Regulation of fruit ascorbic acid concentrations during ripening in high and low vitamin C tomato cultivars

BMC Plant Biology

Table 1 Turnover rate (nmol/gFW/hour) and % turnover of total ascorbic acid (totAsA) pool in tomato fruits of ‘Santorini’ and ‘Ailsa Craig’ at different developmental stages

Cultivar	Ripening stage	turnover rate of totAsA pool (nmol/gFW/hour)	% turnover of totAsA pool
Santorini	Immature green	15.5 ± 3.21 a	39.23 ± 3.76 b
	Mature green	9.71 ± 1.23 b	39.50 ± 13.9 b
	red	16.2 ± 3.83 a	38.96 ± 9.86 b
Ailsa Craig	Immature green	6.86 ± 1.11 b	63.28 ± 4.02 a
	Mature green	8.56 ± 1.67 b	68.45 ± 6.11 a
	red	2.88 ± 0.93 c	30.07 ± 11.3 b

The % turnover of totAsA pool was calculated as the ratio of the mean % of total ¹⁴C-AsA recovered in the tissues and the mean % of total ¹⁴C taken up by the tissue following incubations with 1 μCi L-[6-¹⁴C]AsA for 24 h. Results are represented as mean values of three replications ± SD. Different letters indicate a significant difference (P < 0.05) between values at different ripening stages based on Duncan’s multiple-range-test in SAS.

ISSN: 1471-2229