Autofluorescence changes of tomato surface tissues during overripening
Keiji Konagaya1,2, Dimas Firmanda Al Riza3,4, Yuichi Ogawa3
1Graduate School of Agriculture, Kyoto University, Oiwake-cho, Kitashirakawa, Sakyo-ku, 606-8502, Kyoto-shi, Kyoto, Japan. konakei@icloud.com.
Summary
Tomato overripening causes changes in surface tissue autofluorescence, primarily linked to the epidermis and cuticle. These findings highlight the role of epidermal fluorophores in altered fluorescence during ripening.
Area of Science:
- Plant Biology
- Food Science
- Biophysics
Background:
- Tomato ripening involves significant biochemical and physical changes.
- Autofluorescence is a useful tool for studying plant tissue properties.
Purpose of the Study:
- To investigate changes in tomato surface tissue autofluorescence during overripening.
- To identify the specific tissues and fluorophores responsible for these changes.
Main Methods:
- Microscopic imaging of tomato surface tissues.
- Fluorescence spectroscopy analysis (excitation at 360 nm).
- Examination of epidermis and cuticle tissues over 13 days at 25 °C.
Main Results:
- Autofluorescence of tomato surface tissues was observed to change during overripening.
- These changes were specifically associated with the epidermis.
- Fluorophores within the cuticle were identified as key contributors to the observed autofluorescence alterations.
Conclusions:
- Overripening significantly impacts the autofluorescence properties of tomato epidermal and cuticular tissues.
- Cuticular fluorophores play a crucial role in the observed autofluorescence changes during tomato overripening.
