First published online January 9, 2003; 10.1104/pp.012401
Plant Physiol, February 2003, Vol. 131, pp. 725-735
A Novel Small Heat Shock Protein Gene, vis1,
Contributes to Pectin Depolymerization and Juice Viscosity in
Tomato Fruit1
Wusirika
Ramakrishna,23
Zhiping
Deng,2
Chang-Kui
Ding,4
Avtar K.
Handa,* and
Richard H.
Ozminkowski Jr.
Department of Horticulture and Landscape Architecture, 1165 Horticulture Building, Purdue University West Lafayette, Indiana 47906 (W.R., Z.D., C.-K.D., A.K.H.); and H.J. Heinz Company, P.O. Box
57, Stockton, California 95201 (R.H.O.)
We have characterized a novel small heat shock protein gene,
viscosity 1 (vis1) from tomato
(Lycopersicon esculentum) and provide evidence that it
plays a role in pectin depolymerization and juice viscosity in ripening
fruits. Expression of vis1 is negatively associated with
juice viscosity in diverse tomato genotypes. vis1
exhibits DNA polymorphism among tomato genotypes, and
the alleles vis1-hta (high-transcript
accumulator; accession no. AY128101) and
vis1-lta (low transcript accumulator;
accession no. AY128102) are associated with thinner and thicker juice,
respectively. Segregation of tomato lines heterogeneous for
vis1 alleles indicates that vis1
influences pectin depolymerization and juice viscosity in ripening
fruits. vis1 is regulated by fruit ripening and high temperature and exhibits a typical heat shock protein chaperone function when expressed in bacterial cells. We propose that VIS1 contributes to physiochemical properties of juice, including pectin depolymerization, by reducing thermal denaturation of depolymerizing enzymes during daytime elevated temperatures.
1
This research was supported by the U.S.
Department of Agriculture/National Research Initiative (grant no.
94-37304-1110) and by the U.S. Department of Agriculture/North
Central Biotechnical Initiative (grant no. 96-34340-2711). This is
journal paper no. 16,493 of the Purdue University Agricultural
Experiment Station.
2
These authors contributed equally to the paper.
3
Present address: Department of Biological Sciences,
Purdue University, West Lafayette, IN 47906.
4
Present address: Produce Quality and Safety Laboratory,
Agricultural Research Services, U.S. Department of Agriculture,
Beltsville, MD 20705.
*
Corresponding author; e-mail handa{at}hort.purdue.edu; fax
765-494-0391.
© 2003 American Society of Plant Biologists
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