RESPONSE OF TOMATO FRUITS TO CERTAIN GROWTH

REGULATORS WITH EMPHASIS ON PECTOLYTIC

ENZYMES, CELLULASE, AND ETHYLENE

By

CRAIG H. LAMPE

A DISSERTATION PRESENTED TO THE GRADUATE COUNCIL OF

THE UNIVERSITY OF FLORIDA
IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE
DEGREE OF DOCTOR OF PHILOSOPHY

UNIVERSITY OF FLORIDA
1970

UNIVERSITY OF FLORIDA

3 1262 08552 3040

DEDICATION

To Molly and Richard

ACKNOULEDGEMENTS

I wish to express my sincet^e appreciation to Dr. C. B,
Hall, Professor of Vegetable Crops, for his guidance and assist-
ance during the course of this investigation.

The assistance of Dr. H. H. Bryan at the Sub-Tropical Experi-
ment Station, Homestead, Florida, is appreciated. To Dr. V. F.
Nettles, Dr. B. D. Thompson, Dr. D. D. Gull, Dr. H. Biggs and Dr. T.
Humphrey, I extend my appreciation for their advice and assistance.

Deep appreciation is extended to all membei^s of the Vegetable
Crops Department for their interest and cooperation. For the
necessary financial support, I extend appreciation to the Department
of Vegetable Crops and NDEA.

TABLE OF CONTENTS

Page

Acknowledgements . . . ii1

List of Tables v

List of Figures viii

Abstract ix

Introduction 1

Literature Review . 3

Materials and Methods 11

Harvest and Handling 11

Growth Regulator Treatments on Whole Fruits 11

Determination of Firmness 15

Determination of Color 16

Polygalacturonase, P^!6 and Cellulasc Analysis 16

Determination of Pectinesterase Activity 17

Response of Tissue Slices of Tomato Pericarp to

Grov.th Regulators 18

Analysis of Differences in Enzyme Activity and

Firmness of Fruits Treated with Grcwth Regulators ... 19

Results 20

Effect of Growth Regulators on Enzyme Activity, Firmness

and Fruit Color as Determined by Hunter Color Readings. 20

Effect of Grov/th Regulators on Ripening Rate 49

Effect of Gro',7th Regulators on Ethylene Evolution from

Whole Fruits 51

Effect of Grcwth Regulators on Weight Loss 54

Effect of Growth Regulators on Ethylene Evolution from

Tissue Slices 58

Effect of GA on Texture 62

Discussion. 64

Summary and Conclusions 70

Bibliogy^aphy 72

IV

LIST OF TABLES
Table Page

1 Polygalacturonase activity of sodium chloride
extracts of Homestead 24 toinato fruit pericarp at
various stages of ripeness. Fruits were har-
vested on 3/23 21

2 Polymethylgalacturonase activity of sodium chloride
extracts of Homestead 24 tomato fruit pericarp at
various stages of ripeness. Fruits were harvested

on 3/23 22

3 Cellulclytic activity of sodium chloride extracts
of Homestead 24 tomato fruit pericarp at various

stages of ripeness. Fruits were harvested on 3/23 . 23

4 Shear press measurements of Homestead 24 tomato
fruit pericarp at various stages of ripeness.
Fruits v/ere harvested on 3/23. Units are in

pounds 25

5 Hunter a/b values for Homestead 24 tomato fruit
pericarp at various stages of ripeness. Fruits were
harvested on 3/23 . . " 26

6 Polygalacturonase activity of sodium chloride
extracts of Homestead 24 tomato fruit pericarp at
various stages of ripeness. Fruits were harvested

on 4/22 28

7 Polymethylgalacturonase activity of sodium chloride
extracts of Homestead 24 tomato fruit pericarp at
various stages of ripeness. Fruits were harvested

on 4/22 29

8 Cellulolytic activity of sodium chloride extracts
of Homestead 24 tomato fruit pericarp at various

stages of ripeness. Fruits were harvested on 4/22 . 30

9 Shear press measurements of Homestead 24 tomatoes
treated with certain chemical dips for 30 minutes
and ripened for 1 to 5 days in the dark at 20°C.

Fruits were harvested on 4/22 32

Table Page

10 Hunter color readings of Homestead 24 tomato

pericarp treated with certain grov/th regulators
for 30 minutes and ripened in the dark for 3 or
6 days past incipient color. Fruits were har-
vested on 4/22 33

n Polygalacturonase activity of sodium chloride

extracts of Walter tomato fruit pericarp at various
stages of ripeness. Fruits were harvested on 5/30 . 35

12 Polymethylgalacturonase activity of sodium chloride
extracts of Walter tomato fruit pericarp at various
stages of ripeness. Fruits were harvested on 5/30 . 35

13 Cellulolytic activity of sodium chloride extracts
of Walter tomato fruit pericarp at various stages

of ripeness. Fruits were harvested on 5/30 37

14 Shear press measurements, pectinesterase activity
and amount of Gibberellic acid solution absorbed

per fruit. Fruits were harvested on 5/30 39

15 Polygalacturonase activity of sodium chloride
extracts of Walter tomato fruit pericarp at various
stages of maturity. Fruits were harvested on 6/6. . 40

16 Polymethylgalacturonase activity of sodium chloride
extracts of Walter tomato fruit pericarp at various
stages of maturity. Fruits were harvested on 6/6. . 41

17 Cellulolytic activity of sodium chloride extracts
of Walter tomato fruit pericarp at various stages

of maturity. Fruits were harvested on 6/6 42

18 Pectinesterase activity of Walter tomato fruit peri-
carp at various stages of ripeness. Fruits were
harvested on 6/6 44

19 Shear forces of Walter tomato fruit pericarp at
various stages of maturity. Fruits were harvested

on 6/6 45

20 Polygalacturonase activity of Walter tomato fruit
pericarp dipped in various concentrations of
gibberellic acid and sampled at various stages of
ripeness. Fruits were harvested on 6/25 46

21 Polymethylgalacturonase activity of Walter tomato
fruit pericarp dipped in various concentrations of
gibberellic acid and sampled at various stages of
ripeness. Fruits were harvested on 6/25 47

vi

Table Page

22 Cell uloly tic activity of Walter tomato fruit
pericarp dipped in various concentrations of
gibberellic acid and sampled at various stages

of ripeness 48

23 Days to incipient color of tomato fruit from 5
separate harvests in the winter and spring of 1970.
Treatments were made of certain growth regulators

by dipping MG fruit for 30 minutes 50

24 Weight losses of tomato fruits treated with various
growth regulators and ripened for different lengths

of time 57

25 Percent increase or decrease in ethylene production
over an appropriate control from tomato pericarp
sliced into 0.5 cm cubes. The tissue was at the

early breaker stage 59

26 Percent increase in ethylene production by tomato
pericarp sliced into 0.5 cm cubes and incubated
in a buffered media with various concentrations

of Ethrel 60

27 Percent inci^ease in ethylene production by tomato
pericarp sliced into 0.5 cm cubes and incubated for
18 hr in a buffered media with various concentra-
tions of Ethrel 61

28 Percent increase in ethylene production by tomato
pericarp sliced into 0.5 cm cubes and incubated in
a buffered media with various concentrations of

Ethrel 63

vn

LIST OF FIGURES

Figure Page

1 Ethylene evolution from Homestead 24 tomato
fruits treated at the mature green stage with
30 minute dips of 100 ppm GA, 1000 ppm Ethrel
or water. Fruits were harvested on 4/22.
Each day five fruits were sampled individually
and a mean was calculated. B is the color-break
stage of ripeness 52

2 Ethylene evolution from Homestead 24 tomato
fruits treated at the mature green stage with
30 minute dips of 100 ppm GA, 100 ppm NAA, 1000
ppm Ethre"! or water. Fruits were harvested on
4/30. Each day 7 fruits were sampled individually
and a mean was calculated. B is the color-break
stage of ripeness 53

3 Ethylene evolution from Walter tomato fruits.
Each day 10 separate fruits were sampled, B is
color-break stage 55

4 Ethylene evolution from Walter tomato fruits
treated at the mature green stage with 30 minute
dips of 100 ppm GA, 1000 ppm Ethrel, 5000 ppm
Ethrel or water. Fruits were harvested on 6/16.
Each day 8 fruits were sampled individually and

a mean was calculated. B is the color-break stage

of ripeness 56

vm

Abstract of Dissertation Presented to the Graduate Council
in Partial Fulfillment of the Requirements for the Degree of

Doctor of Philosophy

RESPONSE OF TOMATO FRUITS TO CERTAIN GROWTH REGULATORS
WITH EMPHASIS ON PECTOLYTIC ENZYMES, CELLULASF, AND ETHYLENE

By

Craig H, Lampe
December, 1970

Chairman: Dr. C. B. Hall

Major Department: Vegetable Crops

The effect of various growth regulators on certain ripening processes
in tomato fruits was studied. Fruits treated at the mature green stage were
sampled at various days following incipient coloring for pectolytic enzymes,
cellulolytic enzymes, firmness and color.

Gibberellic acid (GA) solutions as low as 50 ppm, applied as a 30
minute dip to mature green fruit, were effective in inhibiting polygalact-
uronase (PG) and polymethylgalacturonase (PMG) in fruits as they ripened.
Generally, cellulase activity and firmness were net significantly different
from the control, Indoleacetic acid (lAA) and napthaleneacetic acid (NAA)
dips were effective in the early stages of ripening in inhibiting PG and
PMG, but this inhibition disappeared in the latter stages as the fruits
continued to ripen. Kinetin and N -benzyladenine (N^BA) had no effect on
the enzyme activities or firmness. Ethrel treated fruits tended to respond
like auxin treatments in the early stages of ripening.

Ethrel treated fruits were slower to develop color than the control
after incipient color was initiated; however, after 6 days past color-break
full color was attained. Gibberellic acid treated fruits were slower to

IX

develop red color, but by tlie sixth day past incipient color the color
values of treated fruits approached those of the control.

Fruits treated with Ethrel soon began evolving above threshold
levels of ethylene. Ethrel and GA treated fruits evolved peak amounts of
ethylene consistently greater than the control in all harvests.

Tissue slices of tomato pericarp incubated with concentrations of
Ethrel ranging from 25 to 2400 ppm evolved higher rates of ethylene than
the controls. Higher concentrations of Ethrel resulted in increases of
ethylene less than the 2400 ppm concentration. Gibberellic acid at 10~^M
suppressed ethylene production; however, at 10"^ and 10"'^M concentrations
the tissue evolved cnly 10% less than the control.

All fruits treated at the mature green stage with Ethrel showed
incipient color within 4 days. None of the other treatments differed
from the control wln'ch took 4 to 7 days for 50% of the fruits to show
incipient color.

INTRODUCTION

Much of the current horticultural research with tomatoes is
concerned v/ith improving fruit color, flavor and firmness. Color and
flavor are quite important from the consumer's standpoint, while firm-
ness of tomato fruits is essential for handling, marketing, shipping
and mechanical harvesting (El Sayed et al . , 1966, McColloch, 1963,
Thompson et al . , 1962, Garrett et al . , 1960).

The loss of firmness of the flesh is an important change during
ripening, and the most striking chemical change related to firmness is
the conversion of pectins from insoluble to soluble foriii (Biale, 1960).
Rosa (1925) surmised the softening process leading to breakdown and
^ decay in fruit was due to tiie increase in soluble solids and the conver-
sion of calcium pectate of the middle lamella to "pectic acid". He
observed the process to be much slower in tomato fruits harvested green
and artificially ripened either in air or ethylene. Changes in enzyme
activity would be expected when subcellular structures undergo physical
changes (Spencer, 1965), and this possibility must be considered in any
explanation of fruit changes during ripening and senescence. Several
enzymes associated with softening in tomato fruits have been reported.

The role that hormones play in the ripening of fruit has been
reviewed by Dilley (1969) and Hansen (1966). One growth regulator, ethy-
lene, has been studied a great deal in fruit ripening and its role has
been thoroughly reviewed by Pratt and Gceschl (1968, 1969) and Surg and

1

Burg (1962, 1965. 1969). The role of other regulating substances has
not been as thoroughly exploited although their importance in the post-
harvest physiology of the fruit may be preeminent (Pharr et al . , 1970).

