Abstract
AbstractThe effects of potasium deficiency and blotchy ripening in tomato fruit on some nitrogenous constituents, especially the proteins, have been investigated. The distribution of nitrogen in normal and potassium‐deficient fruit of the cherry tomato Lycopersicon pimpinellifolium was examined and compared with that from potassiumdeficient and blotchy ripened fruit of a cultivated variety (L. esculentum, cv. Moneymaker). The protein fraction from cv. Amberley Cross was analysed in detail using disc gel electrophoresis. Changes induced by potassium deficiency in the general protein pattern and on a wide range of enzymes active in ripening were compared with the effects brought about by blotchy ripening. The distribution of protein components and isoenzymes in low potassium fruit was to a large extent similar to that of normal tissue at an earlier stage of development, whereas the alterations in blotchy tissue appeared to be of a random nature.
Published Version
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