Somatic embryos of borage (Borago officinalis L., Boraginaceae) were induced directly from immature zygotic embryos and indirectly from callus. Embryogenic callus maintained on liquid basal medium supplemented with 4.5 μm 2,4-D and 10% (v/v) coconut water (CW) produced globular structures that became rhizogenic upon transfer to 2,4-D-free basal medium. Embryogenic callus maintained on semisolid basal medium supplemented with 4.5 μm 2,4-D and 10% CW continued to produce somatic embryos, but development was abnormal. Globular structures often failed to develop cotyledons, and those that developed were small and fused; hypocotyls tended to be large and elongated. Root meristems appeared normal, but shoot meristems were not formed. Carbon source (sucrose, glucose, or maltose) and ABA did not normalize somatic embryogenesis. A highly embryogenic, non-browning clone produced various tissue types when 2,4-D was withdrawn that varied in total fatty acids: white nodular structures (12.6%), cotyledonary structures (22.5%), white callus (5.0%), green leafy growth (3.1%), and translucent globular growth (5.1%). γ-Linolenic acid, as a percentage of total fatty acids, was highest in cotyledonary structures (19.9%) and lowest in white callus (10.2%). Chemical names used: abscisic acid (ABA); 2,4-dichlorophenoxyacetic acid (2,4-D); coconut water (CW).
The objective of this study was to determine the effects of prestorage heat treatments on chilling tolerance of tomatoes. Mature-green `Agriset' tomato fruit (Lycopersicon esculentum Mill.), either C2H4-treated or not, were immersed in 42C water for 60 min, held in 38C air for 48 hours, or not treated, and then stored at either 2C (chilled) or 13C (nonchilled) for 14 days before ripening at 20C. Heat-treated fruit stored at 2C and transferred to 20C ripened normally while nonheated fruit decayed before reaching red ripe. Color (a*/b* ratio), lycopene content, and internal quality characteristics of fruit were similar at the red-ripe stage irrespective of method of heat treatment. In red-ripe heat-treated fruit, free sterol levels were significantly higher in chilled fruit than in nonchilled fruit. Heating fruit in 38C air resulted in significantly higher levels of some free sterols compared with heating fruit in 42C water. Of the 15 flavor volatiles analyzed, six showed significantly decreased concentrations as a result of C2H4-treatment and seven showed decreased concentrations when stored at 2C before ripening. Some volatiles were decreased by the heat treatments. Prestorage short- and long-term heat treatments could allow for storage of mature-green tomatoes at lower temperatures with little loss of their ability to ripen normally.
Mature-green `Sunbeam' tomatoes (Lycopersicon esculentum Mill.) were treated in varying order with C2H4, 42 °C water for 1 hour, 38 °C air for 2days, held 2 days at 20 °C (partial ripening), or not treated and then stored at 2 °C (chilled) for 14 days before ripening at 20 °C. Heat-treated fruit stored at 2 °C and transferred to 20 °C ripened normally, while 63% of nonheated fruit decayed before reaching the red-ripe stage. Partially ripened fruit developed more chilling injury, were firmer, were lighter, and were less red in color than fruit not partially ripened. Lycopene content and internal quality characteristics of fruit were similar at the red-ripe stage irrespective of sequence of C2H4 exposure, heat treatment, or a partial ripening period. Of the 15 flavor volatiles analyzed, 10 were reduced by storage at 2 °C, Exposure to C2H4 before the air heat treatment reduced the levels of four volatiles, while C2H4 application either before or after the water heat treatment had no effect on flavor volatiles. Two volatiles were decreased and two were increased by partial vipening, Storage at 2 °C decreased the level of cholesterol and increased levels of campesterol and isofucosterol in the free sterol pool. Exposure to C2H4 before or following heat treatments, the method of heat treatment, and partial ripening had little effect on free sterols, steryl esters, steryl glycosides, or acylated steryl glycosides in the pericarp of red-ripe fruit. A shortor long-term heat treatment of mature-green tomatoes could permit storage at low temperatures with little loss in their ability to ripen normally, whereas partial ripening did not reduce chilling injury.
Using an aqueous polymer two-phase [polyethylene glycol (PEG) 3400/dextran T500, 6.2%: 6.2%, w/w] partitioning procedure combined with isopycnic fractionation, plasma membranes derived from muskmelon (Cucumis melo L. var. reticulates Naud.) leaf blades have been isolated and examined for marker enzyme activity, density, and molecular composition. After aqueous polymer partitioning, plasma membranes were centrifuged on a linear sucrose density gradient, and a single band was found at the 31% (w/w) sucrose (1.13 g-cm-3). Identification of plasma membranes was performed by the combination of K+-stimulated ATPase, pH 6.5, vanadate inhibition of ATPase and KNO3-insensitive ATPase activity. Plasma membranes from seedling leaves grown for 5 days at 15C had the highest concentration of total phospholipids, the lowest concentration of proteins, and a total sterol concentration not significantly different from leaves grown at 30C. The total sterol to total phospholipid ratio of the plasma membrane from leaves grown for 5 days at 15C was ≈1:1; from leaves grown for 10 days at 15C or 5 days at 30C the ratio was ≈2:1; and from leaves grown for 10 days at 30C the ratio was ≈3:1. The plasma membrane phospholipid saturated to unsaturated fatty acid ratio from leaves grown for 5 days at 15C was ≈0.8:1.0; from leaves grown for 10 days at 15C or 5 days at 30C the ratio was ≈1.0:1.0; and from leaves grown for 10 days at 30C it was 1.4:1.0.