A growing body of research points to a positive interplay between viruses and plants. Tomato yellow curl virus (TYLCV) is able to protect tomato host plants against extreme drought. To envisage the use of virus protective capacity in agriculture, TYLCV-resistant tomato lines have to be infected first with the virus before planting. Such virus-resistant tomato plants contain virus amounts that do not cause disease symptoms, growth inhibition, or yield loss, but are sufficient to modify the metabolism of the plant, resulting in improved tolerance to drought. This phenomenon is based on the TYLCV-dependent stabilization of amounts of key osmoprotectants induced by drought (soluble sugars, amino acids, and proteins). Although in infected TYLCV-susceptible tomatoes, stress markers also show an enhanced stability, in infected TYLCV-resistant plants, water balance and osmolyte homeostasis reach particularly high levels. These tomato plants survive long periods of time during water withholding. However, after recovery to normal irrigation, they produce fruits which are not exposed to drought, similarly to the control plants. Using these features, it might be possible to cultivate TYLCV-resistant plants during seasons characterized by water scarcity.
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http://dx.doi.org/10.3390/cells10112875 | DOI Listing |
Mol Plant Pathol
January 2025
Guangdong Provincial Key Laboratory of High Technology for Plant Protection, Plant Protection Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, China.
Tomato yellow leaf curl Guangdong virus (TYLCGdV), a monopartite begomovirus first identified in 2004, remains poorly characterised. In this study, we demonstrate that TYLCGdV associates with a betasatellite, TYLCGdB, and the βC1 protein encoded by TYLCGdB is essential for symptom development. We also explore the role of TYLCGdV C4 protein by generating a C4-deficient infectious clone (TYLCGdV), revealing a dynamic role for TYLCGdV C4.
View Article and Find Full Text PDFJ Texture Stud
February 2025
Department of Mathematics, Aditya University, Surampalem, Andhra Pradesh, India.
This study investigated the impacts of hot water treatment (HWT) at 50°C or 25°C for 5 min and high-temperature ethylene (HTE) exposure at varying temperatures (20°C, 30°C, or 35°C) and durations (24, 48, or 72 h) on the postharvest quality and antioxidant properties of mature green tomatoes (MG). Color changes, physicochemical characteristics, antioxidant compounds, and overall antioxidant ability were assessed. HWT increased β-carotene levels and oxygen radical absorbance capacity (ORAC) while preserving color metrics, despite later HTE exposure.
View Article and Find Full Text PDFFood Res Int
January 2025
Department of Agricultural, Forest and Food Sciences (DiSAFA), Università degli Studi di Torino, Largo Paolo Braccini 2, 10095 Grugliasco TO, Italy. Electronic address:
In this study, tomato paste was fortified with iron compounds at 25, 50, and 75 ppm concentrations. The effect of adding these micronutrient iron concentrations on the paste's physical, mechanical, aromatic, and chemical properties was evaluated every 15 days over a 60-day, storage period. The results indicated a gradual decrease in pH, total soluble solids (TSS), and taste index, alongside an increase in total acidity (TA) for all treatments throughout the storage period.
View Article and Find Full Text PDFMol Biol Rep
January 2025
Department of Agronomy and Plant Breeding Sciences, Agricultural College of Aburaihan, University of Tehran, Pakdasht, Iran.
Background: Tomato yellow leaf curl virus (TYLCV), tomato mosaic virus (ToMV), and Fusarium wilt are three of tomatoes' most important viral and fungal diseases.
Methods And Results: In this study, the application of molecular markers associated with tomato yellow leaf curl virus resistance gene (Ty1), tomato mosaic virus resistance gene (Tm2), and Fusarium wilt resistance gene (I-1) (linked marker) were evaluated. In order to optimize and use SNP markers (by HRM diagnostic method) and SCAR markers, segregating populations of tomatoes were produced by self-pollination of commercial hybrid cultivars.
Foods
December 2024
Department of Food Technology and Quality Assessment, School of Public Health in Bytom, Medical University of Silesia in Katowice, ul. Jordana 19, 41-808 Zabrze, Poland.
Background/objectives: This study explores the significance of beetroot and tomato juices, two prominent health-promoting foods known for their rich nutrient content and bioactive compounds. The growing consumer awareness of the link between diet and well-being emphasizes the need for food producers to align their products with health-conscious preferences. The aim of this research was to assess the composition, color, and sensory attributes-specifically color, taste, and odor-of various commercially available beetroot and tomato juices and to evaluate their acceptability among consumers.
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