Reversible Inhibition of Tomato Fruit Ripening by Antisense ACC Synthase RNA
Ethylene is one of the simplest organic molecules with biological activity. Its effects on plant tissue are spectacular and commercially important (1,2). This hydrocarbon gas is generally considered to be the fruit ripening hormone (2,3). Because of its effects on plant senescence, large losses of fruits and vegetables are incurred annually in the U.S. The losses are much greater in third world countries because of the lack of sufficient refrigeration and transportation. Consequently, it has always been a goal of plant biologists and of postharvest physiologists, in particular, to be able to prevent or delay fruit ripening in a reversible manner by controlling ethylene action or production. Thus, an understanding of ethylene action and biosynthesis is of fundamental as well as of applied significance. This update summarizes the recent advances in manipulating key genes in the ethylene biosynthetic pathway to prevent ethylene production and fruit ripening.
KeywordsSugar Starch Dioxide Chlorophyll Transportation
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