Determining the function of ripening associated genes and biochemical changes during tomato (Solanum Lycopersicum L.) fruit maturation

Abstract

Abstract This article aimed to explore biochemical alterations and gene changes during tomato fruit development and ripening. During fruit ripening, color changes and texture softening was observed, along with an increase in the accumulation of reducing sugar and total carotenoids. Free radical content was elevated during the early stages of ripening and it declined at the later stages. Activity of α-mannosidase,β-N-acetyl hexosaminidase,and polygalacturonase was measured. qPCR experiments revealed that the α-mannosidase gene was upregulated during the breaker (1.2 fold) stages of tomato ripening, the β-N-acetyl Hexosaminidase gene was upregulated throughout the breaker (2 fold) and pink (1.2 fold)stages of tomato ripening, and the β-xylosidase gene was upregulated significantly during the breaker stage(3.9 fold) of tomato ripening. The current findings revealed that the genes α-mannosidase,β-N-acetyl hexosaminidase, ethylene-responsive factors, aminocylco propane carboxylic oxidase, pectin methylesterase, and have significant associations with textural softening which was confirmed through correlation coefficient during tomato fruit ripening.