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Maturation des tomates: l'éthylène joue un rôle majeur
Paperback
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ISBN10: 6207840038
ISBN13: 9786207840038
Publisher: Editions Notre Savoir
Published: May 27 2025
Pages: 72
Weight: 0.24
Height: 0.17 Width: 6.00 Depth: 9.00
Language: French
ISBN13: 9786207840038
Publisher: Editions Notre Savoir
Published: May 27 2025
Pages: 72
Weight: 0.24
Height: 0.17 Width: 6.00 Depth: 9.00
Language: French
La tomate (Solanum lycopersicum) est l'un des légumes les plus importants en Inde, juste après la pomme de terre en termes de consommation. Elle est également devenue la plante modèle pour la maturation des fruits climactériques, pour des raisons à la fois scientifiques et agricoles. La maturation des fruits charnus s'accompagne d'une série de changements biochimiques, physiologiques et structurels qui rendent le fruit attrayant et appétissant pour le consommateur. Au cours du processus de maturation des fruits, des changements de texture, de couleur, de saveur et d'arôme se produisent, en plus de la modification des teneurs en vitamines et en antioxydants. Dans les fruits climactériques comme la tomate, la production d'éthylène est nécessaire pour le déclenchement et l'achèvement du processus de maturation des fruits. L'éthylène est une hormone gazeuse qui joue un rôle essentiel dans la régulation d'un certain nombre d'événements physiologiques et développementaux chez les plantes. Divers aspects de la maturation des fruits sont stimulés par l'éthylène, bien qu'il ne s'agisse certainement pas du seul composant contribuant à ce processus. Une meilleure compréhension du rôle de l'éthylène dans la maturation des fruits et des interactions avec d'autres hormones et facteurs de développement peut faciliter l'identification des loci cibles afin d'améliorer la qualité, le rendement et la valeur nutritionnelle des fruits.
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