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| The Changes of Characters Related to Fruit Firmness of Tomato during Fruit Ripening |
| Wan Sailuo，Gao Yuan，Jin Qing，et al. |
| (College of Life Sciences，Anhui Agricultural University，Hefei 230036) |
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Abstract Taking tomato with firm fruit introduced from Israel as experiment materials，the research studies the relation between the fruit firmness during storage period and the commercial fruit rate，and the changing regulation of fruit firmness during ripening stage and relevant physiological and biochemical indexes.The result indicates that the rate of commercial fruit has close relation with fruit firmness.During the fruit ripening stage，the contents of primary pectin and cellulose decreased，while the contents of soluble pectin increased.PG and cellulose enzyme play an important role during the decreasing process of fruit firmness，and have a significant negative relation with fruit firmness.The contents of primary pectin and cellulose have a extremely significant positive relation with fruit firmness.Therefore，in the breeding for storage and transportation tolerant tomato variety，the veracity of choosing correct tomato materials can be verified by the contents of primary pectin and cellulose.
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Received: 28 August 2007
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