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Effect of abscisic acid and gibberellins in the accumulation of sugars and its relationship with the synthesis of terpenes in the fruit of tomato (Solanum lycopersicum cv. Micro-Tom)

Grant number: 13/50502-2
Support type:Regular Research Grants
Duration: January 01, 2014 - December 31, 2015
Field of knowledge:Biological Sciences - Botany - Pant Physiology
Cooperation agreement: CONICET
Principal Investigator:Lázaro Eustaquio Pereira Peres
Grantee:Lázaro Eustaquio Pereira Peres
Principal investigator abroad: Ambrosio Ruben Bottini
Institution abroad: Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina
Home Institution: Escola Superior de Agricultura Luiz de Queiroz (ESALQ). Universidade de São Paulo (USP). Piracicaba , SP, Brazil
Associated research grant:11/10287-0 - Study of the molecular and physiological basis involved in the tolerance of fruit to chilling injury, AP.R


The aim of this work is to study the regulatory effects of the hormones abscisic acid (ABA) and gibberellins (GAs) in the biosynthesis of secondary metabolism compounds (terpenes and polyphenols) and accumulation of phosynthates in leaves, flowers and fruits of tomato. With this aim, mutants deficient in the biosynthesis of either ABA or GA introgressed into the Micro- Tom cultivar of tomato will be used as biological material and compared to wild-type plants of the same cultivar as a control. The genotypes will be either grown normally or treated with exogenous applications of ABA, GA and inhibitors of terpene biosynthesis. The following aspects of metabolism will be assessed in leaves and fruits: endogenous levels of ABA and GA; content of terpenes and polyphenols; photosynthates accumulation and allocation. Ali experiments will be carried out taking into account the phenology of the plants and sampling will be performed at different stages. At the end of the experiments, we will also determine parameters of agronomic interest, such as internode length, number of leaves, totalleaf area, number and weight of fruits and total soluble solids content (Brix) in the fruits. (AU)