The Impact of Callose Metabolism on the Mechanical Properties of Cell Wall during Tomato Ripening

The tomato is considered one of the most important crops due to its nutrient properties. As a soft fruit, it is characterised by a rapid and high loss of firm texture. More resistant varieties could prove instrumental for optimising production, processes and transports. Research has implicated the beta 1.3 glucan component (callose) in the degradation of fruit texture. The EU-funded CallMechanics project intends to investigate the role callose plays in fruit softening to determine the impact changes in callose accumulation have on the latest stages of fruit production. The result will lead to new molecular instruments to apply in the selection and cultivation of more resistant varieties.