PROCESSING AND BIOTECHNOLOGICAL IMPROVEMENT OF FOODS TO PREVENT OBESITY RELATED AND OTHER DEGENERATIVE DISEASES
Location: Processed Foods Research
Title: COOL TEMPERATURE-INDUCED LYCOPENE PRODUCTION IN SEPALS OF VFNT CHERRY TOMATO FRUIT CULTURED IN VITRO
Research conducted cooperatively with:
| Torrey Pines Research Institute|
Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: March 13, 2005
Publication Date: March 13, 2005
Citation: Ishida, B.K., Bartley, G.E., Zhu, T., Ono, M. 2005. Cool Temperature-induced Lycopene Production in Sepals of VFNT Cherry Tomato Fruit Cultured in Vitro. Meeting Abstract Paper AGFD #12. ACS Cornucopia, 3/15/05, San Diego, CA.
When VFNT Cherry tomato flowers are cultured in vitro at 16-23 degrees C, the resulting fruit increase their lycopene production three-fold over those grown in the greenhouse. In addition, sepals on the flowers change their developmental program to that of tomato fruit. They swell, lose their green color, and produce ethylene, sugars, lycopene, and volatile flavor compounds that are characteristic of fruit tissue. The tissue undergoes physiological, molecular biological, and cytological changes that take place in ripening tomato fruit tissue. On the other hand, sepals grown at 24-28 degrees C, either become senescent or remain unchanged. We are using our in-vitro, lycopene-producing tomato sepal system to investigate the mechanism of this enhanced lycopene production. Physiological experiments along with gene expression analyses and microarray analyses have shown changes in expression of ripening-associated genes, isoprenoid-pathway genes, and transcription factors during this ripening process. Data will be shown and discussed.