Articles
LITCHI FRUIT MATURATION STUDIES: CHANGES IN ABSCISIC ACID AND 1-AMINOCYCLOPROPANE-1-CARBOXYLIC ACID AND THE EFFECTS OF CYTOKININ AND ETHYLENE ON COLORATION IN CV. FEIZIXIAO
Article number
558_42
Pages
267 – 271
Language
English
Abstract
The changes in the concentrations of endogenous abscisic acid (ABA) and 1-aminocyclopropane-1-carboxylic acid (ACC) in ‘Feizixiao’ litchi fruit, and the effects of cytokinin (6-BA) and ethephon on fruit color were investigated.
The concentrations of ABA in the peel and aril increased around 62 days after full bloom.
This increase was followed by an accumulation of sugars and anthocyanins.
The delay of coloration caused by 6-BA was in parallel with ABA with no change in ACC. These results suggest that ABA play a role in fruit maturation.
Although ethylene increased ACC concentration in the peel and aril, and slightly lowered the content of chlorophyll, ABA appears to be more closely associated than ethylene with fruit maturity.
The concentrations of ABA in the peel and aril increased around 62 days after full bloom.
This increase was followed by an accumulation of sugars and anthocyanins.
The delay of coloration caused by 6-BA was in parallel with ABA with no change in ACC. These results suggest that ABA play a role in fruit maturation.
Although ethylene increased ACC concentration in the peel and aril, and slightly lowered the content of chlorophyll, ABA appears to be more closely associated than ethylene with fruit maturity.
Publication
Authors
H.C. Wang, X.M. Huang, H.B. Huang
Keywords
litchi, fruit maturation, ABA, ACC, cytokinin, ethylene, pigments, chlorophyllase
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