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Abstract:

The ultrastructural impact of low ethylene biosynthesis (less than 0.5% of normal levels) was evaluated in transgenic (A11.1) tomatoes (Lycopersicon esculentumMill.) expressing an antisense 1-aminocyclopropane-1-carboxylic acid synthase (ACC-S) transgene by means of transmission and environmental scanning electron microscopy. In 48-day mature green fruit, no significant ultrastructural differences were found between transgenic and control tomatoes. In 78-day control fruit, which were overripe and showed deteriorated texture, many areas of the cytoplasm were devoid of structures, and micrographs showed cell collapse with folding and dissolution of the cell wall. On the other hand, in 90-day transgenic fruit, which were firm and not ripe, the cytoplasm showed a relatively high electron density. Plastids retained remnants of chloroplast thylakoids along with significant amounts of osmiophylic plastoglobuli, but lycopene was not detected. Conspicuous starch granules were observed in mature green transgenic tomatoes, but were not detected in 90-day chlorochromoplasts. Electron-dense regions reflecting the integrity of the middle lamella alternated with other partially degraded regions. This incipient dissolution of the middle lamella pectic polymers may be attributable to nonenzymatic deaggregation or to cell-wall hydrolases which could be ethylene independent or responsive to very low levels of ethylene. Besides, cells were attached along extended contact areas and appeared turgid. This feature may provide an explanation of firmness retention that does not solely involve cell walls. Disruption of the middle lamella and development of lycopene crystalloids were observed when exogenous ethylene (12 ppm) was applied. © 2001, Sage Publications. All rights reserved.

Registro:

Documento: Artículo
Título:Ripening-Associated Microstructural Changes in Antisense ACC Synthase Tomato Fruit
Autor:Sozzi, G.O.; Fraschina, A.A.; Castro, M.A.
Filiación:Cátedra de Bioquímica, Departamento de Biología Aplicada y Alimentos, Facultad de Agronomía, Universidad de Buenos Aires, Avda, San Martín 4453, C1417 DSE, Buenos Aires, Argentina
Laboratorio de Anatomía Vegetal, Departamento de Ciencias Biológicas, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, C1428 EHA, Buenos Aires, Argentina
Palabras clave:cell wall enzymes; ethylene; firmness; Lycopersicon esculentum; organelles; pigments; ripening
Año:2001
Volumen:7
Número:1
Página de inicio:59
Página de fin:71
DOI: http://dx.doi.org/10.1106/MARW-6NUR-GU3H-D2EL
Título revista:Food Science and Technology International
Título revista abreviado:Food Sci. Technol. Int.
ISSN:10820132
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_10820132_v7_n1_p59_Sozzi

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Citas:

---------- APA ----------
Sozzi, G.O., Fraschina, A.A. & Castro, M.A. (2001) . Ripening-Associated Microstructural Changes in Antisense ACC Synthase Tomato Fruit. Food Science and Technology International, 7(1), 59-71.
http://dx.doi.org/10.1106/MARW-6NUR-GU3H-D2EL
---------- CHICAGO ----------
Sozzi, G.O., Fraschina, A.A., Castro, M.A. "Ripening-Associated Microstructural Changes in Antisense ACC Synthase Tomato Fruit" . Food Science and Technology International 7, no. 1 (2001) : 59-71.
http://dx.doi.org/10.1106/MARW-6NUR-GU3H-D2EL
---------- MLA ----------
Sozzi, G.O., Fraschina, A.A., Castro, M.A. "Ripening-Associated Microstructural Changes in Antisense ACC Synthase Tomato Fruit" . Food Science and Technology International, vol. 7, no. 1, 2001, pp. 59-71.
http://dx.doi.org/10.1106/MARW-6NUR-GU3H-D2EL
---------- VANCOUVER ----------
Sozzi, G.O., Fraschina, A.A., Castro, M.A. Ripening-Associated Microstructural Changes in Antisense ACC Synthase Tomato Fruit. Food Sci. Technol. Int. 2001;7(1):59-71.
http://dx.doi.org/10.1106/MARW-6NUR-GU3H-D2EL