Sucrose phosphate synthase and other sucrose metabolizing enzymes in fruits of various species

Hubbard, Natalie L.; Pharr, D. Mason

doi:10.1034/j.1399-3054.1991.820208.x

Cited by 42 publications

(70 citation statements)

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“…TSS increased from 7.0% to 15.0% in 'Alphonso' (Thomas 1975), from 4.9% to 11.6% in 'Keitt' (Medlicott & Thompson 1985) and from 6.2% to about 14.0% in 'Kensington Pride' mangoes (O'Hare 1995). Among sugars, sucrose is the predominant sugar in ripe mango followed by fructose and glucose (Castrillo et al 1992;Hubbard et al 1991;Medlicott & Thompson 1985;Yashoda et al 2006). However, the proportion of sugars varies among cultivars and also depends upon the extent of interconversion of sugars.…”

Section: Carbohydrates and Organic Acidsmentioning

confidence: 99%

“…However, the proportion of sugars varies among cultivars and also depends upon the extent of interconversion of sugars. There is an increase in the ratio of fructose to glucose during the ripening period (Hubbard et al 1991;Medlicott & Thompson 1985). In 'Keitt' mango, the concentrations of sucrose, fructose and glucose are 57%, 28% and 15%, respectively (Medlicott & Thompson 1985).…”

Section: Carbohydrates and Organic Acidsmentioning

confidence: 99%

“…First, degradation of starch into soluble sugars by the action of amylases (Fuchs et al 1980;Subramanayam et al 1976) and secondly, the biosynthesis of sucrose during the ripening phase (Castrillo et al 1992;Hubbard et al 1991). The activity of α-amylase increases during ripening with a concomitant decrease in the starch content of fruit (Fuchs et al 1980).…”

Section: Carbohydrates and Organic Acidsmentioning

confidence: 99%

“…The activity of α-amylase increases during ripening with a concomitant decrease in the starch content of fruit (Fuchs et al 1980). It has been shown that starch degradation alone cannot account for the large increase in the sugar content during ripening (Hubbard et al 1991). So there may be some other sources of carbon involved and some of them are as yet unknown.…”

Section: Carbohydrates and Organic Acidsmentioning

confidence: 99%

“…In addition to hydrolysis of starch, there is increase in sucrose biosynthesis in mango fruit during ripening. The activity of sucrose phosphate synthase increases several folds during mango ripening while sucrose synthase activity undergoes little change (Castrillo et al 1992;Hubbard et al 1991). The balance of sucrose synthesis and breakdown during ripening decides the accumulation of sucrose in the fruit (Castrillo et al 1992).…”

Section: Carbohydrates and Organic Acidsmentioning

confidence: 99%

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Mango

Singh

2012

Crop Post‐Harvest: Science and Technology

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Section: Carbohydrates and Organic Acidsmentioning

confidence: 99%

Section: Carbohydrates and Organic Acidsmentioning

confidence: 99%

Section: Carbohydrates and Organic Acidsmentioning

confidence: 99%

Section: Carbohydrates and Organic Acidsmentioning

confidence: 99%

Section: Carbohydrates and Organic Acidsmentioning

confidence: 99%

See 3 more Smart Citations

Mango

Singh

2012

Crop Post‐Harvest: Science and Technology

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Breeding for Fruit Nutritional and Nutraceutical Quality

