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https://hdl.handle.net/20.500.14279/14871
Τίτλος: | Gene transcript accumulation and enzyme activity of β-amylases suggest involvement in the starch depletion during the ripening of cherry tomatoes | Συγγραφείς: | Maria, Thanou Tsaniklidis, Georgios Delis, Costas Nikolopoulou, Aimilia Eleni Nikoloudakis, Nikolaos Karapanos, Ioannis Aivalakis, Georgios |
Major Field of Science: | Agricultural Sciences | Field Category: | AGRICULTURAL SCIENCES;Agricultural Biotechnology;Other Agricultural Sciences | Λέξεις-κλειδιά: | Beta amylase;Enzyme activity;Gene expression;Starch;Tomato fruit | Ημερομηνία Έκδοσης: | 1-Μαρ-2016 | Πηγή: | Plant Gene,2016, vol. 5, pp. 8-12 | Volume: | 5 | Start page: | 8 | End page: | 12 | Περιοδικό: | Plant Gene | Περίληψη: | © 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. | URI: | https://hdl.handle.net/20.500.14279/14871 | ISSN: | 23524073 | DOI: | 10.1016/j.plgene.2015.10.004 | Rights: | © Elsevier | Type: | Article | Affiliation: | Agricultural University of Athens University of Peloponnese Hellenic Ministry of Rural Development and Food |
Εμφανίζεται στις συλλογές: | Άρθρα/Articles |
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