“彩色番茄”果实质体超微结构的观察

Ultrastructure of plastid in the colourful tomato fruit

“彩色番茄”果色新颖、风味甜美,是西餐中颇为流行的水果蔬菜之一。具有果汁少、果肉厚、耐贮运等特点,市场前景广阔,但其果色形成原因尚未见报道。本试验应用电子显微镜技术对其果肉质体进行观察,发现彩色番茄果实中有条纹部分和无条纹部分的果肉细胞质体发育不同步。有条纹部分的质体(主要为叶绿体向有色体的转变)在发育时间上迟于无条纹部分的质体。从解剖学角度初步认为这可能是形成彩色番茄条纹的原因,为番茄果色形成机制提供了一定的理论依据。

Colourful tomato fruit is novel and luscious, it is one of popular fruit vegetables in Europe. It has characteristics including to less fruit juice, thick sarcocarp, being to storing, so it has vast market prospect. But the reason of its colour formation hash＇ t been reported. In this experiment, the authors observed sarcocarp plastid and found： the colourful tomato＇ fruit plastid （main changes of chloroplast to chromoplast）between the parts having stripes and the ones having no stripes have different development period. The plastid development of the parts having stripes are slower than the ones having no stripes, which may he the reason leading to stripe formation and also provide information on revealing mechanisms of tomato fruit color formation.