Abstract
Summary Infiltration of silver (I) ions into tomato fruit, after the onset of ripening, prevented the normal changes in the total uronic acid and neutral sugar contents of the pericarp tissue. This treatment also inhibited the increased solubilisation of polyuronide which normally accompanies ripening. The mechanism for these inhibitions is not known. However, the results described here and those of a previous report (Tucker and Brady, 1987) are consistent with the proposal that continued polygalacturonase (EC 3.2.1.15) synthesis is necessary for the maintenance of pectin degradation, and hence tomato fruit softening, during ripening.
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