ABA effects on ethylene production, PAL activity, anthocyanin and phenolic contents of strawberry fruit |
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Authors: | Yueming Jiang Daryl C. Joyce |
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Affiliation: | (1) South China Institute of Botany, Chinese Academy of Sciences, Guangzhou, 510650, China;(2) Institute for Horticultural Development, Agriculture Victoria, 621 Burwood Highway, 3180 Knoxfield, Australia |
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Abstract: | Effects of exogenously applied abscisic acid (ABA) on ethyleneproduction rate, phenylalanine ammonia-lyase (PAL) enzyme activity, andanthocyanin and phenolic concentrations in harvested strawberry cv. Everestfruit were evaluated. Colouration and firmness were also assessed on fruit held for 3days at 20 °C. ABA treatment accelerated fruit colour andsoftening. Treatment with 10–5 or 10–4 mol ABAl–1 stimulated ethylene production. Anthocyanin and phenoliccontents and PAL activity increased during storage, but more rapidly in ABAtreated fruit. As a result, red colour development was accelerated. EndogenousABA may play a role in strawberry fruit colour development during ripeningthrough up-regulation of ethylene production and PAL activity. |
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Keywords: | Abscisic acid Phenylalanine ammonia-lyase Postharvest Ripening |
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