Early cell enlargement by night-time heating of fruit produce watermelon fruit (Citrullus lanatus Matsum. et Nakai) with high sucrose content

Ikeshita, Youichi; Kanamori, Yuri; Fukuoka, Nobuyuki; Matsumoto, Jun; Kano, Yasutaka

doi:10.1016/j.scienta.2010.05.017

Cited by 8 publications

(3 citation statements)

References 11 publications

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“…10, C) is significantly smaller than that of the control fruit is contradictory to the results that nighttime heating of fruit early in development (Fig. 10, A) accelerated cell enlargement of melons (Kano, 2006) and watermelons (Ikeshita et al, 2010;Kano et al, 2008a). Cell size of the heated fruit for 20 days from 5 DAA is the same as that of the control fruit (Fig.…”

Section: Discussionmentioning

confidence: 71%

Effects of Heating Bearing Shoot near Fruit on Cell Size, Sucrose Metabolizing Enzymes and Sugar Accumulation in Watermelon Fruit

Kano

Matsumoto

Aoki

et al. 2012

J. Japan. Soc. Hort. Sci.

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Shoots near fruits of watermelon (Citrullus lanatus Matsumu. et Nakai) were continuously heated from 5 days after anthesis (DAA) to a minimum of 30°C during night. Temperatures in a plastic greenhouse during 0 a.m. to 6 a.m. fluctuated between 12.7-17.2°C, and the temperature of the surface of the fruit, whose near shoots were heated (designated as a heated fruit) during these hours, was higher by 0.8°C on the average than that of the control, and also the temperature of the flesh of the heated fruit was 1.0-1.5°C higher than that of the control fruit. Pigmentation of the flesh of the heated fruit was accelerated. Cell size of the heated fruit was smaller than that of the control fruit. Higher sucrose phosphate synthase (SPS) activity of the heated fruit resulted in the higher mean sucrose and fructose content of the heated fruit. Therefore, it is reasonable to consider that heating bearing shoots near fruits can accelerate the rate at which cells enlarge and mature, which causes an increase in SPS activity and an increase in the sucrose content in the fruit, especially the outer portions of the fruit.

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Section: Discussionmentioning

confidence: 71%

Effects of Heating Bearing Shoot near Fruit on Cell Size, Sucrose Metabolizing Enzymes and Sugar Accumulation in Watermelon Fruit

Kano

Matsumoto

Aoki

et al. 2012

J. Japan. Soc. Hort. Sci.

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“…These findings were supported by earlier reports on different crops. Temperatures below or above optimum levels may influence greater differences in yield, plant metabolic activities, fruit setting percentage, number of seeds per fruit, fruit quality, flower morphology and fruit quality and marketable yield (Hartz and Bogle 1989;Myster and Moe 1995;Moon and Ko 2002;Neji et al 2003;Lu et al 2003;Watanabe et al 2003;Hikawa 2008;Naxawe et al 2010;Ikeshita et al 2010). …”

Section: Resultsmentioning

confidence: 99%

Effect of heat treatment around the fruit set region on growth and yield of watermelon [Citrullus lanatus (Thunb.) Matsum. and Nakai]

Noh

Kim

Sheikh

et al. 2013

Physiol Mol Biol Plants

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The present experiment was aimed to study the effect of imposing modulated temperature treatments 14°C and 18°C, around the fruiting region of watermelon plants, and to estimate the economic feasibility of the temperature treatments based on energy consumption for heating. Watermelon cultivar 'Sambok-gul' was selected and sown on perlite beds in a plastic house under controlled conditions at Watermelon Farm, Jeongeup-Jeonbuk, longitude 35°31′ 47.51N, 126°48′48.84E, altitude 37 m during the early spring season (2010)(2011). The findings revealed that the temperature treatment at 18°C caused significant increase in weight (2.0 kg plant −1 ), fruit weight (8.3 kg plant −1 ), soluble solid content (11.5 %), and fruit set rate (96.5 %) at harvest stage. Higher contents of Ca 2+ and Mg 2+ ions were observed in the 1st upper leaf of the fruit set node (79.3 mgL −1 ) and the 1st lower leaf of the fruit set node (12.0 mgL −1 ), respectively at 14°C. The power consumption and extra costs of the temperature treatment 18°C were suggested as affordable and in range of a farmer's budget (41.14 USD/22 days). Hence, it was concluded that modulating temperature treatments could be utilized successfully to optimize the temperature range for enhancing the fruit yield and quality in the winter watermelon crops.

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“…A fruit cell is a living irregular 3D transparent object with a size range of about 100–500 μm (Choi & Lee, 2013; Ikeshita, Kanamori, Fukuoka, Matsumoto, & Kano, 2010; Li & Wang, 2016; Liu et al, 2020; Moyano‐Canete et al, 2013; Wang et al, 2006). Starting from the idea of engineering drawing, it is necessary to observe a target object from two orthogonal view directions for obtaining the 3D geometric information of the target object.…”

Section: Methodsmentioning

confidence: 99%

Development of a new bio‐microscope for 3D geometry characterization of fruit single cells

Zhang

Wang

et al. 2022

Journal of Texture Studies

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Fruit cells are living irregular three‐dimensional (3D) transparent objects which makes them challenging to determine their real 3D size and shape through only two‐dimensional (2D) images using the existing biological microscope. This study deals with a newly self‐developed biological microscope including a microscope imaging system, a light source system, a stage and a support base for the 3D size characterization of fruit single cells. The main design concept is based on two optical path systems set up at the front (x‐axis) and bottom (z‐axis) directions of a transparent chamber containing single cells that allow the front view and bottom view of the single cell to be observed. Performance indicators such as mass, size, observation range, objective magnification, total magnification, focal range, focal accuracy, and resolution of the developed biological microscope were estimated. Finally, the 3D geometry size of single tomato cells was measured by the new biological microscope to demonstrate the relative ease at which accurate real 3D geometry information of single fruit cells could be obtained, which echoes its scientific value.

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Early cell enlargement by night-time heating of fruit produce watermelon fruit (Citrullus lanatus Matsum. et Nakai) with high sucrose content

Cited by 8 publications

References 11 publications

Effects of Heating Bearing Shoot near Fruit on Cell Size, Sucrose Metabolizing Enzymes and Sugar Accumulation in Watermelon Fruit

Effects of Heating Bearing Shoot near Fruit on Cell Size, Sucrose Metabolizing Enzymes and Sugar Accumulation in Watermelon Fruit

Effect of heat treatment around the fruit set region on growth and yield of watermelon [Citrullus lanatus (Thunb.) Matsum. and Nakai]

Development of a new bio‐microscope for 3D geometry characterization of fruit single cells

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