Please use this identifier to cite or link to this item:
https://hdl.handle.net/20.500.14279/14871
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 |
Major Field of Science: | Agricultural Sciences |
Field Category: | AGRICULTURAL SCIENCES;Agricultural Biotechnology;Other Agricultural Sciences |
Keywords: | Beta amylase;Enzyme activity;Gene expression;Starch;Tomato fruit |
Issue Date: | 1-Mar-2016 |
Source: | Plant Gene,2016, vol. 5, pp. 8-12 |
Volume: | 5 |
Start page: | 8 |
End page: | 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. |
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 |
Publication Type: | Peer Reviewed |
Appears in Collections: | Άρθρα/Articles |
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