a small HSP (sHSP) in Micro-Tom but not in minitomato. These results suggest that the induction of CAT, GR and sHSP observed could be responsible of the chilling tolerance observed in Micro-Tom. The knowledge of the basis of this process may lead to better post-harvest management of tomato fruit quality. Biochemistry of post harvest chilling tolerance in tomato (Solanum lycopersicum). Martín Ré y Silvana Boggio IBR-CONICET, FCByF-UNR, Suipacha 531, Rosario, Argentina. E-mail: boggio@ibr.gov.ar Cold storage of fruits can alter the normal ripening process causing chilling injury and economic losses. Oxidative stress has been associated with the appearance of this fisiological disorder and the mitochondria has been assigned as a major source of reactive oxygen species. The objective of this study was to identify biochemical factors involved in chilling injury tolerance. Micro-Tom and minitomato cultivars were evaluated. Fruits were harvested at the mature green stage, stored at 4ºC during four weeks and transferred to 25ºC. The respiratory capacity of the fruits stored at 4ºC increased dramatically immediately after they were transferred to 25ºC. Micro-Tom fruits ripened normally while only 10% of minitomato fruits became red. Catalase (CAT) and glutathione reductase (GR) activities increased 2 and 1.5 fold, respectively, when the Micro-Tom fruits were transferred to non-chilling temperatures. These activity increments were not observed in minitomato fruits. Heat shock proteins (HSPs) Western blot analyses showed the induction of a small HSP (sHSP) in Micro-Tom but not in minitomato. These results suggest that the induction of CAT, GR and sHSP observed could be responsible of the chilling tolerance observed in Micro-Tom. The knowledge of the basis of this process may lead to better post-harvest management of tomato fruit quality. Biochemistry of post harvest chilling tolerance in tomato (Solanum lycopersicum). Martín Ré y Silvana Boggio IBR-CONICET, FCByF-UNR, Suipacha 531, Rosario, Argentina. E-mail: boggio@ibr.gov.ar Cold storage of fruits can alter the normal ripening process causing chilling injury and economic losses. Oxidative stress has been associated with the appearance of this fisiological disorder and the mitochondria has been assigned as a major source of reactive oxygen species. The objective of this study was to identify biochemical factors involved in chilling injury tolerance. Micro-Tom and minitomato cultivars were evaluated. Fruits were harvested at the mature green stage, stored at 4ºC during four weeks and transferred to 25ºC. The respiratory capacity of the fruits stored at 4ºC increased dramatically immediately after they were transferred to 25ºC. Micro-Tom fruits ripened normally while only 10% of minitomato fruits became red. Catalase (CAT) and glutathione reductase (GR) activities increased 2 and 1.5 fold, respectively, when the Micro-Tom fruits were transferred to non-chilling temperatures. These activity increments were not observed in minitomato fruits. Heat shock proteins (HSPs) Western blot analyses showed the induction of a small HSP (sHSP) in Micro-Tom but not in minitomato. These results suggest that the induction of CAT, GR and sHSP observed could be responsible of the chilling tolerance observed in Micro-Tom. The knowledge of the basis of this process may lead to better post-harvest management of tomato fruit quality.