The VAIV activity of the hexose-accumulating type
of tomato was high in mature fruit and broke down
actively translocated sucrose to hexose, resulting in the
tomato accumulating a lot of hexose. However, the VAIV
activity of the sucrose-accumulating type of tomato was
low in mature fruit and did not break down translocated
sucrose, resulting in the tomato accumulating a lot of
sucrose despite low SPS activity (Klann et al., 1993;
Miron and Schaffer, 1991; Ohyama et al., 1995;
Stommel, 1992). Thus, the ratio of sucrose to hexose in
tomato fruit is controlled by the strength of VAIV activity
in mature fruit.