The sensitivity of excised hypocotyl segments to indoleacetic acid (IAA) in two assays, ethylene production and elongation, was determined in the ethylene-requiring tomato (Lycopersicon esculentum Mill.) mutant, diageotropica (dgt), and its isogenic parent, cv VFN8. Endogenous (uninduced) ethylene synthesis rates were slightly lower in dgt hypocotyls than in VFN8 hypocotyls. Ethylene production was essentially unaffected by IAA in dgt, but was stimulated up to 10-fold by 10 micromolar IAA in VFN8. Elongation of dgt hypocotyls was also insensitive to concentrations of IAA as high as 100 micromolar, as compared to significant elongation of VFN8 hypocotyls in response to 0.1 micromolar IAA. A range of IAA analogs active in VFN8 was also ineffective in stimulating elongation of dgt hypocotyls, suggesting that the differences were not due to rapid metabolism of IAA by dgt tissues. Auxin-induced elongation of VFN8 hypocotyls was unaffected by 2,3,5-triiodobenzoic acid and naphthylphthalamic acid, indicating that polar auxin transport was not a factor in these experiments. Exogenous and auxin-induced ethylene had no effect on the elongation respone of either genotype, nor did exogenous ethylene restore the sensitivity of dgt hypocotyls to IAA. Despite their apparent insensitivity to auxin, dgt hypocotyls elongated dramatically and synthesized ethylene rapidly in response to 1.2 micromolar fusicoccin. These results suggest that the primary effect of the dgt mutation is to reduce the sensitivity of the tissue to auxin. As altered regulation of ethylene synthesis is only one symptom of this fundamental deficiency, dgt should more properly be considered to be the auxin-insensitive tomato mutant.

Tomato (Lycopersicon esculentum Mill. var Castlemart) fruit ripening was inhibited by tissue concentrations of ethanol that were produced by either exposure to exogenous ethanol vapors or synthesis under anaerobic atmospheres. Ethanol was not detected in aerobically ripened tomato fruit. Ripening was not inhibited by exposure to methanol at an equivalent molar concentration to inhibitory concentrations of ethanol, while ripening was slightly more inhibited by n-propanol than by equivalent molar concentrations of ethanol. The mottled appearance of a few ripened ethanol-treated fruit was not observed in n-propanol-treated fruit.and, at some stages of maturity, stimulated respiration and ethylene synthesis ofJapanese persimmon (10, 1 1). Acetaldehyde promoted ripening and ethylene synthesis in pears (14) and promoted color formation and a climacteric-like respiratory rise in blueberry and strawberry fruit (15). Treatment of blueberries, tomatoes, and pears with ethanol or acetaldehyde vapors increased their sugar content and sugar-acid ratio and induced desirable flavor changes (23). These compounds were less effective in promoting color changes than ethylene but had a more positive effect on flavor.A previous communication from this laboratory (26) reported inhibition of ripening of tomato fruit by ethanol. In the study described here, we have further investigated this phenomenon to better characterize the role of ethanol in fruit ripening.

Apical senescence but not flower initiation is delayed by short days (SD) compared to long days (LD) in pea plants (Pisum sativum L.) of genotype E Sn Hr. We recently reported that delay of senescence correlated with slower reproductive development, suggesting that fruits are weaker sinks for assimilates under delayed senescence conditions. Thus, we have examined assimilate partitioning in peas to determine if genotype and photoperiod regulate relative sink strength. Assimilate diversion by developing fruit has been implicated in senescence induction. A greater percentage of leaf-exported 14C was transported to fruits and a smaller percentage to the apical bud of G2 peas (genotype E S.4 Hr) in LD than in SD. Relatively more of the 14C delivered to the apical bud of G2 peas was transported to flower buds than to young leaves in LD as compared to SD.

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