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In Vivo Measurement of Phytochrome in Tomato Fruit ¹

Karl H. Norris^b and Alley E. Watada^b

^a Departments of Food Science and Biochemistry, Clemson University, Clemson, South Carolina 29631, Agricultural Marketing Research Institute, Agricultural Research Service, United States Department of Agriculture, Beltsville, Maryland 20705

Presence of phytochrome in two kinds of tomatoes (Lycopersicon esculentum Mill.), the yellow lutescent strain and cherry tomatoes (L. esculentum Mill. var. cerasiformeCV. Red Cherry), was established by measuring the absorption difference spectra of the whole fruit after irradiation with red and with far red light. Phytochrome content was determined in yellow lutescent tomatoes and decreased gradually during the ripening period.