Gene transcript accumulation and enzyme activity of β-amylases suggest involvement in the starch depletion during the ripening of cherry tomatoes

Abstract The flavor of tomato fruits is mostly influenced by the accumulation of sugars and organic acids. During fruit ripening a conversion of starch to sugars occurs, which modulates significantly the taste and consequently the quality of the ripe tomato fruits. β-Amylases, a group of major starch hydrolytic enzymes involved in starch degradation were examined in developing cherry tomatoes. Our results suggest that the enzyme activity and the gene transcript accumulation of plastidial β-amylase isoenzymes were elevated during the late stages of fruit development indicating a participation of the enzyme in starch depletion and in the increase of total soluble sugar levels in ripe tomatoes.

• Publication year

  2016

• Venue

  Plant Gene

• Publication date

  2016-03-01

• Fields of study

  Biology, Environmental Science

• Identifiers
  DOI 10.1016/J.PLGENE.2015.10.004
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

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