Roles of Abscisic Acid and Ethylene in the Regulation of Litchi Ripening andColoration

ACTA HORTICULTURAE SINICA ›› 2001, Vol. 28 ›› Issue (1): 65-67.

• 研究报告 • Previous Articles Next Articles

Roles of Abscisic Acid and Ethylene in the Regulation of Litchi Ripening andColoration

Yin Jinhua¹, Gao Feifei², Hu Guibing², and Zhu Shuhua²

(¹Dongguan Institute of Agricultural Science , Dongguan 523079;²Department of Horticulture , South China Agricultural University , Guangzhou 510642)

Received:1900-01-01 Revised:1900-01-01 Online:2001-02-25 Published:2001-02-25

Abstract

Abstract: Contents of endogenous ABA and ethylene in Litchi fruit during maturation were determined and STS (Ag₂S₂O₃) which inhibits synthesis of ethylene was used to study its effects on fruit maturation and coloration. The results showed that the content of ABA increased rapidly a week before pericarp coloration. The change of ethylene was similar to that of ABA except that there was a small climax of ethylene taking place after ABA increased. With the occurrence of ethylene climax , there was a rapid change in sugar content and invertase activity. STS treatment delayed litchi fruit coloration and maturation. It was suggested that the increase of ABA content might have induced the synthesis of ethylene , which consequently promoted fruit maturation and coloration.

Key words: Litchi chinenensis Sonn., ABA, Ethylene, Maturation, Coloration

CLC Number:

S 667. 1

Yin Jinhua;Gao Feifei;Hu Guibing;and Zhu Shuhua. Roles of Abscisic Acid and Ethylene in the Regulation of Litchi Ripening andColoration[J]. ACTA HORTICULTURAE SINICA, 2001, 28(1): 65-67.

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Roles of Abscisic Acid and Ethylene in the Regulation of Litchi Ripening andColoration

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