HSP21 Promotes Carotenoid Accumulation in Tomato Fruits after Cold Storage
| Distribution of Carotenoid (% of Total) | ||||
|---|---|---|---|---|
| At Harvest (Mature Green) | 7 d after Cold Storage | |||
| Type of Carotenoid | Control | T4-311 | Control | T4-311 |
| Phytoene | n.d. | n.d. | 4.8 | 12.5 |
| Phytofluene | n.d. | n.d. | 2.7 | 5.9 |
| β-Carotene | n.d. | n.d. | 34.7 | 5.9 |
| ζ-Carotene | n.d. | n.d. | n.d. | n.d. |
| γ-Carotene | n.d. | n.d. | n.d. | n.d. |
| Neurosporene | n.d. | n.d. | n.d. | n.d. |
| Lycopene | n.d. | n.d. | 16.6 | 68.3 |
| Lutein | 86.3 | 86.1 | 41.2 | 7.4 |
| Violaxanthin | 7.5 | 7.6 | n.d. | n.d. |
| Neoxanthin | 6.2 | 6.3 | n.d. | n.d. |
| Total carotenoid (μg/g FW) | 1.76 ± 0.52 | 2.21 ± 0.31 | 1.53 ± 0.3 | 11.89 ± 1.1 |
Carotenoids were extracted from mature green control and transgenic (T4-311) fruits at harvest and 7 d after cold storage. Total carotenoids were measured with a spectrophotometer and analyzed by HPLC. Results are average values of four different fruits. n.d., not detected.