Carbon dioxide assimilation by fruit and its role in fruit quality
| Project/Area Number |
23658029
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| Research Category |
Grant-in-Aid for Challenging Exploratory Research
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| Allocation Type | Multi-year Fund |
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| Research Field |
Horticulture/Landscape architecture
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| Research Institution | Mie University |
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Principal Investigator |
HIRATSUKA Shin 三重大学, 生物資源学研究科, 教授 (10143265)
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| Project Period (FY) |
2011 – 2013
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| Project Status |
Completed (Fiscal Year 2013)
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| Budget Amount *help |
¥3,770,000 (Direct Cost: ¥2,900,000、Indirect Cost: ¥870,000)
Fiscal Year 2013: ¥780,000 (Direct Cost: ¥600,000、Indirect Cost: ¥180,000)
Fiscal Year 2012: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
Fiscal Year 2011: ¥1,560,000 (Direct Cost: ¥1,200,000、Indirect Cost: ¥360,000)
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| Keywords | 果実 / CO2固定 / 糖濃度 / 光合成 / PEPC / ウンシュウミカン / 果皮の光合成 / 糖含量 |
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| Research Abstract |
Satsuma mandarin and pear fruits assimilated CO2 by both photosynthesis and dark CO2 fixation through PEPC (phosphoenol pyruvate carboxylase, EC: 4.1.1.31), but assimilation rate was considerably hampered by lightproof fruit bagging. The 14CO2 assimilated by fruit was incorporated into sugars in the juice, suggests that inhibition of sugar accumulation by fruit bagging is due to "inhibition of CO2 assimilation by fruit". Meanwhile, many stomata were observed on fruit surface and enough amount of transpiration was occurred from fruit even at mature stages. Accordingly, fruit assimilates CO2 through these stomata.
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Report
(4 results)
Research Products
(11 results)
