The application of 3,5,6-trichloro-2-pyridyloxyacetic acid (3,5,6-TPA) to kiwifruit cv Hayward (Actinidia deliciosa) at 20 and 70 days after full bloom enhanced fruit growth and delay ripening at harvest and in the first months of cold storage. Biochemical and molecular analyses showed that the initial delay in ripening was probably mediated through control of ethylene, as confirmed by low activity and transcript expression of ACO, and through a related effect on the levels of polygalacturonase C (PGC) and expansin mRNAs.

Auxin and ethylene interaction during fruit growth and ripening of Actinidia deliciosa

BREGOLI, ANNA MARIA;FABBRONI, CRISTINA;F. Costa;COSTA, GUGLIELMO
2007

Abstract

The application of 3,5,6-trichloro-2-pyridyloxyacetic acid (3,5,6-TPA) to kiwifruit cv Hayward (Actinidia deliciosa) at 20 and 70 days after full bloom enhanced fruit growth and delay ripening at harvest and in the first months of cold storage. Biochemical and molecular analyses showed that the initial delay in ripening was probably mediated through control of ethylene, as confirmed by low activity and transcript expression of ACO, and through a related effect on the levels of polygalacturonase C (PGC) and expansin mRNAs.
Advances in Plant Ethylene Research
105
107
A.M. Bregoli; C. Fabbroni; F. Costa; V. Raimondi; G. Costa
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11585/52328
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