Autophagy is the process by which cells break down and recycle their own components, allowing them to maintain balance and function properly. It is a mechanism present in almost all eukaryotic organisms, from yeast to humans. Recent studies show that autophagy plays a key role not only in the aging of organisms, but also in the ripening of fruits such as tomatoes. 

Autophagy and aging in organisms 

In human organisms, autophagy is essential for the removal of damaged proteins and organelles, which prevents the accumulation of toxic substances in cells. As we age, the efficiency of this process decreases, which can lead to the development of neurodegenerative diseases such as Alzheimer’s and Parkinson’s disease. Studies suggest that improving autophagy can delay the aging process and reduce the risk of developing these diseases. 

Studies conducted by the researchers at the Volcani Institute in Israel and the University of Tübingen in Germany showed that autophagy affects the production of ethylene, the hormone responsible for fruit ripening. In the experiments, the researchers temporarily silenced the autophagy-related genes in tomato seedlings, which caused an earlier onset of ethylene production and accelerated fruit ripening. This implies that autophagy acts as a mechanism to delay ripening, just as it slows down aging processes in animal organisms. 

Practical significance of the discovery 

Understanding the role of autophagy in fruit ripening has important implications for agriculture and the food industry. It is estimated that about 40% of global agricultural production is wasted at various stages, from harvest to consumption. Controlling the ripening process by regulating autophagy can help reduce losses and improve fruit storage efficiency. 

Discoveries about autophagy open up new avenues for research into the mechanisms of aging and ripening in different organisms. Further research may lead to new therapeutic strategies for treating age-related diseases and innovative methods for extending the shelf life of food products. 

 Sources: nph.onlinelibrary.wiley.com, Nature, newsroom.wiley.com, PMC