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
Recommended Citation
Chang, Yu Huey; Raymundo, Leoncio C.; Glass, Richard W.; and Simpson, Kenneth L., "Effect of High Temperature on CPTA-Induced Carotenoid Biosynthesis in Ripening Tomato Fruits" (2021). Journal Article. 3808.
https://www.ukdr.uplb.edu.ph/journal-articles/3808