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The effect of methyl jasmonate on lycopene and β-carotene accumulation in ripening red tomatoes

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Summary

Methyl jasmonate at a concentration of 0.5% in lanolin paste was applied to detached mature green tomatoes cv. Venture. It caused the formation of a yellow colored epidermis and parenchyma at a depth of 2 mm on the place of treatment. Untreated areas, and areas treated with lanolin paste alone, developed a normal red color at the fully ripened stage. Analyses of carotenoid compositions showed that methyl jasmonate almost totally inhibited lycopene accumulation and stimulated β-carotene accumulation in the ripening of tomatoes.

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Authors and Affiliations

  1. Department of Plant Physiology, Research Institute of Pomology, Pomologiczna 18, PL-96-100, Skierniewice, Poland

    M. Saniewski & J. Czapski

  2. Department of Food Science, Institute of Vegetable Crops, 22 Lipca, PL-96-100, Skierniewice, Poland

    M. Saniewski & J. Czapski

Authors
  1. M. Saniewski
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  2. J. Czapski
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Additional information

Acknowledgments. We wish to thank Dr Y. Inamoto, Kao Soap Co. Ltd, Japan and Dr E. Demole, Firmenich SA, Geneva, Switzerland, for the gift of authentic (±)-methyl jasmonate.

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Saniewski, M., Czapski, J. The effect of methyl jasmonate on lycopene and β-carotene accumulation in ripening red tomatoes. Experientia 39, 1373–1374 (1983). https://doi.org/10.1007/BF01990110

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  • DOI: https://doi.org/10.1007/BF01990110

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