Abstract
Summary In vitro translation of total RNA extracted from developing and wounded tomato fruit ( Lycopersicon esculentum Mill. cv. Rutgers) indicated that ripening-related changes to polypeptide populations are initiated in the gel and placental tissues before spreading to external tissues. Expression of ripening-related cDNA probes showed that polygalacturonase (PG) activity was first activated in placental tissue, while photosynthesis first declined in the centre of the fruit. These results support the view that ripening in tomato fruit is under genetic control, and are consistant with the theory that ripening is initiated in tomato gel tissue.
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