A novel small heat shock protein gene, vis1, contributes to pectin depolymerization and juice viscocity in tomato fruit

We have characterized a novel small heat shock protein gene, viscosity 1 (vis1) from tomato (Lycopersicon esculentum) and provide evidence that it plays a role in pectin depolymerization and juice viscosity in ripening fruits. Expression of vis1 is negatively associated with juice viscosity in diver...

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Bibliographic Details
Published in:Plant physiology (Bethesda) 2003-02, Vol.131 (2), p.725
Main Authors: Wusirika Ramakrishna, Deng, Zhiping, Chang-Kui, Ding, Handa, Avtar K, Ozminkowski, Richard H
Format: Article
Language:English
Subjects:
Fruits
Genotypes
High temperature
Tomatoes
Online Access:Get full text
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Summary:We have characterized a novel small heat shock protein gene, viscosity 1 (vis1) from tomato (Lycopersicon esculentum) and provide evidence that it plays a role in pectin depolymerization and juice viscosity in ripening fruits. Expression of vis1 is negatively associated with juice viscosity in diverse tomato genotypes. vis1 exhibits DNA polymorphism among tomato genotypes, and the alleles vis1-hta (high-transcript accumulator; accession no. AY128101) and vis1-lta (low transcript accumulator; accession no. AY128102) are associated with thinner and thicker juice, respectively. Segregation of tomato lines heterogeneous for vis1 alleles indicates that vis1 influences pectin depolymerization and juice viscosity in ripening fruits. vis1 is regulated by fruit ripening and high temperature and exhibits a typical heat shock protein chaperone function when expressed in bacterial cells. We propose that VIS1 contributes to physiochemical properties of juice, including pectin depolymerization, by reducing thermal denaturation of depolymerizing enzymes during daytime elevated temperatures.
ISSN:0032-0889
1532-2548