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Published on: March 16, 2010
Cell turgor changes associated with ripening in tomato pericarp tissue
K A Shackel1, C Greve, J M Labavitch
1Department of Pomology, University of California, Davis, California 95616.
Plant Physiology
|October 1, 1991
Summary
Tomato fruit ripening involves changes in cell turgor pressure. A slight turgor increase precedes ripening, followed by a decrease, indicating early physiological shifts at the cellular level.
Area of Science:
- Plant Physiology
- Fruit Ripening Biology
Background:
- Turgor pressure is crucial for plant cell function and growth.
- Understanding turgor dynamics during fruit ripening is key to controlling fruit quality.
Purpose of the Study:
- To investigate turgor pressure changes in tomato pericarp cells during fruit ripening.
- To determine if turgor pressure changes precede observable ripening events.
Main Methods:
- Utilized a pressure microprobe to measure turgor pressure in tomato pericarp cells.
- Analyzed turgor pressure in both intact fruit and cultured pericarp tissue discs.
Main Results:
- Turgor pressure in pericarp cells was uniform within tissue (+/- 0.02 MPa).
- Observed turgor pressures (<0.2 MPa) were lower than expected based on osmotic potential, suggesting apoplastic solutes.
- A transient increase in turgor preceded ripening onset, followed by a decrease during ripening.
Conclusions:
- Turgor pressure changes are associated with tomato fruit ripening.
- Cellular turgor shifts may serve as an early indicator of ripening initiation, preceding tissue-level changes.
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