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Old June 6, 2016   #1
nicollas
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Default sucr gene

Hi

Is there any advantage to work with the sucr gene ? From TGRC : "Accumulates predominantly sucrose in mature fruit, rather than glucose and fructose."

Dont know if it makes tomatoes with more sugar, brix, or with different taste ?
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Old June 7, 2016   #2
Darren Abbey
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I'm under the impression that sucrose tastes less sweet than glucose+fructose, as well sucrose tastes different than glucose+fructose. I don't have any useful references on hand, however.
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Old June 7, 2016   #3
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Thanks for your answer, some more :
Quote:
The comparison of sucrose-accumulating tomatoes with standard
hexose-storing tomatoes allows us to determine whether sucrose
accumulation is causal to increased sugar content of the fruit. Results
from both the classical breeding strategy, as well as the transgenic
strategy, clearly indicate that the loss of invertase activity and sucrose
accumulation does not per se increase the total sugar content in the
fruit. Fruit size is reduced, presumably due to a reduction in water
uptake because of osmotic effects, and, therefore, sugar concentration,
but not sugar content, is increased (Chetelat et al., 1995b; Klann et al.,
1996).
From "Modification of Carbohydrate Content in Developing Tomato Fruit"
(where the same conclusion is drawn for high-fructose tomatoes)
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Old June 7, 2016   #4
nicollas
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Still, maybe the taste is different and interesting, but this should be obvious enough to be selected only by taste from an F2 population
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