In tomato fruits, chlorophyll, lycopene and ß-carotene are mostly responsible for the color. During ripening of
tomato fruits, the color of the pericarp changes from green to red as chlorophyll is degraded and carotenoids accumulate.
These changes are associated with an increase in respiration and ethylene production. Carotenoid biosynthesis
pathway in plants can be disturbed by herbicide fluridone (1-methyl-3-phenyl-5-[3-trifluoromethyl(phenyl)]-
4(1H)-pyridinone), which inhibits the activity of phytoene desaturase, an enzyme responsible for conversion of
phytoene to phytofluene. Fluridone is also used as an inhibitor of biosynthesis of abscisic acid (ABA) and strigolactones,
and it reduces chlorophyll production in plants. In our research we studied the effect of fluridone on some
physiological parameters, such as color, firmness, ethylene production, lycopene and chlorophyll content during
ripening of the tomato fruit. Tomato plants cv. Altadena (Syngenta) were cultivated in a greenhouse in controlled
temperature and both immature and mature fruits were used for the experiments, performed between August and
November 2016. Fluridone at concentrations of 0.1% and 1.0% in lanolin paste was applied as a 2-3 mm stripe
from the top to the base of tomato fruits, and as a control a stripe of lanolin was applied in the same way on the
opposite side of the fruits. Fluridone at a concentration of 1.0% greatly inhibited lycopene accumulation in the
pericarp of tomato fruits from the treated side. The measurements of fruit firmness have shown no significant
differences between firmness of the part of the tomato fruits treated with fluridone, and the non-treated ones.
Tomato fruits treated with fluridone produced amounts of ethylene similar to those found in control tissues on
the opposite side of the same fruit. Fluridone delayed chlorophyll degradation in tomato fruits. The metabolic
significance of these findings is discussed with the role of carotenogenesis inhibition in tomato fruit ripening.
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