Genetically Engineered Foods Tomatoes
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Hormonal Regulation of Non-Climacteric Fruit Development and Maturation
EDITORIAL published: 25 May 2021 doi: 10.3389/fpls.2021.690691 Editorial: Hormonal Regulation of Non-climacteric Fruit Development and Maturation Vanessa Galli 1*, María Teresa Sanchez-Ballesta 2, Ashraf El-kereamy 3, Ricardo Antonio Ayub 4 and Wensuo Jia 5 1 Technology Development Center, Federal University of Pelotas, Pelotas, Brazil, 2 Department of Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain, 3 Department of Botany and Plant Sciences, University of California, Riverside, Riverside, CA, United States, 4 Laboratory of Biotechnology Applied to Fruticulture, Ponta Grossa State University, Ponta Grossa, Paraná, Brazil, 5 College of Agronomy and Biotechnology, China Agricultura University, Beijing, China Keywords: non-climacteric, phytohormones, fruit disorders, ripening (fruit), abiotic stress, crosstalk Editorial on the Research Topic Hormonal Regulation of Non-climacteric Fruit Development and Maturation Non-climacteric fruits, such as strawberry, grape, raspberry, cherry, citrus, and many others, are characterized by ripening transitions that do not strictly depend on a significant increase in ethylene production and an associated rise in respiration rate. The development and maturation processes of these fruits follows a series of molecular and physiological events that leads to modifications in size, color, texture, flavor, and aroma. Although the ripening process of climacteric fruits has been well-documented, the signals triggering in non-climacteric fruit remains poorly understood. However, the involvement of phytohormones in this process has been demonstrated. The current Research Topic on “Hormonal Regulation of Non-climacteric Fruit Development and Maturation” Edited and reviewed by: Claudio Bonghi, is a combination of research articles and review articles, providing novel insights and detailed University of Padua, Italy overviews on the current knowledge of different aspects of non-climacteric fruit ripening and the *Correspondence: metabolites affected by phytohormones. -
Cherry Tomatoes
Cooperative Extension-Sacramento County 4145 Branch Center Road, Sacramento, CA 95827-3823 (916) 875-6913 Office (916) 875-6233 Fax Email: [email protected] Website: http://cesacramento.ucanr.edu Garden Notes GN 109 CHERRY TOMATOES CULTURE Cherry tomatoes have small, cherry to golf ball-sized fruit that is often used in salads. They are heat-loving plants that range in size from dwarf to seven-footers. Give them full sun, soil that is well amended with compost and a cage or stake to grow on. Plant seedlings in the garden after all danger of frost is past. Keep the soil around new transplants moist for the first 3 to 4 weeks. Water established plants when the soil dries to about 2 to 3 inches deep. Apply enough water to wet the root zone thoroughly. Since weather and the depth of rooting vary, the right interval for applying water in the summer can vary from 1 to 3 times a week to once every 10 to 14 days. Plants are best irrigated by using soaker hoses, drip irrigation, or any means that applies water slowly without wetting the foliage. To boost growth, use fish emulsion or other mild nitrogen fertilizer when the plants set their first fruit and every 4 to 6 weeks thereafter. Too much nitrogen makes plants grow leaves at the expense of fruit. Cherry tomatoes are notorious for splitting before or right after they have been picked with some varieties more prone to split than others. VARIETIES The six cherry tomato varieties listed below were grown in the Fair Oaks Horticulture Center Vegetable Demonstration Area during the spring and summer of 2007. -
Tomato Varieties
