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ABA effects on ethylene production, PAL activity, anthocyanin and phenolic contents of strawberry fruit

Author:
Jiang, Y., Joyce, D.C.
Source:
Plant growth regulation 2003 v.39 no.2 pp. 171-174
ISSN:
0167-6903
Subject:
Fragaria ananassa, fruits (food), ripening, abscisic acid, application rate, dose response, ethylene production, quantitative analysis, phenylalanine ammonia-lyase, enzyme activity, chemical constituents of plants, anthocyanins, phenolic compounds, postharvest physiology, food storage, cold storage, fruit quality, color, firmness, hardness
Abstract:
Effects of exogenously applied abscisic acid (ABA) on ethylene production rate, phenylalanine ammonia-lyase (PAL) enzyme activity, and anthocyanin and phenolic concentrations in harvested strawberry cv. Everest fruit were evaluated. Colouration and firmness were also assessed on fruit held for 3 days at 20 degrees C. ABA treatment accelerated fruit colour and softening. Treatment with 10(-5) or 10(-4) mol ABA l-1 stimulated ethylene production. Anthocyanin and phenolic contents and PAL activity increased during storage, but more rapidly in ABA treated fruit. As a result, red colour development was accelerated. Endogenous ABA may play a role in strawberry fruit colour development during ripening through up-regulation of ethylene production and PAL activity.
Agid:
672460