Since the tomato fruit is capable of prolonged existence even
after removal from the parent plant, it offers desirable material for
investigation at three levels of organization: the intact organ, the
intact cell in the form of a tissue slice, and subcellular fractions,
i.e. mitochondrial systems (Biale, 1964).

Based on recent observations by Abdel-Kader et al . (1966),
Russo et al . (1968) and Dostal and Leopold (1967), this problem was
undertaken to observe changes v rounht by exogenous ly applied growth
regulators on cell separating enzymes and ethylene evolution in ripening
tomato fruits.

LITERATURL" REVIEW

Many changes take place in fleshy fruits as they ripen and
finally senesce. Among these changes are abscission of the fruit from
the plant, changes in the rate of ethylene production, changes in tissue
and organelle permeability, changes in color including destruction of
chlorophyll and synthesis of new pigments, changes in carbohydrate com-
position, changes in pectic composition, changes in protein composition
and enzyme activity, synthesis and release of flavor volatiles, develop-
ment of wax on the skii,, changes in organic acid composition, and the
well known climacteric ris3 in respiration (Prart aaa Goeschl , 1968).
The role of growth regulators (i.e. cytokinins, auxins end yibberel lins)
appears to be one of great importance in these processes (Pharr et al . ,
1970).

The alcohol insoluble solids fraction includes starch, protein
and cell wall constituents such as pectin., hemi cellulose and cellulose.
The decrease in this fraction as fruits ripen may be attributed tc a
conversion of insoluble to soluble material (Woodmansee et al . , 1959).
Pectic substances have been correlated with whole fruit firmness (El
Sayed et__al_- > 1955). In the process of abscission the enzymatic diges-
tion of pectic materials in the middle lamella and other portions of the
cell wall represents either (1) movement of preformed protein into the
separation layer, (2) the unmasking of active sites of existirig enzymes,
or (3) the biogenesis of the appropriate enzymes (Pollard, 19G9).

Several enzymes have been implicated in the softening pr'ocess v;hich
occurs as the tomaio fruit ripens. Pectinesterase (PE) activity and
firmness have been studied by Hamson (1952), and an inference was made
to a correlation existing between the two; however. Hall and Dennison
(1960) showed Hat no correlation existed. The PE activity is
associated with the removal of methyl ester groups from the pectin
molecule producing pectic acid (Kertesz, 1951).

Tomato polygalacturonase (PG), which hydrolyzes <X.-1 ,4 glycosidic
linkage between deesterified galacturonic acid residues, has been a
widely studied enzyme linked with softening (Dickinson, 1952, Hobson,
1964, 1965, 1967). Foda (1957) showed that PG activity was present in
fruits at the time of incipient coloring. Polygalacturonase activity
increased to a maximum at 12 days past incipient color in the cultivar
Stokesdale and at 15 days in the cultivar Y-13. McColloch £t _al. (1952)
found 65 percent of the PG activity in the outer pericarp of ripe
tomatoes and 35 percent in the radial walls and core. Hobson (1964)
observed a positive association in the cultivars Potentate and Immuna
between firmness and PG activity. The cultivar Potentate has been
modified by the int'^oduction of the dominant allele (Nr) at the "never
ripe" locus (Hobson, 1967). Fruit from the resulting plants ripen and
soften much more slowly than control fruit. This is associated with a
much reduced solubilization of the pectic substances and a considerable
alteration in the activity of PG.

The enzyme polymethylgalacturonase (PMG) which has only recently
been observed in tomato (Hall, 1963) is capable of cleaving the esteri-
ficd fC-1,4 glycosidic chain (Demain and Phaff, 1957). Polymethylgal-
acturonase had not been observed in higher plants until its recent
observation by Hal 1 .

Cellulolytic activity has been observed in tomato fruit. Hall
(1963, 1964) and Dickinson (1962) made the interesting observation that
cellulase activity increased in tomato fruit as they ripened. No
correlation has been established between this enzyme and firmness.
Hobson (1968) concludes that cellulase is not a major factor controlling
the softening of tomato fruit. Hall and Mullins (1965) observed that
sterile tomato tissue (no microbial contamination) contained cellulase
activity, indicating that the enzyme does not stem from bacteria in the
fruit.

In an interesting experiment in 1959, Reeves considered that cell
wall substances other than pectins may be related to the difference in
firmness of freestcn.? end clingstone peaches v/hori fully ripe.

There is need for more information on the activation or synthesis
of pectic enzymes during the climacteric, the nature of the energy
relations involved end the senescent changes associated with loss in
ripening capacity and undesirable texture in some fruits when ripened
after prolonged periods of storage (Hansen, 1966).

The mode of action of growth regulators appears to be centered on
the control of the mechanism by which enzymes are made in cells (Galston
and Davies, 1969, Key, 1969). In fruit ripening this subject has had
a great deal of its study devoted to the activity and biosynthesis of
ethylene. This was evidenced in the last 10 years by several reviews
and papers on ethylene and fruit ripening (Burg and Burg, 1962, 1965a,
1965b, 1969, Hansen, 1967, Lyons and Pratt, 1964, Pratt and Workman, 1962,
Pratt and Goeschl , 1958, 1959, Dilley, 1969 and Crane, 1969). Burg and
Burg (1969) state that since natural ripening and that induced artifically

by applied gas are indistinguishable, it follows that either directly
or indirectly ethylene alone suffices to induce all of the new enzymes
associated with the ripening process.

The role of ethylene in the induction of tomato fruit ripening
is not new as evidenced by work 20 to 40 years ago (Work, 1928, Rosa.
1925, Harvey, 1928, Heinze and Craft, 1953).

In 1967 a chemical, 2-chloroethylphosphonic acid (Ethrel), was
released by Amchem Products, Inc. A breakdown product of the compound
had properties and characteristics very similar to ethylene gas.
Warner and Leopold (1968) exhibited evidence that Ethrel breaks down
in the presence of a base to form ethylene. This product was initially
shown to exert its effect by liberation of ethylene within plants (Warner
and Leopold, 1967). The use of this chemical has become widespread in
applied area? of agriculture, anc its use on tomato fmits at the pre-
and post-harvest stages has been well documented (Gull, 1968, Robinson
et al . , 1968, Rabinowitch et al . , 1970, Warner and Leopold, 1967, Dennis
et al . , 1970, and Iwahori and Lyons, 1970). Ethrel has been found to
induce mature green tomatoes as well as immature green fruits to color
whether applied as a pre-harvest spray or as a post-harvest dip or spray.
The compound appears to break down to ethylene in tomato fruits over a
period of hours thus initiating a natural ethylene burst by the fruit
prior to the climacteric (Dennis et al . , 1970). In post-harvest usage
Rabinowitch et al . (1970) observed that dips greater than 5000 ppm
resulted in discolored fruit at the full-ripe stage.

No specific ripening process, i.e. a series of defined enzymatic
reactions, has been attributed to ethylene in ripening fruits. Whether

ethylene produces a general effect influencing all the processes
involved in ripening, acts only initially as a triggering mechanism, or
is required throughout the ripening process is not known (Hansen, 1955),
Ethylene has been reported in other systems (Aboles and Holm, 1967) to
promote nucleic acid and protein synthesis which leads to the synthesis
of degradative enzymes (Abeles, 1969, Osborne, 1968).

Although the role and activity of ethylene in fruit ripening is
far from being settled, the involvement of other plant gro'wth substances
has remained even more obscure. Three reviews (Dilley, 1969, Crane,
1969, Galston and Davies, 1969) and a few papers (Dostal and Leopold,
1967, Russo et _ai. , 1968, Scott and Leopold, 1967, Pharr et al. , 1970,
Iwahori , 1967, Emmert and Southwick, 1954) have concentrated on pro-
cesses directly involved in post-harvest fruit physiology.

In imniature tomato ftuit (11 m.m diameter) the effect of the auxin
napthaleneacetic acid (NAA) has been attributed to its stimulation of
ethylene evolution (Abeles and Rubenstein, 1964). This role of auxin
has been further extended to the fig tree where Maxie and Crane (1967)
found increased ethylene production in the fruit following treatment with
2,4,5-trichlorophenoxyacetic acid (2,4,5-T). The role of auxins in
mature green tomato development has been followed by Iwahori (1967); how-
ever, in fruit older than 30 days past anthesis no indoleacetic acid
(lAA) activity was detected. Observations on the effect of post-harvest
dipping of 2 ,4-dichlorophenoxyacetic acid or NAA (Mitchell and Marth,
1944, Emmert and Southwick, 1954, hiartman, 1959) have revealed little
or no change on mature green tomato fruit. Abdel-Kader et_jl. (1966)
observed a delay in the onset of incipient coloring after dipping fruit
for 20 minutes in lAA or the ethyl ester of lAA. The effect of auxin may

be masked or destroyed by the fruit's endogenous production of lAA
oxidase during ripening (Oyer, 1970). Gortner (1969) observed marked
preservative properties in pineapples with 1 ppm 2,4,5-T or 100 ppm
NAA applied as a dip. The effect of these regulators v;as not one lead-
ing to abnormal metabolism. The ripening processes are delayed, but
apparently not otherwise altered.

In other plant organs lAA ha? been directly or indirectly,
through ethylene stimulation, shown to induce degradative enzymes.
Fan and Maclachlan (1966) observed the auxin induced elongation in
Alaska pea seedlings to be accompanied by cellulase production. Abeles
and Rubenstein (1964) and Burg and Burg (1968) entertained the possibil-
ity of auxin stimulated ethylene being the primary step in this process;
however. Ridge aiid Osborne (1969) showed auxin induced cellulase was
independent of any ethylene effect. Abeles (1969) has concluded that
ethylene is responsible for cellulase production in the cell separation
process involved in abscission. Dakto and Maclachlan (1968) observed
increases in glucanases and pectic enzymes in response to ethylene;
however, these enzymes appeared only slowly in intact pea epicotyls,
far longer than the 10 minute time required for auxin to affect growth
(Galston and Davies, 1969). The observation has been made that applica-
tions of Q -1,3 glucanase promoted pea stem elongation to an extent
similar to auxin within 30 minutes, but cellulase and PE did not have
this effect (Wada et al. , 1958).

Inhibition of enzyme synthesis by IA.A has been reported for
enzymes such as 3'-nucleotidase in wheat embryo, an insoluble invertase
in articiioke tuber tissue, two peroxidase isoenzymes in tobacco pith
and peroxidase in sugar cane (Glasziou, 1959).

In 1956 Abdel-Kader et a1 . observed not only a delay in the
ripening of mature green tomato fruit treated with gibberellic acid
(GA) , but an increased shelf life of up to 9 days. The optimum concen-
tration of potassium gibberellate.was a 100 ppm dip for 30 minutes. The
shelf life was terminated by both decay and softening. This and the
succeeding work by Dostal and Leopold (1967) with banana tissue indica-
ted an effect of GA on maintaining the firmness of the tissue. Russo
et al . (1968) present data with GA treated bananas that implicate a
retardation of chlorophyll degradation and loss of firmness. In one
experiment with GA treated bananas, Ethrel was applied, and it was found
to overcome the GA effect as indexed by respiration and chlorophyll
degradation (Russo et al . , 1968). Abdel-Kader et al . (1966) observed
some abnormalities associated with color development in GA treated tomato
fruit; however, this effect was more thoroughly researched by Dostal and
Leopold (1967). Gibberellic acid t)^eeted fruits developed half-red
color in approximrtely 14 days in contrast to the water treated controls
which reached half-red color in approximately 8 days. Gibberellic acid
treated fruit, subsequently treated with ethylene, behaved like the con-
trol. Gibberellic acid can delay the progress of some processes
associated with the ripening of the fruit, preventing some of the changes
triggered by ethylene.

Gibberellic acid has not been reported in mature tomato fruits
although it is hypothesized to be present in all developing fruit (Oil ley,
1969).

It is important to recognize the difficulty of determining a
tomato fruit's age or its physiological status. This is especially true
for fruit at the so-called mature green stage. McCollum (1955) states

10

that maturity cannot be determined accurately by age, size or
apparent characteristics; nevertheless, the time of incipient
coloring is a good reckoning point for maturity. Seasonal vari-
ability should be tecognized. Hall (1956) points out the necessity
for dealing with fruits of the same physiological age when making
comparisons based on separate harvests.

