Energy status is associated with ripening and senescence of harvested fruits and its significantly changes during ripening and storage. Maintenance of energy levels and adenylate energy charge (AEC) in tissues of harvested fruits are beneficial for delaying ripening and senescence. ATP and ADP concentration and adenylate energy charge (AEC) level decrease gradually in non-climacteric fruit during storage. During ripening of fruit, sugar content (glucose, sucrose, fructose as well as total sugar) also change, sometimes it increase and sometimes it decrease. Is there any strong relation between energy status and sugar content of fruit during ripening and storage?

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