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Variation in sugar levels and invertase activity in mature fruit representing a broad spectrum of Cucumis melo genotypes
Year:
1999
Authors :
Schaffer, Arthur
;
.
Volume :
46
Co-Authors:
Stepansky, A., Department of Life Science, Bar-Ilan University, Ramat-Gan 52900, Israel
Kovalski, I., Department of Life Science, Bar-Ilan University, Ramat-Gan 52900, Israel
Schaffer, A.A., Department of Vegetable Crops, Volcani Center, A.R.O., Bet-Dagan 50250, Israel
Perl-Treves, R., Department of Life Science, Bar-Ilan University, Ramat-Gan 52900, Israel
Facilitators :
From page:
53
To page:
62
(
Total pages:
10
)
Abstract:
Sugar accumulation is a very important physiological process that determines dessert-melon fruit quality. Considerable variation in the sugar content and composition in the mature flesh of Cucumis melo L. fruits was observed among 56 genotypes which represent the wide range of morphological and horticultural types found in this species. Sucrose accumulation was observed not only among 'dessert melons' of the inodorus and cantalupensis types, but also in representatives of other subgroups of C. melo, including some of the accessions from agrestis and conomon groups. Among the genotypes that accumulate sucrose, the levels of this sugar, and not of the hexoses, were correlated with the total sugar concentration. Hexose levels were correlated with total sugar levels only among low-sugar genotypes that did not accumulate sucrose. Activities of the sucrose hydrolyzing enzymes acid invertase (EC 3.2.1.26) and alkaline invertase (EC 3.2.1.27) were measured in the mature fruit flesh and the results of this survey support the hypothesis that low acid invertase activity is a prerequisite for sucrose accumulation. The sucrose accumulating, high sugar genotypes had less-acidic flesh pH values (pH> 6) than the low-sugar genotypes. The latter were characterized by a broader range of pH values, including acidic (pH < 5.5) fruit flesh.
Note:
Related Files :
carbohydrates
Cucumis melo
fructose
Germplasm survey
glucose
Invertase
sucrose
sugar
Show More
Related Content
More details
DOI :
10.1023/A:1008636732481
Article number:
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
32467
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 01:10
Scientific Publication
Variation in sugar levels and invertase activity in mature fruit representing a broad spectrum of Cucumis melo genotypes
46
Stepansky, A., Department of Life Science, Bar-Ilan University, Ramat-Gan 52900, Israel
Kovalski, I., Department of Life Science, Bar-Ilan University, Ramat-Gan 52900, Israel
Schaffer, A.A., Department of Vegetable Crops, Volcani Center, A.R.O., Bet-Dagan 50250, Israel
Perl-Treves, R., Department of Life Science, Bar-Ilan University, Ramat-Gan 52900, Israel
Variation in sugar levels and invertase activity in mature fruit representing a broad spectrum of Cucumis melo genotypes
Sugar accumulation is a very important physiological process that determines dessert-melon fruit quality. Considerable variation in the sugar content and composition in the mature flesh of Cucumis melo L. fruits was observed among 56 genotypes which represent the wide range of morphological and horticultural types found in this species. Sucrose accumulation was observed not only among 'dessert melons' of the inodorus and cantalupensis types, but also in representatives of other subgroups of C. melo, including some of the accessions from agrestis and conomon groups. Among the genotypes that accumulate sucrose, the levels of this sugar, and not of the hexoses, were correlated with the total sugar concentration. Hexose levels were correlated with total sugar levels only among low-sugar genotypes that did not accumulate sucrose. Activities of the sucrose hydrolyzing enzymes acid invertase (EC 3.2.1.26) and alkaline invertase (EC 3.2.1.27) were measured in the mature fruit flesh and the results of this survey support the hypothesis that low acid invertase activity is a prerequisite for sucrose accumulation. The sucrose accumulating, high sugar genotypes had less-acidic flesh pH values (pH> 6) than the low-sugar genotypes. The latter were characterized by a broader range of pH values, including acidic (pH < 5.5) fruit flesh.
Scientific Publication
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