Effect of High Temperature on CPTA-Induced Carotenoid Biosynthesis in Ripening Tomato Fruits

Abstract

Detached fruits of the normal red and high-beta tomato genotypes (Lycopersicon esculentum cv.) were dipped in an aqueous solution containing CPTA. The treated fruits with corresponding untreated control fruits were ripened at either 21 or 32 °C for 6 and 12 days in order to determine the effect of the higher temperature on CPTA-induced carotenoid biosynthesis in the ripening tomato. The lycopene content of both the normal red and high-beta fruits treated with CPTA increased during ripening at 21 °C and decreased when ripened at 32 °C but the inhibitory effect of high temperature was more pronounced in the high-beta genotype. CPTA treatment did not overcome the temperature-inhibited step in carotenoid biosynthesis in the tomato. © 1977, American Chemical Society. All rights reserved.

Source or Periodical Title

Journal of Agricultural and Food Chemistry

ISSN

218561

Page

1249-1251

Document Type

Article

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