ISHS Acta Horticulturae 761: XXVII International Horticultural Congress - IHC2006: International Symposium on Advances in Environmental Control, Automation and Cultivation Systems for Sustainable, High-Quality Crop Production under Protected Cultivation
SALT STRESS-ENHANCED γ-AMINOBUTYRIC ACID (GABA) IN TOMATO FRUIT |
| Authors: | K. Zushi, N. Matsuzoe |
| Keywords: | amino acid, γ-aminobutyric acid, fruit quality, Lycopersicon esculentum, salt stress |
| Abstract:
Several studies have shown that γ-aminobutyric acid (GABA) contributes to an antihypertensive effect in humans. In tomato production, salt stress has been recently applied to improve the quality of fruit, but the changes in GABA content in salt-stressed fruit have yet to be determined. The aims of this study are to elucidate the salt stress-induced changes in GABA contents in tomato fruit. Tomatoes of normal- fruited type and cherry type cultivars were grown in closed irrigation systems during warm and cool seasons. Salt stress treatments were applied by adding 50 mM and 100 mM NaCl to the nutrient solution in both seasons. Irrespective of the cropping seasons and cultivars, fruit weight was reduced by salt stress, whereas GABA content on a fresh weight basis in salt-stressed fruit was 1.4–4.7 times higher than that in control fruit. Moreover, salt stress-enhanced GABA content was induced by the net accumulation rather than the concentration effect by the reduction of water in fruit, because GABA content on a dry weight basis was also increased by salt stress. These results show for the first time that salt stress enhances the GABA content in tomato fruit. In addition, the regulatory mechanism of GABA content is discussed. | |
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