Stimulated auxin levels enhance plum fruit ripening, but limit shelf-life characteristics
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- 作者：Islam El-Sharkawya ; b ; Sherif Sherifb ; c ; Tawfiq Qubbaja ; Alan J Sullivanc ; Subramanian Jayasankara ; jsubrama@uoguelph.ca" class="auth_mail" title="E-mail the corresponding author
- 关键词：DAB ; Days after bloom ; EG ; Early Golden ; V9 ; V98041 plum genotype
- 刊名：Postharvest Biology and Technology
- 出版年：2016
- 出版时间：February 2016
- 年：2016
- 卷：112
- 期：Complete
- 页码：215-223
- 全文大小：1975 K
文摘
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Auxin, as well as ethylene, is involved in fruit ripening, although indirectly.
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Early plum has higher levels of auxin and ethylene. Late plum has lower levels.
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Lower auxin levels also help extended shelf life, as evidenced in V9 late plum.
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Auxin advances ripening by modifying cell wall genes.
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These genes reduce fruit the softening rate and enhance shelf life of fruit.