Response of Cell Division and Cell Expansion to Local Fruit Heating in Tomato Fruit

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Abstract

To improve our understanding of fruit growth responses to temperature, it is important to analyze temperature effects on underlying fruit cellular processes. This study aimed at analyzing the response of tomato (Solanum lycopersicum) fruit size to heating as affected by changes in cell number and cell expansion in different directions. Individual trusses were enclosed into cuvettes and heating was applied either only during the first 7 days after anthesis (DAA), from 7 DAA until fruit maturity (breaker stage), or both. Fruit size and histological characteristics in the pericarp were measured. Heating fruit shortened fruit growth period and reduced final fruit size. Reduction in final fruit size of early-heated fruit was mainly associated with reduction in final pericarp cell volume. Early heating increased the number of cell layers in the pericarp but did not affect the total number of pericarp cells. These results indicate that in the tomato pericarp, periclinal cell divisions respond differently to temperature than anticlinal or randomly oriented cell divisions. Late heating only decreased pericarp thickness significantly. Continuously heating fruit reduced anticlinal cell expansion (direction perpendicular to fruit skin) more than periclinal cell expansion (direction parallel to fruit skin). This study emphasizes the need to measure cell expansion in more than one dimension in histological studies of fruit
Original languageEnglish
Pages (from-to)294-301
JournalJournal of the American Society for Horticultural Science
Volume137
Issue number5
Publication statusPublished - 2012

Fingerprint

Lycopersicon esculentum
Cell Division
Heating
cell division
Fruit
tomatoes
heat
fruits
pericarp
cells
Cell Count
Temperature
Trusses
flowering
temperature
fruit maturity
Skin
Solanum lycopersicum
maturity stage
Growth

Keywords

  • controlled environments
  • temperature
  • growth
  • load
  • endoreduplication
  • shoot
  • size
  • set

Cite this

@article{3d99f4eb1baf4475b6ca87a9cbd81e9a,
title = "Response of Cell Division and Cell Expansion to Local Fruit Heating in Tomato Fruit",
abstract = "To improve our understanding of fruit growth responses to temperature, it is important to analyze temperature effects on underlying fruit cellular processes. This study aimed at analyzing the response of tomato (Solanum lycopersicum) fruit size to heating as affected by changes in cell number and cell expansion in different directions. Individual trusses were enclosed into cuvettes and heating was applied either only during the first 7 days after anthesis (DAA), from 7 DAA until fruit maturity (breaker stage), or both. Fruit size and histological characteristics in the pericarp were measured. Heating fruit shortened fruit growth period and reduced final fruit size. Reduction in final fruit size of early-heated fruit was mainly associated with reduction in final pericarp cell volume. Early heating increased the number of cell layers in the pericarp but did not affect the total number of pericarp cells. These results indicate that in the tomato pericarp, periclinal cell divisions respond differently to temperature than anticlinal or randomly oriented cell divisions. Late heating only decreased pericarp thickness significantly. Continuously heating fruit reduced anticlinal cell expansion (direction perpendicular to fruit skin) more than periclinal cell expansion (direction parallel to fruit skin). This study emphasizes the need to measure cell expansion in more than one dimension in histological studies of fruit",
keywords = "controlled environments, temperature, growth, load, endoreduplication, shoot, size, set",
author = "J. Fanwoua and {de Visser}, P.H.B. and E. Heuvelink and G.C. Angenent and X. Yin and L.F.M. Marcelis and P.C. Struik",
year = "2012",
language = "English",
volume = "137",
pages = "294--301",
journal = "Journal of the American Society for Horticultural Science",
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TY - JOUR

T1 - Response of Cell Division and Cell Expansion to Local Fruit Heating in Tomato Fruit

AU - Fanwoua, J.

AU - de Visser, P.H.B.

AU - Heuvelink, E.

AU - Angenent, G.C.

AU - Yin, X.

AU - Marcelis, L.F.M.

AU - Struik, P.C.

PY - 2012

Y1 - 2012

N2 - To improve our understanding of fruit growth responses to temperature, it is important to analyze temperature effects on underlying fruit cellular processes. This study aimed at analyzing the response of tomato (Solanum lycopersicum) fruit size to heating as affected by changes in cell number and cell expansion in different directions. Individual trusses were enclosed into cuvettes and heating was applied either only during the first 7 days after anthesis (DAA), from 7 DAA until fruit maturity (breaker stage), or both. Fruit size and histological characteristics in the pericarp were measured. Heating fruit shortened fruit growth period and reduced final fruit size. Reduction in final fruit size of early-heated fruit was mainly associated with reduction in final pericarp cell volume. Early heating increased the number of cell layers in the pericarp but did not affect the total number of pericarp cells. These results indicate that in the tomato pericarp, periclinal cell divisions respond differently to temperature than anticlinal or randomly oriented cell divisions. Late heating only decreased pericarp thickness significantly. Continuously heating fruit reduced anticlinal cell expansion (direction perpendicular to fruit skin) more than periclinal cell expansion (direction parallel to fruit skin). This study emphasizes the need to measure cell expansion in more than one dimension in histological studies of fruit

AB - To improve our understanding of fruit growth responses to temperature, it is important to analyze temperature effects on underlying fruit cellular processes. This study aimed at analyzing the response of tomato (Solanum lycopersicum) fruit size to heating as affected by changes in cell number and cell expansion in different directions. Individual trusses were enclosed into cuvettes and heating was applied either only during the first 7 days after anthesis (DAA), from 7 DAA until fruit maturity (breaker stage), or both. Fruit size and histological characteristics in the pericarp were measured. Heating fruit shortened fruit growth period and reduced final fruit size. Reduction in final fruit size of early-heated fruit was mainly associated with reduction in final pericarp cell volume. Early heating increased the number of cell layers in the pericarp but did not affect the total number of pericarp cells. These results indicate that in the tomato pericarp, periclinal cell divisions respond differently to temperature than anticlinal or randomly oriented cell divisions. Late heating only decreased pericarp thickness significantly. Continuously heating fruit reduced anticlinal cell expansion (direction perpendicular to fruit skin) more than periclinal cell expansion (direction parallel to fruit skin). This study emphasizes the need to measure cell expansion in more than one dimension in histological studies of fruit

KW - controlled environments

KW - temperature

KW - growth

KW - load

KW - endoreduplication

KW - shoot

KW - size

KW - set

M3 - Article

VL - 137

SP - 294

EP - 301

JO - Journal of the American Society for Horticultural Science

JF - Journal of the American Society for Horticultural Science

SN - 0003-1062

IS - 5

ER -