Tomato Varieties Cherry Type: Mexico Midget. Old-time, south-of-the-border favorite that continues to prove its value as a salad tomato. Very high yields of tiny, red, round 1/2" cherry-type fruits produced throughout an extended growing season. Irresistible flavor. Very reliable. Indeterminate Super Sweet 100 Hybrid. (VF) Staked hybrid plants produce long strands of 100 or more super-sweet cherry tomatoes, weighing about 1 oz. each and measuring 1" in diameter. Extra-high in Vitamin C. Plants bear fruits throughout the season. Requires staking or caging.Indeterminate Black Cherry. Bred in Florida by the late Vince Sapp, the round, 15-20 gm., fruits are almost black in color. The flavor is dynamic, rich, and complex - much like an heirloom. Very juicy. High yielding. Indeterminate. Sungold Hybrid. One of the most popular varieties for the past two years at the MBG tomato sale. This variety produces early and over a long season. Good yields of thin skinned bright orange fruit on a vigorous vining plant. Very sweet and unique flavor. Indeterminate. Coyote. Heirloom Variety that produces abundant yields of tiny ivory colored fruit on vigorous vines. Sweet and juicy. Indeterminate. Sunsugar Hybrid (VT). A promising new variety for MBG this year that we hope will rival Sungold. Reported to be very sweet, thin-skinned yet crack resistant. Indeterminate. I.Candy. A new variety for MBG this year with marbled yellow-gold with red fruit. A unique cat’s-eye starburst on the blossom end. Fruit up to 1-1/2” and reported to be sweet and fruit flavored. -
Genetically Modified Tomatoes Semester Work Biology 2013
Genetically Modified Tomatoes Semester Work Biology 2013 Genetically Modified Tomatoes Paper, Biology Class 4A, Gymasium Kirschgarten Written by Nina Furger, Sylvia Meyer, Anouk Sartorius Basel, 20th of April 2013 Genetically Modified Tomatoes Semester Work Biology 2013 Contents PREFACE 3 INTRODUCTION 4 DESCRIPTION OF ENGINEERING TECHNIQUE 5 DOCUMENTATION AND PICTURES OF RESEARCH INSTITUTIONS VISITED 6 DISCUSSION 8 SUMMARY 10 REFERENCES 11 2 Genetically Modified Tomatoes Semester Work Biology 2013 Preface When we were first told we had to write a semester work on genetic engineering we were rather ignorant about this topic. But when we discussed it, we realized that genetics is in many ways huge nowadays: both as a fast developing science, as a project for solving humanity’s food problems, and as an innovative new way of mankind interfering with or improving nature. We first researched on the Internet and found various interesting sub- topics. Particularly the genetically modified (GM) tomatoes drew our attention as we all love Italian food, tomato sauce and insalata caprese. The idea of creating tomatoes with a full flavor that keep longer than “normal” tomatoes is fascinating. So we read up on GM tomatoes. Our findings showed that GM tomatoes are not commercially cultivated and sold, or rather that they were sold on the U.S. and UK markets in the 90s and then with-drawn. This made us wonder: why weren’t they sold anymore? And what happened to the “FlavrSavr” tomato that was commercially distributed in the U.S.? On YouTube, we chanced upon an advert for the “FlavrSavr” tomato, which promised the customer that this new brand would have great taste, amazing quality and freshness and in addition cost less than regular tomatoes. -
Changes in Flavour and Texture During the Ripening of Strawberries
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by RERO DOC Digital Library Eur Food Res Technol (2004) 218:167–172 DOI 10.1007/s00217-003-0822-0 ORIGINAL PAPER Ramin Azodanlou · Charly Darbellay · Jean-Luc Luisier · Jean-Claude Villettaz · Renato Amad Changes in flavour and texture during the ripening of strawberries Received: 17 June 2003 / Published online: 26 November 2003 Springer-Verlag 2003 Abstract The amount of total volatile compounds, total Keywords Ripeness · Total volatile · Solid phase acidity, total sugar content (degrees Brix) and fruit microextraction · Strawberry · Flavour · Texture firmness were used to characterize the degree of ripeness of three strawberry varieties (Carezza, Darselect and Marmolada). A novel concept using solid phase microex- Introduction traction (SPME) and measurement of total volatile compounds to distinguish between various stages of The quality of strawberries is defined by sensory strawberry ripeness was applied. The carboxene/poly- attributes such as flavour and texture. Plant selection, dimethylsiloxane SPME fibre was found to be best suited growing conditions (soil, climate, etc.), harvest date, and to differentiate between the stages of ripeness. The post-harvest treatments all influence these quality at- amount of total volatile compounds rapidly increased tributes [1]. near to maturity (between the three-quarters red stage and Fruit ripening is a very complex process. It is the dark-red stage). Most of the volatile compounds influenced by the synthesis and action of hormones identified were esters, followed by aldehydes, and responsible for the rate of ripening, the biosynthesis of alcohols. The most abundant volatile compounds were pigments (carotenoids, anthocyanins, etc.), the metabo- propyl butanoate, 3-phenyl-1-propanol, butyl butanoate, lism of sugars, acids and volatile compounds involved in isobutyl butanoate, 3-methyl butyl butanoate and isopro- flavour development. -
