ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Changes in hemicellulosic neutral sugars of tomatoes during ripening and effects of lost sugars on ethylene production.

Hong, J. H.; Lee, S. K.;

Journal of the Korean Society for Horticultural Science Year: 1995 Vol: 36 Issue: 1 Pages: 62-66 Ref: 13 ref.

1995

บทคัดย่อ

Changes in the content of hemicellulose sugars during ripening in rin and Jangsu (normal) tomato fruits, and the effect of monosaccharide loss on ethylene production, were investigated. Mannose was the major neutral monosaccharide in mature green fruits of tomato cv. Jangsu; the mannose concentration decreased greatly during the early stages of ripening (colour change: green to pink), and the galactose concentration decreased during later stages of ripening (colour change: pink to red). The contents of arabinose and rhamnose residues in rin tomatoes increased during the postharvest period (colour change: green to yellow), and mannose and galactose residues decreased slightly. Exogenous mannose or galactose (400 micro g/g FW) stimulated transient increases in ethylene production in both types of fruits. It is suggested that mannose and galactose influence ripening in normal tomatoes.