THE INTERACTION BETWEEN JASMONATES AND ABSCISIC ACID DURING RIPENING OF APPLE FRUIT

The interaction between jasmonates [jasmonic acid (JA) and methyl jasmonate (MeJA)] and abscisic acid (ABA) was investigated in various ripening stages of ‘Orin’ apple fruit (Malus pumila Mill.). The effect of exogenous MeJA or ABA on 1-aminocyclopropane-1-carboxylic acid (ACC) level was also examined.
MeJA treatment significantly decreased ACC concentrations until 15 days after treatment (DAT) in the middle-ripening stage, while it had no effect in the late- ripening fruit before 15 DAT. These results suggest that jasmonates may have an effective influence in the first half of the ripening process.
MeJA treatment increased ABA concentrations at the early and middle-ripening stage, but it did not influence or decrease ABA levels in the late-ripening stage.
This implies that the effect may differ with the fruit ripening stage.
Therefore, jasmonates may be used to regulate fruit ripening.
In contrast, ABA treatment did not influence ACC, JA, or MeJA levels regardless of fruit developmental stage.
Thus, ABA may have no direct effect on those substances in the ripening processes of ‘Orin’ apple fruit.

V International Postharvest Symposium

S. Setha, S. Kondo

ABA, ACC, ethylene, jasmonic acid, methyl jasmonate

https://doi.org/10.17660/ActaHortic.2005.682.38