Tag Archives: tomato

501-507 R. Vicente1,2, R. Morcuende1 and J. Babiano2
Differences in Rubisco and Chlorophyll Content among Tissues and Growth Stages in Two tomato (Lycopersicon esculentum Mill.) Varieties
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Differences in Rubisco and Chlorophyll Content among Tissues and Growth Stages in Two tomato (Lycopersicon esculentum Mill.) Varieties

R. Vicente1,2, R. Morcuende1 and J. Babiano2

1Institute of Natural Resources and Agrobiology of Salamanca, IRNASA–CSIC, Apartado 257, 37071 Salamanca, Spain; e-mails: ruben.vicente@irnasa.csic.es; rosa.morcuende@irnasa.csic.es
2University of Salamanca, Department of Plant Physiology, Campus Miguel de Unamuno, 37008 Salamanca, Spain; e-mail: babiano@usal.es

Abstract:

Ribulose-1,5-bisphosphate carboxylase oxygenase (Rubisco) is a key enzyme in the photosynthetic assimilation of CO2 and the most abundant leaf protein. The amounts ofchlorophyll (chl) and Rubisco have often been considered, respectively, as indices of light harvesting and Calvin cycle capacities of leaves. The purpose of this study was to analyze the changes in chlorophyll content and the level of Rubisco protein in various plant tissues at different growth stages in two tomato (Lycopersicon esculentum Mill.) varieties. The results show an increase of the amount of both chlorophyll and Rubisco protein at vegetative growth stages (leaf expansion), which was followed by a gradual decline during anthesis, probably as a consequence of changes in the balance of their synthesis and degradation reported previously –Rubisco could be remobilized and reused in the production of reproductive structures. However, the increase in the amount of Rubisco and chlorophyll at ripening stage (more in Tres Cantos variety) contrasts with the decrease reported in other studies when degradation is becoming predominant during senescence.

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712-718 A. Radzevičius, R. Karklelienė, P. Viškelis, Č. Bobinas,R. Bobinaitė and S. Sakalauskienė
Tomato (Lycopersicon esculentum Mill.) fruit quality and physiological parameters at different ripening stages of; Lithuanian cultivars
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Tomato (Lycopersicon esculentum Mill.) fruit quality and physiological parameters at different ripening stages of; Lithuanian cultivars

A. Radzevičius, R. Karklelienė, P. Viškelis, Č. Bobinas,R. Bobinaitė and S. Sakalauskienė

Lithuanian Institute of Horticulture. LT-54333, Babtai, Kauno 30, Kaunas distr., Lithuania;e-mail: a.radzevicius@lsdi.lt

Abstract:

Four cultivars (‘Neris’, ‘Svara’, ‘Vytėnų didieji’, ‘Jurgiai’) and one hybrid (‘Vaisa’) of tomato (Lycopersicon esculentum Mill.) were investigated at the Lithuanian Institute of Horticulture from 2007─2008.During this investigation fruit quality and physiological parameters were evaluated: thelycopene and β-carotene contents, colour indices (CIE L*a*) and hue angle (h°) with chroma (C) at four different fruit ripening stages (I stage – green, II stage – beginning of ripening, III – not fully ripened, IV – fully ripened)A significant increase in lycopene and β-carotene content at each successive ripeningstage of tomato fruit was recorded. Tomato fruit colour became darker and the ratio of red to green colour increased during the ripening process. Chroma value increased with a change of tomato colour from green to light red, and subsequently declined at the red fruit stage, but chroma of the hybrid ‘Vaisa’ increased at all ripening stages.External colour was expressed in terms of hue angle. All the analyzed tomato cultivarsdeveloped a similar colour when mature, with average hue angles generally being close to 40 degrees, but the cultivar ‘Neris’ had lower hue value (32 degrees).

