Modification of Carbohydrate Content in Developing Tomato Fruit

1999/10/01 by Arthur A. Schaffer, Daphne Miron, Marina Petreikov +14 · 3 citations
Agricultural and Biological Sciences · Nursing · #Plant Growth and Agriculture Techniques #Microbial Metabolites in Food Biotechnology

paper · pdf · doi:10.21273/hortsci.34.6.1024

Abstract

The carbohydrate content of the tomato fruit is a major determinant of the quality and value of the crop, whether it be for the fresh produce market or for processing. Soluble sugar levels contribute strongly to the soluble solids content and to tomato flavor (Stevens et al., 1977a(Stevens et al., , 1977b) ) and, therefore, increasing these levels has been the goal of many research efforts.

Cited by

• NMR-Based Tissular and Developmental Metabolomics of Tomato Fruit. [europepmc]
• Identification of the Carbohydrate and Organic Acid Metabolism Genes Responsible for Brix in Tomato Fruit by Transcriptome and Metabolome Analysis. [europepmc]
• Transcriptomes of developing fruit of cultivated and wild tomato species. [europepmc]

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