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Published on January 9, 2003; 10.1104/pp.012401

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Received August 1, 2002
Returned for revision September 20, 2002
Accepted November 4, 2002

A Novel Small Heat Shock Protein Gene, vis1, Contributes to Pectin Depolymerization and Juice Viscosity in Tomato Fruit

Wusirika Ramakrishna , Zhiping Deng , Chang-Kui Ding , 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.)

* Corresponding author; email: handa{at}hort.purdue.edu.

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.




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