Metabolic modelling of tomato fruit ripening

Tomatoes are the fourth most valuable commodity in agriculture after rice, wheat and soybeans globally with 151 million tonnes of fruit being produced in 2012. The tomato fruit is also a model system for fleshy fruit development. During ethylene-regulated fruit ripening there are complex changes in fruit chemical composition due to degradation and synthesis of a number of soluble and volatile metabolites. Ultimately, these changes control the composition of the ripe fruit and dictate its flavour and texture. It is known that ripening can proceed when mature green fruit are removed from the plant (and indeed this is standard commercial practice) but the extent to which metabolic changes are sustained when fruit are ripened in this way has yet to be established. A modelling approach such as constraints-based modelling can provide system-level insights into the workings of the complex tomato metabolic network during ripening. The first aim of this thesis was therefore to construct a genome-scale metabolic network model for tomato and to use this model to explore metabolic network flux distributions during the transitions between the stages of fruit ripening. The flux distributions predicted provided insight into the production and usage of energy and reductants, into routes for climacteric CO2 release, and the metabolic routes underlying metabolite conversions during ripening. The second aim of this thesis was to use the model to explore metabolic engineering strategies for increased production of lycopene in tomato fruit. The model predictions showed that rearrangement of dominant metabolic fluxes were required to cope with the increased demand for reductants at high lycopene accumulation, which came at a cost of a lower accumulation of other secondary metabolites. Overall the thesis provides an approach to connect underlying metabolic mechanisms to the known metabolic processes that happen during ripening.This thesis is not currently available in OR