Detached tomato fruit grown on various sucrose solutions and comparison with fruit grown on plant

(1)

HAL Id: hal-02752838

https://hal.inrae.fr/hal-02752838

Submitted on 3 Jun 2020

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Detached tomato fruit grown on various sucrose solutions and comparison with fruit grown on plant

Philippe Bussieres, Nadia Bertin, Ruba Nasri, Laure Valat, Huguette Sallanon

To cite this version:

Philippe Bussieres, Nadia Bertin, Ruba Nasri, Laure Valat, Huguette Sallanon. Detached tomato fruit

grown on various sucrose solutions and comparison with fruit grown on plant. First Symposium on

Horticulture in Europe, Feb 2008, Vienna, Austria. 2008. �hal-02752838�

(2)

0 2 4 6 8 10 12 14 16

0 5 10 15 20 25 30 35

Sucrose concentration (%) of the medium at the tranfer time

Fruit diameter at 25 daa (mm)

without mannitol and without PEG with mannitol or PEG

DETACHED TOMATO FRUITS GROWN ON VARIOUS SUCROSE SOLUTIONS AND COMPARISON WITH FRUIT GROWN ON PLANT

1

P. Bussières,*

¹

N. Bertin,

²

R. Nasri,

²

L. Valat

²

H. Sallanon

1UR1115 Plantes et Systèmes de culture Horticoles, INRA, 84914 Avignon CEDEX 9, France ²UMR A408 Sécurité et Qualité des Produits d’origine Végétale, Université d’Avignon, 33 rue Louis Pasteur, 84000 Avignon CEDEX 1

Introduction

Discussion - conclusion Materials and methods

Results

Tomato plant grown under-glass

Phytotron 20 / 25°C night / day

Despite fruit and cell expansions were strongly lowered in vitro, as generally observed in in vitro culture of organs

^b

, there were many similarities between fruit grown on the plant and in vitro.

In vitro, a fraction of the fruits did not grow, likely due to contaminations. In healthy fruits:

- cell number increased with sucrose concentration between 2 and 8%. In the in planta fruit, cell number was in the middle of this range (Fig. 1),

- the volume of one pericarp cell increased with sucrose concentration up to 4 - 8% and decreased when PEG was added. In the in planta fruit, this volume was much higher (Fig. 2). Also fruit diameter increased with sucrose concentration up to 4 - 8%

and decreased at higher concentration or when mannitol or PEG was added (Figs. 3 and 4). Fruit expansion rate was null when osmotic potential of the solution was close to – 2.5 MPa (Fig. 5), which coincides with the value predicted by a model of water import in fruit

^a

. The in planta fruit was much larger than the in vitro fruit (Fig. 3).

- dry matter content and Brix increased with sucrose concentration (Figs. 6 and 7). At 8% sucrose concentration they were close to those of in planta fruit and changed similarly over growth period, - fruits ripened at 35-40 daa, like in planta (Fig. 8).

Javel water 10 mn

MS medium

sucrose concentrations : 0 to 32%

PEG or mannitol concentrations

Diameter is measured every two days

In order to better understand the fruit growth mechanisms, effects of sucrose concentration and osmotic pressure of the solution entering the fruit, on parameters of several important fruit growth processes, were studied in vitro and some comparisons with the in planta fruit were made.

10 combinations:

Therefore, the experiences suggested that increased sucrose concentration may increase carbon supply, cell division and fruit and cell expansions, but that very high concentration may decrease these expansions through osmotic potential. Others negative effects of sucrose on tissues in vitro have been suspected

^c

. These experiments indicate that in vitro experiences may be very useful to study and to better understand the fruit growth, especially cell division and expansion.

5 – 10 dap old fruits

(a) Geelen et al. 1987. Journal of Plant Physiology130: 343-349; (b) Bussières P. 1994. Annals of Botany 73: 75-82; ( c) Warren Wilson 1994. Annals of Botany 73: 65-73

0 5 10 15 20 25 30

0 5 10 15 20 25 30 35 40 45

Estimated number of days after anthesis

Fruit diameter (mm)

suc rose:0 - os motic pressure: 0.23 MPa

suc rose:0% + Mannose - osmotic pressure: 1.36 MPa and s ucrose:0% + PEG - os motic pres sure: 1.36 MPa suc rose:2 - os motic pressure: 0.37 MPa

suc rose:4 - os motic pressure: 0.51 MPa suc rose:4% + PEG - osmotic press ure: 0.79 MPa suc rose:8 - os motic pressure: 0.80 MPa

suc rose:8% + Mannose - osmotic pressure: 1.36 MPa and s ucrose:8% + PEG - os motic pres sure: 1.36 MPa suc rose:16 - osmotic pressure: 1.36 MPa

suc rose:16% + PEG - osmotic pres sure: 2.50 MPa suc rose:32 - osmotic pressure: 2.50 MPa Fruit grown on the plant

