Changes in the Composition of Free Fatty Acids in Relation to Ethylene Production during the Ripening of Tomato Fruits

News source: Rural Development Administration (RDA), Suwon, Korea
For further information, Korean Soc. Hort. 39,4: 385-390, 2002-05-01

Ethylene Production in Tomato

Ethylene production and ACC oxidase activity were determined, and correlated to the composition of free fatty acids and ion leakage from normal "Rutgers" tomato with a non-ripening locus (nor) (Lycopersicon esculentum) fruit during their senescence.

Changes in Free Fatty Acids

Ethylene production and ACC oxidase activity in "Rutgers" began to increase in the mature green stage, while the composition of free fatty acids changed and ion leakage increased in the breaker stage. In the case of the nor tomatoes, ethylene production and ACC oxidase activity began to increase 48 days after anthesis (DAA), which corresponded to the light red stage of "Rutgers".

Composition of Free Fatty Acids

The composition of free fatty acids started to change 50 DAA, and an increase in ion leakage was detected 53 DAA. It would seem that the changes in nor tomatoes associated with senescence occurred later, and were marked less than those of "Rutgers". Changes in the composition of free fatty acids and the increase in ion leakage followed an increase in ethylene production ACC oxidase activity in the senescence of "Rutgers" and nor tomato.

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