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Changes in the levels of abscissic acid and its metabolites resulting from chilling of tomato fruits.

Author(s) : KUBIK M. P., BUTA J. G., WANG C. Y.

Type of article: Article

Summary

The 6,6,6-(2H)-analogues of abscisic (ABA), phaseic (PA) and dihydrophaseic (DPA) acids were used in GC-MS-SIM determination of free and total alkali hydrolysable ABA, PA and DPA in the pericarp of tomato (cv Pik Red) fruits. Determinations were made on fruits at the colour-break stage stored for 1, 2, 3 or 4 weeks at 2.5 or 10 deg C, and after subsequent ripening for 1 week in darkness at 20 deg C. Two-fold increases in ABA levels occurred during storage at low temperatures, with a slightly but significantly greater increase in ABA level occurring with storage at 2.5 deg C. Differences in ABA metabolism were found after storage at 2.5 or 10 deg C. Significantly greater DPA levels were found after 2 weeks of storage at 10 compared with 2.5 deg C.

Details

  • Original title: Changes in the levels of abscissic acid and its metabolites resulting from chilling of tomato fruits.
  • Record ID : 1994-2982
  • Languages: English
  • Source: Plant Growth Regul. - vol. 11 - n. 4
  • Publication date: 1992

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