บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Changes in abscisic and phaseic acids during ripening and senescence of peach fruits.

Tsuchida, H.; Mizuno, S.; Kozukue, N.;

Journal of the Japanese Society for Horticultural Science Year: 1990 Vol: 58 Issue: 4 Pages: 801-805 Ref: 18 ref.

1990

บทคัดย่อ

Changes in abscisic and phaseic acids during ripening and senescence of peach fruits.

Concentrations of ABA and phaseic acid (PA) were studied during postharvest ripening and senescence, using gas chromatography and mass spectrometry. The ABA content immediately after harvesting was 0.12 micro g/g FW, increasing to a maximum of 4.20 micro g/g after 5 days at 20 deg C and then decreasing again. Both cis and trans forms of ABA were detected, but most of the increase in ABA concentration was accounted for by the trans isomer. Phaseic acid (PA), an ABA-like, biologically-active compound, was also detected. PA concentration increased as ripening and senescence proceeded. A correlation between PA concentration and softening of the fruit flesh suggested that PA was involved in ripening.