An Arabidopsis ETR1 Homologue is Constituvely Expressed in Peach Fruit Abscission Zone and Mesocarp

Tonutti, Pietro; Bonghi, Claudio; Ruperti, Benedetto; Scapin, Andrea; Ramina, Angelo

doi:10.1007/978-94-011-4453-7_47

Cited by 4 publications

(1 citation statement)

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“…Quality is defined by several chemical, physical and sensory parameters, and their evolution is controlled by ethylene. In general, progression of ripening may be related to adequate amounts of ethylene while the onset of the syndrome might be due to enhanced hormone sensitivity (Tieman and Klee 1999, Tonutti et al. 1999).…”

Section: Introductionmentioning

confidence: 99%

Peach (Prunus persica) fruit ripening: aminoethoxyvinylglycine (AVG) and exogenous polyamines affect ethylene emission and flesh firmness

Bregoli

Scaramagli

Costa

et al. 2002

Physiologia Plantarum

164

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The effect of various concentrations of aminoethoxyvinylglycine (AVG; 0.32 and 1.28 mM), an ethylene biosynthesis inhibitor, and of the polyamines putrescine (10 mM), spermidine (0.1, 1 and 5 mM) and spermine (2 mM) on peach (Prunus persica L. Batsch cv. Redhaven) fruit ripening was evaluated under field conditions. Treatments were performed 19 (polyamines) and 8 (AVG) days before harvest. Fruit growth (diameter, fresh and dry weight), flesh firmness, soluble solids content and ethylene emission were determined on treated and untreated (controls) fruits. Moreover, endogenous polyamine content and S-adenosylmethionine decarboxylase (SAMDC, EC 4.1.1.21) activity were determined to check for a possible competition between polyamines and ethylene for their common precursor S-adenosylmethionine (SAM). Both treatments strongly inhibited ethylene emission and delayed flesh softening. On a biochemical level, AVG and exogenous polyamines both reduced the free-to-conjugate ratio of endogenous polyamines, and transiently altered SAMDC activity. The possible use of these compounds to control fruit ripening is discussed also in the light of their rejuvenating effect on peach fruits.

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Section: Introductionmentioning

confidence: 99%