Differential effects of abscisic acid and ethylene on the fruit maturation of <Emphasis Type="Italic">Litchi chinensis</Emphasis> Sonn. |
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Authors: | Huicong Wang Huibai Huang Xuming Huang |
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Institution: | (1) Physiological Laboratory for South China Fruits, College of Horticulture, South China Agricultural University, Guangzhou, 510642, P.R. China |
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Abstract: | Two litchi cultivars, a well-coloured ‘Nuomici’ and a poorly coloured ‘Feizixiao’, were used to investigate changes in endogenous
abscisic acid (ABA) concentration and ethylene production during fruit maturation and to test the effects of exogenous growth
regulators on litchi fruit maturation. Abscisic acid concentration in both the aril and pericarp increased with fruit maturation.
Transfusion of ABA into the fruit 3 weeks before harvest accelerated, whereas transfusion of 6-benzyl aminopurine (6-BA) retarded
sugar accumulation and pigmentation. The effect of 6-BA was assumed to link with the resultant decrease in ABA. In contrast,
1-aminocyclopropane-1-carboxylic acid (ACC) concentration and ACC oxidase (ACO) activities in the aril remained relatively
constant during sugar accumulation. Transfusion of aminooxyacetic acid (AOA) significantly decreased ACC concentration but
had no effect on sugar accumulation in the aril. These results suggested that endogenous ABA, but not ethylene, was critical
for the sugar accumulation. However, the roles of ABA and ethylene in pericarp pigmentation were rather complicated. Application
of exogenous ABA promoted anthocyanin synthesis significantly, but had very little effect on chlorophyll degradation. Ethylene
production in litchi fruit decreased with development, but a transient increase of endogenous ethylene production was detected
just around the colour break in ‘Nuomici’. Enhanced ACO activity in the pericarp was detected during pigmentation. Ethrel
at 400 mg l−1 showed no effect on pericarp coloration, but accelerated chlorophyll degradation and anthocyanin synthesis at a much higher
concentration (800 mg l−1). Fruit dipped in ABA solution alone yielded no effect on chlorophyll degradation, but the combined use of ABA and Ethrel
at 400 mg l−1 enhanced both chlorophyll degradation and anthocyanin synthesis. These results indicated the possible synergistic action
of ethylene and ABA during litchi fruit colouration. ABA is suggested to play a more crucial role in anthocyanin synthesis,
while ethylene is more important in chlorophyll degradation. ABA can increase the sensitivity of pericarp tissue to ethylene. |
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Keywords: | Litchi chinensis Sonn Fruit maturation Abscisic acid (ABA) Ethylene 6-Benzyl aminopurine (6-BA) Aminooxyacetic acid (AOA) |
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