Tomato fruit ascorbic acid content is linked with monodehydroascorbate reductase activity and tolerance to chilling
1INRA, UR1052, Unité de génétique et amélioration des fruits et légumes, Domaine St Maurice BP94, 84143 Montfavet, France. stevens@avignon.inra.fr
Plant, Cell & Environment
|April 25, 2008
Summary
Monodehydroascorbate reductase (MDHAR) plays a key role in maintaining tomato fruit ascorbic acid levels, especially under chilling stress. Increased MDHAR activity correlates with better fruit firmness and higher ascorbic acid content after cold storage.
Area of Science:
- Plant genetics
- Biochemistry
- Food science
Background:
- Quantitative trait loci (QTL) mapping aids in identifying genes that control important agricultural traits.
- Tomato fruit ascorbic acid content is a complex trait influenced by multiple genes and their interactions.
Purpose of the Study:
- To fine-map a previously identified QTL for tomato fruit ascorbic acid content.
- To investigate the role of monodehydroascorbate reductase (MDHAR) in regulating ascorbate levels and fruit quality under stress conditions.
Main Methods:
- Fine mapping of a QTL associated with tomato fruit ascorbic acid.
- Analysis of MDHAR enzyme activity in tomato introgression lines under varying storage conditions (temperature, stress).
- Correlation analysis between MDHAR activity, ascorbate levels, and fruit firmness.
Main Results:
- The identified QTL exhibits a polygenic and epistatic architecture.
- A specific MDHAR allele is a strong candidate for influencing fruit ascorbic acid content.
- MDHAR activity significantly explains variations in reduced ascorbic acid levels (84%) after cold storage (4°C), compared to non-stress conditions (38%).
- Higher MDHAR activity and lower ascorbate oxidation are linked to reduced fruit firmness loss due to chilling injury.
Conclusions:
- MDHAR is crucial for maintaining ascorbate levels in tomato fruit, particularly under chilling stress.
- MDHAR activity is a key determinant of fruit quality and shelf-life, especially concerning firmness and vitamin C content post-storage.
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