We studied the effects of low concentrations of quercetin on the contents of sugars and amino acids in ripe tomato (Lycopersicon esculentumMill.) fruits. In treated plants, the content of glucose increased by 1.5–4.5 times, whereas the total content of amino acids decreased by 1.5 times. The glucogenic amino acids, glutamic and aspartic acid, decreased most substantially, viz. by 1.7 and 1.6 times, respectively. The mechanism of the quercetin-induced enhancement of gluconeogenesis and suppression of glycolysis, both resulting in the accumulation of glucose, are discussed.
Russian Journal of Plant Physiology – Springer Journals
Published: Oct 10, 2004
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