Interaction Between Abscisic Acid and Ethylene in Grape Berry Ripening
Author Information
Author(s): Sun Liang, Zhang Mei, Ren Jie, Qi Jianxun, Zhang Guojun, Leng Ping
Primary Institution: College of Agronomy and Biotechnology, China Agricultural University
Hypothesis
Trace endogenous ethylene may induce the expression of VvNCED1, leading to the generation of abscisic acid (ABA) during grape berry ripening.
Conclusion
Both ethylene and ABA are important for starting the process of berry ripening, and abiotic stresses can induce ABA accumulation after harvest, leading to fruit senescence.
Supporting Evidence
- ABA levels increase significantly during grape berry ripening.
- Trace ethylene is produced at the onset of grape ripening.
- Double treatment with NiCl2 and 1-MCP inhibits ABA production and ethylene release.
Takeaway
Grapes need a little bit of a gas called ethylene to start ripening, and when they are picked, they can get stressed, which makes them age faster.
Methodology
The study involved pharmacological experiments to investigate the effects of endogenous ethylene and exogenous ABA on grape berry ripening and post-harvest senescence.
Digital Object Identifier (DOI)
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