Polyamine Levels and Tomato Fruit Development: Possible Interaction with Ethylene

Saftner, Robert A.; Baldi, Bruce G.

doi:10.1104/pp.92.2.547

Cited by 106 publications

(73 citation statements)

References 21 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The polyamines are normally at a low level when the fruit ripening starts. Such an evolution pattern has been reported in pumpkin 7 , apple 8,9,93 , pea 12 , cherimoya 22 , rambutan 36 , peach 38 , avocado 39,91 , mango 40 , Phaseolus vulgaris 56 , tomato 72,81 , pepper 73 , grape 75 , and pear 84 . In avocado, polyamines were at their maximal level during early fruit development, whereas they declined to 30% or less at full maturity 39 .…”

Section: Endogenous Polyamine During Fruit Development and Ripeningsupporting

confidence: 60%

See 1 more Smart Citation

Involvement of Polyamine in Floral and Fruit Development

Liu

Honda

Moriguchi

2006

JARQ

View full text Add to dashboard Cite

Polyamines, including putrescine (Put), spermidine (Spd) and spermine (Spm), are polycationic compounds of low molecular weight that are widely distributed in living organisms. They are implicated in a variety of plant processes, such as floral and fruit development. In addition, correlation between polyamines and flower gender or fertility is reported in some plant species. Since polyamines, especially Spd and Spm share a common precursor, S-adenosylmethionine (SAM), with ethylene, they demonstrated competitive effects on functions in fruit development and ripening in many plants. Exogenous polyamines have been employed to regulate floral and fruit development and ripening in a lot of plants. Besides, polyamines have shown their potential for postharvest fruit management. Therefore, in this review, we focused on the involvement of polyamines in floral and fruit development along with perspectives of polyamine research.

show abstract

Section: Endogenous Polyamine During Fruit Development and Ripeningsupporting

confidence: 60%

“…Decrease in polyamines at the late stage of fruit development has been regarded as a signal for fruit ripening 13 . However, during fruit maturation and ripening an increase in polyamine titers was also detected in citrus 54 and tomato 72 .…”

Section: Endogenous Polyamine During Fruit Development and Ripeningmentioning

confidence: 94%

Involvement of Polyamine in Floral and Fruit Development

Liu

Honda

Moriguchi

2006

JARQ

View full text Add to dashboard Cite

show abstract

“…Saftner and Baldi (14) made similar observations in another long-keeping variety of tomato. Putrescine and PAs have been shown to inhibit ethylene production in many cases (1,12), including tomato pericarp ( 13), and PAs delay senescence in many tissues ( 17).…”

Section: Spdsupporting

confidence: 52%

Polyamine Metabolism in Ripening Tomato Fruit

Rastogi

Davies²

1991

Plant Physiol.

