Sucrose metabolism in mango fruit during ripening

• Published in: Plant science (Limerick) Vol. 84; no. 1; pp. 45 - 51
• Main Authors: Castrillo, Marisol, Kruger, Nicholas J., Whatley, F.R.
• Format: Journal Article
• Language: English
• Published: Shannon Elsevier Ireland Ltd 1992; Elsevier Science
• Subjects: Agronomy. Soil science and plant productions; Biological and medical sciences; Fructification and ripening; fruit ripening; Fundamental and applied biological sciences. Psychology; invertase (acid and neutral); Mangifera indica; Plant physiology and development; sucrose metabolism; sucrose phosphate synthase; sucrose synthase; Vegetative and sexual reproduction, floral biology, fructification; SS; invertase (acid and neutral); sucrose phosphate synthase; sucrose metabolism; Mangifera indica; SPS; fruit ripening; sucrose synthase; Fruit; Enzyme; β-D-Fructofuranosidase; Metabolism; Sucrose-phosphate synthase; Ripening; Enzymatic activity; Dicotyledones; Angiospermae; Spermatophyta; Carbohydrate; Fruit tree; Sucrose synthase; Biological accumulation; Anacardiaceae
• ISSN: 0168-9452; 1873-2259
• DOI: 10.1016/0168-9452(92)90206-2

The amounts of sucrose, starch, fructose and glucose were determined in ripening mango fruits (cv. Haden) grown in Venezuela. Samples were taken at two-day intervals, over a ripening period of 16 days commencing 90 days after flowering. The level of sucrose increased rapidly after day 6 and then remained high. The amount of starch decreased slightly during the ripening period but was insufficient to account for the observed increase in the level of sucrose. Reducing sugars, comprising mainly of fructose, increasec slightly during ripening. Sucrose phosphate synthase activity increased about 10-fold during the phase of rapid sucrose accumulation. This activity was more than sufficient to account for the maximum observed rate of sucrose synthesis. The proportion of sucrose phosphate synthase activity that was sensitive to inhibition by inorganic phosphate changed during ripening. Maximum calatytic activity of sucrose synthase remained constant throughout the ripening period and was sufficient to contribute sunificantly to sucrose metabolism. The activities of neutral and acid invertases were very low in comparison with those of the other enzymes of sucrose synthesis. However, acid invertase activity did increase and later decrease during ripening.