Effect of elevated carbon dioxide during growth on tomato fruit colour and composition
1996
Md Shahidul Islam (Miki Univ., Kagawa (Japan). Faculty of Agriculture. Dept. of Agroindustrial Sciences) | Matsui, T. | Yoshida, Y.
Organic acid, sugar content, invertase activity (Beta-fructofuranosidase, EC 3.2.1.26), and colour quality in tomato (Lycopersion esculentum Mill. cv. Momotaro) fruit were influenced by elevated Carbon dioxide concentrations. Citric acid was the primary organic acid and its concentration increased towards maturity of the fruits. It was highest at the mature green to pink stage (70 days after anthesis), but was found to decrease slowly from the pink to red stage (80 days after anthesis). A sharp decline in malic acid concentration was found from the mature green to ripening stage. Fructose and glucose contents increased from the immature to ripening stage where fructose was the primary sugar. An elevated level of Carbon dioxide resulted in a higher invertase activity compared to the control fruit. Invertase activity was found to be higher in the soluble fraction than in the cell wall bound fraction. Increased invertase activity at 50 days and thereafter was accompanied by changes in reducing sugar contents. Elevated Carbon dioxide concentration improves fruit sugar content and enhances fruit colour probably due to increasing translocation of photosynthate and acid invertase activity.
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