Salt stress-enhanced γ-aminobutyric acid (GABA) in tomato fruit

Acta Horticulturae

Volumn 761, Issue , 2007, Pages 431-435

  Zushi, K ^a,b   Matsuzoe, N ^a  

^a Prefectural University   (Japan)

^b Kumamoto University   (Japan)

Author keywords

Amino acid; Fruit quality; Lycopersicon esculentum; Salt stress; aminobutyric acid

Indexed keywords

LYCOPERSICON ESCULENTUM;

EID: 61449126488     PISSN: 05677572     EISSN: None     Source Type: Book Series    
DOI: 10.17660/ActaHortic.2007.761.59     Document Type: Conference Paper

References (12)

1. Balibrea, M.E., Cayuela, E., Artés, F. and Pérez-Alfocea, F. 1997. Salinity effects on some postharvest quality factors in a commercial tomato hybrid. J. Hort. Sci. 72:885-892.
2. Bolarín, M.C., Santa-Cruz, A., Cayuela, E. and Pérez-Alfocea, F. 1995. Short-term solute changes in leaves and roots of cultivated and wild tomato seedlings under salinity. J. Plant Physiol. 147:463-468.
3. Bouché, N. and Fromm, H. 2004. GABA in plants: just a metabolite? Trends Plant Sci. 9:110-115.
4. De Pascale, A., Maggio, A., Fogliano, V., Ambrosino, P. and Ritieni, A. 2001. Irrigation with saline water improves carotenoids content and antioxidant activity of tomato. J. Hort. Sci. Biotech. 75:447-453.
5. Franco, J.A., Pérez-Saura, P.J., Fernández, J.A., Parra, M. and García, A.L. 1999. Effect of two irrigation rates on yield, incidence of blossom-end rot, mineral content and free amino acid levels in tomato cultivated under drip irrigation using saline water. J. Hort. Sci. Biotech. 74:430-435.
6. Guichard, S., Bertin, N., Leonardi, C. and Gary, C. 2001. Tomato fruit quality in relation to water and carbon fluxes. Agronomie 21:385-392.
7. Kajimoto, O., Hirata, H., Nakagawa, S., Kajimoto, Y., Hayakawa, K. and Kimura, M. 2004. Hypotensive effect of fermented milk containing γ-aminobutyric acid (GABA) in subjects with high normal blood pressure. Nippon Shokuhin Kagaku Kogaku Kaisi. 51:79-86.
8. Kinnersley, A.M. and Turano, F.J. 2000. Gamma aminobutyric acid (GABA) and plant responses to stress. Crit. Reviews Plant Sci. 19:479-509.
9. Petersen, K. K., Willumsen, J. and Kaack, K. 1998. Composition and taste of tomatoes as affected by increased salinity and different salinity sources. J. Hort. Sci. Biotech. 73:205-215.
10. Rolin, D., Baldet, P., Just, D., Chevalier, C., Biran, M. and Raymond, P. 2000. NMR study of low subcellular pH during the development of cherry tomato fruit. Aust. J. Plant Physiol. 27:61-69.
11. Tsushida, T. and Murai, T. 1987. Conversion of glutamic acid to γ-aminobutyric acid in tea leaves under anaerobic conditions. Agric. Biol. Chem. 51:2805-2871.
12. Zushi, K., Matsuzoe, N., Yoshida, S., Chikushi, J. 2005. Comparison of chemical composition contents of tomato fruit grown under water and salinity stresses. J. Soc. High Tech. Agri. 17:128-136.