MATERIALS AND METHODS

I. Harvest and Handling

Experiments were conducted with two cultivars of tomato, Home-
stead 24 and Walter, in the winter and spring of 1970. Preliminary
screening of growth regulating substances was begun using fruits of
the Homestead 24 cudtivar. Harvests were made on 1/28, 2/27 and 3/23.
The fruits v/ere harvested at the mature green stage and transported
to Gainesville, Florida, for treatment. Upon arrival the fruits were
stored at 20°C in the dark except during observation periods. Only
fruits that were physically free from bruises and defects v;ere used.
A replicated experiment was conducted with fruit of the Homestead 24
cultivar from a 4/22 harvest. A harvest was also made on 4/30 for
ethylene analysis. Weather conditions were mild on the days that fruit
were harvested.

Four harvests of the Walter cultivar were made from Bradenton,
Florida. The harvest dates were 5/30, 6/6, 6/16 and 6/25. The last
harvest was made under adverse weather conditions when the temperatures
in the field were above 90°F. Fruits from the 6/25 harvest remained in
the field several hours before being transported to Gainesville. All
fruits were harvested at the mature green stage.

II. Growth Regulator Treatments on Whole Fruits

A. 3/23 Harvest

11

12

In this preliminary experiment several growth regulating com-
pounds were screened, i.e. 10 and 100 ppm Kinetin, 10 and 100 ppm N -
benzyladenine (N^BA) , 100 and 1000 ppm GA and 10 and 100 ppm lAA.
Injections of Ethrel , as well as 1000 ppm dips, were employed to
observe the effect of the chemical. All dips were 30 minutes in dura-
tion (Postal and Leopold, 1958, Abdel-Kader et^ al_. , 195G). In the
injection treatments 10 microliters of Ethrel or water were injected
into the core at a depth of about 40 mm. The 40 mm depth was approxi-
mately the center of the fruit.

In all cases except the Ethrel treatments a period of 48 hours
was allowed to transpire before the treated fruits were selected for
the ripening study. Those fruits that underwent incipient coloring with-
in the 48 hours after dipping were discarded. This offers the assur-
ance that the fruits selected for analysis were mature green and not at
the breaker stage on the treatment date. A period of 24 hours was
allowed for fruits treated with Ethrel because of the rapid induction to
ripen resulting from this treatment. It was not uncommon for 50 to 75
percent of the fruit to undergo incipient coloring 24 hours after being
treated with Ethrel. When the treated fruits began turning color, they
were set aside and allowed to ripen for a predetermined number of days.
Daily observations were made on the fruits as they began to turn color
and ripen. In this harvest, seven lots of 5 fruits each at incipient
color were randomly selected from each treatment and allowed to ripen for
1 , 2, 3, 4, 5, 6 or 7 days. After firmness measurements the 5 fruits
were combined and the tissue was frozen for future analysis.

13

B. 4/22 Harvest

Fruits of the Homestead 24 cultivar were selected at the
mature green stage and dipped for 30 minutes in either water, 1000
pprn Ethrel , 100 ppm lAA, 100 ppm NAA or 100 ppm GA. The fruits that
began turning color within 24 hours were discarded. Five lots of 5
fruits, each at the incipient color stage, were selected from each
treatment and allowed to ripen for 1, 2, 3, 4 or 5 days. The 5 fruits
were not combined as in the 3/23 harvest but were analyzed individually.
A daily record was made on the fruits as they turned and ripened.

In a separate experiment involving observations of ethylene evo-
lution from treated fruits, three lots of 5 fruits each of the Homestead
24 cultivar were selected at the mature green stage and dipped for 30
minutes in either water, 100 ppm GA or 1000 ppm Ethrel. Using the method
of Iwahori and Lyons (1970), the fruits were weighed and placed in
quart jars equipped with a serum cap suitable for needle injections.
Each day a record was made of the fruit's maturity status based on the
scheme of Workman et al . (1957). At the end of the sampling period (7
days past incipient color), the fruits were weighed and weight loss
determined. The jars were left open between sampling periods. Prior to
sampling, the fruits' containers were sealed for 5 hours. At the end of F
this period 1 ml of the air above the fruit was removed with a syringe
and injected into a HY-FY Aerograph Model 600-D gas chromatograph equipped
with a 9 foot by 1/8 inch column packed with activated alumina. A
column temperature of 100°C and injector temperature of 150'"'C was main-
tained at all times. Known concentrations of reference gas were used for
calibration at each time of measurement. Results were expressed in

14

microliters ethylene/kg-hr. Ethylene evolution was followed for a^

3 days prior to the turning stage until 7 days past this stage.

C. 4/30 Harvest

Homestead 24 fruits v/ere dipped for 30 minutes in 100 ppm NAA,
100 ppm GA, 1000 ppm Ethrel or water. The fruits were set up for
ethylene analysis as described in the 4/22 harvest. In this experiment
7 replicates were employed for each treatment. The stage of ripeness
was determined daily by visual observation.

D. 5/30 Harvest

Fruits of the Walter cultivar were dipped at the mature green
stage for 30 minutes in either water or 100 ppm GA. As in the 4/22 har-
vest, fruits were analyzed individually. Four lots of three to five
fruits were selected from each treatment as the fruits underwent incipi-
ent coloring, and they were allowed to ripen for 1, 4, 7 or 10 days.
In the GA treated lot, fruits which began to ripen in the first 24 hours
after dipping v;ere not discarded but set aside and used as a treatment.

To determine the amount of GA solution absorbed during dipping,
fruits were wiped clean, weighed to the nearest mg, dipped for 30
minutes, allowed to dry and weighed again. The fruits were numbered
such that all fruits tliat were later analyzed had a known amount of GA
solution absorbed.

Ethylene evolution from fruits treated with 30 minute dips of
100 ppm GA, 1000 ppm Ethrel or water was followed. Ten replicates of
each tt-eatment were made and a 30 minute sealing time was employed prior
to sampling for ethylene.

15

E. 6/6 Harvest

Fruits of the Walter cultivar'were selected at the mature
green stage and dipped for 30 minutes in either water, 100 ppni GA,
100 ppm lAA or 100 ppm lAA + 100 ppm catechol. One lot of fruits v/as
selected at the breaker stage and dipped in 100 ppm GA. The lots of
fruit v;ere ripened for 1, 4, 7 or 10 days before sampling.

F. 6/16 Harvest

Ethylene evolution from Walter fruits dipped for 30 minutes in
100 ppm GA, 1000 or 5000 ppm Ethrel and water was followed. Eight
replicates of each treatment were made.

G. 6/25 Harvest

To determine the minimum effective concentration of GA on pecto-
lytic enzymes, fruits of the Walter cultivar were dipped for 30 minutes
in water or 10, 50 or 100 ppm GA. The fruits that turned in the first
24 hours were discarded. After 24 hours the fruits were allowed to
ripen for 2, 4 or 7 days.
III. Determination of Firmness

A. 3/23, 4/22, 5/30 and 6/6 Harvests

Following growth regulator treatments in which the predetermined
stage of ripeness had been reached (Section II, A, B, D, E), the fruits
were cut into quarters and the 1 ocular material and inner pericarp were
carefully removed and discarded. Each quarter section was separately
measured for firmness with an Allo-Kramer Shear Press equipped with a
250 or 2500 pound ring. The s!iear forces, expressed in pounds, from
the quarter sections were combined and a mean calculated. All shear
force readings that are reported for each fruit are the means of the 4
quarters.

16

IV. Determination of Color

A. 3/23 Harvest

After firmness had been determined, the fruits (from Section
II-A) were frozen. The pericarps from the 5 fruits were thawed to
room temperature and blended for 1 minute in a Waring blender. Follow-
ing blending the tissue was degassed in a vacuum oven. Upon removing
entrapped and dissolved gas each sample was poured into a cuvette and an
a/b value was calculated from readings observed on the Hunter Color
Difference Meter. The meter was calibrated against a standard with a
R,= 7.0, an 3=33.1 and a b=16.2.

B. 4/22 Harvest

Because of the use of single fruits as replicated samples, it
was not possible to determine a/b values on the blended pericarp. There
was not enough tissue from 1 fruit to get a reading; therefore, to
measure color in response to an applied growth regulator, a separate
experiment was conducted. Lots of 100 fruits each were dipped at the
mature green stage in 100 ppm GA, 100 ppm lAA, 100 ppm NAA, 1000 ppm
Ethrel or water. Three lots of five fruits each were selected at the
incipient coloring stage and allowed to ripen for 3 or 6 days. At each
sampling date the outer pericarp from the 5 fruits of each lot was com-
bined, blended for 1 minute and deaerated. The color of each sample was
evaluated with the Hunter Color Difference Meter.

V. Polygalacturonase, PMG and Cellulase Analysis

A. 3/23, 4/22, 5/30, 6/6 and 6/25 Harvests

Following thawing, blending and deaeratiori of the pericarp tissue,
the enzymes were extracted according to the method of Hall (1953, 1964)

17

and subjected to enzymatic analysis according to the method of Bell
et al . (1950). Three enzymes were followed as fruits ripened: cellu-
lase, polygalacturonase and polymethylgalacturonase. Five ml of either
1.2% carboxymethyl cellulose (pH=5.0), 1.2% sodium polypectate (pll=^5.0)
or 1.2% citrus pectin (pn^4.0) were used as substrate, and each was
pipetted into viscometer tubes and allowed to equilibrate to 30°C.
The initial drain time was measured immediately following addition and
mixing of the enzyme preparation. A standard time interval of 15, 30,
45 and 50 minutes was utilized between drain time measurements of the
enzyme-substrate preparation. Change in drain time of the solution was
measured and results reported using the following equation;

'f

100 = % decrease in

D drain time

0

D^. = Final drain time
D = Initial drain time

The tissue was analyzed according to the scheduled ripening period
as described in Section II of the materials and methods for each harvest
date.
VI. Determination of Pectinesterase Activity

A. 5/30 and 6/6 Harvests

Pectinesterase activity from these tvyo har/ests was determined
from the same pericarp tissue as used to determiiie PG, PMG and cellulase.
The PE activity was made according to the method of Rouse and Adkins
(1955) with a slight modification in pH after Mall and Dennison (1960).
Results are expressed in pectinesterase units per gram fresh weiglit of
tissue.

18

VII. Response of Tissue Slices of Tomato Pericarp to Grovv'th Regulators

To determine the effect of GA and Ethrel on the evolution of
ethylene from early breaking tissue, an experiment was designed to
observe the response.

Tomato fruits at the early breaker stage were selected and the
outer pericarp was separated from the inner pericarp and locule. The
early breaker stage refers to fruits that were mature green but showed
slight coloration at the stylar end. When sliced in half, these early
breakers showed light yellow to pink color in the locule and core. The
outer pericarp which was still green was then carefully sliced with a
razor blade into cubes approximately 0.5 cm on a side. Ten to fifteen
fruitswere handled in this manner and the cubes were then weighed and
added to a buffered media (10 ml) previously pipetted into 50 ml
Erlenmeyer flasks. The media was prepared according to the method of
Lieberman and Kunishi (1969). Gibberellic acid and Ethrel were added
to the media prior to the addition of the tomato cubes. The flasks were
sealed with a sleeve-type rubber septum and gas samples were removed
after the desired incubation period by means of a Hamilton airtight
syringe. Tissue used came from harvests of Homestead 24 tomato fruits
during the month of March, 1970. The gas chromatograph was equipped
as previously described. Differences rendered by a specific treatment
were expressed as percent increase or decrease over a given control.
The control constituted duplicated flasks with Ethrel + media and tomato
tissue + media. When incubating tissue with GA, the control was a flask
with tomato tissue + media. Where applicable water was used in place
of a given v/eight of tissue.

19

VIII. Analysis of Differences in Enzyme Activity and Firmness of
Fruits Treated v/ith Growth Regulators

A. 4/22, 5/30 and 6/6 Harvests

On each day after incipient color the PG, PMG, cellulase and
firmness measurements were subjected to analysis of variance. If the
£ proved significant, the means were ranked and tested for differences
by use of The Duncan' New Multiple Range Test.

