ABSTRACTS ATP and UTP contents of mature, green tomato fruits stored at 1°C increased over a period of about 2 wk and then declined. Transfer of chilled fruits to 20°C accelerated the above noted changes. Marked increases in ADP content and rapid declines in ATP, UTP and UDPG levels occurred when chilled fruits were transferred to 20°C. During normal ripening the adenosine nucleotide concentrations increased while the ATP/ADP, ATP/AMP and “energy charge” ratios steadily declined.
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Buescher et al. (1974) studied this question.
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