Seasonal Fluctuations of Some Enzymes Relating to Sucrose and Sorbitol Metabolism in Peach Fruit

Moriguchi, Takaya; Sanada, T.; Yamaki, Shohei

doi:10.21273/jashs.115.2.278

Cited by 126 publications

(96 citation statements)

References 15 publications

(9 reference statements)

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“…High invertase activity in peach fruit corresponded to the time when cell division was occurred Acid invertase activity increased in mature fruit when sucrose was also accumulating. This relationship indicates that sucrose accumulation in mature peach fruit was not the result of the reduction of acid invertase activity [32]. Similar results were represented in muskmelon [29,33] and kiwifruit [10] that the AI and NI activity patterns declined during fruit development.…”

Section: Enzyme Activities In Sucrose Metabolismsupporting

confidence: 74%

The changes in physical, bio-chemical, physiological characteristics and enzyme activities of mango cv. Jinhwang during fruit growth and development

Wongmetha

Liang

2015

NJAS: Wageningen Journal of Life Sciences

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Keywords:Enzyme activities sucrose metabolism physical bio-chemical physiological mango a b s t r a c tThe changes in the physical, bio-chemical and physiological characteristics, and enzyme activities of sucrose metabolism during growth and development in mango fruit cv. Jinhwang were investigated. Fruit was harvested at five stages i.e., 50, 80, 110 and 140 days after anthesis (DAA). Several changes in the fruits were analyzed. The physical parameters like the fruit weight, width and length increased throughout the growth. In turn, fruit firmness, titratable acidity (TA) and starch accumulation increased during the initial growth stage and later then decreased during maturity. Total soluble solids (TSS) tended to decrease throughout fruit development. Respiration rate and ethylene production were higher at 50 DAA compared to other growth stages. Sucrose accumulation occurred later in the fruit development, however fructose was the dominant of the soluble sugars. Starch accumulation was related to the reduction of sucrose phosphate synthase (SPS), acid invertase (AI) and neutral invertase (NI) activities, whereas sucrose synthase activity was increased. Moreover, the AI and NI are the dominate enzymes that plays a major role in sugar accumulation and quality of mango fruit. Therefore, mango fruit should be harvested after physiological maturity at 110 DAA, when the fruit reach the optimum size, weight and starch content including maximum value of firmness, TSS, fructose content, minimum value of TA, low respiration rate and the lowest of ethylene production.

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Section: Enzyme Activities In Sucrose Metabolismsupporting

confidence: 74%

The changes in physical, bio-chemical, physiological characteristics and enzyme activities of mango cv. Jinhwang during fruit growth and development

Wongmetha

Liang

2015

NJAS: Wageningen Journal of Life Sciences

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“…The predominant sugar in peach was sucrose (106.39 mg g -1 ), which were in 197 agreement with Moriguchi et al (1990). It was reported that sucrose was the major 198 component (> 70%) of total accumulated sugars in mature fruit, and sorbitol content 199 was about 5 mg g -1 fresh weights and comprised 4% of total sugars in mature fruit.…”

Section: Application For the Determination Of Sugars In Fruitssupporting

confidence: 72%

Simultaneous separation and determination of fructose, sorbitol, glucose and sucrose in fruits by HPLC–ELSD

et al. 2014

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“…The first occurs in young fruit and the second at maturity [29, 40]. In this article, we focused on the quality of fruits at mid to late stages of development.…”

Section: Discussionmentioning

confidence: 99%

Effect of Debagging Time on Pigment Patterns in the Peel and Sugar and Organic Acid Contents in the Pulp of ‘Golden Delicious’ and ‘Qinguan’ Apple Fruit at Mid and Late Stages of Development

Jing

Zhang

et al. 2016

PLoS ONE

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This study examined the effect of debagging time on color and flavor / taste compounds in the non-red apple cultivar ‘Golden Delicious’ and red cultivar ‘Qinguan’ at mid and late stages of fruit development. Debagging briefly improved the red color in both cultivars, the peel of ‘Golden Delicious’ presenting pale-pink hue. However, rapid anthocyanin accumulation occurred in apple peel at a specific time (after 179 days after flowering (DAF) in ‘Qinguan’) and was unaltered by debagging time in the red cultivar ‘Qinguan’. Furthermore, untimely debagging had a detrimental effect on the content of anthocyanin. All sugars increased and organic acids decreased in apple pulp at mid to late stages of development. Bagging treatment reduced the content of most sugars and organic acids, as well as, the overall total. However, glucose and citric acid contents were higher in bagged fruit than non-bagged fruit; the maximum occurred in T7 treatment that was no-debagging at DAF 159 / 196 (‘Golden delicious’ / ‘Qinguan’), i.e., 24.35 and 0.07 mg g-1 FW in ‘Golden delicious’, and 38.86 and 0.06 mg g-1 FW in ‘Qinguan’, respectively. In a word, bagging treatment can alter the pattern of peel color development in apple fruit; however, it remains difficult to alter the timing of rapid anthocyanin accumulation as it is regulated solely by development. Moreover, bagging treatment reduced the total accumulation of sugars and organic acids, and even the over total in pulp, but increased the glucose and citric acid contents in apple pulp.

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Seasonal Fluctuations of Some Enzymes Relating to Sucrose and Sorbitol Metabolism in Peach Fruit

Cited by 126 publications

References 15 publications

The changes in physical, bio-chemical, physiological characteristics and enzyme activities of mango cv. Jinhwang during fruit growth and development

The changes in physical, bio-chemical, physiological characteristics and enzyme activities of mango cv. Jinhwang during fruit growth and development

Simultaneous separation and determination of fructose, sorbitol, glucose and sucrose in fruits by HPLC–ELSD

Effect of Debagging Time on Pigment Patterns in the Peel and Sugar and Organic Acid Contents in the Pulp of ‘Golden Delicious’ and ‘Qinguan’ Apple Fruit at Mid and Late Stages of Development

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