トマトの果実の衰老を反発性RNAによって可逆的に抑制する

P W Oeller¹, M W Lu, L P Taylor

¹Plant Gene Expression Center, University of California at Berkeley-United States Department of Agriculture, Albany 94710.

Science (New York, N.Y.)

|October 18, 1991

まとめ

エチレンは果物の熟成に不可欠です. トマトでエチレンの生産を抑制すると,成熟が妨げられるが,エチレンを加えると,エチレンが確認され,この状態が逆転する.

科学分野:

植物生物学植物生物学
バイオケミストリーバイオケミストリー
分子生物学は分子生物学である.

背景:

エチレンは,果物の熟成を調節する植物ホルモンです.
酵素1-アミノcyclopropane-1-carboxylate synthaseは,エチレン生物合成の速度を制限しています.

研究の目的:

トマトの果実の熟成におけるエチレンの役割を調査する.
エチレンが熟成の引き金なのか,それとも結果なのかを判断する.

主な方法:

トマト植物における1-アミノcyclopropane-1-carboxylate synthase発現を抑制するためにアンチセンセスのRNAを活用した.
熟成への影響を観察するために,外部エチレンおよびプロピレンを投与.

主要な成果:

1-アミノcyclopropane-1-carboxylate synthaseを標的としたAntisense RNAは,トマトの果実の熟成を効果的に抑制しました.
外因的なエチレンまたはプロピレンの適用は,抑制効果を逆転させ,熟成を復元しました.

結論:

エチレンは,単なる副産物ではなく,果物の熟成の主なトリガーとして作用します.
エチレンレベルを操作することで,植物組織の寿命を延ばし,腐敗を減らす可能性があります.

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