2 1

3 4

6

5

7 8

9

10 1 2 3 4 5 6 7 8 9 10

at 25 daa

0 2 4 6 8 10 12 14 16

0.0 0.5 1.0 1.5 2.0 2.5 3.0

Estimated osmotic pressure (MPa) of the medium at the transfer time

Fruit diameter at 25 daa (mm)

0% sucrose without and with mannitol 2% sucrose

4% sucrose without and with PEG 8% sucrose without and with PEG 16% sucrose without and with PEG 32% sucrose

PEG

mannitol PEG

PEG Regression with the data obtained at

sucrose concentrations = or > 4%

Fig. 5 Fig. 4 Fig. 3

Fig. 8

0 200 400 600 800 1000 1200 1400

0 5 10 15 20 25 30 35 40 45

Estimated number of days after anthesis Volume of one pericarp cell (mm3) in vitro

0 500 1000 1500 2000 2500 3000 3500 4000 4500

in planta

0.0 0.5 1.0 1.5 2.0 2.5 3.0

0 5 10 15 20 25 30 35 40 45

(Millions)Number of cells of pericarp

sucrose:2 - osmotic pressure: 0.37 MPa sucrose:4 - osmotic pressure: 0.51 MPa sucrose:8 - osmotic pressure: 0.80 MPa sucrose:4% + PEG - osmotic pressure: 0.79 MPa Fruit in planta harvested latter season

Fig. 1

Fig. 2

3 5 7 9 11 13 15

0 5 10 15 20 25 30 35 40 45

Fruit dry matter content (%) sucrose:2 - osmotic pressure: 0.37 MPa sucrose:4 - osmotic pressure: 0.51 MPa sucrose:8 - osmotic pressure: 0.80 MPa sucrose:4% + PEG - osmotic pressure: 0.79 MPa Fruit grown on the plant

2 3 4 5 6 7 8

0 5 10 15 20 25 30 35 40 45

Estimated number of days after anthesis

Brix degree

Detached tomato fruit grown on various sucrose solutions and comparison with fruit grown on plant

HAL Id: hal-02752838

https://hal.inrae.fr/hal-02752838

Submitted on 3 Jun 2020

HAL is a multi-disciplinary open access archive for the deposit and dissemination of sci- entific research documents, whether they are pub- lished or not. The documents may come from teaching and research institutions in France or abroad, or from public or private research centers.

L’archive ouverte pluridisciplinaire HAL, est destinée au dépôt et à la diffusion de documents scientifiques de niveau recherche, publiés ou non, émanant des établissements d’enseignement et de recherche français ou étrangers, des laboratoires publics ou privés.

Detached tomato fruit grown on various sucrose solutions and comparison with fruit grown on plant

Philippe Bussieres, Nadia Bertin, Ruba Nasri, Laure Valat, Huguette Sallanon

To cite this version:

Philippe Bussieres, Nadia Bertin, Ruba Nasri, Laure Valat, Huguette Sallanon. Detached tomato fruit

grown on various sucrose solutions and comparison with fruit grown on plant. First Symposium on

Horticulture in Europe, Feb 2008, Vienna, Austria. 2008. �hal-02752838�

DETACHED TOMATO FRUITS GROWN ON VARIOUS SUCROSE SOLUTIONS AND COMPARISON WITH FRUIT GROWN ON PLANT

P. Bussières,*

N. Bertin,

R. Nasri,

L. Valat

H. Sallanon

Introduction

Discussion - conclusion Materials and methods

Results

Despite fruit and cell expansions were strongly lowered in vitro, as generally observed in in vitro culture of organs

, there were many similarities between fruit grown on the plant and in vitro.

