Table 2.
Comparison in sterol‐related intermediate, sterol, α‐tocopherol and carotenoid composition in tomato fruits
| Elevation (%) in tomato fruits | |||||
|---|---|---|---|---|---|
| Sterol‐related intermediates and sterols | 430 vs pSa13 | 445 vs pSa13 | 622 vs pSa13 | 625 vs pSa13 | OE‐S359A vs OE‐wtBjHMGS1 |
| Squalene | −2.9 | 81.2 | 133.6 | 293.0 | 125.1 |
| Cycloartenol | 181.1 | 101.9 | 125.9 | 280.2 | 6.5 |
| 24‐Methylene‐cycloartanol | −10.5 | 92.1 | 24.3 | 6.9 | −17.9 |
| Cycloeucalenol | 60.9 | 43.0 | 80.8 | 118.1 | 31.2 |
| 24‐Methylene‐lophenol | 77.9 | 115.7 | 65.9 | 133.9 | 1.6 |
| Campesterol | 24.0 | 19.2 | 94.1 | 93.3 | 58.7 |
| β‐Sitosterol | 38.3 | 42.9 | 87.1 | 112.5 | 42.1 |
| Stigmasterol | 61.5 | 33.9 | 47.7 | 74.4 | 9.0 |
| Δ7,22‐Ergostadienol | 149.1 | 101.9 | 97.9 | 181.8 | 6.4 |
| Total sterol | 54.7 | 62.6 | 74.1 | 113.2 | 22.1 |
| α‐Tocopherol | 542.6 | 500.1 | 405.0 | 583.1 | −4.4 |
| Lycopene | 256.6 | 211.0 | 123.7 | 98.4 | −52.5 |
| β‐Carotene | 343.3 | 150.4 | 135.9 | 202.6 | −31.4 |
| Total carotenoids | 277.1 | 184.5 | 122.8 | 128.1 | −45.6 |
Two independent lines for each OE genotype were analysed. For tomato OE‐wtBjHMGS1, lines 430 and 445 were tested. For tomato OE‐S359A, lines 622 and 625 were tested. The data presented for OE‐S359A in comparison with OE‐wtBjHMGS1 were calculated from an average of two lines (average of 622 and 625 for OE‐S359A in comparison with average of 430 and 445 for OE‐wtBjHMGS1). Bold font indicates significant (P < 0.05) % increases, in OE‐S359A (over OE‐wtBjHMGS1) and in OE‐wtBjHMGS1 and OE‐S359A (over the vector‐transformed control pSa13).