Articles
THE REGULATION OF LITCHI MATURATION AND COLORATION BY ABSCISIC ACID AND ETHYLENE
Article number
558_47
Pages
293 – 296
Language
English
Abstract
Contents of endogenous abscisic acid (ABA) and ethylene in litchi fruit during development were determined and Ag2S2O3 (STS) which inhibits synthesis of ethylene was used to study fruit maturation and coloration.
The content of ABA increased rapidly a week before pericarp coloration.
Change in ethylene was similar, except that there was a small climactic after ABA. With the occurrence of ethylene climactic, there was a rapid increase in sugar content and invertase activity.
STS delayed fruit coloration and maturation.
It was suggested that the increase in ABA might have induced the synthesis of ethylene, which consequently promoted fruit maturation and coloration.
The content of ABA increased rapidly a week before pericarp coloration.
Change in ethylene was similar, except that there was a small climactic after ABA. With the occurrence of ethylene climactic, there was a rapid increase in sugar content and invertase activity.
STS delayed fruit coloration and maturation.
It was suggested that the increase in ABA might have induced the synthesis of ethylene, which consequently promoted fruit maturation and coloration.
Publication
Authors
J.H. Yin, F.F. Gao, G.B. Hu, S.H. Zhu
Keywords
Aril, non-climacteric fruit, hormones, invertase, Litchi chinensis Sonn., sugar
Online Articles (73)