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Full-Text Articles in Life Sciences
Manipulation Of Β-Carotene Levels In Tomato Fruits Results In Increased Aba Content And Extended Shelf-Life, Gianfranco Diretto, Sarah Frusciante, Claudia Fabbri, Nicolas Schauer, Lucas Busta, Zhonghua Wang, Antonio J. Matas, Alessia Fiore, Jocelyn K. C. Rose, Alisdair R. Fernie, Reinhard Jetter, Benedetta Mattei, Jim Giovannoni, Giovanni Giuliano
Manipulation Of Β-Carotene Levels In Tomato Fruits Results In Increased Aba Content And Extended Shelf-Life, Gianfranco Diretto, Sarah Frusciante, Claudia Fabbri, Nicolas Schauer, Lucas Busta, Zhonghua Wang, Antonio J. Matas, Alessia Fiore, Jocelyn K. C. Rose, Alisdair R. Fernie, Reinhard Jetter, Benedetta Mattei, Jim Giovannoni, Giovanni Giuliano
Faculty Publications from the Center for Plant Science Innovation
Tomato fruit ripening is controlled by the hormone ethylene and by a group of transcription factors, acting upstream of ethylene. During ripening, the linear carotene lycopene accumulates at the expense of cyclic carotenoids. Fruit-specific overexpression of LYCOPENE β-CYCLASE (LCYb) resulted in increased β-carotene (provitamin A) content. Unexpectedly, LCYb-overexpressing fruits also exhibited a diverse array of ripening phenotypes, including delayed softening and extended shelf life. These phenotypes were accompanied, at the biochemical level, by an increase of abscisic acid (ABA) content, decreased ethylene production, increased density of cell wall material containing linear pectins with a low degree of …