RESULTS

I. Effect of Growth Regulators on Enzyme Activity, Firmness and
Fruit Color as Determined by Hunter Color Readings

A. 3/23 Harvest

Fruits harvested on 3/23 revealed marked differences in enzyme
activity based on stage of ripeness and growth regulator treatments.
As fruits ripened, PG and PMG activity increased in all treatments
except GA. In Etdrel treated fruits an appearance of enzyme activity
was not noted until the third and fourth day past incipient color
(Tables 1 and 2). The fruits tt^eated with GA do not exhibit PG and PMG
activity to any substantial degree (Tables 1 and 2). The- PMG activity
is greater than the PG activity. It is interesting to observe the high
activity associated with the growth regulators other than GA. This is
most apparent with PMG activity of lAA treated fruits where diluting
the enzyme extract 50:1 still results in activity twice that of the GA
treatment (Table 2). The cellulolytic activity of the treated fruits
does not respond like PG and PMG (Table 3). In all cases the activity
is low at the day of incipient color and one day after; however, it
increases rapidly and stays high through the seventh day. The cellulase
activity does not appear to be altered by GA treatments. Kinetin and
N BA treated fruits did not reveal any reduced activity of the enzymes
when compared to the control. Extracts from fruits treated with the two

20

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24

cytokim'ns, when diluted twice that of the control, showed activity
equal to or greater than the control at 4 and 7 days past incipient
color (Tables 1 and 2) .

The softening rate of treated fruits was measured by an Allo-
Kramer Shear Press. The firmness of the fruits decreased as the
number of days past incipient color increased (Table 4). This tr^end
in the Ethrel and water treated fruits is well illustrated. The other
treatments at 4 and 7 days past incipient color are quite similar to
the control. The GA treated fruits were only 2 pounds greater than the
control at 4 and 7 days past incipient color (Table 4). In the Ethrel
and water treated fruits, the greatest amount of softening took place
in the first two days following incipient color.

The color measurements which were made from the 3/23 harvest
are included (Table 5) to illustrate the relative maturity of the
fruits based on the Hunter color values. Gibberellic acid treated
fruits had the lowest a/b values of all treatments, but these fruits
developed considerable color by tlie fourth and seventh days. Ethrel
treatments triggered an initiation of color, but there was not a result-
ing color development by the fruits comparable to the control until the
fourth day.

B. 4/22 Harvest

The preliminary observations were followed by a replicated
experimient involving 4 growth regulators and a control. Polygalacturonase
activity, PMG activity and cellulase were followed from 1 through 5
days past incipient color. There was a marked reduction in the PG and
PMG activity of GA treated fruits when compared on a daily basis with
the control and other treatments.

25

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27

The PG activity increased markedly in the control between 1
and 2 days, and it continued to rise through the fifth day (Table 6).
The activity in fruits of the four growth regulator treatments were
quite low at 1 and 2 days, and Ethrel and NAA treated fruits did not
reach the level of the control until the third day. The fruits treated
with GA had yery little activity at any day. Ethrel, lAA and GA treated
fruits were significantly lower in activity at 2 days from the control.
On the fourth day GA treated fruits were significantly lower in PG
activity than the water, NAA, lAA and Ethrel treated fruits. The PG
activity in Ethrel as well as GA treated fruits was significantly lower
on the fifth day,

Polymethylgalacturonase activity (Table 7) was much higher than
PG. The fruits treated with Ethrel or NAA did not approximate the level
of the control until the third day. Indoleacetic acid treated fruits
were significantly lov/er than the control until the fourth day. The GA
treated fruits showed negligible activity on the first 4 days and only
slight activity on the fifth. All GA treated fruits were significantly
lower than the control from day 2 through day 5. As with PG activity,
the PMG activity of Ethrel treated fruits was significantly lower than
the control on the fifth day.

Cellulolytic activity increased rapidly in the control between 1
and 2 days past incipient color and remained high (Table 8). No treat-
ments were significantly different from the control until the fourth
day when the GA treated fruits were lower. Ethrel and GA treatments
showed significantly less activity on the fifth day. Gibberellic acid

28

Table 6. --Polygalacturonase activity of sodium chloride extracts of
Homestead 24 tomato fruit pericarp at various stages of
ripeness. Fruits were hai'vested on 4/22.

Treatment^

Reps

Days

past incipient color

1

2

3

4

5

Water

A

O.OX

25.5

21.8

41.1

B

4.1

43.1

31.6

58.8

59.6

C

0.0

10.0

21.9

52.7

47.2

D

-

-

44.4

50.0

58.9

E

-

-

25.0

-

-

Avg.

1.4 a

26.2 a

28.9 a

50.7 a

55.2 a

Ethrel

A

0.0

0.0

32.7

37.0

-

(1000 ppm)

B

0.0

1.7

16.4

55.1

50.8

C

1.9

1.8

25.7

51.9

40.0

D

-

-

20.4

38.9

34.5

E

-

-

32.8

-

-

Avg.

0.6 a

1.2 b

25.6 a

45.7 a

41.8 b

lAA

A

0.0

1.6

9.1

47.3

_

(100 ppm)

B

1.7

7.8

8.9

35.7

50.9

C

0.0 ■

0.0

1.9

48.2

50.9

D

-

-

10.8

33.3

53.6

E

-

-

11.1

-

-

Avg.

0.6 a

3.1 b

8.4 b

41.1 a

51.8 ab

NAA

A

1.7

3.5

28.6

43.8

_

(100 ppm)

B

0.0

1.5

33.3

57.7

57.1

C

1.8

32.0

7.3

55.0

57.4

D

-

-

15.5

48.3

50.8

E

-

-

21.0

-

-

Avg.

1.2 a

12.3 ab

21.1 a

51.2 a

55.1 a

GA

A

0.0

0.0

1.7

0.0

0.0

(100 ppm)

B

0.0

0.0

0.0

0.0

0.0

C

0.0

0.0

0.0

0.0

0.0

D

-

-

0.0

7.7

_

E

-

-

0.0

-

-

Avg.

0.0 a

0.0 b

0.3 b

1.9 b

0.0 c

'PG activity v/as measured as percent decrease in drain time of 1.2%
sodium polypectate (pH = 5.0). Incubation time was 30 minutes. One
ml of extract (10 g of tissue concentrated to 5 ml) was added to 5
ml of substrate.

^Treatments consisted of 30 minute dips of mature green fruits.

^Treatment means with the same letter on each ripeness date are not
significant at the .05 level.

29

Table 7.--PolyinGthylgalacturonase activity^ of sodium chloride

extracts of Homestead 24 tomato fruit pericarp at various
stages of ripeness. Fruits were harvested on 4/22.

Treatment^

Reps

Days

past incipient color

1

2

3

4

5

Water

A

1.7^

62.3

19.3^

39. 3^

B

7.5

67.9

28.1

49.2

58. 3^

C

0.0

39.3

21.1

31.0

45.3

D

-

-

39.3

9.1

58.5

E

-

-

21.3

-

-

Avg.

3.1 a

56.8 a

25.8 a

32.2 a

54.0 a

Ethrel

A

1.5

6.1

27. 8^

33. 9^

40. 3^

(1000 ppm)

B

0.0

7.4

12.3

43.3

48.3

C

0.0

8.2

22.2

13.6

41.9

D

-

-

20.3

7.5

_

E

-

-

32.1

-

-

Avg.

0.6 a

7.2 b

22.9 a

24.6 a

43.5 b

lAA

A

0.0

16.1

8.53

33. 9^

39. 3^

(100 ppm)

B

0.0

14.1

3.3

26.8

45.8

C

0.0

5.2

0.0

23.4

54.5

D

-

-

10.9

5.4

-

E

-

-

11.5

-

-

Avq.

0.0 a

11.8 b

6.8 b

22.4 a

46.5 ab

NAA

A

0.0

8.5

22. 7^

40. 3^

(100 ppm)

B

0.0

7.8

30.4

47.5

52.53

C

0.0

62.3

7.9

13.8

55.9

D

-

-

17.9

11.5

46.6

E

-

-

25.6

-

-

Avg.

0.0 a

26.2 b

20.8 a

28.3 a

51.7 a6

GA

A

0.0

1.7

0.0

6.1

8.8

(100 ppm)

B

0.0

0.0

4.3

0.0

6.0

C

0.0

1.5

0.0

0.0

3.2

•

D

-

-

0.0

0.0

-

-

-

3.2

-

-

Avg.

0.0 a

1.1 b

1.5 b

1.5 b

6.0 c

'PMG activity was measured as percent decrease in drain time of 1.2%
pectin (pH = 4.0). Incubation time was 30 minutes. One ml of ex-
tract (10 g of tissue concentrated to 5 ml) was added to 5 ml of
substrate.

'^Treatments consisted of 30 minute dips of mature green fruits in
various growth regulators.

■^All treatments except GA were diluted 10:1 at 3, 4, and 5 days past
incipient color.

Treatment means with the same letter on each ripeness date are not
significant at the .05 level.

30

Table 8.--Cenulolytic activity of sodium chloride extracts of
Homestead 24 tomato fruit pericarp at various stages of
ripeness. Fruits v/ere harvested on 4/22.

2

Treatment

Reps

Days

past incipien

t color

1

2

3

4

5

Water

A

5.5^

14.4

16.5

14.3

19.5

B

10.4

13.4

26.5

18.9

24.8

C

6.5

9.6

16.4

14.7

23.2

D

-

-

11.4

25.3

15.5

E

-

-

20.8

-

-

Avg.

7.5 a

12.5 a

18.3 a

18.3 a

20.8 a

Ethrel

A

2.7

8.3

14.5

20.1

18.5

(1000 ppm)

B

5.9

13.6

10.7

19.7

13.5

C

3.1

8.5

17.5

17.1

18.8

D

-

-

17.1

15.9

8.3

E

-

-

11.6

-

-

Avg.

3.9 a

10.1 a

14.3 a

18.2 a

14.8 be

lAA

A

6.4

10.2

11.0

23.1

25.2

(100 ppm)

B

8.1

14.2

17.5

21.1

22.4

C

11.1

6.4

16.0

16.6

18.4

D

-

-

10.4

19.8

20.0

*

E

-

-

19.5

-

-

Avg.

8.5 a

10.3 a

14.9 a

20.2 a

24.5 a

NAA

A

6.6

10.3

25.6

27.1

21.2

(100 ppn)

B

1.6

7.9

18.1

23.4

18.6

C

2.4

14.7

23.3

29.6

19.8

D

-

-

23.4

17.5

16.8

E

-

-

12.1

-

-

Avg.

3.5 a

11.0 a

20.5 a

24.4 a

19.1 ab

GA

A

9.6

11.7

19.1

7.8

12.3

(100 ppn)

B

13.1

10.8

15.0

15.0

12.9

C

3.3

4.8

15.3

5.9

14.1

D

-

-

11.2

8.1

9.2

E

-

-

12.7

-

-

Avg.

8.7 a

9.1 a

14.7 a

9.2 b

12.1 c

Cellulolytic activity was measured as percent decrease in drain time
of 1.2% carboxy-methyl-cellulose (pH = 5.0). Incubation time was 60
minutes. One ml of extract (10 g of tissue concentrated to 5 ml ) was

added to 5 ml substrate

Treatments are 30 minute dips of mature green tomato (Homestead).
^Treatment means with the same letter on each ripeness date are not
significant at the .05 level.

31

treated fruits were consistently lower than the control, but the
difference was not nearly so marked as in the case of PG and PMG
(Tables 6-7).

The firmness of the pericarp revealed significant differences
on all but the fourth day (Table 9). On the first day no treatments
were different from the control although Ethrel treatments resulted in
firmer fruits than either GA or lAA. On days 2 and 3 the Ethrel treated
fruits were significantly firmer than the water and GA. On the fifth
day GA treated fruits were significantly firmer than the fruits dipped
in lAA or water. The softening in the GA treated fruits plateaus
after 3 days. The marked observation in this experiment is the extremely
low PG activity in GA treatments; yet, softening proceeds normally
(Tables 6 and 9). The cellulolytic activity is the only enzyme of those
measured that could account for this loss of firmness in GA treated
fruits (Table 8).

To determine the effect of treatment on Hunter color values,
five lots of 100 fruits each were treated and sampled at 3 and 6 days
past incipient color (Table 10). At the 3 day stage a/b ratios of
Ethrel and GA treated fruits were less than the water and lAA treatm2nts;
however, at 6 days this difference was not nearly as marked. As with
firmness, the color ratios cannot be used to predict PG or PMG activity
in the GA treated fruits. This particular tendency was noted throughout
the course of this investigation.

