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Gene transcript accumulation and enzyme activity of β-amylases suggest involvement in the starch depletion during the ripening of cherry tomatoes
- Maria, Thanou, Tsaniklidis, Georgios, Delis, Costas, Nikolopoulou, Aimilia-Eleni, Nikoloudakis, Nikolaos, Karapanos, Ioannis, Aivalakis, Georgios
- Plant gene 2016 v.5 pp. 8-12
- beta-amylase, cherry tomatoes, enzymatic hydrolysis, enzyme activity, flavor, fruiting, genes, isozymes, messenger RNA, organic acids and salts, ripening, starch, sugars, taste, transcription (genetics)
- 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.