Characterization of Tomatoes Expressing Anthocyanin in the Fruit
By P. Mes, P. Boches, J. Myers, R. Durst. 2008
140 citations recorded by the source corpus.
ADDITIONAL INDEX WORDS. flavonoids, phenolics, carotenoids, Solanum lycopersicum ABSTRACT. Cultivated tomatoes (Solanum lycopersicum L.) produce anthocyanins in vegetative tissues and certain flavonols can be found in the fruit. Some related wild species do produce anthocyanins in the fruit, and this trait has been transferred into cultivated tomato. Fruit with the genes Abg, Aft, and atv exhibit varying degrees of anthocyanin production in the epidermis, but not in the fruit pericarp. Fruit with these alleles in various combinations were analyzed to characterize the anthocyanidin profile, moieties, and total anthocyanin content. In general, combining atv with either Aft or Abg substantially increased anthocyanin production in the fruit. Over 23 different anthocyanins were detected, petunidin-3-(p-coumaryl)-rutinoside-5-glucoside being predominant. The highest level of anthocyanin expression was observed in small fruit with the genotype Abg- atvatv and AftAft atvatv, well in excess of 100 mg/100 g fresh weight of epidermis and subepidermis depending on the size of the fruit. Nonanthocyanin flavonoids were also upregulated in proportion to the anthocyanin concentration. The anthocyanin genes were also combined with genes affecting carotenoid composition and content. Reduced carotenoid content conditioned by the alleles B (Beta) and r (yellow flesh) was associated with lower total anthocyanins, an unexpected observation because the carotenoid and anthocyanin pathways are thought to be independent. The level of anthocyanin did not affect carotenoid profiles or amounts. Tomato fruit vary in size, shape, and pigmentation with typical colors ranging from white, pink, red, orange, yellow, and green. ''Black'' or ''purple'' is a name often applied to heirloom varieties exhibiting a pink, brown, or dark green fruit color. These colors come about from interactions of the carotenoid-based pericarp color (controlled by several genes), presence or absence of color in the epidermis (gene symbol y), and presence or absence of the green shoulder trait (u) and the green flesh (gf ) gene (Butler, 1962; Jones, 2000). Green flesh prevents normal chlorophyll breakdown resulting in the brown pigment, pheophytin, which, when combined with the red of lycopene, produces, as first described by Kerr (1956), a ''dirty
Subfields: Biochemistry, Molecular Biology
View Paper: https://www.semanticscholar.org/paper/605d6cdf6e55424f419cde0c611e9d70b1b3cc6c
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- E. V. Bueren
- S. Jones
- L. Tamm
- K. Murphy
- J. Myers
- C. Leifert
- K. Petroni
- M. Messmer
Citations in the corpus
- The need to breed crop varieties suitable for organic farming, using wheat, tomato and broccoli as examples: A review (2011, background): “fresh weight by combining two genes (Aft and atv) originally introgressed from wild species [140].”
- Anthocyanin Biosynthesis and Degradation Mechanisms in Solanaceous Vegetables: A Review (2018, background): “In fruits of an Aft/Aft atv/atv tomato genotype, delphinidin-3-rutinoside and petunidin-3-(p-coumaroyl-rutinoside)-5-glucoside are the major anthocyanins (Mes et al., 2008).”
- Increased anthocyanin and flavonoids in mango fruit peel are associated with cold and pathogen resistance (2016, background): “In tomato, the Aft gene (Anthocyanin fruit) was found to trigger anthocyanin production and accumulation in fruit upon stimulation by high light (Mes et al., 2008).”
- Recent advances on the regulation of anthocyanin synthesis in reproductive organs. (2011, background): “By conrast, recent studies highlighted that both LeAN2 and LeANT1 as well s LBGs (including F3′5′H, DFR, ANS/LDOX, UFGT; Fig.”