Transition to ripening in tomato requires hormone-controlled genetic reprogramming initiated in gel tissue.

ABSTRACT: Ripening is the last stage of the developmental program in fleshy fruits. During this phase, fruits become edible and acquire their unique sensory qualities and post-harvest potential. Although our knowledge of the mechanisms that regulate fruit ripening has improved considerably over the past decades, the processes that trigger the transition to ripening remain poorly deciphered. While transcriptomic profiling of tomato (Solanum lycopersicum L.) fruit ripening to date has mainly focused on the changes occurring in pericarp tissues between the Mature Green and Breaker stages, our study addresses the changes between the Early Mature Green and Late Mature Green stages in the gel and pericarp separately. The data showed that the shift from an inability to initiate ripening to the capacity to

SUBMITTER: Chirinos X 

PROVIDER: S-EPMC9806557 | biostudies-literature | 2023 Jan

REPOSITORIES: biostudies-literature