In research published in New Phytologist , investigators reveal that tomato ripening is regulated by the same mechanism that contributes to humans' and animals' life- and health-span.
The mechanism, called autophagy, regulates cellular recycling and operates in all life forms apart from bacteria. This latest work shows that autophagy affects tomato fruit ripening by controlling the production of ethylene. Ethylene is the primary hormone that controls ripening in many fruits such as apples, bananas, mangoes, avocados, and tomatoes.
To assess the role of autophagy in ripening, the team of researchers from the Volcani Institute, in Israel, and the University of Tubingen, in Germany, generated tomato plants that allow a temporal genetic repression of autophagy, specifically in mature non-ripe fruits. In these fruits, ethylene production and ripening were initiated prematurely relative to fruits with regular autophagy activity. Therefore, similar to its impact on animals, autophagy delays aging in fruit.
The ability to regulate fruit ripening has important implications for reducing food waste, improving the choice of produce available to consumers, and addressing sustainable food security.
"It is estimated that around 40% of the global agricultural produce is lost or wasted, which has significant financial, nutritional, and environmental implications," said corresponding author Simon Michaeli, PhD, of the Volcani Institute. "Eventually, we may exploit knowledge on the cellular and molecular mechanisms that govern ripening to reduce produce loss and waste in the supply chain from farmers to our kitchens. This brings us to our next task: identifying the molecular mechanism by which autophagy regulates ethylene onset."
URL upon publication: https://onlinelibrary.wiley.com/doi/10.1111/nph.70127
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