Acclimation of two tomato species to high atmospheric CO sub 2

Journal Article · Sat Apr 01 04:00:00 EST 1989 · Plant Physiology, Supplement; (USA)

OSTI ID:6639061

Yelle, S; Beeson, Jr, R C; Tudel, M J; Gosselin, A ^[1]

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1. Univ. of Laval, Quebec (Canada)

Lycopersicon esculentum Mill. cv. Vedettos and Lycopersicon chmielewskii Rick, LA 1028, were exposed to two CO{sub 2} concentrations for 10 weeks. The elevated CO{sub 2} concentrations increased the in situ Rubisco activity of both species for the first 5 weeks of treatment but the difference did not persist during the last 5 weeks. The Activity Mg{sup 2+}-CO{sub 2} activated Rubisco was higher in 900 {mu}l.L{sup {minus}1} for first 2 weeks but declined sharply thereafter. After 10 weeks, leaves grown at 330 {mu}l.L{sup {minus}1}CO{sub 2} had about twice the Rubisco activity compared to those grown at 900 {mu}.L{sup {minus}1}CO{sub 2}. The percent activation of Rubisco was always higher under high CO{sub 2}. The PEPCase activity measured in tomato leaves averaged 7.9% of the total Rubisco. PEPCase showed a similar trend with time as the in situ Rubisco but with no significant difference between non-enriched and CO{sub 2} enriched plants. Long-term exposure of tomato plants to high CO{sub 2} was previously shown to induce a decline of photosynthetic efficiency. Based on the current study and on previous results, we propose that the decline of activated Rubisco is the main cause of the acclimation of tomato plants to high CO{sub 2} concentrations.

• OSTI ID: 6639061
• Journal Information: Plant Physiology, Supplement; (USA), Journal Name: Plant Physiology, Supplement; (USA) Vol. 89:4; ISSN PPYSA; ISSN 0079-2241
• Country of Publication: United States
• Language: English

Related Subjects

560300* -- Chemicals Metabolism & Toxicology
63 RADIATION, THERMAL, AND OTHER ENVIRON. POLLUTANT EFFECTS ON LIVING ORGS. AND BIOL. MAT.
BIOLOGICAL ADAPTATION
BIOLOGICAL EFFECTS
CARBON COMPOUNDS
CARBON DIOXIDE
CARBON OXIDES
CARBON-CARBON LYASES
CARBOXY-LYASES
CARBOXYLASE
CHALCOGENIDES
ENZYME ACTIVITY
ENZYMES
FOOD
FRUITS
HERBS
LYASES
OXIDES
OXYGEN COMPOUNDS
PLANTS
TOMATOES