The color of GA treated fruits at 3 and 6 days is less than the
control primarily because of a high b^ value while the Ethrel treated
fruits at 3 days have a low a value (Table 10). The overall color

32

Table 9. --Shear press measurements of Homestead 24 tomatoes treated
with certain chemical dips for 30 minutes and ripened for
1 to 5 days in the dark at 20°C. Fruits were harvested on
4/22.

Treatment

Reps

Days

past incipient

color

1

2

3

4

5

Pounds

Water

A

177^

81

79

55

39

B

130

76

83

86

44

C

134

142

68

51

59

D

161

99

99

62

42

E

-

93

79

52

-

Avg.

150 ab

98

b

81 b

61 a

46 b

Ethrel

A

160

117

100

65

72

(1000 ppm)

B

237

207

123

116

60

C

172

123

121

64

85

D

217

161

96

72

89

E

-

133

97

70

-

Avq.

197 a

148

a

107 a

78 a

77 ab

lAA

A

141

92

110

66

58

(100 ppm)

B

126

135

89

62

39

C

123

144

126

99

48

D

126

108

89

78

63

E

-

91

83

104

-

Avg.

129 b

114

ab

99 ab

82 a

52 b

NAA

A

146

151

92

74

88

(100 ppm)

B

220

153

123

87

68

C

196

80

100

81

67

D

167

154

76

92

58

E

-

123

122

68

-

Avq.

182 a

132

ab

109 a

80 a

70 ab

GA

A

116

101

93

75

115

(100 ppm)

B

115

99

90

94

87

C

167

112

92

72

74

D

190

97

53

53

49

E

-

107

57

88

-

Avg.

147 b

103

b

77 b

76 a

81 a

Each reading represents the average of four separate slices of peri'
carp from each fruit.
^Treatment means with the same letter on each ripeness date are not
significant at the .05 level.

33

Table 10. --Hunter color readings of Homestead 24 tomato pericarp
treated with certain grov^th regulators for 30 minutes
and ripened in the dark for 3 or 6 days past incipient
color. Fruits were harvested on 4/22.

Days past

Hunter

Color Val

ues

Treatment

incipient
color

Reps

Rd

a

b

a/b'

Water

3

1

12.6

22.2

16.7

1.33

2

12.6

23.4

16.0

1.46

Avq.

3

11.8

30.0

16.3

1.84

12.3

25.2

16.3

1.54

Water

6

1

8.6

36.5

14.2

2.57

2

8.5

36.3

14.1

2.57

Avg.

3

10.4

38.5

14.8

2.60

9.2

37.1

14.3

2.58

Ethrel

3

1

n.o

7.4

16.8

0.44

(1000 ppm)

2

10.4

4.8

17.3

0.28

3

10.8

8.0

16.5

0.48

Avg.

10.7

6.7

16.9

0.40

Ethrel

6

1

9.4

32.8

15.3

2.14

(1000 ppm)

2

9.2

33.4

15.3

2.18

3

9.4

31.6

14.1

2.24

Avq.

9.3

32.6

14.9

2.19

lAA

3

1

11.7

25.5

15.5

1.65

(100 ppm)

2

12.2

18.6

16.5

1.13

3

11.4

21.8

15.5

1.41

4

12.0

30.2

16.2

1.85

Avq.

11.8

24.0

15.9

1.51

lAA

6

1

9.9

36.7

15.6

2.35

(100 ppm)

2

9.2

36.0

15.0

2.40

3

9.4

37.0

14.5

2.55

Avq.

9.5

36.6

15.0

2.43

GA

3

1

14.6

14.6

20.0

0.73

(100 ppm)

2

14.7

18.5

19.2

0.96

Avg.

14.7

16.6

19.6

0.85

GA

6

1

9.0

33.7

16.0

2.11

(100 ppm)

2

9.8

34.2

16.2

2.11

3

10.6

34.8

16.0

2.18

Avg.

9.8

34.2

16.1

2.13

'Each reading represents the blended, deaerated pericarp of 5
fruits.

34

development in GA treated fruits varied from that of the control.
Often the yellow pigments developed before the red; however, the red
pigment eventually would develop. The response by Ethrel treatments
was different in that the fruits after the onset of incipient color
were slower to develop any red or yellow color to the extent of the
control or other treatments.

C. 5/30 Harvest

Fruits of the Walter cultivar v;ere treated with GA at the mature
green stage, and sampled for enzymes at 1, 4, 7 and 10 days past incipi-
ent color. Fruits treated with GA that turned color within the first
24 hours following treatment were also sampled (Tables 11-13). In
these early breaking fruits a much reduced PG and PMG activity was
observed (Tables 11-12). An interesting observation made in this har-
vest was that a greater activity of PG than PMG was present in GA treated
fruits. This activity was not reflected in the water treatment. On 1,
4 and 7 days past incipient color the two GA treatments were signifi-
cantly lower in PG than the control (Table 11). At day 10 the data ^^fere
not analyzed statistically; however, the undiluted PG activity of the
GA treatments was much lower than the diluted water treatment. The PMG
activity (Table 12) is significantly lower in the treatments at 1 , 4,
7 and 10 days. The control was diluted 10:1 at days 4, 7 and 10 while
the GA remained concentrated; yet, there were still significant
differences. Cellulase measurements showed a significant difference only
on the fourth day (Table 13). The GA treated fruits were significantly
lovjer in cellulase than the control and early breaker fruits treated
with GA only on the fourth day.

35

Table 11 .--PolygalacturonasG activity of sodium chloride
extracts of Walter tomato fruit pericarp at
various stages of ripeness. Fruits were har-
vested on 5/30.

2

Treatment

Reps

Days

past

inci

pient color

1

4

7

10

Water

1

2.5X

61.2

62.4

22. 2^

2

36.6

60.3

63.2

29.0

3

42.5

53.7

53.7

27.3

Avg.

27.2 a

59.7

a

59.8 a

26.2

GA

1

0.7

6.7

11.6

_

(100 ppm)

2

1.6

15.6

46.3

4.9

3

0.0

1.3

3.7

-

4

_

-

-

6.7

5

-

-

-

5.1

Avg.

0.8 b

7.9

b

20.5 b

5.6

GA

1

1.4

10.1

4.8

38.2

(Early

2

0.8

6.7

3.5

4.8

breaker)

3

1.7

13.0

8.4

11.5

Avg.

1.3 b

9.9

b

5.6 b

18.2

Polygalacturonase activity was measured as percent decrease in
drain time of 1.2% sodium polypectate (pH = 5.0). Incubation
time v/as 30 minutes. One ml of extract (10 g of tissue concen-

otrated to 5 ml ) was added to 5 ml of substrate.

^Treatments are 30 minute dips of mature green Walter tomatoes.

•^Diluted 10:1.

^Treatment means with the same letter on each date are not
significant at the .05 level.

36

Table 12,--PolyiiiethylgalactLironase activity of sodium chloride
extracts of Walter tomato fruit pericarp at various
stages of ripeness, fruits were harvested on 5/30.

Treatment^

Reps

Days

1

past inci
4

pient color
7

10

Water

1
2
3

3.2^

40.7
50.0

39. 1^

40.0

36.5

54.43

47.4

45.0

50.43

55.2

50.0

Avg.

31.3 a

38.5 a

48.9 a

51.9 a

GA

(100 ppiii)

1
2
3
4
5

1.6
1.8
0.0

4.2

11.3

0.0

4.6

42.1

0.0

47.2
9.2
1.7
7.5
4.5

Avg.

1.1 b

5.2 b

15.6 b

14.0 c

GA

Early breaker

1
2
3

0.0
0.9

0.0

4.3
5.3
0.0

2.4
2.5

4.4

52.6

3.1

21.2

Avg.

0.3 b

3.2 b

3.1 b

25.6 b

Polymethylgalacturonase activity was measured as percent de-
crease in viscosity of 1.2% pectin fpH = 4.0). Incubation time
was 30 minutes. One ml of extract (10 g of tissue concentrated
to 5 ml) was added to 5 ml of substrate.

^Treatments are 30 minute dips of mature green tomatoes.
Dilution of enzyme extract, 10:1.

^Treatment means with the same letter on each date are not
significant at the .05 level.

37

Table 13.--Cellulolytic activity of sodium chloride extracts
of Walter tomato fruit pericarp at various stages
of ripeness. Fruits were harvested on 5/30.

Treatment^ Reps Days past incipient color

1 4 7 10

Water

1
2
3

3.6><

9.4

6.3

9.0
11.2
12.4

8.0

9.9

11.7

4.6
5.7
3.4

Avg.

6.4 a

10.9 a

9.9 a

4.6 a

GA

(100 ppm)

1
2
3
4
5

7.2
5.6
7.8

6.1
5.8
3.4

5.1
'9.3
3.8

6.8
5.4
8.4

Avg.

6.9 a

5.1 b

6.1 a

6.9 a

GA

(Early
breaker)

1

2
3

5.7
4.3
5.0

7.8

7.8

10.1

5.9
6.7
7.2

4.3
6.9
5.8

Avg.

5.0 a

8.6 a

6.6 a

5.7 a

Cellulolytic activity was measured as percent decrease in
drain time of 1.2% carboxy-methyl -cellulose (pH = 5.0).
Incubation time was 60 minutes. One ml of extract (10 g
of tissue concentrated to 5 ml) was added to 5 ml of
substrate.

Treatments are 30 minute dips of mature green tomatoes.
^Treatment means with the same letter on each date are not
significant at the .05 level.

38

This experiinent also attempted to illustrate the very small
amount of solution that is absorbed by the fruits upon dipping.
Variable amounts of material (I'able 14) v/ere absorbed per fruit; never-
theless, the enzyino activity (Tables 11-13) was altered even in the
lowest absorbing fruits. With only a few exceptions, high PG and PMG
activities in GA treated fruits were associated with very low uptake
of solution.

Pectinesterase activity (Table 14) was followed in the ripening
fruits treated with water or GA. The activity was not in any way uni-
form between replicates or between sampling dates. The GA treated
fruits appeared to be very much like the control at all stages insofar
as activity of this enzyme was concerned.

Shear force readings (Table 14) on water and GA treated fruits
at 1, 4, 7 and 10 days past incipient color showed that the GA treated
fruits were not significuntly different from the control.

D. 6/6 Harvest

Walter tomato fruits were treated at the mature green stage with
lAA, lAA + catechol and GA. Enzyme activity of GA treated fruits which
were at incipient color on the treatment date was also determined
(Tables 15-17). The fruits treated at incipient color had significantly
higher PG and PflG activity than those treated at the mature green stage.
At 10 days past incipient color the fruits treated at incipient color
with GA were significantly lower in PG and PMG activity than the control,
but significantly higher than the fruits treated with GA at the mature
green stage. At 4, 7 and 10 days fruits treated with GA at the mature
green stage were significantly lower in PG than the control.

39

Table 14. --Shear press measurements, pectinesterase activity and amount
of Gibherellic acid solution absorbed per fruit. Fruits
were harvested on 5/30.

Treatment Reps Days past incipient color

14 7 10 1 4 7 10

Pounds (PE.u.)g x 103

Water 1 225 77^ 71 54 53.8 99.0 89.5 65.0

2 83 75 84 55 81.2 88.3 66.6 94.2

3 109 78 49 35 50.8 55.4 57.8 51.1
Avg. 139 77 a 68 a 48 a 61.9 80.9 71.3 70.1"

GA 1 160 68 85 44 68.0 69.0 71.1 100.0

(100 ppm) 2 220 76 101 59 66.0 93.0 82.2 94.0

3 123 105 lb__ 52 79.6 44.4 71.1 ^_

Avg. 168 83 a 87 a " 52 a 71.2 68.8 74.8 97.0

GA 1-93 63 83

(Early 2-77 60 43

breaker) 3 88 63 79

Avg. 86 a 62 a 68 a

Grams of 100 ppm Dip Absorbed per Fruit

GA 1 .383 .539 .304 .268

(100 ppm) 2 .000 .000 .229 .655

3 .260 1.065 1.129 .000

4 .097

5 .000

GA 1 .703 .298 .496 .108

(Early 2 .968 .233 1.059 .244

breaker) 3 .236 .260 .832 .802

^Treatment means vn'th the same letter on each date are not significant
at the .05 level .

