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In Planta Measurements of Na+ Using Fluorescent Dye CoroNa Green
Mehea Park,이효석,Jung-Sook Lee,변명옥,Beom-Gi Kim 한국식물학회 2009 Journal of Plant Biology Vol.52 No.4
Fluorescent indicators of Na+ are valuable tools for nondestructive monitoring of its spatial and temporal distribution in plants. We tested whether CoroNa Green fluorescent dye, a newly developed sodium indicator, is suitable for measuring relative concentrations in planta. To determine the ideal conditions for its use, we incubated NaCl-pretreated Arabidopsis thaliana seedlings with different concentrations of CoroNa Green and visualized fluorescence in each organ with a fluorescein isothiocyanate filter. When 50 μM of dye was applied, fluorescence was distributed more uniformly and intensely in the root tips than in other tissues. Under those conditions, fluorescence gradually increased in the root tips when Na+ was bound to CoroNa Green for concentrations up to 100 mM NaCl. Confocal fluorescence microscopy revealed that when Arabidopsis seedlings were incubated with the same concentration of NaCl, the sos1 mutant had much stronger fluorescence than the wild type. This report is the first to describe the properties of CoroNa Green for measuring Na+ content in intact plants and demonstrates the usefulness of this technique for investigating the mechanism of Na+ homeostasis.
흑색 방울토마토의 숙기 및 저장온도에 따른 상품성 유지기간 구명
박미희(Mehea Park),서정민(Jeongmin Seo),원희연(Heeyeon Won),서종분(Jongbun Seo),문두경(Doogyung Moon),김우일(Wooil Kim),심상연(Sangyoun Shim) 한국원예학회 2015 원예과학기술지 Vol.33 No.5
Black mini tomato ‘Hei-G’ fruits were harvested at different stages of maturity (immature-mature green and mature-black red) and stored at different temperatures (8, 12, and 20℃) to investigate the quality and lycopene content during storage. Weight loss increased dramatically at higher temperature for both harvesting stages without significant differences. Firmness of immature fruits decreased below the initial level of mature fruit (8.1N) after 5, 8, and 19 days storage, when they were stored at 20, 12, and 8℃, respectively. Soluble solid contents of mature fruit increased at initial storage, and were higher as compared to immature fruits before deterioration at each storage temperature. Decrease in titratable acid of mature fruits depended on storage time and temperature. However, titratable acid of immature fruits showed little change during storage, and so it did not affect flavor. Hunter a value changed greatly in immature fruit stored at high temperature. Unlike ripe tomatoes, there was no significant difference in black tomato Hunter b values of immature and mature fruit at initial and 12 days storage. However, immature fruits stored at 8℃ did not reach full maturity and color development and ripening. High storage temperature increased lycopene production while low storage temperature blocked lycopene development. Shelf life of the immature fruits, which was evaluated by elapsed days to conventional mature stage, was 12 and 15 days when they were stored at 20 and 12℃, respectively. The optimum storage temperature to maintain the quality and lycopene content of mature fruits was 12℃. Moreover, the shelf life of mature fruits stored at 20℃ could reach up to 5 days.