ABA effects on ethylene production, PAL activity, anthocyanin and phenolic contents of strawberry fruit
ABA effects on ethylene production, PAL activity, anthocyanin and phenolic contents of strawberry fruit
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DOI：
10.1023/a:1022539901044
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发表时间：
2003-02-01
影响因子：
4.2
通讯作者：
Joyce, DC
中科院分区：
文献类型：
--
作者：
Jiang, YM;Joyce, DC
研究了外源脱落酸（阿坝）对草莓果实乙烯释放速率、苯丙氨酸解氨酶（PAL）活性、花青苷和酚类物质含量的影响。评价了珠峰果实。还对在20 ° C下保持3天的果实评估着色和硬度。阿坝处理促进了果实着色和软化。用10（-5）或10（-4）mol阿坝1（-1）处理促进乙烯产生。在贮藏过程中，花青苷、酚类物质含量和PAL活性均有所增加，但阿坝处理的速度更快。因此，红色发展加快。内源阿坝可能通过上调乙烯释放量和PAL活性，在草莓果实成熟过程中对果实颜色的形成起作用。
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 degreesC. 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.