Diamanti¹,

Battino²,

Mezzetti³

2011

Breeding for Fruit Quality

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VitaminsVitamins are organic molecules that are essential in trace amounts for human metabolism. They may be grouped into six categories: A, B complex, C, D, E, and K. Fresh fruits contain significant amounts of vitamins A, B, C, and E.Vitamin A is essential for the functioning of the retina of the eye and is crucial for normal vision. Deficiency leads to impaired vision and even blindness (Rice et al., 2004). In developing regions of the world, vitamin A deficiency is estimated to cause blindness in 250,000 to 500,000 children each year. Additionally, it plays an important role in gene transcription, cell division and differentiation, reproduction, and the maintenance of normal skin health, as well as being a powerful antioxidant (Rice et al., 2004). Vitamin A can be of animal or plant origin. In plants, the carotenoids (i.e., α-carotene, β-carotene, γ-carotene, and the xanthophyll, β-cryptoxanthin) function as precursors of vitamin A. The human organism requires about 700 (female adults) to 900 μg (male adults) vitamin A per day. Fruits that are particularly good sources of provitamin A include cantaloupe melon (Cucumis melo var. cantalupensis Naud.), apricot (Prunus armeniaca L.), papaya (Carica papaya L.), and mango (Mangifera indica L., 40-170 μg 100 g −1 fresh weight) (Kays, 1991).The B vitamins (i.e., B 1 , B 2 , B 3 , B 5 , B 6 , B 7 , B 9 , and B 12 ) are a group of water-soluble compounds that contribute to human health by supporting cell growth and metabolism, skin and muscle tone, the function of the immune system, erythrocyte metabolism, and the prevention of anemia. With the exception of vitamin B 12 , all the other B complex vitamins are available from plant sources; for example, avocado (Persea americana Mill.) contains vitamins B 2 , B 3 , B 5 , B 6 , and B 9 ; chili pepper (Capsicum spp. L.) contains vitamins B 2 and B 6 ; okra (Abelmoschus esculentus [L.] Moench.) contains vitamins B 1 and B 9 ; and banana contains vitamins B 3 , B 5 , and B 6 . A regular intake of the B vitamins is required because any excess is excreted in the urine. A lack of B vitamins is associated with various skin disorders and dermatitis, as well as diseases such as beriberi (B 1 [thiamine]), hyperemia (B 2 [riboflavin]), and anemia (B 6 [pyridoxine], B 9 [folic acid], and B 12 [cobalamin]).Vitamin C (L-ascorbic acid) is a water-soluble sugar-lactone and a strong antioxidant. In humans it acts as an enzyme cofactor for biosynthetic reactions, a substrate for ascorbate peroxidase, and an electron donor for certain enzymes (Hancock & Viola, 2005). Vitamin C (in the form of lime juice) was used to prevent scurvy among seamen long before its isolation in 1932. Moreover, patients suffering from oxidative stress, such as that related to cardiovascular disease, hypertension, chronic inflammatory disease, and diabetes, exhibit a lower plasma ascorbate concentration (45 μmol l −1 ) than that of healthy individuals (61.4-80 μmol l −1 ) (Schorah et al., 1996). Fruits that are particularly rich in vitamin C include blackcurrant (Ri...

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Leaf:fruit ratio and irrigation supply affect seasonal changes in minerals, organic acids and sugars of mango fruit

et al. 2004

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To determine the effects of assimilate and water supply on the determination of mango fruit quality, the seasonal variations of minerals, acids and sugar concentrations were investigated over two successive years. To manipulate the assimilate supply, selected branches were girdled to provide ratios of 10, 25, 50 and 100 leaves per fruit. Irrigation was managed to provide two types of water supply treatments. Fruit growth rate was greater when increasing the leaf:fruit ratio. Structural dry matter content and total dry matter content of flesh were higher in fruit with higher leaf:fruit ratios. Treatments had no effect on the structural to total dry matter ratio of flesh. Potassium and magnesium to structural dry weight ratios were not affected by treatments, whereas the calcium to structural dry weight ratio was higher in the flesh of fruit grown under low leaf:fruit ratios. Low assimilate supply increased the ratios of malic and citric acid to structural dry weight. This treatment had little effect on acid concentrations. Glucose and fructose to structural dry weight ratios were higher when assimilate supply was lower. Low leaf:fruit ratios increased fructose concentration but not glucose concentration. Irrigation treatment strongly affected fructose concentration. Sucrose concentration, based either on structural dry matter or on fresh matter, was significantly increased by higher leaf-to-fruit ratios. When the fruit was close to maturity, levels of sucrose storage and starch breakdown were positively correlated with assimilate supply. Levels of starch breakdown were correlated with irrigation supply. The effects of these treatments on sugar concentrations may change fruit taste.

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Sucrose phosphate synthase and other sucrose metabolizing enzymes in fruits of various species

Cited by 42 publications

References 0 publications

Mango

Mango

Breeding for Fruit Nutritional and Nutraceutical Quality

Leaf:fruit ratio and irrigation supply affect seasonal changes in minerals, organic acids and sugars of mango fruit

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