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The contribution of sucrose to total sugar content in melons
Year:
2000
Source of publication :
Acta Horticulturae
Authors :
Burger, Joseph
;
.
Petreikov, Marina
;
.
Schaffer, Arthur
;
.
Shen, Shmuel
;
.
Volume :
510
Co-Authors:
Burger, Y., Department of Vegetable Crops, Agricultural Research Organization, Newe ya'Ar Research Center, P. O. Box 1021, Ramat Yishay 30-095, Israel
Shen, S., Department of Vegetable Crops, Agricultural Research Organization, Volcani Center, P. O. Box 6, Bet Dagan 50-250, Israel
Petreikov, M., Department of Vegetable Crops, Agricultural Research Organization, Volcani Center, P. O. Box 6, Bet Dagan 50-250, Israel
Schaffer, A.A., Department of Vegetable Crops, Agricultural Research Organization, Volcani Center, P. O. Box 6, Bet Dagan 50-250, Israel
Facilitators :
From page:
479
To page:
485
(
Total pages:
7
)
Abstract:
Sugar content is of primary importance in determining the quality of melon fruit. Levels of the three major soluble sugars, sucrose, glucose and fructose, were measured in populations of melon fruits that exhibited a broad range of total sugar levels. These included melons from commercial crops, from an experiment comparing the effects of low (12°C) and high (18°C) night temperature on fruit development, from low- and high-sugar-accumulating accessions throughout development, and from segregating populations derived from crossing low- and high-sugar accessions. In all cases, variation in sucrose content, but not hexose content, accounted for practically all the variation in total sugar content. These results point to the important role of sucrose and hence sucrose metabolism in determining sugar content and quality in melon fruit.
Note:
Related Files :
carbohydrates
Cucumis melo
metabolism
Sucrose metabolism
Show More
Related Content
More details
DOI :
Article number:
Affiliations:
Database:
Scopus
Publication Type:
Conference paper
;
.
Language:
English
Editors' remarks:
ID:
25704
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:17
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Scientific Publication
The contribution of sucrose to total sugar content in melons
510
Burger, Y., Department of Vegetable Crops, Agricultural Research Organization, Newe ya'Ar Research Center, P. O. Box 1021, Ramat Yishay 30-095, Israel
Shen, S., Department of Vegetable Crops, Agricultural Research Organization, Volcani Center, P. O. Box 6, Bet Dagan 50-250, Israel
Petreikov, M., Department of Vegetable Crops, Agricultural Research Organization, Volcani Center, P. O. Box 6, Bet Dagan 50-250, Israel
Schaffer, A.A., Department of Vegetable Crops, Agricultural Research Organization, Volcani Center, P. O. Box 6, Bet Dagan 50-250, Israel
The contribution of sucrose to total sugar content in melons
Sugar content is of primary importance in determining the quality of melon fruit. Levels of the three major soluble sugars, sucrose, glucose and fructose, were measured in populations of melon fruits that exhibited a broad range of total sugar levels. These included melons from commercial crops, from an experiment comparing the effects of low (12°C) and high (18°C) night temperature on fruit development, from low- and high-sugar-accumulating accessions throughout development, and from segregating populations derived from crossing low- and high-sugar accessions. In all cases, variation in sucrose content, but not hexose content, accounted for practically all the variation in total sugar content. These results point to the important role of sucrose and hence sucrose metabolism in determining sugar content and quality in melon fruit.
Scientific Publication
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