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Title: Gene transcript accumulation and enzyme activity of β-amylases suggest involvement in the starch depletion during the ripening of cherry tomatoes
Authors: Maria, Thanou 
Tsaniklidis, Georgios 
Delis, Costas 
Nikolopoulou, Aimilia Eleni 
Nikoloudakis, Nikolaos 
Karapanos, Ioannis 
Aivalakis, Georgios 
Keywords: Beta amylase;Enzyme activity;Gene expression;Starch;Tomato fruit
Category: AGRICULTURAL SCIENCES;Agricultural Biotechnology;Other Agricultural Sciences
Field: Agricultural Sciences
Issue Date: 1-Mar-2016
Source: Plant Gene, Volume 5, 1 March 2016, Pages 8-12
Journal: Plant Gene 
Abstract: © 2015 The Authors. Published by Elsevier B.V. All rights reserved. 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.
ISSN: 23524073
DOI: 10.1016/j.plgene.2015.10.004
Type: Article
Appears in Collections:Άρθρα/Articles

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