40

Table 15.— Polygalacturonase activity of sodium chloride
extracts of Walter tomato fruit pericarp at
various stages of maturity. Fruits v;ere harvested
on 6/6.

Treatment^ Reps Days past incipient color

4 7 10

Water 1 5.4^ 57.1 63.0 60.3

2 24.1 57.1 62.7 62.7

3 0.8 59.3 45.3 _ 57/1
Avg. 10.1 a 57.8 a 57.0 a 60.0"

a

GA 1 0.0 1.5 3.8 0.0

(100 ppm) 2 0.0 5.7 0.8 0.0

3 _p_^0 0_^0 1_^5 4.8

Avg. 0.0 a 2.4 b 2.0 b 1.6 c

lAA 1 0.0 46.5 62.1

(100 ppm) 2 4.0 53.2 59.2

3 0.0 57.7 61.6
Ay£, 1^ a 5'2.5 a TO~a ^

lAA + 1 0.9 54.3 61.3
Catechol 2 1.8 17.0 61.1
(100 ppm) 3 3.3 57.7 52.9
Ay£,^ 2.0 a 43.0 a 58.4 a

GA (Treated at 1 - 51.9
breaker stage) 2 - 44.3
(100 ppm) 3 - 5o!o
Avg_^ 4877 a -

Polygalacturonase activity was measured as percent decrease
in drain time of 1.2% sodium polypectate (pH = 5.0). Incu-
bation time was 30 minutes. One ml of extract (10 g of tissue
2Concentratcd to 5 ml) was added to 5 ml of substrate.
Treatments are 30 minute dips of mature green Walter tomatoes.
Treatment means with the same letter on each ripeness date are
not significant at the .05 level.

41

Table 16.--PolyiTiethylgalactLironase activity of sodium chloride
extracts of Walter tomato fruit pericarp at various
stages of maturity. Fruits were harvested on 6/6.

2

Treatment Reps Days past incipient color

1 4 7 10

Water

1

8,

.5><

39,

.3^

45,

,83

54.

,1^

2

51,

,6

41,

.5

50,

.4

57.

,1

3

0,

,0

46,

,7

46,

,4

61.

,7

Ayq_; 20.0 a 42.5 a 47.5 a 57.6 a

GA 1 1.4 0.9 7.7 0.0

(100 ppm) 2 1.6 17.9 2.7 0.9

3 0.0 3.4 2.6 1.8

Avq.

1.0 a

7.4 b

4.3 b

0.9 c

lAA

(100 ppm)

1

1.6

23. 7^

55. 6^

-

2

2.8

32.5

56.4

-

3

0.8

42.9

56.4

-

Avg.

1.7 a

33.0 a

56.1 a

-

lAA +

Catechol

1

0.7

33. 3^

50.9-^

_

(100 ppm)

2

2.4

6.3

38.5

-

3

5.5

42.3

27.7

-

Avg.

2.9 a

27.3 a

39.0 a

-

GA (Treated at

breaker stage)

1

-

62.3

-

-

(100 ppm)

2

-

53.6

-

55.6

3

-

63.6

-

24.6

Avg.

-

59.8

-

40.1 b

Polymethylgalacturonase activity v/as measured as percent decrease

in drain time of 1.2% pectin. Incubation time was 30 minutes.

One ml of extract (10 g of tissue concentrated to 5 ml and then

diluted) was added to 5 ml of substrate.
^Treatments are 30 minute dips of mature green Walter tomatoes.
^The water, lAA and lAA + Catechol were diluted 10:1 at 4, 7 and

10 days. The GA readings are based on a concentrated extract,
^Treatment means with the same letter on each ripeness date are

not significant at the .05 level.

42

Table 17.--Cel lulolytic activily of sodium chloride extracts

of Walter tomato fruit pericarp at various stages of
maturity. Fruits were harvested on 6/6.

Treatment^ Reps Days past incipient color

1 4 7 10

Water

1
2

3

12.1^
11.0

17.8
19.1
17.4

11.5
7.8
9.2

6.3
11.4
10.3

Avg.

11.6 a

18.1 a

9.5 a

9.3 a

GA

(100 ppm)

1
2
3

6.8
7.5
9.7

4.4

8.8

13.4

13.0

9.8

13.0

12.9
14.0
10.3

Avq.

8.0 a

8.9 b

11.9 a

12.4 a

lAA

(100 ppm)

1
2

3

7.7
11.4
10.4

20.2
16.5
19.1

-

-

Avg.

9.8 a

18.6 a

-

-

lAA +
Catechol
(100 ppm)

1
2
3

8.5
7.5

n.o

15.8
13.8
18.5

14.8
9.7
9.3

-

Avg.

9.0 a

16.0 a

12.7 a

-

GA (Treated at
breaker stage)
(100 ppm)

1
2
3

9.4^
10.2
12.2

13.3
12.8
16.5

Avg.

10.6

14.2 a

'Cel lulolytic activity v.'as measured as percent decrease in drain
time of 1.2% carboxy-methyl-cellulose (pH = 5.0). Incubation
time was 60 minutes. One ml of extract (10 g of tissue concen-

2trated to 5 ml) was added to 5 ml of substrate.

-Treatments are 30 minute dips of mature green tomatoes.
Incubation time was 30 minutes.

^Treatment means with the same letter on each ripeness date are
not significant at the .05 level.

43

Catechol (Libbert et a1 . , 1969) has been shov/n to inhibit lAA
oxidase, and lAA oxidase has been observed in ripening tomato fruits
(Oyer, 1970); thus, lAA + catechol vyas included as a treatment. The
results with the catechol tended to be lower than the lAA alone but not
significantly (Tables 15-16).

Polymethylgalacturonase activity was higher than PG activity.
Growth regulator treatments had the same effect on this enzyme as they
did on PG (Table 16). Cellulase activity was variable between sampling
days for this harvest (Table 17). The activity of the enzyme in GA
treated mature green fruits is significantly lower than the control on
the fourth day, but no difference exists at 7 and 10 days past incipi-
ent color. Fruits treated with either GA at the turning stage, lAA or
lAA + catechol were not significantly different from the control at 1,
4, 7 or 10 days.

The PE activity of the GA treated and control fruits (Table 18)
was very nearly the same at each sampling date.

A loss of firmness was observed in all treatments through the
seventh day (Table 19). None of the treatments resulted in significant
differences.

E. 6/25 Harvest

A study was made to establish a minimum, effective enzyme
inhibiting concentration for GA using 10, 50 and 100 ppm GA. The 10
ppm concentration (Tables 20-21) shows an inhibiting effect on PG and
PMG activity at 2 and 4 days past the breaker stage: however, at 7 days
there is no readily apparent difference between this concentration and
the control.

44

Table 18.---Pectinesterase activity of Walter tomato
fruit pericarp at various stages of ripe-
ness. Fruits v/ere harvested on 6/6,

Treatment

Reps

Days

1

past inci
4

i pient
7

color
10

Water

1
2
3

59.1
81.5
61.3

(PE.u.

85.8
87.7
95.5

)g

X 10^

75.0
67.1
69.8

75.7
69.8
83.7

Avg.

67.3

90.3

70.6

77.3
94.0
92.2

76.4

GA

(100 ppm)

1
2
3

63.1
61.5
67.6

64.8
70.3
89.8

85.0
63.6
93.4

Avq.

64.1

75.0

87.8

79.2

Vruits were dipped for 30 minutes at the mature green
stage.

Table 19. --Shear forces of Walter tomato fruit pericarp at vari-
ous stages of maturity. Fruits were harvested on
6/6.

Treatment Reps Days past incipient color

] 4 7 10_

Pounds

Water

1
2
3

77.5

83.8

183.3

113.3

85.0

118.8

86.0
96.0
79.4

51.9
71.8
56.9

Avg.

114.9 a

105.7 a

87.1 a

60.2

GA

(100 ppm)

1

2
3

127.0

140.8
185.0

113.8
103.8 .
89.5

76.6
57.5
76.3

76.9

114.0

60.6

Avg.

150.9 a

102.4 a

70.1 a

83.8

lAA

(100 ppm)

Avg.

1
2
3

165.0
132.0
193.2
163.3 a

113.8
103.8
89.5
102.4 a

59.4
66.9
87.5
71.3 a

lAA + catechol
(100 ppm)

1
2
3

166.3

151.3

93.8

123.8

106.3

85.0

60.4
68.1
59.8

Avg.

137.1 a

105.0 a

62.8 a

'Fruits were dipped for 30 minutes at the mature green stage.

46

Table 20. --Polygalacturonase activity of Walter tomato
fruit pericarp dipped in various concentra-
tions of gibberellic acid and sampled at
various stages of ripeness. Fruits were har-
vested on 6/25.

2

Treatment

Reps

Days
2

past inci
4

pient color
7

GA

(10 ppm)

1
2
3

1.4
3.3

18.8

5.4

25.5

47.9
55.7
55.6

Avg.

2.4

16.6

53.4

GA

(50 ppm)

1
2
3

1.6
1.8
1.7

45.5
3.0
6.7

7.0

12.6

3.2

Avg.

1.7

18.4

7.6

GA

(100 ppm)

1
2
3

1.6
0.0

3.6

8.6

19.7
6.3

Avg.

0.8

6.1 "

13.0

Water

1
2

3

24.6
37.9

32.3
52.0
52.6

58.5
17.5(10:1)

Avq.

31.3

45.6

58.5

1 Polygalacturonase activity was measured as percent de-
crease in drain time of 1.2% sodium polypectate (pH =
5.0). Incubation time was 15 minutes. One ml of extract
(10 g of tissue concentrated to 5 ml) was added to 5 ml
of substrate.

^Treatments consisted of 30 minute dips of mature green
fruits.

47

Table 21 .--Polymethylgalacturonase activity^ of Walter tomato
fruit pericarp clipped in various concentrations of
gibberellic acid and sampled at various stages of
ripeness. Fruits were harvested on 6/25.

Treatment^

Reps

2

Days past incipient
4

: color
7

GA

(10 ppm)

1
2
3

1.5
0.0

40.4
12.9
45.8

68.4(conc)
36.8(10:1)
44.1(10:1)

Avg.

0.8

33.0

40.5(10:1)

GA

(50 ppm)

Avg.

1
2
3

0.0
0.0
1.6
0.5

61.9

2.8

15.0

26.6

17.4

24.6

1.5

14.5

GA

(100 ppm)

1
2
3

1.5
1.5

5.1
10.3

42.4
14.1

Avg.

1.5

7.7

28.3

Water

1
2
3

45.1

56.4

52.6(10:1)
70.3(10:1)
67.9 10:1)

48.3(10:1)
41.8(10:1)

Avg.

50.8

63.6(10:1)

45.1(10:1)

'Polymethylgalacturonase activity was measured as percent de-
crease in drain time of 1.2% pectin (pH = 4.0). Incubation
time was 15 minutes. One ml of extract (10 g of tissue con-
centrated to 5 ml) was added to 5 ml of substrate.

^Treatments consisted of 30 minute dips of mature green fruits,

48

Table 22.--Cenulolytic activity^ of Walter tomato
fruit pericarp dipped in various concen-
trations of gibberellic acid and sampled
at various stages of ripeness.

Treatment

Reps

Days
2

past incipient
4

8.6
4.9
9.4
7.6

9.2
5.6
7.4

color
7

GA

(10 ppm)

Avq.

1
2
3

2.7

3.8

3.3

2.9
2.5
3.9

2.6
3.8
4.8
3.7

4.7
3.8
4.7

GA

(50 ppm)

1
2

3

Avq.

3.1

1.9

4.2

7.4

6.3
4.9

4.4

2.9
6.1

GA

(100 ppm)

1
2
3

Avq.

3.1

4.7
7.6

5.6

7.5

12.6
8.4

4 4

Water

1
2
3

2.9
4.5

Avq.