View full text Add to dashboard Cite

The fruit of the Alcobaca landrace of tomato (Lycopersicon esculentum Mill.) have prolonged keeping qualities (determined by the allele aic) and contain three times as much putrescine as the standard Rutgers variety (Aic) The fruit of Alcobaca landrace of tomato (Lycopersicon esculentum Mill.) ripen more slowly than the standard commercial varieties and if picked ripe they can be kept four times longer (9). The delayed overripening feature is conferred by a single recessive gene a/c, whose inheritance, linkage, and effects on ripening-related mRNAs have been described (8,10).In an earlier paper (3), we reported on the levels of free PAs3 in the fruit pericarp tissues of Alcobaca (alc), its spontaneous revertant Alcobaca-red, and the standard variety Rut-' Supported by grants from the Herman Frasch Foundation and the Cornell University Biotechnology Program. 2Current address: Department of Molecular Biology and Genetics, University of Guelph, Guelph, Ontario, N 1G 2W 1, Canada. 3Abbreviations: PA(s), polyamine(s); Ptc, putrescine; Spd, spermidine; Spm, spermine; SAM, S-adenosylmethionine; PCA, perchloric acid; ODC, ornithine decarboxylase; ADC, arginine decarboxylase; GABA, -y-aminobutyric acid. gers (both Alc) during the process of ripening. In all the lines, the levels of Ptc were high at the immature green stage and then declined at the mature green stage. Thereafter, Ptc levels in the fruit of Alc lines remained low but in fruit of alc they rose to levels similar to that of immature green fruit (3). The level of Spd, however, was not significantly different either during ripening or in different genotypes. The Spm content was always very low. Similar changes in Ptc content were recently documented in the ripening fruit of another long keeping variety of tomato (14).The increase in Ptc level in the alc fruit may be due to either decreased Ptc metabolism or increased biosynthesis.We, therefore, examined PA metabolism, i.e. PA conjugate levels and Ptc and Spd breakdown, and Ptc biosynthesis in the fruit ofalc and A/c genotypes at different stages ofripening. In a companion paper (1 1), we characterized the pathways of Ptc and Spd metabolism in tomato pericarp tissues. MATERIALS AND METHODS Plant Material and Cultivation MethodsThe fruit of tomato (Lvcopersicon esculentum Mill.) isogenic lines Alcobaca (alc) versus Alcobaca-red (Alc-red: a revertant of alc) and near isogenic lines Rutgers versus Rutgers-alc (a/c backcrossed into cv Rutgers) were used for experiments. Seed was originally obtained from Dr. M. A. Mutschler (Plant Breeding Department, Cornell University, Ithaca, NY). Plant cultivation methods were similar to those described previously (1 1). Ripening stages used were immature green, mature green, breaker (streaks of orange at the distal end), and ripe. For experiments on storage in light and in dark, fruit of different lines were excised at mature green stage and stored at 22 ± 2°C in darkness or under fluorescent lights. The Alc fruit (Rutgers and A/c-red) were analyzed after 12 to ...

show abstract

“…Alcobaca and other varieties of tomato with extended shelf lives due to retardation of senescence have higher than usual titers of Put, which shows an increase rather than the usual decline during ripening (7). In Liberty, another variety of tomato, an unusual increase in Put during ripening is correlated with an unusually low production of ethylene and an increased storage life (19). On the other hand, there are also examples of poor correlations between PAs and ethylene, or PAs and ripening patterns.…”

mentioning

confidence: 99%

Polyamines in plant physiology.

Galston¹,

Sawhney²

1990

Plant Physiol.

587

258

View full text Add to dashboard Cite

The diamine putrescine, the triamine spermidine, and the tetramine spermine are ubiquitous in plant cells, while other polyamines are of more limited occurrence. Their chemistry and pathways of biosynthesis and metabolism are well characterized.They occur in the free form as cations, but are often conjugated to small molecules like phenolic acids and also to various macromolecules. Their titer varies from approximately micromolar to more than millimolar, and depends greatly on environmental conditions, especially stress. In cereals, the activity of one of the major polyamine biosynthetic enzymes, arginine decarboxylase, is rapidly and dramatically increased by almost every studied external stress, leading to 50-fold or greater increases in putrescine titer within a few hours. The physiological significance of this increase is not yet clear, although most recent work suggests an adaptive, protective role. Polyamines produced through the action of ornithine decarboxylase, by contrast, seem essential for DNA replication and cell division. The application of exogenous polyamines produces effects on patterns of senescence and morphogenesis, suggesting but not proving a regulatory role for polyamines in these processes. The evidence for such a regulatory role is growing.

show abstract

Polyamine Levels and Tomato Fruit Development: Possible Interaction with Ethylene

Cited by 106 publications

References 21 publications

Involvement of Polyamine in Floral and Fruit Development

Involvement of Polyamine in Floral and Fruit Development

Polyamine Metabolism in Ripening Tomato Fruit

Polyamines in plant physiology.

Contact Info

Product

Resources

About