Experientia

, Volume 39, Issue 12, pp 1373–1374

The effect of methyl jasmonate on lycopene and β-carotene accumulation in ripening red tomatoes

Authors

  • M. Saniewski
    • Department of Plant PhysiologyResearch Institute of Pomology
    • Department of Food ScienceInstitute of Vegetable Crops
  • J. Czapski
    • Department of Plant PhysiologyResearch Institute of Pomology
    • Department of Food ScienceInstitute of Vegetable Crops
Short Communications Biochemistry

DOI: 10.1007/BF01990110

Cite this article as:
Saniewski, M. & Czapski, J. Experientia (1983) 39: 1373. doi:10.1007/BF01990110

Summary

Methyl jasmonate at a concentration of 0.5% in lanolin paste was applied to detached mature green tomatoes cv. Venture. It caused the formation of a yellow colored epidermis and parenchyma at a depth of 2 mm on the place of treatment. Untreated areas, and areas treated with lanolin paste alone, developed a normal red color at the fully ripened stage. Analyses of carotenoid compositions showed that methyl jasmonate almost totally inhibited lycopene accumulation and stimulated β-carotene accumulation in the ripening of tomatoes.

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Copyright information

© Birkhäuser Verlag 1983