6.2

9.5

3.7

Cellulolytic activity was measured as percent decrease
in dram time of 1.2% carboxy -methyl -eel lulosp (ph =
5.0). Incubation time was 45 minutes. One ml of
extract (10 g of tissue concentrated to 5 ml) was
added to 5 ml of substrate.

fru^fr"^^ consisted of 30 minute dips of mature green

49

The 50 ppiii concentration appears to be as effective as the
100 ppiri in altering the PG and PMG activity (Tables 20-21). The 50
ppiii and 100 ppni treatments were considerably lower than the water at
each sampling date. The variability between replicates may be due to
a difference in GA uptake during dipping. Cellulase activity appears
generally depi^esscd in this harvest, and the GA treated fruits ^ except
at 7 days, are somewhat lower than the control.
II. Effect of Growth Regulators on Ripening Rate

A. 1/28, 2/27, 3/23, 4/22 and 6/6 Harvests

Table 23 is a compilation of harvests presented to illustrate
the number of days for 50% of tfie fruits to reach incipient color
following treatment at the mature green stage.' On the 1/28 harvest
(Homestead 24 cultivar) 6 to 8 days were required for fruits to turn
for all treatments except Ethrel . The control fruits required 7 days.
On the 2/27 harvest all treated fruits except Ethrel began turning color
in 5 to 6 days. The striking observation was the rate that Ethrel
treated fruits turned. It took a maximum of 5 days for 100% of the
treated fruits to turn following the 1/28 harvest and 4 days following
the two succeeding harvests. The last harvest from Homestead required
only 3 days for 100% of the Ethrel treated fruits to ripen. To illu-
strate tlie magnitude of this rate, the next fastest inducement by a
treatment was the water control on the 3/23, 4/22 and 6/6 harvests which
required 4 days for 50% of the fruits to turn. In these experiments no
treatment suppressed the color induction mechanism of the fruits.

50

Table 23. --Days to incipient color of tomato fruit from 5 separate
harvests in the winter -and spring of 1970. Treatments
were made of certain growth regulators by dipping MG
fruit for 30 minutes.

Days until 50% of

Treatment

Harvest

Number of fruit

the fruit were at

Date

per treatment

incipient color

Water

1/28

30

7

2/27

39

5

3/23

44

4

4/22

100

4

6/6

50

4

Kinetin (10 ppm)

1/28

30 .

7

2/27

35

4

3/23

39

4

Kinetin (100 ppm)

1/28

30

8

lAA (100 ppm)

1/28

30

7

1/28

30

8

2/27

36

6

3/23

39

4

4/22

100

5

6/6

50

6

lAA + Catechol

,

(100 ppm)

6/6

50

5

GA (100 ppm)

1/28

30

8

2/27

50

6

3/23

59

4

4/22

100

5

N^BA (10 ppm)

6/6

50

5

1/28

30

6

2/27

34

6

3/23

39

6

Ethrel (10 ui

injection per immature

fruit)

1/28

70

5 (100%)

Ethrel (10 ul

injection per mature

green fruit)

1/28

25

4 (100%)

Ethrel (1000 ppm)

2/27

38

4 (100%)

3/23 43 4 (100%)

4/22 10p_ 3 (100%)

NAA (100 ppm) 4/J2 100 4

51

III. Effect of Growth Regulators on Ethylene Evolution from VJhole
Fruits

A. 4/22 Harvest

An experiment designed to monitor the ethylene evolution of
fruits in response to growth regulators was set up from fruits har-
vested on 4/22. Five replicates were used and the ethylene evolution
was followed from 3 days prior to turning until 7 days past. Figure 1
illustrates the ethylene evolution of GA, Ethrel and water treated
fruits. Ethrel and GA treated fruits responded in a similar manner
insofar as magnitude of ethylene production during ripening. In this
first experiment there was a great deal of similarity between the two
curves; however, Ethrel treated fruits began the ripening process much
sooner than either the control or GA treatments. The level of ethylene
being evolved was higher in fruits dipped in Ethrel. The water or GA
dipped fruits never evolved pre--breaker ethylene levels as high as
Ethrel dips. The water treated fruits reached a peak ethylene production
one day before those treated with Ethrel or GA.

B. 4/30 Harvest

The results of this experiment (Figure 2) are very much like
the 4/22 harvest. The NAA treatment does not have the sharp peeks
characteristic of the other treatments. As was found in all experi-
ments of this type, Ethrel treated fruits at the post-dipping stage
evolved more ethylene than the control or GA treated fruits.

C. 5/30 and 6/16 Harvests

Data from observations obtained from the use of the Walter
cultivar revealed that fruits from the 5/30 harvest produced twice as
much ethylene as the previous two harvests. The Ethrel and GA treated

52

f

u
p,

o

%

?1

1-5

■io -h7

Figure 1

B -M -1-2 tI -1/j.
Stage of riponoj;^ ((^i-yo)
-Ethylene evolution from Homestead 24 tomato fruits treated at
the mature green stage with 30 minute dips of 100 ppm GA, 1000
ppm Ethrel or water. Fruits were harvested on 4/22. Each day
five fruits were sampled individually and a mean was calculated,
b IS the color-break stage of ripeness.

53

10
Q

8

u

A. 5

%'■■

'd

2
1

tn nri ^'il rj Wn. tci*
iL::i.!3rr:JT3 GA

t'-/.'-/ \)l^ ^V "^

m

4^

-?. =-1 B -!-1 •!■?. -^3 './:.

wS't-ACO c.C r.i. por,o;3j; (fl:tys)

-tv

Figure 2. --Ethylene evolution from Homestead 24 tomato fruits
treated at the mature green stage with 30 minute
dips of 100 ppm GA, 100 ppm NAA, 1000 ppm Ethrel
water. Fruits were harvested on 4/30. Each day 7
fruits were sampled individually and a mean was
calculated. B is the color-break stage of ripeness,

54

fruits produced much more ethylene than the control. The control
fruits peaked at 2 days past the breaker v;hile the GA and Ethrel
treated fruits peaked 4 days past this stage. It was observed
(Figures 3-4) that the threshold ethylene rate for induction of ripen-
ing is less than 0.5 ul per kg-hr. The Ethrel treatments invariably
resulted in 2 to 3 times this amount of ethylene coming from the
fruits prior to incipient color (Figures 1-4).

In the 6/16 harvest the water and GA treated fruits did not
exhibit the ethylene curve characteristic of the other harvests.
Ethylene production increased to 4 days after color-break and retained
this rate of production until +6 days. The 1000 ppm and 5000 ppm
Ethrel treatments had similar ethylene production curves to previous
harvests. The 5000 ppm Ethrel treated fruits evolved ethylene at a
much increased rate over the control or other treatments. The fruits,
immediately after dipping, began evolving ethylene at a rate 10 to 12
times that of the threshold level. It was also observed tfiat ethylene
evolution was lower in this harvest than the other three. The control
was very low (Figure 4), ie. peak output was 4.75 ul/kg-hr; yet, the
overall curve appears to plateau once the peak was obtained.
IV. Effect of Growth Regulators on Weight Loss

A. 4/22, 4/30, 5/30 and 6/16 Harvests

The weight loss of fruits as they ripened is tabulated in Table
24. On the 4/22 harvest the water dipped fruits had the greatest per-
centage weight loss, but this did not hold up in succeeding harvests.
The only marked difference appears in the 6/16 harvest when the 5000
ppm Ethrel dip resulted in only a 1.5% weight loss.

55

20

iitmuniti Kthrol (1000 ppiii)
a\ (100 ppni)

:3::.i:sj Uatei"

n IZJ IZii L: J

-r6

-17

B -11 -1-2 -13 •!/. -l^
Stano cf vipouor^ij {d:\yr,)
Figure 3. --Ethylene evolution from Walter tomato fruits. Each day 10
separate fruits v/ere sampled. B is color-break stage.

o
H

G)
1-1

9 ^

B

7

6

5
A
3
?.
1

U.S.;:, I F.threl (-lOOO)
rjrrin EM.rol (^OOO)

„3

SUgo of ■'lpoi,•:;G^- (d:

Figure 4,

-Ethylene evolution from VJalter tomato fruits treated at
the mature green stage with 30 minute dips of 100 ppm GA,
1000 ppm F.threl, 5000 ppm Ethrel or water. Fruits were
harvested on 6/16. Each day 8 fruits were sampled indi-
vidually and a mean was calculated. B is the color-break
stage of ripeness.

57

Table 24. --Weight losses of tomato fruits treated v;ith various
growth regulators and ripened for different lengths
of time.

Treatment

Harvest

Reps

Percent

Days from

Date*

Weight Loss

Dipping

Ethrel

4/22

5

4.3%

14

GA

4/22

5

4.1%

14

Water

4/22

5

5.2%

14

Ethrel

4/30

8

4.0%

16

GA

4/30

8

4.2%

16

Water

4/30

8

4.2%

16

NAA

4/30

8

4.4%

16

Ethrel

5/30

10

3.0%

11

GA

5/30

10

2.6%

n

Water

5/30

10

2.8%

11

Ethrel

(5000

ppm)

6/16

7

1.5%

11

Ethrel

(1000 ppm)

6/16

7

2.3%

11

GA

6/16

7

2.2%

11

Water

6/16

7

2.2%

11

*The 4/23 and 4/30 harvests were of the Homestead cultivar; the
6/6 and 6/15 were of the Walter cultivar.

58

V. Effect of Grov.'th Regulators on Ethylene Evolution from Tissue
Slices

Differences in ethylene evolution v;ere observed in response to
GA and Ethrel treated slices (Table 25), Tv;o different incubation
periods are reported on the same tissue slices. The higher concen-
tration of GA was effective in suppressing ethylene evolution. The
10"3 and 10"^ concentrations of GA were less effective. Both of the
lower levels after 18 hours incubation viere within 10% of the control.
All experiments were replicated two to four times.

Fruit slices v/ere exposed to Ethrel (3000 ppm) and incubated
for the same period as the GA treated fruit slices (Table 25). A 15%
increase in ethylene at 6 hours was observed while at 18 hours there
was a 60% increase.

Based on the results of the data in Table 25, a concentration
gradient of Ethrel was tested. The levels were 12, 25, 100 and 1200
ppm of Ethrel per flask. The flasks were replicated and two gas samples
per flask were removed after incubation. Results of the concentration
gradient experiment showed that concentrations of 12, 25, and 100 ppm
were ineffective in inducing an ethylene production at 6 hours (Table
26). The 1200 ppm concentration resulted in a 30% increase after 6
hours. At the 18 hour incubation period there was a 13% increase observed
in the 100 ppm treatment and a 63% increase in the 1200 ppm.

Results with additional concentrations ranging from 240 to 2400
ppm are reported (Table 27). After incubation for 18 hours an increas-
ing percentage of ethylene evolution above the control with increasing
concentrations of Ethrel was observed. The increased evolution of ethy-
lene does not appear to be directly proportional to Ethrel concentration.

59

Table 25. --Percent increase or decrease in ethylene production
over an appropriate control from tomato pericarp
sliced into 0.5 cm cubes. The tissue v;as at the
early breaker stage.

Treatment Incubation Time Percent Change

lO'^M GA 6 hr 33% less

10-3|-1 GA 6 hr 11% less

10-^M GA 6 hr -11% less

Ethrel (3000 ppm) 6 hr 15% increase

10~^M GA 18 hr 32% less

10"^M GA 18 hr 9% less

IG'^M GA 18 hr 2% less

Ethrel (3000 ppm) 18 hr 60% increase

60

Table 25. --Percent increase in' ethylene production by tomato
pericarp sliced into 0.5 cm cubes and incubated
in a buffered media with various concentrations
of Ethrel .

Treatment Incubation Time Percent Change

12 ppm Ethrel 6 hr 0

25 ppm Ethrel 6 hr 0

100 ppm Ethrel
1200 ppm Ethrel

12 ppm Ethrel 18 hr ' Q

25 ppm Ethrel 18 hr 0

100 ppm Ethrel 18 hr 13%

1200 ppm Ethrel 18 hr 63%

6

hr

6

hr

6

hr

6

hr

18

hr

18

hr

18

hr

18

hr

0

30% increase

increase
increase

61

Table 27. --Percent increase in ethylene production by
tomato pericarp sliced into 0.5 cm cubes
and incubated for 18 hr in a buffered media
with various concentrations of Ethrel .

