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Related Concept Videos

Fruit Development, Structure, and Function01:58

Fruit Development, Structure, and Function

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Fruits form from a mature flower ovary. As seeds develop from the ovules contained within, the ovary wall undergoes a series of complex changes to form fruit. In some fruits, such as soybeans, the ovary wall dries; in other fruits, such as grapes, it remains fleshy. In some cases, organs other than the ovary contribute to fruit formation; such fruits are called accessory fruits.
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Volatilization gravimetry is an analytical technique that measures the mass lost due to the volatilization of the substance. This technique is used to estimate the amount of volatile material in a sample. To perform this method, heat a known amount of the sample to a high temperature in a crucible or other suitable vessel. The volatile substance in the sample evaporates, and the vapor is completely expelled from the crucible either by heating the sample or bubbling a stream of inert gas through...
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During photosynthesis, plants acquire the necessary carbon dioxide and release the produced oxygen back into the atmosphere. Openings in the epidermis of plant leaves is the site of this exchange of gasses. A single opening is called a stoma—derived from the Greek word for “mouth.” Stomata open and close in response to a variety of environmental cues.
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Light Acquisition

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In order to produce glucose, plants need to capture sufficient light energy. Many modern plants have evolved leaves specialized for light acquisition. Leaves can be only millimeters in width or tens of meters wide, depending on the environment. Due to competition for sunlight, evolution has driven the evolution of increasingly larger leaves and taller plants, to avoid shading by their neighbors with contaminant elaboration of root architecture and mechanisms to transport water and nutrients.
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Plant cells maintain appropriate osmotic balance in extreme conditions. For instance, plants in dry environments store water in vacuoles, limit the opening of their stoma, and have thick, waxy cuticles to prevent unnecessary water loss. Some species of plants that live in salty environments store salt in their roots. As a result, water osmosis occurs in the root from the surrounding soil.
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Tonicity in Plants00:53

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Tonicity describes the capacity of a cell to lose or gain water. It depends on the quantity of solute that does not penetrate the membrane. Tonicity delimits the magnitude and direction of osmosis and results in three possible scenarios that alter the volume of a cell: hypertonicity, hypotonicity, and isotonicity. Due to differences in structure and physiology, tonicity of plant cells is different from that of animal cells in some scenarios.
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Related Experiment Video

Updated: May 1, 2026

Tomato Analyzer: A Useful Software Application to Collect Accurate and Detailed Morphological and Colorimetric Data from Two-dimensional Objects
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The expanded tomato fruit volatile landscape.

José L Rambla1, Yury M Tikunov2, Antonio J Monforte1

  • 1Instituto de Biología Molecular y Celular de Plantas, CSIC-Universidad Politécnica Valencia, Ingeniero Fausto Elio s/n, 46022 Valencia, Spain.

Journal of Experimental Botany
|April 3, 2014
PubMed
Summary
This summary is machine-generated.

Understanding tomato flavor requires knowing how volatile compounds are made. Genetic studies reveal opportunities to breed better-tasting tomatoes by targeting these flavor compounds.

Keywords:
AromaQTLsSolanumconjugationflavourfruittomatovolatile organic compounds.

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Area of Science:

  • Plant biochemistry and genetics
  • Food science and technology

Background:

  • Tomato flavor is primarily determined by volatile organic compounds.
  • Significant variability exists in volatile compound levels across tomato varieties and wild species.

Purpose of the Study:

  • To review current knowledge on volatile compound biosynthesis in ripe tomato fruit.
  • To address challenges in identifying genes and compounds for breeding improved tomato flavor.
  • To explore the genetic basis of volatile compound variation.

Main Methods:

  • Review of existing literature on volatile biosynthesis pathways.
  • Analysis of quantitative trait loci (QTL) studies in intraspecific and interspecific crosses.
  • Examination of gene co-localization with biosynthetic pathways.
  • Consideration of metabolite conjugation in volatile release.

Main Results:

  • Quantitative trait loci (QTLs) for aroma volatiles do not typically co-localize with structural genes.
  • Limited overlap in genomic regions associated with different volatiles suggests breeding potential.
  • Identified genes may serve as markers or targets for enhancing tomato aroma.
  • Metabolite conjugation, particularly with sugars, influences volatile release.

Conclusions:

  • Breeding for enhanced tomato flavor is feasible due to genetic variability and identified QTLs.
  • Specific genes can be leveraged as molecular markers or biotechnological tools.
  • Understanding volatile release mechanisms, including conjugation, is crucial for flavor improvement.