Studies on the physiological mechanism of micro-cracking in tomato fruit and the development of its sorting method

Research Project

Project/Area Number	15K07282
Research Category	Grant-in-Aid for Scientific Research (C)
Allocation Type	Multi-year Fund
Section	一般
Research Field	Horticultural science
Research Institution	Yamagata University
Principal Investigator	NISHIZAWA Takashi 山形大学, 農学部, 教授 (10208176)
Project Period (FY)	2015-04-01 – 2018-03-31
Project Status	Completed (Fiscal Year 2017)
Budget Amount *help	¥4,940,000 (Direct Cost: ¥3,800,000、Indirect Cost: ¥1,140,000) Fiscal Year 2017: ¥1,690,000 (Direct Cost: ¥1,300,000、Indirect Cost: ¥390,000) Fiscal Year 2016: ¥1,820,000 (Direct Cost: ¥1,400,000、Indirect Cost: ¥420,000) Fiscal Year 2015: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
Keywords	トマト / つやなし果 / クチクラ / ホウ素 / カルシウム / UV / 低温 / マイクロクラッキング / 蒸散 / 水ストレス / 膨圧 / Microcracking / 細胞肥大 / microcracking / 紫外線 / 環境ストレス / 果皮
Outline of Final Research Achievements	"Tsuyanashi-ka", which is also called as micro-cracking, is a physiological disorder developed on the cuticle of tomato fruit. In our experiment, factors such as UV, low temperature, plant hormones, calcium, and boron (B) etc. were testified if they could induce the development of "Tsuyanashi-ka". However, each factor did not induce the development of "Tsuyanashi-ka" when they were applied individually. On the other hand, B application effectively reduced the development of "Tsuyanashi-ka" suggesting that this physiological disorder would be induced through a combination of B-deficiency and the other factor(s) including environmental conditions.