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1Compositional Changes: carbohydrates, organic acids, pectin, lipidsFlorence Negre-ZakharovPlant Sciences, UC Davis [email protected]PLB 172– Lecture #8CO2Calvin CycleSugarsSugarsGlycolysisMore sugarsAcidsProteinsPigmentsVolatilesSugarsPEPPyruvatePigmentsAcetyl-CoAPhenylalaninePigmentsLigninsFlavonoidsPolyphenolicsAmino AcidsFatty AcidsCarbohydratesOrganic AcidsProteinsAromaAromaAroma(photosynthetic assimilates)AromaCompositional 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 ripeningAssimilation of carbohydrates prior to onset of ripening Banana Ripeness Chart
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