Claim · model-written summary
Low competition throughout fruit development increased sugars, acids and carotenoids.
- Taxon
- tomato
Solanum lycopersicumt0 - Treatment
- Low competition during the whole fruit developmente0
- Outcome
- sugar, acid and carotenoid contentse0
- Direction
- promotede0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Low competition during the whole fruit development promoted sugar, acid and carotenoid contents”
t0“tomato quality”
Title
Insights into the formation of tomato quality during fruit development
N Bertin; M Buret; C Gary The Journal of Horticultural Science and Biotechnology 2001. doi:10.1080/14620316.2001.11511446
Other claims from this paper (13)
- Association Beta-carotene and lycopene contents were positively correlated.
- Association Carotenoid contents were negatively correlated with fruit firmness.
- Association Refractive index, dry matter and sugar contents were positively correlated, less so under low cell-division competition.
- Association Fruit fresh weight had no correlation with qualitative parameters.
- Observation Fruit fresh weight differed within the sixth truss, driven by first versus later fruits.
- Observation Fruit composition did not vary between basal and tip fruit.
- Association Fruit composition depended significantly on the fruit/leaf ratio.
- Intervention effect Low competition did not significantly increase fruit size.
- Intervention effect Reduced competition during cell elongation tended to lower dry matter.
- Intervention effect Reduced competition during cell elongation tended to raise acid content.
- Intervention effect Changing competition only during cell division barely affected fruit composition.
- Mechanism Authors suggested drastic fruit removal may inhibit source activity at low sink demand.
- Association Source-sink ratio affected fruit firmness and colour only slightly.