Changes in contents of carotenoids and sugar in peparate tissues and their correlation during ripening of tomato fruit | 瀹杩绋涓ㄤ绫昏¤绱绯剁稿虫
2011
Yu Yang, Shenyang Agricultural University, Shenyang(China), College of Horticulture | Weng Qian, Liaoning Economic Management Cadre Institute, Shenyang ( China) | Zhou Baoli, Shenyang Agricultural University, Shenyang(China), College of Horticulture
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Mostrar más [+] Menos [-]Inglés. The purpose of this research was to study the changes of concentrations of carotenoids and carbohydrates in different positions of tomato fruit during fruit development stage and the correlation of them. The content of lycopene accumulated along with the ripening stage and reached the highest level in peripheral pericarp of mature fruit. The contents of beta-carotene and xanthophylls decreased first, then increased and the peripheral pericarp of mature fruit achieved the highest value. All the three sugars content reached the maximum level in the peripheral pericarp of mature fruit. The contents of lycopene and beta-carotene had significant significant positive correlation with the accumulations of fructose and glucose in each part of fruit, showed significant significant negative correlation with the accumulation of sucrose in pericarp, radical arms and locular gel in fruit. The content of xanthophylls had no correlation with the value of sugar in fruit.
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