Effect of Preharvest Fruit Temperature on Ripening, Sugars, and Watercore Occurrence in Apples
J. AMER. SOC. HORT. SCI. 119(6):1208–1214. 1994. Effect of Preharvest Fruit Temperature on Ripening, Sugars, and Watercore Occurrence in Apples Hisashi Yamada, Hirokazu Ohmura, Chizuru Arai, and Makoto Terui Laboratory of Horticultural Science, Faculty of Agriculture, Niigata University, Ikarashi 2-8050, Niigata 950-21, Japan Additional index words. Malus domestica, ‘Himekami’, ‘Fuji’, sorbitol, maturity Abstract. The influence of controlling temperature during apple (Malus domestica Borkh.) maturation on sugars, fruit maturity, and watercore occurrence was investigated in watercore-susceptible ‘Himekami’ and ‘Fuji’ apples. The incidence of watercore at 13/5 and 23/15C was greater than at 33/25C or ambient temperatures in ‘Himekami’ apples in 1991 and was greater at 18/10C than at other temperatures in ‘Fuji’ apples in 1990. In 1992, the extent of watercore increased as fruit temperature decreased from 28 to 14C and 23 to 9C in ‘Himekami’ and ‘Fuji’ apples, respectively. Watercore occurrence affected by fruit temperature was not related to fruit maturity, as judged by ethylene evolution. The effect of fruit temperature on sorbitol was relatively small compared with that on other sugars, and no relationship was found between watercore development and sugars. These results suggest that fruit temperature affects watercore expression independently of fruit maturity or sorbitol metabolism in the fruit in watercore-susceptible apple cultivars. Watercore is a physiological disorder of apple that develops peratures. These temperature effects on sugar composition were while fruit are on the tree. Apple cultivars differ in watercore verified experimentally by adjusting fruit temperature in the field expression and, by using grafting combinations, Kollas (1968) (Yamada et al., 1988). -
2018 Summary for Knoxville Location of Tennessee Home Vegetable Trials Natalie R
2018 Summary for Knoxville Location of Tennessee Home Vegetable Trials Natalie R. Bumgarner, Plant Sciences Department, University of Tennessee Institute of Agriculture (UTIA), Knoxville, Tennessee Introduction There are many factors other than yield that contribute to success in vegetable gardens. Taste, appearance, novelty, and ease of management as well as how the cultivar fits in garden space is important. These various factors mean that trials for gardeners need to address the growing habit of crops, ease of establishment and disease resistance that contributes to ease of management, appearance, and productivity. Currently, there are many novel and/or disease resistant cultivars being introduced, but their quality for the home gardener is not well known. These preliminary single replication trials seek to assess a range of crops and cultivars for suitability and expanded trialing in Tennessee vegetable gardens. Materials and Methods Transplant Production and Crop Establishment Transplanted crops were started in bay 1 (glass greenhouse with automatic shading and mist bench) of the UT Greenhouse in open seedling trays on 10 March, 2018. At the appearance of true leaves, seedlings were transplanted to 36 count, deep cell trays. Transplanting was done on 28 March and 29 March, 2018. Prior to transplanting in the field, plants were grown in a plastic covered heated greenhouse and hardened off in a shaded cold frame or outdoors on the UT campus. Trial plots were located at the East Tennessee Research and Education Center (ETREC), Organic Crops Unit (OCU) in plot L, which is a non-certified plot that allows for the use of conventional management practices. -
Forsyth Field Notes October 2019 Forsyth County Cooperative Extension News
