Articles
AUXIN METABOLISM IN RELATION TO FRUIT RIPENING
Article number
329_13
Pages
84 – 89
Language
Abstract
One of the characteristic aspects of the metabolism of the auxin indole-3-acetic acid (IAA) is the formation of various conjugates both as endogenous products of normal metabolism and as products produced following treatment of tissue with IAA or other active auxin-like chemicals.
We have found that the capacity of fruit tissue to form 14C labeled IAA conjugates following treatment with 14C-IAA changes with ripening.
Tomato fruit show a changing capacity for auxin conjugation as the ripening process proceeds and fully ripe fruit of tomato, as well as many other fruits tested, show a greatly diminished capacity to form indole-3-acetyl-aspartate.
These findings show that fundamental changes in the ability of fruit tissue to regulate auxin levels by conjugation occur during ripening.
These results suggest, as a working hypothesis, that ripening may be regulated in part by a heightened sensitivity to auxin produced by the seed, which cannot be converted to conjugates by the pericarp tissues.
We have found that the capacity of fruit tissue to form 14C labeled IAA conjugates following treatment with 14C-IAA changes with ripening.
Tomato fruit show a changing capacity for auxin conjugation as the ripening process proceeds and fully ripe fruit of tomato, as well as many other fruits tested, show a greatly diminished capacity to form indole-3-acetyl-aspartate.
These findings show that fundamental changes in the ability of fruit tissue to regulate auxin levels by conjugation occur during ripening.
These results suggest, as a working hypothesis, that ripening may be regulated in part by a heightened sensitivity to auxin produced by the seed, which cannot be converted to conjugates by the pericarp tissues.
Authors
Janet P. Slovin, Jerry D. Cohen
Keywords
Fruit development, indoleacetic acid, Lycopersicon esculentum, phytohormones, tomato
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