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.
A.M. Bregoli, C. Fabbroni, F. Costa, V. Raimondi, G. Costa (2007). Auxin and ethylene interaction during fruit growth and ripening of Actinidia deliciosa. DORDRECHT : A. Ramina et al..
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.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
