Role of Abscisic Acid in Fruit Ripening of Peach

ACTA HORTICULTURAE SINICA ›› 2009, Vol. 36 ›› Issue (7): 1037-1042.

• 研究简报 • Previous Articles Next Articles

Role of Abscisic Acid in Fruit Ripening of Peach

CAO Yong-qing¹,LENG Ping^1*,PAN Xuan²,YAN Zhi-gang²,and REN Jie¹

(¹College of Agronomy and Biotechnology, China Agricultural University, Beijing 100193,China；²Beijing ER Shang-fukushima Machinery Electric Co., LTD, Beijing 101407,China )

Received:2009-03-03 Revised:2009-04-20 Online:2009-07-25 Published:2009-07-25
Contact: LENG Ping

Abstract

Abstract: Changes of endogenous ABA content during fruit development as well as the effect of exogenous ABA and Fluridone treatment on ripening of detached peach (Prunus persica L.‘Hakuho’) fruit in the late development period were studied in order to discuss relationship between ABA and fruit ripening of peach. Accumulation of endogenous ABA during late period of peach development triggered peach fruit ripening, and the peak of endogenous ABA content initiated the fruit ripening process. The treatment of exogenous ABA promoted ripening and senescence process of detached peach fruits, and Fluridone treatment inhibited biosynthesis of endogenous ABA and ethylene production and delayed fruit softening. Ethylene maybe acted as an auxiliary factor to influence fruit ripening and senescence process.

Key words: Prunus persica L. Batsch, abscisic acid, ethylene, ripening

CLC Number:

CAO Yong-qing;LENG Ping;PAN Xuan;YAN Zhi-gang;and REN Jie. Role of Abscisic Acid in Fruit Ripening of Peach[J]. ACTA HORTICULTURAE SINICA, 2009, 36(7): 1037-1042.

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Role of Abscisic Acid in Fruit Ripening of Peach

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