Table 1.
Carotenoid and Chlorophyll Content of Psy-1 and Wild-Type Tomato Fruit during Development and Ripening
| Carotenoid and Chlorophyll Contents (μg/g DW)
|
||||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Immature | Mature Green | Breaker | Turning | Ripe | ||||||
| Carotenoid/Chlorophyll | Wild Type | Psy-1 | Wild Type | Psy-1 | Wild Type | Psy-1 | Wild Type | Psy-1 | Wild Type | Psy-1 |
| Phytoene | 0.0 ± 0.0 | 6.5 ± 0.6 (2.2) | 0.0 ± 0.0 | 133.1 ± 13.9 (14) | 6.0 ± 0.2 (3.6) | 161.0 ± 10.2 (13.5) | 102.3 ± 0.8 (6.5) | 164.5 ± 10.5 (11.0) | 102.3 ± 3.7 (5.6) | 240.2 ± 9.9 (11) |
| Phytofluene | 0.0 ± 0.0 | 2.2 ± 0.2 (0.8) | 0.0 ± 0.0 | 51.5 ± 5.5 (5.5) | 0.0 ± 0.0 | 74.8 ± 4.7 (6.0) | 2.6 ± 0.05 (0.6) | 67.7 ± 4.3 (4.6) | 51.3 ± 1.9 (2.8) | 91.6 ± 5.8 (4.0) |
| ζ-Carotene | 0.0 ± 0.0 | 0.0 ± 0.0 | 0.0 ± 0.0 | 18.8 ± 2.0 (2.0) | 0.0 ± 0.0 | 79.2 ± 5.0 (6.6) | 6.0 ± 0.2 (1.4) | 23.0 ± 1.5 (1.5) | 16.1 ± 0.6 (0.9) | 22.8 ± 11.5 (1.0) |
| Lycopene | 0.0 ± 0.0 | 34.9 ± 3.0 (11.9) | 0.24 ± 0.01 (0.2) | 25.3 ± 2.7 (2.7) | 2.7 ± 0.1 (1.6) | 96.1 ± 6.1 (8.0) | 165.8 ± 4.0 (39.0) | 433.9 ± 27.4 (29.2) | 949.45 ± 33.95 (52) | 964.9 ± 55.9 (42) |
| β-Carotene | 40.5 ± 2.6 (24) | 134.6 ± 12.0 (45.9) | 17.3 ± 0.6 (12.3) | 452.7 ± 47.7 (48) | 61.2 ± 4.3 (36.8) | 637.5 ± 40.5 (53) | 115.5 ± 7.3 (27.0) | 666.0 ± 42.1 (44.8) | 586.2 ± 21.0 (32.3) | 819.3 ± 51.3 (36) |
| Lutein | 85.7 ± 5.5 (51) | 100.4 ± 8.7 (34) | 94.8 ± 6.6 (68) | 224.3 ± 14.2 (24) | 78.2 ± 2.9 (47.0) | 134.5 ± 14.5 (11) | 99.7 ± 2.4 (23.0) | 115.5 ± 7.3 (7.8) | 99.6 ± 3.6 (5.5) | 123.3 ± 7.7 (5.4) |
| Neoxanthin | 14.1 ± 0.9 (8.3) | 7.1 ± 0.6 (2.4) | 15.4 ± 1.1 (11) | 18.8 ± 1.2 (2.0) | 9.4 ± 0.4 (5.6) | 1.7 ± 0.2 (0.1) | 6.6 ± 0.15 (1.5) | 6.2 ± 0.4 (0.4) | 2.4 ± 0.07 (0.13) | 3.6 ± 0.2 (0.16) |
| Violaxanthin | 28.1 ± 1.8 (16.7) | 7.4 ± 0.6 (2.5) | 12.7 ± 0.9 (9.1) | 16.8 ± 1.1 1.8 | 8.8 ± 0.4 (5.3) | 6.7 ± 0.3 (0.6) | 6.3 ± 0.1 (1.5) | 7.2 ± 0.0 (0.5) | 4.7 ± 0.15 (0.3) | 5.95 ± 0.4 (0.3) |
| Total carotenoid | 168.4 ± 10.8 | 293.0 ± 24.7 | 140.4 ± 9.2 | 941.3 ± 88.3 | 166.3 ± 8.3 | 119.2 ± 81.5 | 430.6 ± 15 | 1484.0 ± 94.0 | 1812.0 ± 65 | 2276.7 ± 142.7 |
| Chlorophyll A | 26.5 ± 1.5 (41) | 65.1 ± 5.5 (47) | 40.4 ± 2.8 (30.6) | 0.57 ± 0.04 (1.6) | 0.6 ± 0.0 (1.2) | 0.35 ± 0.04 (14.9) | 1.7 ± 0.4 (4.0) | 0.15 ± 0.01 (11) | 0.2 ± 0.0 (7.1) | 0.16 ± 0.01 (10) |
| Chlorophyll B | 38.5 ± 2.4 (59) | 74.4 ± 6.3 (53) | 92.0 ± 6.4 (69.7) | 35.2 ± 2.2 (98.6) | 50.9 ± 1.8 (98.8) | 2.0 ± 0.2 (85.0) | 40.3 ± 0.95 (96) | 1.2 ± 0.1 (86) | 2.6 ± 0.1 (93) | 1.4 ± 0.09 (88) |
| Total chlorophyll | 64.9 ± 3.9 | 139.5 ± 11.8 | 132.0 ± 9.2 | 35.7 ± 2.24 | 51.5 ± 1.8 | 2.35 ± 0.24 | 42.0 ± 1.4 | 1.4 ± 0.1 | 2.8 ± 0.1 | 1.6 ± 0.1 |
| Carotenoid:chlorophyll | 2.6 ± 0.2 | 2.1 ± 0.2 | 1.06 ± 0.1 | 26.4 ± 1.6 | 3.2 ± 0.14 | 507.2 ± 43 | 10.2 ± 3.4 | 1060.0 ± 66.8 | NA | NA |
The Psy-1 variety PS-1C26R2 (T7) was used. Immature is 11 ± 2 d after anthesis; mature green, 37 ± 1 d after anthesis; breaker, 44 ± 1 d after anthesis; turning, 3 d after breaker; ripe, 10 d after breaker. Three representative fruit from three plants were used for each developmental/ripening stage. The fruit were pooled and at least three determinations made per sample. The data are presented ± se. DW, dry weight; NA, not applicable.