Mannosyl- and Xylosyl-Containing Glycans Promote Tomato (Lycopersicon esculentum Mill.) Fruit Ripening | Zendy

Bernard Priem | Zendy; Kenneth C. Gross | Zendy

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Mannosyl- and Xylosyl-Containing Glycans Promote Tomato (Lycopersicon esculentum Mill.) Fruit Ripening

Author(s) -

Bernard Priem,

Kenneth C. Gross

Publication year - 1992

Publication title -

plant physiology

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 3.554

H-Index - 312

eISSN - 1532-2548

pISSN - 0032-0889

DOI - 10.1104/pp.98.1.399

Subject(s) - lycopersicon , ripening , glycan , gram , galactose , horticulture , biology , chemistry , botany , food science , biochemistry , bacteria , genetics , glycoprotein

The oligosaccharide glycans mannosylalpha1-6(mannosylalpha1-3)mannosylalpha1-6(mannosylalpha1-3) mannosylbeta1-4-N-acetylglucosamine and mannosylalpha1-6(mannosylalpha1-3)(xylosylbeta1-2) mannosylbeta1-4-N-acetylglucosaminyl(fucosylalpha1-3) N-acetylglucosamine were infiltrated into mature green tomato fruit (Lycopersicon esculentum Mill., cv Rutgers). Coinfiltration of 1 nanogram per gram fresh weight of the glycans with 40 micrograms per gram fresh weight galactose, a level of galactose insufficient to promote ripening, stimulated ripening as measured by red coloration and ethylene production.

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