Forsyth Field Notes October 2019 Forsyth County Cooperative Extension News employ a In this Issue variety of strategies to deter total digestion. How Plants Fight Back Have Your Pumpkin, and Eat It, Too Mechanical Plant Perennials in Fall defenses Extension Events & Opportunities Painful experiences are powerful deterrents for some How Plants Fight Back animals. Thorns, spines, and prickles help defend plants from By Heather N. Kolich That’s why Agriculture and Natural Resources Agent hungry herbivores. UGA Extension Forsyth County plants grow a variety of sharp accessories. In the natural Gardening is a healthy hobby. It gets us form, some trees, shrubs, and herbaceous outside where, in addition to getting plants sport thorns, prickles, or spines. physical exercise, we can soak up the mental These modification of branches (thorns), and physiological benefits of nature. Food epidermis (prickles), and leaves (spines) are gardeners also reap the nutritional benefits efforts to stop or at least slow down animals of just-picked produce and the satisfaction that want to eat the plant. of self-sufficiency. Through selective breeding, horticulturalists We need to remember, however, that all- have developed thornless key lime trees, natural isn’t necessarily harmless. My nearly spineless hollies, and roses and daughter once volunteered to pick wild blackberries without prickles. While this blackberries so we could make jam. Along improvement makes harvesting and pruning with the berries, she collected the pain of easier on us, breeding for a desirable trait thorn pokes, ant bites, and sunburn. can breed out other desirable traits, such as fragrance or productivity. And when a Even for those of us who’d rather do taxes modified plant escapes cultivation, its than eat a salad, plants are the basis of our progeny can revert to the thorny form, as food chain. -
"Ripening of Mangos Following Low-Temperature Storage "
perature, concentration and exposure time to acetylene on initi- of acetylene and ethylene gas on initiation of banana ripening. ation of banana ripening. J. Sci. Food Agr. 40:43-50. Ann. Applied Biol. 101:407-410. 18. Subramanyam, H., N.V.N. Moorthy, S. Lakshminarayana, and 20. Wang, C.Y. and W.M. Mellenthin. 1972. Internal ethylene lev- S. Krishnamurthy. 1972. Studies on harvesting, transport and els during ripening and climacteric in Anjou pears. Plant Physiol. storage of mango. Intl. Soc. Hort. Sci. 24:260-264. 50:311-312. 19. Thompson, A.K. and G.B. Seymour. 1982. Comparative effects J. AMER. SOC. HORT. SCI. 115(3):430-434. 1990. Ripening of Mangos Following Low-temperature Storage A.P. Medlicott1 Overseas Development and Natural Resources Institute, 56-62 Gray’s Inn Road, London, WX1X 8LU, England J.M.M. Sigrist Instituto de Tecnologia de Alimentos, Av. Brasil 2880, Campinas SP 13100, Brazil O. Sy Institut de Technologie Alimentaire, Route des Pères Maristes, Hann, Dakar BP 2765, Senegal Additional index words. Mangifera indica, harvest maturity, postharvest physiology; quality control Abstract. The effects of harvest maturity of mangos (Mangifera indica L.) on storage tinder various low-temperature regimes and the influence of storage on quality development during subsequent ripening at higher temperatures were investigated. The capacity for storage of mango fruit depended on harvest maturity, storage temperature, and the time of harvest within the season. Development of peel and pulp color, soluble solids concentration, pH, and softening in ‘Amelie’, ‘Tommy Atkins’, and ‘Keitt’ mangos occurred progressively during storage for up to 21 days at 12C. -
Genetically Engineered Tomato Grows in Salty Water
Genetically engineered tomato trols increased production of the transport grows in salty water protein was taken from Arabidopsis, a relative Plant biologists at UC Davis and the Univer- of the cabbage that is commonly used in plant sity of Toronto have developed a genetically research. engineered tomato plant that thrives in salty The transport protein uses energy available irrigation water. Their unprecedented feat in the cells to move salt - in the form of so- may help growers worldwide to cope with the dium ions - into compartments within the ancient and eventually devastating dilemma of cells called vacuoles. Once the salt is stashed salt buildup, or salinity, in irrigated soils. inside the vacuoles it is isolated from the rest UC Davis pornologist Eduardo Blumwald of the cell and unable to interfere with the and colleagues have demonstrated that the to- plant’s normal biochemical activity. matoes will grow and produce fruit in irriga- The genetically engineered salt-tolerant tion soil and water about 50 times saltier than plants actually remove salt from the soil. Be- normal. The plants were irrigated with water cause their salt-storing activity occurs only in having a salt concentration of 200 millimole the plants’ leaves, the quality of the tomato (mM) sodium chloride, about one-third as fruit is maintained. Blumwald predicts that it salty as seawater. may be possible to develop commercially use- “Since environmental stress due to salinity ful salt-tolerant tomato plants within 3 years. is one of the most serious factors limiting the productivity of crops, this innovation could have significant implications for agriculture Nearly 25 million acres worldwide,” Blumwald says. -
