LOCALISATION OF STARCH GRANULES IN DEVELOPING TOMATO FRUIT
To investigate this possibility several varieties of the commercial processing tomato (Lycopersicon esculentum) were grown under controlled conditions and samples taken for microscopic analysis. A number of techniques were then used to visualise starch including tissue imprinting and wax-imbedding. At early stages, during maximum cell division starch is found predominantely in the placenta with a small amount in the inner pericarp. As the fruit matures and enters the cell expansion stage the numbers of discrete starch granules drop - those remaining are found more and more in the placental region. However in the mature fruit there is almost a complete abscence of granules in the red fruit.
The implications of these results for the different sensitivities of the different cells within the fruit is discussed.