The interaction between jasmonates and abscisic acid during ripening of apple fruit
Setha S., Kondo S.
5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004, p.78
2004
บทคัดย่อ
The interaction between jasmonates and abscisic acid during ripening of apple fruit
Jasmonates (jasmonic acid (JA) and methyl jasmonate (MeJA)) and abscisic acid (ABA) have physiological similarity.The interaction of these substances which are involved in the ripening of ‘Orin’ apple fruit (Malus Pumila Mill. cv. Orin) was investigated.A 1 mM MeJA or cis-ABA solution was applied at three stages of fruit development (pre-climacteric, climacteric, and post-climacteric) for 15 days via the shoots.Endogenous JA, MeJA, and ABA concentrations were quantified by gas chromatography-mass spectrometry-selected ion monitoring (GC-MS-SIM).The effect of exogenous jasmonate or ABA on ethylene and 1-aminocyclopropane-1-carboxylic acid (ACC) was also examined.MeJA treatment decreased ACC concentrations in the climacteric and post-climacteric stages.MeJA treatment increased ABA concentrations at the pre-climacteric stage, but it did not influence or decreased ABA levels after the climacteric stage.This suggests that its effect differs with fruit maturation stage.Jasmonates may be used to regulate fruit ripening.In contrast, cis-ABA treatment did not influence ACC, JA, or MeJA levels regardless of fruit developmental stage.