The effect of methyl jasmonate vapour on some characteristics of fruit ripening, carotenoids and tomatine changes in tomato [Lycopersicon esculentum Mill.]

• Autorzy: Czapski J , Saniewski M.

Warianty tytułu

PL

Wplyw par estru metylowego kwasu jasmonowego na niektore cechy dojrzewania pomidorow oraz zmiany zawartosci karotenoidow i tomatyny

• Języki publikacji: EN

Abstrakty

EN

Tomato ripening in normal red-fruited cultivar (Fiorin) was delayed by treatment with methyl jasmonate (JA-Me) vapour. A visual scoring system for describing tomato ripening was used. Surface of fruits exposed to JA-Me vapour, increased in yellow and decreased in red as deter mined by HunterLab colour meter. JA-Me significantly altered the firmness of fruits after 21 days storage. Vapour of JA-Me enhanced the level of ß-carotene in outer part (peel with 3 mm pericarp tissue) of fruit, while it had no effect in peeled fruit pericarp. JA-Me treatment decreased the level of lycopene in outer part and pericarp tissue, however, in outer part lycopene content decreased at a higher rate than in pericarp. Amount of tomatine in fruits treated with JA-Me had enhanced four-fold in outer part and by 62% in peeled fruit pericarp as compared with the control.

PL

Dojrzewanie zielonych pomidorów odmiany Fiorin było opóźnione przez pary estru metylowego kwasu jasmonowego (JA-Me). Zastosowano wizualną skalę określającą stopień dojrzałości owoców. Pomiary zabarwienia powierzchni owoców przy użyciu spektrokolorymetru HunterLab wykazały, że pomidory traktowane parami JA-Me były mniej czerwone i bardziej żółte od owoców kontrolnych. Traktowanie parami JA-Me podwyższało zawartość ß-karotenu i obniżało poziom likopenu w skórce i przylegającej do niej tkance perykarpu grubości 3 mm. JA-Me nie powodował zmian zawartości ß-karotenu ale obniżał poziom likopenu (aczkolwiek w mniejszym stopniu niż w skórce) w perykarpie głębszych warstw owoców. Zawartość tomatyny w pomidorach traktowanych parami JA-Me była 4-krotnie wyższa w skórce i przylegającej do niej 3 mm grubości tkance perikarpu i o 62 % wyższa w głębszych warstwach perikarpu w porównaniu z pomidorami kontrolnymi.

Słowa kluczowe

EN

fruit ripening; colour; tomato; jasmonic acid methyl ester; tomatine; carotenoid

PL

dojrzewanie owocow; barwa; pomidory; ester metylowy kwasu jasmonowego; tomatyna; karotenoidy

• Wydawca: -
• Czasopismo: Acta Agrobotanica
• Rocznik: 1995
• Tom: 48
• Numer: 2
• Opis fizyczny: s.27-35,tab.,bibliogr.

Twórcy

autor

Czapski J

• Instytut Warzywnictwa, Konstytucji 3 Maja 3/5, 96-100 Skierniewice

autor

Saniewski M.

Bibliografia

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