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Peroxidase gene expression during tomato fruit ripening

Conference · · Plant Physiol., Suppl.; (United States)
OSTI ID:5964468

Auxin oxidation has been reported to play a critical role in the initiation of pear fruit ripening and a tomato fruit peroxidase (POD) has been shown to have IAA-oxidase activity. However, little is known about changes in the expression of POD mRNA in tomato fruit development. They are investigating the expression of POD mRNA during tomato fruit maturation. Fruit pericarp tissues from six stages of fruit development and ripening (immature green, mature green, breaker, turning, ripe, and red ripe fruits) were used to extract poly (A)/sup +/ RNAs. These RNAs were translated in vitro in a rabbit reticulocyte lysate system using L-/sup 35/S-methionine. The /sup 35/S-labeled products were immunoprecipitated with POD antibodies to determine the relative proportions of POD mRNA. High levels of POD mRNA were present in immature green and mature green pericarp, but declined greatly by the turning stage of fruit ripening. In addition, the distribution of POD mRNA on free vs bound polyribosomes will be presented, as well as the presence or absence of POD mRNA in other tomato tissues.

Research Organization:
Purdue Univ., West Lafayette, IN
OSTI ID:
5964468
Report Number(s):
CONF-8707108-
Journal Information:
Plant Physiol., Suppl.; (United States), Journal Name: Plant Physiol., Suppl.; (United States) Vol. 83:4; ISSN PPYSA
Country of Publication:
United States
Language:
English