Abscisic acid (ABA) and 1-aminocyclopropane-l-carboxylic acid (ACC) content during growth of ‘Satohnishiki’ cherry fruit, and the effect of ABA and ethephon application on fruit quality

Abstract

Changes in concentrations of endogenous abscisic acid (ABA) and 1-aminocyclopro- pane-l-carboxylic acid (ACC) in ‘Satohnishiki’ cherry fruit (Prunus avium L.), and the effects of ABA and ethephon application on fruit quality were investigated. The ABA content in the peel and pulp was low until 33 d, but subsequently increased dramatically. Although the ACC levels were low throughout the growth period, its level in the pulp was highest at the earlier stage of growth, while that in the peel increased slightly at a later stage. ABA application 36 DAFB increased the total sugar content of fruit and stimulated the accumulation of anthocyanin. In contrast, ABA and ethephon applications 36 DAFB decreased the malic acid contents, whereas applications 30 DAFB failed to reduce the malic acid levels. These results suggest that the ABA may be closely related to the maturation of cherry fruit, and that the effects of ABA and ethephon on maturation may vary with the time of application.