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Salinity induced fruit hypodermis thickening alters the texture of tomato (Solanum lycopersicum Mill) fruits
Year:
2015
Source of publication :
Scientia Horticulturae
Authors :
Ben-Gal, Alon
;
.
Ruiz, Miriam Silva
;
.
Yasuor, Hagai
;
.
Yermiyahu, Uri
;
.
Volume :
192
Co-Authors:
Ruiz, M.S., The R. H. Smith Institute of Plant Sciences and Genetics in Agriculture, The Hebrew University of Jerusalem, Rehovot, Israel, Gilat Research Center, Agricultural Research Organization of Israel, mobile post Negev 2, Israel
Yasuor, H., Gilat Research Center, Agricultural Research Organization of Israel, mobile post Negev 2, Israel
Ben-Gal, A., Gilat Research Center, Agricultural Research Organization of Israel, mobile post Negev 2, Israel
Yermiyahu, U., Gilat Research Center, Agricultural Research Organization of Israel, mobile post Negev 2, Israel
Saranga, Y., The R. H. Smith Institute of Plant Sciences and Genetics in Agriculture, The Hebrew University of Jerusalem, Rehovot, Israel
Elbaum, R., The R. H. Smith Institute of Plant Sciences and Genetics in Agriculture, The Hebrew University of Jerusalem, Rehovot, Israel
Facilitators :
From page:
244
To page:
249
(
Total pages:
6
)
Abstract:
Irrigation of tomato (Solanum lycopersicum Mill) plants with brackish (including saline) water improves fruit taste and reduces yields. Salinity additionally leads to toughening of tomato fruit skin, the causative mechanism for which is unknown. The aim of this study is to characterize the effects of salinity on tomato fruit skin texture. Tomato (cherry and full size) plants were irrigated with fresh water (control, ED=1.01 dSm-1) and saline water (up to 12.61 dSm-1). Organoleptic assessment was compared to the force needed to puncture the cherry tomato fruit skin and to specific skin dry weight. The skin structure of cherry and full-size tomatoes was characterized by light microscopy. Chemical characterization of cell walls building the skin of cherry tomatoes was conducted by Raman micro-spectroscopy. Skin penetration force was found to be linearly correlated with its specific weight and with consumers' perceived thickness. Fruit histology revealed a linear correlation between thickness of the sub-epidermis and salinity of the irrigation water. The tougher tomato skin obtained under conditions of salinity is attributed to increased number of hypodermal cell layers rather than to changes in cell wall composition. © 2015 Elsevier B.V..
Note:
Related Files :
Environmental stress
Histology
salt stress
Solanum lycopersicum
Texture
Show More
Related Content
More details
DOI :
10.1016/j.scienta.2015.06.002
Article number:
0
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
27553
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:32
Scientific Publication
Salinity induced fruit hypodermis thickening alters the texture of tomato (Solanum lycopersicum Mill) fruits
192
Ruiz, M.S., The R. H. Smith Institute of Plant Sciences and Genetics in Agriculture, The Hebrew University of Jerusalem, Rehovot, Israel, Gilat Research Center, Agricultural Research Organization of Israel, mobile post Negev 2, Israel
Yasuor, H., Gilat Research Center, Agricultural Research Organization of Israel, mobile post Negev 2, Israel
Ben-Gal, A., Gilat Research Center, Agricultural Research Organization of Israel, mobile post Negev 2, Israel
Yermiyahu, U., Gilat Research Center, Agricultural Research Organization of Israel, mobile post Negev 2, Israel
Saranga, Y., The R. H. Smith Institute of Plant Sciences and Genetics in Agriculture, The Hebrew University of Jerusalem, Rehovot, Israel
Elbaum, R., The R. H. Smith Institute of Plant Sciences and Genetics in Agriculture, The Hebrew University of Jerusalem, Rehovot, Israel
Salinity induced fruit hypodermis thickening alters the texture of tomato (Solanum lycopersicum Mill) fruits
Irrigation of tomato (Solanum lycopersicum Mill) plants with brackish (including saline) water improves fruit taste and reduces yields. Salinity additionally leads to toughening of tomato fruit skin, the causative mechanism for which is unknown. The aim of this study is to characterize the effects of salinity on tomato fruit skin texture. Tomato (cherry and full size) plants were irrigated with fresh water (control, ED=1.01 dSm-1) and saline water (up to 12.61 dSm-1). Organoleptic assessment was compared to the force needed to puncture the cherry tomato fruit skin and to specific skin dry weight. The skin structure of cherry and full-size tomatoes was characterized by light microscopy. Chemical characterization of cell walls building the skin of cherry tomatoes was conducted by Raman micro-spectroscopy. Skin penetration force was found to be linearly correlated with its specific weight and with consumers' perceived thickness. Fruit histology revealed a linear correlation between thickness of the sub-epidermis and salinity of the irrigation water. The tougher tomato skin obtained under conditions of salinity is attributed to increased number of hypodermal cell layers rather than to changes in cell wall composition. © 2015 Elsevier B.V..
Scientific Publication
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