In vitro, a fraction of the fruits did not grow, likely due to contaminations. In healthy fruits:

- cell number increased with sucrose concentration between 2 and 8%. In the in planta fruit, cell number was in the middle of this range (Fig. 1),

- the volume of one pericarp cell increased with sucrose concentration up to 4 - 8% and decreased when PEG was added. In the in planta fruit, this volume was much higher (Fig. 2). Also fruit diameter increased with sucrose concentration up to 4 - 8%

and decreased at higher concentration or when mannitol or PEG was added (Figs. 3 and 4). Fruit expansion rate was null when osmotic potential of the solution was close to – 2.5 MPa (Fig. 5), which coincides with the value predicted by a model of water import in fruit

. The in planta fruit was much larger than the in vitro fruit (Fig. 3).

- dry matter content and Brix increased with sucrose concentration (Figs. 6 and 7). At 8% sucrose concentration they were close to those of in planta fruit and changed similarly over growth period, - fruits ripened at 35-40 daa, like in planta (Fig. 8).

In order to better understand the fruit growth mechanisms, effects of sucrose concentration and osmotic pressure of the solution entering the fruit, on parameters of several important fruit growth processes, were studied in vitro and some comparisons with the in planta fruit were made.

. These experiments indicate that in vitro experiences may be very useful to study and to better understand the fruit growth, especially cell division and expansion.

Fig. 5 Fig. 4 Fig. 3

Fig. 8

Fig. 1

Fig. 2

Fig. 6

Fig. 7

Detached tomato fruit grown on various sucrose solutions and comparison with fruit grown on plant

HAL Id: hal-02752838

https://hal.inrae.fr/hal-02752838

Submitted on 3 Jun 2020

HAL is a multi-disciplinary open access archive for the deposit and dissemination of sci- entific research documents, whether they are pub- lished or not. The documents may come from teaching and research institutions in France or abroad, or from public or private research centers.

L’archive ouverte pluridisciplinaire HAL, est destinée au dépôt et à la diffusion de documents scientifiques de niveau recherche, publiés ou non, émanant des établissements d’enseignement et de recherche français ou étrangers, des laboratoires publics ou privés.

Detached tomato fruit grown on various sucrose solutions and comparison with fruit grown on plant

Philippe Bussieres, Nadia Bertin, Ruba Nasri, Laure Valat, Huguette Sallanon

To cite this version:

Philippe Bussieres, Nadia Bertin, Ruba Nasri, Laure Valat, Huguette Sallanon. Detached tomato fruit

grown on various sucrose solutions and comparison with fruit grown on plant. First Symposium on

Horticulture in Europe, Feb 2008, Vienna, Austria. 2008. �hal-02752838�

DETACHED TOMATO FRUITS GROWN ON VARIOUS SUCROSE SOLUTIONS AND COMPARISON WITH FRUIT GROWN ON PLANT

P. Bussières*,

N. Bertin,

R. Nasri,

L. Valat

H. Sallanon

Introduction

Discussion - conclusion Materials and methods

Results

Despite fruit and cell expansions were strongly lowered in vitro, as generally observed in in vitro culture of organs

, there were many similarities between fruit grown on the plant and in vitro.

In vitro, a fraction of the fruits did not grow, likely due to contaminations. In healthy fruits:

- cell number increased with sucrose concentration between 2 and 8%. In the in planta fruit, cell number was in the middle of this range (Fig. 1),

- the volume of one pericarp cell increased with sucrose concentration up to 4 - 8% and decreased when PEG was added. In the in planta fruit, this volume was much higher (Fig. 2). Also fruit diameter increased with sucrose concentration up to 4 - 8%

and decreased at higher concentration or when mannitol or PEG was added (Figs. 3 and 4). Fruit expansion rate was null when osmotic potential of the solution was close to – 2.5 MPa (Fig. 5), which coincides with the value predicted by a model of water import in fruit

. The in planta fruit was much larger than the in vitro fruit (Fig. 3).

- dry matter content and Brix increased with sucrose concentration (Figs. 6 and 7). At 8% sucrose concentration they were close to those of in planta fruit and changed similarly over growth period, - fruits ripened at 35-40 daa, like in planta (Fig. 8).

In order to better understand the fruit growth mechanisms, effects of sucrose concentration and osmotic pressure of the solution entering the fruit, on parameters of several important fruit growth processes, were studied in vitro and some comparisons with the in planta fruit were made.

. These experiments indicate that in vitro experiences may be very useful to study and to better understand the fruit growth, especially cell division and expansion.

Fig. 5 Fig. 4 Fig. 3

Fig. 8

Fig. 1

Fig. 2

Fig. 6

Fig. 7

P. Bussières,*