2020
DOI: 10.1016/j.jplph.2020.153192
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Anthocyanin accumulation is initiated by abscisic acid to enhance fruit color during fig (Ficus carica L.) ripening

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Cited by 41 publications
(25 citation statements)
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“…Interestingly, the ripening of common fig fruit shows both climacteric and non‐climacteric characteristics. Although the regulation of ripening in fig fruits by ABA and ethylene has been well described (Freiman et al, 2015; Lama et al, 2020), genetic evidence has been lacking.…”
Section: Discussionmentioning
confidence: 99%
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“…Interestingly, the ripening of common fig fruit shows both climacteric and non‐climacteric characteristics. Although the regulation of ripening in fig fruits by ABA and ethylene has been well described (Freiman et al, 2015; Lama et al, 2020), genetic evidence has been lacking.…”
Section: Discussionmentioning
confidence: 99%
“…Unlike classic climacteric fruits, however, fig fruits are harvested at the on‐tree‐ripening stages rather than the pre‐ripening stages in order to obtain high quality, flavorful fruit (Crisosto et al, 2010), as done in non‐climacteric fruits (Freiman et al, 2015). Although considerable progress has been made in understanding the mechanisms underlying fig fruit ripening (Owino et al, 2006; Flaishman et al, 2008; Crisosto et al, 2010; Freiman et al, 2015; Rosianskey et al, 2016; Lama et al, 2020), these mechanisms are not yet fully understood.…”
Section: Introductionmentioning
confidence: 99%
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“…A color change is one of the most important indicators for judging the ripening of tomato fruit ( 42 ). Lycopene and β-carotene in the pathway of carotenoids are important components of ripe tomato fruit ( 43 ).…”
Section: Discussionmentioning
confidence: 99%
“…Fast ripening of the fig fruit on the tree [1], harvesting at climacteric or post-climacteric stage, which occurs inevitably at commercial ripe stage, and the non-climacteric peel behavior along with the climacteric inflorescence or pulp are specific features of the fig fruit [51]. Furthermore, in figs, the ethylene produced by the climacteric tissues of inflorescence synchronizes the fruit ripening, and abscisic acid (ABA) induces anthocyanin biosynthesis [52] and advances the ripening of all tissue types, with ripening of receptacles being mainly regulated by ABA [52,53]. However, salicylates are antagonists of both ethylene [24,54,55] and ABA [56,57] and this dual antagonism may prevent peel ripening, including the color development in the non-climacteric fig peel.…”
Section: Color Development In Peel and Transcription Of Related Enzymesmentioning
confidence: 99%