Figure 1.

Starch content of developing tomato fruit. Starch contents of columellar plus placental tissue (left) and pericarp tissue (right) were measured during the phase of net starch accumulation. Each data point represents a measurement on a sample made up of tissue from at least four fruit. Values are milligrams per gram of fresh weight. Rates of starch synthesis presented in the text were calculated from the difference in starch content between tissue from fruit at 4 and 12 DPP.