Diverse response of tomato fruit explants to high temperature

• Main Authors: Zofia Starck, Barbara Witek-Czupryńska
• Format: Article
• Language: English
• Published: Polish Botanical Society 2014-01-01
• Series: Acta Societatis Botanicorum Poloniae
• Subjects: Calcium; heat stress; invertase; plant growth regulators; sucrose translocation; tomato; transpiration
• Online Access: https://pbsociety.org.pl/journals/index.php/asbp/article/view/1146

Tomato explants (fruit with a pedicel and a piece of peduncle), with fruit growth stimulated by treating the flowers with NOA + GA₃ (NG-series) were used as a model system for studying the effect of high temperature on C-sucrose uptake, its distribution and Ca retranslocation. Two cultivars with contrasting responses to high temperature were compared. In sensitive cv. Roma heat stress during 22h (40^oC for 10h and 30^oC for 12h), drastically depressed the uptake of 14C-sucrose coinciding with diminished fruit 14C-supply. It also decreased the specific activity of soluble acid invertase and the calcium content. All these strong negative responses to high temperature were markedly reduced in the NG-treated series involving remobilization of Ca to the fruits and a higher stability of the invertase activity. This indicates the indirect role of flower treatment with NG in addaptation to heat stress. In tolerant cv. Robin even higher temperatures (42^oC for 10h and 34^oC for 12h) were not stressful. They did not affect the 14C-sucrose uptake and stimulated 14C-supply to the fruit. Increased specific activity of acid invertase and a higher calcium content were also recorded but only in the control explants. In contrast to cv. Roma elevated temperature was slightly stressful for cv. Robin explants of NG-series. The differences in response of both cultivar explants to elevated temperature, based on unequal fruit supply with 14C-sucrose, seem to be causaly connected with two factors: the invertase activity being more or less sensitive to the heat stress, the ability to translocate Ca to the heated fruits.