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151-154 D. Burokienė
Early detection of Clavibacter michiganensis subsp. Michiganensi in tomato seedlings
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Early detection of Clavibacter michiganensis subsp. Michiganensi in tomato seedlings

D. Burokienė

Institute of Botany, Žaliųjų Ežerų g. 49, LT-08406 Vilnius, Lithuania;e-mail: daiva@botanika.lt

Abstract:

The investigations of Clavibacter michiganensis subsp. Michiganensi in tomato seedlings were carried out using the BIO-PCR method. One to two (1–2) colonies were already detectable with species-specific primers CMM5 and CMM6 using Clavibacter michiganensis subsp. michiganensis bacteria in plant seedlings. The method allowed detection of bacteria at a distance of 8 cm farthest from the inoculation site in 95% of samples 3 days after treatment, at the earliest. Plant seedlings approximately 40 cm high were infected at full length after 9 days. Experimental results indicated the possibility of detecting the pathogen in very early stages of infection. Therefore, the BIO-PCR method was a highly specific, rapid and reliable detection technique, which might help to control the spread of the pathogen to healthy tomato plants.

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461-464 A. Wagner, W. Michalek and A. Jamiolkowska
Chlorophyll fluorescence measurements as indicators of fusariosis severity in tomato plants
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Chlorophyll fluorescence measurements as indicators of fusariosis severity in tomato plants

A. Wagner¹, W. Michalek² and A. Jamiolkowska¹

¹Department of Plant Protection and Quarantine, Agricultural University,Leszczynskiego 7, 20-069 Lublin, Poland; e-mail: annawagner@poczta.onet.pl
²Department of Plant Physiology, Agricultural University, Akademicka 15,20-950 Lublin, Poland; e-mail: wladyslaw.michalek@ar.lublin.pl

Abstract:

In these experiments the pathogenicity of Fusarium oxysporum populations was investigated. Disease index for inoculated plants was compared to chlorophyll fluorescence parameters measured with the fluorometer PAM. For most of the isolates of higher pathogenicity, the disease index was correlated with the decrease of photosynthetic activity of plants. However, in some cases the damage to the photosystem was more severe than external disease symptoms indicated, suggesting that chlorophyll fluorescence measurements might be helpful in early evaluation of the severity of F. oxysporum.

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39–48 M. Järvan and P. Põldma
Content of plant nutrients in vegetables depending on various lime materials used for neutralising bog peat
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Content of plant nutrients in vegetables depending on various lime materials used for neutralising bog peat

M. Järvan¹ and P. Põldma²

¹Department of Field Crops, Estonian Research Institute of Agriculture, Teaduse 13, 75501 Saku, Estonia; e-mail: malle.jarvan@mail.ee
²Department of Horticulture, Estonian Agricultural University, Kreutzwaldi 64, 51014 Tartu, Estonia; e-mail: ppoldma@eau.ee

Abstract:

The trials were performed in the years 1998–2000 in Saku (59°18’N, 24º39’E) in greenhouse conditions. The aim was to establish how lime materials used for the neutralisation of bog peat acidity (oil shale ash, clinker dust, limestone meal, dolomite meal and their mixtures), which changed significantly the contents of available Ca, K and Mg in the peat substrata, affect the mineral composition of vegetable leaves (lettuce, cucumber, tomato, paprika) and the mutual relationships between elements (K, Ca, Mg, P). In the case of all vegetables, a strong Ca and Mg antagonism occurred. The Mg content of plants was very sensitive to the Ca:Mg ratio in the lime material used for peat neutralisation. In the case of limestone meal, the tomato plants contained Mg 0.18–0.24% and cucumber plants 0.36–0.40%; in the case of dolomite meal, 0.66–0.71% and 0.78–0.90, respectively. The Ca and K contents of vegetables were somewhat less affected by the difference of lime materials than the Mg content. Abundant Mg in lime material increased P content in plants, a synergism between Mg and P occurred.
Lettuce grown on substrata neutralised with mixtures of limestone and dolomite meal contained less nitrates than that grown on substrata with clinker dust and oil shale ash. Too high K content in the substrate neutralised with clinker dust had a negative effect on the carotene content of lettuce.

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