Treatment Percent Change

240 ppm Ethrel 19%

720 ppm Ethrel ' 25%

1200 ppm Ethrel 75%

2400 ppm Ethrel 89%

62

The effect of very high Ethrel concentrations (Table 28) on
the capacity of the pericarp slices to evolve ethylene is presented.
At both G and 18 hours incubation the peak ethylene evolution was
observed with 2*100 pprn whereas Ethrel at 4800 and 9600 was progres-
sively more inhibiting.
VI. Effect of GA on Texture

An interesting observation was made on blended tissue previously
treated with GA. The tissue remained chunky after blending and could
not be pipetted because of the coagulation. Water treated tissue of
the same physiological age was smooth and free to pipet. If enzyme
extracted from water treated fruits was added to the blended GA
treated fruit, the blendate rapidly became smooth and easy to pipet.

63

Table 28. --Percent increase in ethylene production by tomato
pericarp sliced into 0.5 cm cubes and incubated
in a buffered media with various concentrations of
Ethrel .

Treatment Incubation Percent Change

1200 ppm Ethrel 6 hr 19% increase

2400 ppm Ethrel 6 hr 33%

4800 ppm Ethrel 6 hr . 26%

9600 ppm Ethrel 6 hr 6%

1200 ppm Ethrel 18 hr 56%

2400 ppm Ethrel 18 hr 62%

4800 ppm Ethrel 18 hr 51%

9600 ppm Ethrel 18 hr 25%

DISCUSSION

Gibberellic acid treatments resulted in a significant decrease
in the PG and PMG enzyme activities in the tomato pericarp of the
cultivars studied. Hobson (1964) observed a correlation between PG
activity and fruit softening; hov;ever, in the present study GA treated
fruits v/ere generally not significantly firmer than the control. Other
ripening processes were not seriously retarded as evidenced by sub-
stantial color development and ethylene production. The activity of
cellulase has been previously observed to increase during ripening
(Hall, 1964); however, Hobson (1968) concluded that it was not corre-
lated with the softening process. In this study pectinesterase and
cellulase from GA treated fruits were found similar to that of the
control; however, PE activity has not been correlated with softening
(Hall and Dennison, 1960). There may very well be enzymes and processes
associated with ripening that have not been studied. The role of cellu-
lase is still conjectural and the present study does not rule out a
role in softening since it was not observed to be significantly different
from the control in GA treated fruits that softened. The suppression
of PG and PMG activity by GA and the further observation of other pro-
cesses in fruit ripening proceeding normally are important. The role
in fruit softening of pectolytic as well as cellulolytic enzymes needs
to be more carefully assessed. A well defined role for GA in processes
involved in fruit ripening is not yet possible.

64

65

Dostal and Leopold (1967) concluded from GA treated fruits
that ethylene production necessary for incipient color was suppressed;
however, in the present study any suppressed induction of incipient
color was not observed (Table 23). Furthermore, the ethylene production
(Figures 1-4) by treated fruits was equal to or greater than the con-
trol during the ripening period.

Since the GA treated fruits evolve ethylene normally during
ripening, it appears that ethylene is not necessary for the production
of certain hydrolytic enzymes. Experiments with high concentrations
of GA on early breaker stage tissue slices (Table 25) revealed up to a
33% decrease in ethylene evolution; however, the lower concentrations
at the 18 hour incubation time were within 10% of the water treatment.
This information with tissue slices in the case of the Ethrel agrees
with the data obtained with intact fruits; however, the GA data appear
inconsistent in that there is no decrease in ethylene production by
whole fruits. If a whole fruit absorbs 1 g of a uniform solution of
100 ppm GA (Table 14), this is equivalent to absorbing 0.1 mg of active
ingredient per fruit. Assuming a fruit weight of 100 g, this means that
10 ug of GA per 10 g of fruit exerted a pronounced effect on pectolytic
enzyme inhibition. The tissue slice experiments did reveal that GA
concentrations as low as 10"'^ M were as effective in reducing ethylene
evolution; however, 10"^ M is equivalent to 350 ug of GA per 10 g of
pericarp. This is considerably higher than the conservative estimate
calculated with the whole fruit; thus, the higher GA level with the tissue
slices could account for the different ethylene evolution response.

66

As indicated, the amount of GA required to exert its action
of retarding PG and PMG is extremely lov/. As low as 50 ppm dips were
effective, while even the 10 ppm dip had a definite delaying action
(Tables 20-21) on the enzyme activity. In estimating a level of GA
that can exert an effect on PG or PMG activity, one can calculate from
the 10 ppm concentration that less than 1 ug per 10 g of tissue can
exert a delaying action on the enzymes.

Fruits that are treated at incipient color with GA, when the
endogenous threshold level of ethylene necessary for ripening has
already been reached, do not respond as markedly insofar as diminished
PG and PMG activity is concerned (Tables 15-16). The enzyme activity
of GA treated fruits that were within 12 hours of breaking when treated
(Tables 11-12) shows that the activity was not significantly different
from GA treat(?d fruits at the mature green stage. This early breaker
stage appears to be the upper physiological age for the fruits in order
for GA to exert its maximum effect.

The effect of other growth regulators is interesting and has
created some questions as to their role. In no instance did the cyto-
kinins exert an effect on color, firmness or enzymes that was different
from the water treated fruits. The auxins, lAA and NAA, did have a
consistent inhibiting effect (Tables 6, 7, 15 and 16) on the PG and
PMG enzymes in the early stages of ripening; however, as ripening pro-
gressed, the enzyme activity reached that of the control. Significant
differences were not observed at 4 and 5 days past incipient color in
lAA or NAA treated fruits. Effects of firmness, ethylene evolution and
other processes were similar to previous reports for auxins (Emmert and

67

Southwick, 1954, Hartman, 1959, Mitchell and Marth, 1944, Abdel-
Kader et al . , 1966). Any long term lAA effect may be destt^oj'ed by
lAA oxidase formation in ripening fruits (Oyer, 1970). Catechol
inhibits lAA oxidase activity (Libbert et al . , 1969), but was not
effective as a treatment when used in conjunction with lAA in this
study. Mo change in activity of cellulase in response to lAA or NAA
was observed.

The action of Ethrel has been marked on the initiation of incipi-
ent color in the treated fruits. Walter and Homestead 24 tomato fruits
were very responsive to Ethrel (Table 23). An above threshold evolu-
tion of ethylene from the fruits in response to treatment was always
observed (Figures 1-4). The increased ethylene, as has been reported
(Warner and Leopold, 1969, Russo et al . , 1968, Robinson et al . , 1968,
Rabinowitch et al . , 1970), is no doubt the ethylene gas response which
characteristically initiates incipient color, the climacteric and other
ripening processes.

The action of Ethrel is thought to result from its ov/n breakdown
to ethylene gas. As in the case of exogenously applied gas, the fruits
are induced to produce their own ethylene which precedes the climacteric.
The Ethrel treated fruits exhibited an enhanced ethylene evolution,
especially at 5000 ppm concentrations (Figure 4). Tnese results agree
with the recent findings of Dennis et al . (1970). The results support
a natural ethylene stimulation in response to Ethrel which then results
in the onset of incipient color.

Dennis et al . (1970) concluded, based on tomato homogenate
experiments, that the release of ethylene froui Ethrel was nonenzymatic.

68

Experiments in this study vn'th tissue slices incubated in a buffered
media (Lieberman and Kunishi, 1969) add to tlie results of Dennis et al .
(1970). Definite increases in ethylene evolution from pericarp tissue
•incubated with various concentrations of Ethrel were observed (Tables
25-28). After 18 hours of incubation in concentrations as low as 100
ppm Ethrel, a 13'/ increase was observed (Table 26). Concentrations of
over 2400 ppm resulted in smaller percentage increases evolved.

The activity of PG, PMG and cellulase increased as fruits
ripened in all treatments except GA. If the loss of tomato fruit firm-
ness is enzymatically controlled, the overall results implicate
cellulolytic enzymes or unknown enzymes being responsible for soften-
ing. A possibility of nonenzymatic degradation taking place as reported
by Dakin (1963) for cabbage tissue is recognized.

The one consistent aspect of the ethylene evolution from those
fruits treated with GA, NAA or water was that once a level between 0.25
and 0.50 ul/kg-hr was reached the fruit would begin ripening within two
days. Treatments had little effect on the shape of the ethylene curves;
however, the peak ethylene production from treatments and the control
varied with harvests. On the 4/22 harvest the peak ethylene production
was 2 to 3 days past incipient color while three to four days was the
pattern in the 4/30 harvest. Ethrel and GA treated fruits consistently
evolved greater amounts of ethylene than the control (Figures 1-4). A
most interesting observation was made on the 5/30 harvest of Walter
tomatoes. Ethrel and GA treated fruits evolved 1/2 again as much
ethylene as control fruits and reached a peak two days after the control
(Figure 3). This reaction by fruits treated with the regulators was not

69

reflected in any daily visual observation which was made. Apparently,
the production of ethylene by the fruits is variable by nature and
cannot be used as a measure to predict any physiological disorders or
anomalies.

SUMMARY AND CONCLUSIONS

A definite inhibition of PC and PMG activity occurred in ripen-
ing tomato fruits dipped for 30 minutes in as little as 50 ppni GA.
Lower concentrations of GA as well as 100 ppm dips of lAA, 100 ppni
lAA + catechol end 1000 ppm Ethrel inhibited PG and PMG activity in
the early stages of ripening; however, the inhibition disappeared with
time. The cellulase activity of treated fruits was not affected by
any treatment-. The firmness of the tissue as measured by an Allo-Karmer
shear press did not appear to be modified by treatiiients. In control
fruits the PG and PMG activity increased once incipient coloring
occurred. In all treatments the firmness decreased as the fruits
ripened.

The color development of GA and Ethrel treated fruits was retarded
initially, but as the days past incipient color increased, the color
approached that of the control.

Ethrel treatments in 1000 ppm, 30 minute dips resulted in a
decrease in the time required for mature green fruits to undergo incipi-
ent color. There was no alteration in the onset of incipient color by
either GA, lAA, NAA, Kinetin or N^BA.

Whole fruits treated with GA evolved as much or more ethylene
than the control as the fruits ripened. Napthaleneacetic acid treated

70

71

fruits exhibited no differences in ethylene evolution from the con-
trol. Ethrel treated fruits produced ethylene well above the thres-
hold for ripening and treated fruits produced higher levels throughout
the ripening period than the control. Ethrel treated fruits produced
ethylene in a similar pattern to the control. In three of the four
harvests the ethylene curves v;ere similar in shape to the control and
other treatments.

Tissue slices treated with Ethrel evolved much more ethylene
than tissue slices incubated without Ethrel. Ethylene evolution
increased from tissue slices with increasing concentrations from 100
to 2400 ppm. Concentrations of Ethrel at 4800 and 9600 ppm resulted in
a lower percentage increase than 2400. Gibberellic acid treatments at
10 M lowered the ethylene production by 33/:. when compared to the
control. Decreasing the GA concentration to 10""^ or 10"*^ M decreased
the inhibition of ethylene production.

Changes in pectic enzymes appear to be under the control of GA.
The control affected by GA on these enzymes may not be a primary one;
however, if GA is applied to the mature green fruits the production of
PG and PMG activity is retarded. If GA is applied to fruit at the time
of incipient color, there is a reduction of enzyme activity but not
nearly as great as when it is applied at the mature green stage.

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BIOGRAPHICAL SKFTCH

Craig H. Lanipe was born January 20, 194^, at Spencer, Uest
Virginia. In May, 1960, he was graduated from Gassaway High School,
Gassaway, West Virginia. In January, 1966, he received a Bachelor of
Arts with a major in Biology from West Virginia University. In 1966,
he enrolled in the Graduate School of West Virginia University. He
worked as a research assistant in the Department of Horticulture until
May, 1968, when he received the degree of Master of Science. From
September, 1968, until the present time, he has pursued his work toward
the degree of Doctor of Philosophy.

Craig H. Lampe is married to the former Molly Romig and is the
father of one child. He is a member of the American Institute of
Biological Science and the Florida State Horticulture Society.

This dissertation was prepared under the direction of the
chairman of the candidate's supervisoi7 committee and has been
approved by all members of that committee. It was submitted to the
Dean of the College of Agriculture and to the Graduate Council, and
was approved as partial fulfillment of the requirements for the
degree of Doctor of Philosophy.

December, 1970

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(cir-i I c cA,

Dean, College of Agriculture

Dean, Graduate School

Supervisory Committee;

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Chairman

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