Effects of calyx on tomato fruit development and quality formation

To investigate the effects of calyx on tomato fruit development and quality formation,we did two tests.In test1,calyxes were removed from fruits at 10,15,20,25,30,35 and 40d after flowering.Normal fruits with calyxes were used as control.Fruits were harvested at mature stage(6 days after turning)and analyzed.In test 2,we picked fruits at 25,30,35,40 and 45d after flowering,removed the calyxes and then stored at 25℃.The fruits with calyxes were used as a control.The results of test 1showed that removal of calyxes delayed fruits ripening,fruits weight and the content of ascorbic acid(Vc),flavonoids,and fruit cell wall materials.In terms of antioxidant enzymes,catalase(CAT)activity in treated fruits was lower than that of control,while peroxidase(POD)activity was higher the sugar-acid rate decreased.There is no significant difference in soluble solids between control and treated fruits.The results of test 2 showed that the ethylene production was reduced by half when calyxes were removed from fruits earlier than 30 dafter flowering.There was no significant difference in ethylene production between control and treated fruits from 35 dafter flowering.It can be therefore concluded that removing of calyx had some effects on the development growth and quality of tomato fruits.