Biochemical changes in tomato (Solanum lycopersicum L.) under the influence of salicylic acid
Loading...
Date
2017
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
CCSHAU
Abstract
The present investigation was aimed to study the effect of exogenous application of salicylic
acid on two tomato varieties Hisar Arun (Short shelf life) and BSS-488 (Long shelf life). Tomato fruits
of both varieties were harvested at mature green and turning stage and treated with the salicylic acid at
different concentrations (0.5 mM, 0.75 mM, 1.0 mM, 1.25 mM and 1.5 mM). The fruit sample was
analysed for various morpho-physiological and biochemical parameters at every 3rd day after salicylic
acid treatment. The molecular parameters were analysed only at optimized concentration of salicylic acid
(i.e. 0.75 mM) afterwards. The morpho-physiological and biochemical parameters like PLW, TSS, color
change, lycopene, β-carotene, PG and cellulase increased progressively while the parameters like
cellulose, hemicellulose, lignin and pectin decreased gradually throughout the storage period which leads
to the ripening of tomato. The exogenous application of salicylic acid mainly at concentrations 0.75 mM
improved the shelf life of tomato by delaying the change in the above mentioned morpho-physiological
and biochemical parameters. Moreover, during ripening the parameters such as total sugars, reducing
sugars, non-reducing sugars, ascorbic acid, ethylene, PPO and PME activity increased initially and
declined thereafter with advanced ripening in control as well as in all treated fruits. However, the treated
fruits at SA concentration 0.75 and 1.0 mM expressed the delay in the initial increase in above
parameters. Similarly, the expression of ripening related genes (ACS and ACO) of tomatoes of both
varieties at both maturation stages increased initially and decreased thereafter which is delayed by the
exogenous application of salicylic acid. In addition, the quantitative analysis (via PD Quest) of 2-DE
gels of tomato proteins demonstrated the overlapping gel coordinates between control and treated fruits.
But the treated fruits expressed the differentially expressed protein spots that showed >1.5 fold
expression change as compared to control. So it can be concluded that the treatment at 0.75 mM
concentration of salicylic acid was most effective in enhancement of shelf life of tomato fruits.
Description
Keywords
null