Ripening Physiology of Fruit from Transgenic文档.pdf
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Plant Physiol. (1993) 102: 911-916
Ripening Physiology of Fruit from Transgenic
Tomato (Lycopersicon esculentum) Plants with
Reduced Ethylene Synthesis
Harry J. Klee*
Monsanto Company, Chesterfield, Missouri 63198
titative correlation between ethylene synthesis and the rate
l h e physiological effects of reduced ethylene synthesis in a of fruit ripening; as ethylene synthesis is lowered, ripening is
transgenic tomato (Lycopersicon esculentum) line expressing 1- progressively delayed. There is also evidence that many
aminocyclopropane-1-carboxylic acid (ACC) deaminase enzyme aspects of ripening are ethylene independent. For example,
have been examined. Fruit from the transgenic line 5673 ripen PG mRNA accumulates to a high level even when ethylene
significantly slower than control fruit when removed from the vine synthesis has been reduced greater than 100-fold (Oeller et
early in ripening. In contrast, fruit that remain attached to the
al., 1991). A significant problem with a11 of the results ob-
plants ripen much more rapidly, exhibiting little delay relative to
tained to date, however, is that a low level of ethylene
the control. Ethylene determinations on attached fruit revealed that
there was significantly more interna1 ethylene in attached than synthesis persists and as little as 0.1 parts per million of
detached fruit. l h e higher ethylen
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