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Metabolism of glucose during ripening of detached tomato fruit
Author(s) -
Patching Colin R.,
Maw George A.,
Davies Jack N.
Publication year - 1975
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740260104
Subject(s) - ripening , ripeness , sucrose , fructose , sugar , labelling , metabolism , chemistry , sucrose phosphate synthase , food science , sucrose synthase , horticulture , biology , biochemistry , invertase
Detached tomato fruit at four stages of ripeness were injected with D‐[U‐ 14 C]‐glucose. After 72 h the overall metabolism of the labelled glucose and the production of 14 CO 2 were greatest in red fruit and least in over‐ripe fruit. Labelled carbon was incorporated into the neutral, basic and acidic fractions of fruit at all stages of ripeness. Labelling of free fructose occurred; this was most marked in mature green and green/yellow fruit and declined during subsequent ripening. Incorporation of 14 C into sucrose was observed, and this increased with ripening although there was a decrease in total (free and combined) fructose labelling. The results suggest that the sucrose synthesis takes place through the action of sucrose phosphate synthetase rather than sucrose synthetase.