Banana Ripening: Principles and Practice
BANANA RIPENING: PRINCIPLES AND PRACTICE Dr. Scot Nelson Plant Pathologist University of Hawaii [email protected] Presentation Outline: 1. Bunch management and field practices 2. Banana nutrition 3. Harvesting and handling 4. Fruit diseases and disorders 5. Forced ripening PRODUCING A CONSITENT BANANA OF HIGH QUALITY EFFICIENTLY, WITHOUT WASTE Three Phases: BUNCH MANGEMENT & FIELD PRACTICES Fruit diseases and HARVESTING AND HANDLING disorders, HARVESTING AND HANDLING plant nutrition FORCED RIPENING AND MARKETING Best bunch management practices: “quality control from the field to the shelf” Field practices: y Leaf removal (diseased leaves, sanitation) y Deflowering (of individual fingers) y Bunch spray (to reduce insect and mold) y Bagging and Tagging y On-time harvest y Careful handling & transport to packing house Packing house practices: y Good packing house hygiene y Hang bunches in shade over night to cool y Careful de-handing (clean cuts) y Washing y Drying y Packing y Storage (refrigerated), shipping (prompt) Bunch of bananas Banana Bunch management in the FIELD: ; Leaf removal: minimizes fruit injury Remove leaves that rub against bunches Remove severely diseased leaves (de-trashing) ; Deflowering: reduces incidence of fungus and insect attack; reduces abrasion injury on fruit skin. ; Bunch spray (diazinon, insecticidal soap, BT, copper hydroxide): reduces pest and disease damage (moth, thrips, sooty mold, etc.) ; Field sanitation: reduces insect and pathogen populations ; Bagging and Tagging: protects bunch; ensures on-time harvest of cohorts ; Good cultural practices (weed, pest, disease management, drainage, fertility, pruning, plant spacing, etc): ensures healthy, consistent fruit ; Careful harvesting, handling & transport to packing house: minimizes fruit injury and bruising. De-flowering Female flowers are plucked twice per week Each bunch is plucked 1-2 times Flowers are plucked soon after they open up, while they are still fresh. -
Grape Berry Ripening Issues
Grape Berry Ripening Issues Justin Scheiner, Ph.D. Assistant Professor and Extension Viticulturist Texas A&M AgriLife Extension What types of grapes are you growing? • V. vinifera • V. labrusca hybrids • V. aestivalis hybrids • French American hybrids • Modern hybrids • Muscadines What is Maturity? • Physiological maturity: seeds are capable of germinating (occurs immediately after veraison) • Industry definition: ripeness at which a desired style of wine can be produced – Sparkling wine – White wine – Red wine – Dessert wine From: L. Bisson, Practical Winery and Vineyard Journal, 2001 From: J. Koutroumanidis, Winetitles Consumer preference has been moving toward wines with “ripe” characteristics. J. Alston et al. (JWE, 2011) Masking Fundamental Theorem of Wine Aroma (FTWA) “Vegetal”, “Herbaceous” “Fruity”, “Sweet” Unripe aromas and ripe aromas mask each other (and, excessive amounts of either is a problem) Slide credit: Gavin Sacks Berry Ripening 1. Berry softening 2. Sugar accumulation 3. Malic acid respiration 4. Accelerated berry growth 5. Color change 6. Increase in pH 7. Increase in amino acids Sugars • Glucose • Fructose Flavor development and sugar accumulation occur independently. Not all cultivars accumulate sugar at the same rate and maximum concentration. From: N. Dokoozlian, Grape Berry Growth and Development Acids • Tartaric acid • Malic acid Malic acid respiration is a function of temperature and time. Potassium also plays a significant role in juice pH. From: N. Dokoozlian, Grape Berry Growth and Development Phenolics • Anthocyanins • Tannins • Flavonols The final concentration of skin and seed phenolics varies greatly by cultivar. Tannins become less bitter and extractable with fruit maturation. Aroma Compounds The types and concentration of aroma compounds varies widely among cultivars.