Compositional Changes PP - Copy

Compositional Changes PP - Copy - PLB 172 Lecture #8...

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1 Compositional Changes: carbohydrates, organic acids, pectin, lipids Florence Negre-Zakharov Plant Sciences, UC Davis fnegre@ucdavis.edu PLB 172 –Lecture# 8 CO 2 Calvin Cycle Sugars Sugars Glycolysis More sugars Acids Proteins Pigments Volatiles Sugars PEP Pyruvate Pigments Acetyl-CoA Phenylalanine Pigments Lignins Flavonoids Polyphenolics Amino Acids Fatty Acids Carbohydrates Organic Acids Proteins Aroma Aroma Aroma (photosynthetic assimilates) Aroma Compositional Changes: Carbohydrates (mono- and disaccharides) Assimilation of carbohydrates during fruit development and ripening • Photosynthetic assimilates (carbohydrates) are translocated from source tissue (green leaves) to sink tissues (developing fruits). • In most fruits, the translocated carbohydrate is sucrose (in apples, it is sorbitol ). • Fruits differ in how this assimilate accumulates during development and ripening. Most accumulated prior to onset of ripening Accumulated evenly during growth, maturation and ripening Assimilation of carbohydrates prior to onset of ripening Banana Ripeness Chart
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2 Biochemical pathways likely involved in respiration and starch metabolism in ripening bananas Weeks at 0C Starch Disappearance with Ripening of Apples Apple Starch Staining Pattern Chart (Cornell University) Assimilation of carbohydrates during fruit development and ripening Maturity and Ripeness Stages of Pineapples (Dole Pineapples) Compositional Changes in Pineapples during Development on the Plant Changes in Sugars of Fuyu Persimmon during Development
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Compositional Changes PP - Copy - PLB 172 Lecture #8...

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