Tomatoes, Peppers, and Ethylene

  • Author: Melania Tesio
  • Published: 14 August 2012
  • Copyright: Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim
  • Source / Publisher: Plant Physiology/American Society of Plant Biologists
thumbnail image: Tomatoes, Peppers, and Ethylene

Ethylene is a plant hormone involved in fruit ripening. The requirement for its biosynthesis is one of the criteria distinguishing climacteric fruits from non climacteric ones. Climacteric fruits are able to ripen after being packed. Sonia Osorio, Max-Plank-Institute für Molekulare Pflanzenphysiologie, Postdam-Golm, Germany, and colleagues add new aspects to this concept.

The scientists compared the maturation process of climacteric and non climacteric fruits such as tomatoes and peppers, respectively. Their analysis revealed that, in contrast to tomatoes, during ripening, peppers up-regulate only one of the genes responsible for ethylene biosynthesis. Nevertheless, as do tomatoes, peppers activate ripening-related genes downstream ethylene perception. The study thus suggests that in tomatoes and pepper the ethylene-mediated signaling components are similar but subjected to a different regulation which might reflect a diverse ethylene sensitivity in the two fruits.

Article Views: 4878

Sign in Area

Please sign in below

Additional Sign In options

Please note that to comment on an article you must be registered and logged in.
Registration is for free, you may already be registered to receive, e.g., the newsletter. When you register on this website, please ensure you view our terms and conditions. All comments are subject to moderation.

Article Comments - To add a comment please sign in

Bookmark and Share

If you would like to reuse any content, in print or online, from, please contact us first for permission. more

CONNECT: on Facebook on Twitter on YouTube on LinkedIn Sign up for our free newsletter

A product of ChemPubSoc Europe (16 European Chemical Societies)published by Wiley-VCH