Litchi fruit maturation studies: Changes in abscisic acid and 1-aminocyclopropane-1-carboxylic acid and the effects of cytokinin and ethylene on coloration in cv. Feizixiao

被引：2
|
作者：
Wang, HC [1 ]
Huang, XM [1 ]
Huang, HB [1 ]
机构：
[1] S China Agr Univ, Dept Hort, Guangzhou 510642, Peoples R China
来源：
PROCEEDINGS OF THE FIRST INTERNATIONAL SYMPOSIUM ON LITCHI AND LONGAN | 2001年 / 558期
关键词：
litchi; fruit maturation; ABA; ACC; cytokinin; ethylene; pigments; chlorophyllase;
D O I：
10.17660/ActaHortic.2001.558.42
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
The changes in the concentrations of endogenous abscisic acid (ABA) and 1-aminocyclopropane-1-carboxylic acid (ACC) in 'Feizixiao' litchi fruit, and the effects of cytokinin (6-BA) and ethephon on fruit color were investigated. The concentrations of ABA in the peel and aril increased around 62 days after full bloom. This increase was followed by an accumulation of sugars and anthocyanins. The delay of coloration caused by 6-BA was in parallel with ABA with no change in ACC. These results suggest that ABA play a role in fruit maturation. Although ethylene increased ACC concentration in the peel and aril, and slightly lowered the content of chlorophyll, ABA appears to be more closely associated than ethylene with fruit maturity.
引用
收藏
页码：267 / 271
页数：5
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