HORMONAL-REGULATION OF RIPENING IN THE STRAWBERRY, A NON-CLIMACTERIC FRUIT
HORMONAL-REGULATION OF RIPENING IN THE STRAWBERRY, A NON-CLIMACTERIC FRUIT
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DOI：
10.1007/bf00959527
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发表时间：
1988-06-01
期刊：
影响因子：
4.3
通讯作者：
GRIERSON, D
中科院分区：
文献类型：
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作者：
GIVEN, NK;VENIS, MA;GRIERSON, D
花青素积累是草莓成熟的一种量度，一种非跃变型的水果。无论是氨基乙氧基乙烯基甘氨酸，1-氨基环丙烷羧酸合成酶的抑制剂，也不乙烯作用的抑制剂（银，降冰片二烯）影响成熟果实中花青素的积累。当从未成熟果实的一半上去除瘦果时，成熟果实的去瘦果部分上的花色素苷加速积累并诱导苯丙氨酸解氨酶。瘦果去除的这些影响可以通过将合成的生长素1-萘乙酸或2，4-二氯苯氧基乙酸应用于去瘦果表面来防止。1-萘乙酸的引入到完整的未成熟的草莓果实通过梗延迟其随后的成熟，作为衡量的花青素的积累，叶绿素的损失和硬度下降。这些发现表明，草莓果实成熟时瘦果中生长素浓度的下降调节了果实成熟的速率。
Anthocyanin accumulation is one measure of ripening in the strawberry (Fragaria ananassa Duch.), a non-climacteric fruit. Neither aminoethoxyvinylglycine, an inhibitor of 1-aminocyclopropane carboxylic acid synthase, nor inhibitors of ethylene action (silver, norbornadiene) affected anthocyanin accumulation in ripening fruit. When the achenes were removed from one half of an unripe fruit there was an accelerated accumulation of anthocyanin and induction of phenylalanine ammonia lyase on the de-achened portion of the ripening fruit. These effects of achene removal could be prevented by the application of the synthetic auxins 1-naphthaleneacetic acid or 2,4-dichlorophenoxyacetic acid to the de-achened surface. The introduction of 1-naphthalene acetic acid into intact unripe strawberry fruit through the peduncle delayed their subsequent ripening, as measured by the accumulation of anthocyanin, loss of chlorophyll and decrease in firmness. These findings suggest that the decline in the concentration of auxin in the achenes as strawberry fruit mature modulates the rate of fruit ripening.