CHANGES IN INDIVIDUAL SUGARS OF TOMATO FRUIT DURING RIPENING
CHANGES IN INDIVIDUAL SUGARS OF TOMATO FRUIT DURING RIPENING
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DOI：
10.1002/jsfa.2740260808
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发表时间：
1975-01-01
影响因子：
4.1
通讯作者：
KEMPTON, RJ
中科院分区：
文献类型：
--
作者：
DAVIES, JN;KEMPTON, RJ
研究了番茄果实成熟过程中果壁单糖浓度和果室含量的变化。主要的糖是葡萄糖和果糖，还有少量的蔗糖和肌醇。在发育的最初阶段，果实中葡萄糖的含量大约是果糖的两倍，但随着接近成熟和成熟的开始，葡萄糖/果糖的比例下降到小于1。在每个果实的基础上，果壁和果室内容物之间的主要糖的分布在青果期约为3:1，随着果实成熟降至2:1。总还原糖（百分比新鲜重量或每果）在成熟的绿色和绿黄阶段显著增加，并随着随后的成熟而下降。这些变化主要受果糖含量变化的影响，葡萄糖变化不大。蔗糖和肌醇的浓度均低于0.05%新鲜重量，随着成熟而下降。斑点水果外壁的绿色区域所含的葡萄糖和果糖比正常成熟的绿色水果的外壁少得多，而红色区域所含的葡萄糖和果糖与正常成熟的红色水果的含量相似。
Changes in the concentrations of the individual sugars of the walls and locular contents of tomato fruit during ripening were studied. The major sugars were glucose and fructose together with much smaller amounts of sucrose and myoinositol. During the initial stages of development the fruit contained approximately twice as much glucose as fructose, but with approaching maturity and the onset of ripening the glucose/fructose ratio declined to less than unity. On a per fruit basis the distribution of the major sugars between the walls and locular contents was about 3:1 at the green stage, falling to 2:1 as the fruit ripened. Total reducing sugars (percentage fresh weight or per fruit) increased markedly between the mature green and green-yellow stages with a tendency to decrease with subsequent ripening. These changes were predominantly influenced by changes in fructose content, with glucose changing slightly. The concentrations of sucrose and myoinositol, both less than 0.05% fresh wt, declined with ripening. The green areas of the outer walls of blotchy fruit contained much less glucose and fructose than did the walls of normal mature green fruit, while the red areas contained amounts similar to those encountered in normally ripened red fruit.