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Loss of tomato cell wall galactan may involve reduced rate of synthesis.

G D Lackey1, K C Gross, S J Wallner

  • 1Department of Horticulture, The Pennsylvania State University, University Park, Pennsylvania 16802.

Plant Physiology
|September 1, 1980
PubMed
Summary
This summary is machine-generated.

Tomato fruit ripening involves a significant decrease in cell wall galactan, especially during normal ripening. This loss is linked to reduced synthesis in aging fruits and detached rin tomatoes.

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Area of Science:

  • Plant Biology
  • Fruit Ripening Biochemistry
  • Cell Wall Structure

Background:

  • Noncellulosic polysaccharides, particularly galactan, are crucial components of tomato fruit cell walls.
  • Understanding changes in cell wall composition during fruit development and ripening is key to controlling fruit texture and quality.

Purpose of the Study:

  • To analyze the changes in galactose content within tomato fruit cell wall noncellulosic polysaccharides.
  • To investigate the dynamics of galactan synthesis and degradation during tomato fruit growth and ripening.

Main Methods:

  • Analysis of galactose content in cell wall noncellulosic polysaccharides from tomato fruits at various developmental and ripening stages.
  • In vitro assessment of galactan synthesis capacity in mature and ripening fruit tissues.

Main Results:

  • Galactan content decreased gradually during normal tomato fruit growth on the plant.
  • A sharp increase in galactan loss was observed during normal fruit ripening, absent in rin mutant fruits.
  • Mature tomato fruit tissue retained the ability to synthesize galactan, which declined with ripening.
  • A transient increase in galactan content occurred at the climacteric stage in normally ripening tomatoes.

Conclusions:

  • The decline in cell wall galactan during tomato ripening is partly attributed to reduced synthesis in senescing fruits.
  • The 'rin' mutant exhibits altered galactan metabolism, suggesting genetic control over this process.
  • Galactan metabolism is a dynamic process regulated during fruit development and ripening.