Mode of action of abscisic acid in triggering ethylene biosynthesis and softening during ripening in mango fruit |
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| Institution: | 1. Curtin Horticulture Research Laboratory, Department of Environment and Agriculture, School of Science, and International Institute of Agri-Food Security (IIAFS), Curtin University, GPO Box U1987, Perth 6845, WA, Australia;2. Agricultural Research and Development, Tasmanian Alkaloids, PO Box 130, Westbury, Tasmania 7303, Australia;3. School of Plant Science, University of Tasmania, Locked Bag 55, GPO Hobart, Tasmania 7001, Australia;1. Division of Mechatronics, Biostatistics and Sensors (MeBioS), Department of Biosystems (BIOSYST), KU Leuven, W. de Croylaan 42, bus 2428, B-3001 Leuven, Belgium;3. Flanders Centre of Postharvest Technology, W. de Croylaan 42, B-3001 Leuven, Belgium;1. School of Chemical Engineering and Technology, Tianjin University, Tianjin, 300072, People’s Republic of China;2. College of Light Industry and Food Engineering, Nanjing Forestry University, Jiangsu Province, 210037, People’s Republic of China;3. School of Biological and Food Engineering, Suzhou University, Suzhou, 234000, People’s Republic of China;4. School of Food Science and Nutrition Engineering, China Agricultural University, Beijing 100083, People’s Republic of China;5. College of Agriculture and Life Sciences, Cornell University, Ithaca, NY, 14853–5904, USA;1. College of Horticulture, Nanjing Agricultural University, Nanjing 210095, People’s Republic of China;2. Key Laboratory of Molecular Biology, Jiangsu Academy of Agricultural Sciences, Nanjing, 210095, People’s Republic of China;1. Institute of Genetics and Physiology, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang, Hebei, 050051, PR China;2. Plant Genetic Engineering Center of Hebei Province, Shijiazhuang, Hebei, 050051, PR China;1. School of Agriculture & Food Sciences, The University of Queensland, Brisbane, QLD 4072, Australia;2. Department of Agriculture and Fisheries, Maroochy Research Station, PO Box 5083 SCMS, Nambour, QLD 4560, Australia;3. Department of Agriculture and Fisheries, Eco-Sciences Precinct, GPO Box 267, Brisbane, QLD 4001, Australia;4. Department of Food Technology, Faculty of Agriculture & Natural Resources, An Giang University, 18 Ung Van Khiem St., Long Xuyen City, An Giang Province, Vietnam |
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| Abstract: | The role of abscisic acid (ABA) in triggering ethylene biosynthesis and ripening of mango fruit was investigated by applying ABA S-(+)-cis,trans-abscisic acid] and an inhibitor of its biosynthesis nordihydroguaiaretic acid (NDGA)]. Application of 1 mM ABA accelerated ethylene biosynthesis through promoting the activities of ethylene biosynthesis enzymes (1-aminocyclopropane-1-carboxylic acid synthase, ACS; 1-aminocyclopropane-1-carboxylic acid oxidase, ACO) and accumulation of 1-aminocyclopropane-1-carboxylic acid (ACC), enhanced fruit softening and activity of endo-polygalacturonase and reduced pectin esterase activity in the pulp. The activities of ethylene biosynthesis and softening enzymes were significantly delayed and/or suppressed in the pulp of NDGA-treated fruit. The ABA-treated fruit had higher total sugars and sucrose as well as degradation of total organic acids, and citric and fumaric acids compared with NDGA treatment. These results suggest that ABA is involved in regulating mango fruit ripening and its effects are, at least in part, mediated by changes in ethylene production. |
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