Effect of Abscisic Acid on Sorbitol Uptake in Growing Apple Fruits

Levels of abscisic acid (ABA) in the fruit flesh of developingapples (cv. Golden Delicious) were measured by electron capturegas chromatography. ABA content of the tissue, calculated ona fresh weight basis, decreased at a constant rate from 200µg g^–1 in young fruit to 10 µg g^–1 inolder fruit and then increased when the ripening process commenced.On a whole fruit basis, the ABA level increased during the initialphase of fruit growth, remained constant during the linear growthphase and increased again when fruits started to ripen. During fruit development the ABA content correlated with therate of sorbitol uptake, when measured after discs of fruittissue were incubated in [¹⁴C]sorbitol. Sorbitol uptake washigh during the initial growth phase and declined at a constantrate during fruit development. ABA present in the incubation medium stimulated sorbitol uptakeinto fruit tissue at concentrations higher than 10^–8 M,whereas indolyl-3-acetic acid had no effect on uptake. When comparing sorbitol uptake in different zones of young fruit,it was found that uptake was higher in discs of outer fruitlayers than in discs from inner fruit zones. Key words: Pyrus malus, Apple, Abscisic acid, Sorbitol