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Updated: Jun 25, 2026

Isolation and Biophysical Study of Fruit Cuticles
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Free Methionine Levels in rin and Normal Isogenic Tomato Fruits Ripened in the Field or in Storage.

A Gonzalez1, P E Brecht, C C Rehkugler

  • 1New York State College of Agriculture and Life Sciences, Cornell University, Ithaca, New York 14853.

Plant Physiology
|November 1, 1976
PubMed
Summary

Methionine levels in ripening tomatoes were studied. Ethylene treatment increased methionine in rin and normal fruits, suggesting its role in tomato ripening.

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Area of Science:

  • Plant Physiology
  • Biochemistry

Background:

  • The 'rin' mutant in tomatoes exhibits a non-ripening phenotype.
  • Understanding the biochemical basis of tomato ripening is crucial for agricultural applications.

Purpose of the Study:

  • To investigate the role of free methionine levels in the ripening process of 'rin' mutant tomatoes.
  • To compare methionine content between 'rin' and normal (wild-type) tomato fruits under various conditions.

Main Methods:

  • Microbiological determination of free methionine levels in tomato fruit tissues.
  • Comparison of methionine content in mature green, vine-ripened, and air- or ethylene-treated fruits.
  • Analysis of 'rin' and normal isogenic lines.

Main Results:

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  • Mature green 'rin' and normal fruits had similar methionine levels (1750 μg/100 g FW).
  • Ripened normal fruits showed significantly higher methionine levels than mature green fruits.
  • Ethylene treatment (C2H4) increased methionine levels in both 'rin' and normal fruits, with 'rin' fruits showing a greater increase.

    • Conclusions:

    • Low methionine levels are not the cause of the non-ripening phenotype in 'rin' tomatoes.
    • Ethylene plays a significant role in modulating methionine levels during tomato ripening.
    • Methionine metabolism is linked to ethylene-mediated ripening in tomatoes.