Carbon dioxide assimilation by fruit and its role in fruit quality

点击翻译按钮获取中文摘要

Satsuma mandarin and pear fruits assimilated CO2 by both photosynthesis and dark CO2 fixation through PEPC (phosphoenol pyruvate carboxylase, EC: 4.1.1.31), but assimilation rate was considerably hampered by lightproof fruit bagging. The 14CO2 assimilated by fruit was incorporated into sugars in the juice, suggests that inhibition of sugar accumulation by fruit bagging is due to "inhibition of CO2 assimilation by fruit". Meanwhile, many stomata were observed on fruit surface and enough amount of transpiration was occurred from fruit even at mature stages. Accordingly, fruit assimilates CO2 through these stomata.