Interplay between hormones and assimilates during pear development and ripening and its relationship with the fruit postharvest behaviour
The ability of European pears (Pyrus communis L.) to ripen immediately after harvest is cultivar-dependent and relies on a range of physiological and biochemical events occurring during fruit growth and development that remain largely unknown. To gain further knowledge on these events, changes in the content of sugars, acids, major hormones and ethylene precursors or related enzymes were studied in two pear varieties (‘Blanquilla’ and ‘Conference’) with known differences in their postharvest ripening behaviour. In both cultivars, low contents of abscisic acid (ABA) seemed to be a prerequisite to initiate on-tree fruit ripening including sugar accumulation and softening. In ‘Blanquilla’ pears, the enhanced potential to produce ethylene and thereby to ripen upon harvest was associated to a late increase in ABA content paralleled by an accumulation of indole 3-acetic acid (IAA). In turn, the inability of ‘Conference’ fruit to produce ethylene upon harvest appeared to be related to a coordinated action of gibberellins (more specifically GA1), salicylic acid (SA) and jasmonic acid (JA), which remained at high concentrations during the latest phases of fruit growth. Collectively, our results highlight that a complex hormonal cross-talk during the development and on-tree ripening of pear fruit may finally determine the ability of the fruit to ripen upon harvest.
633 - Cultius i produccions
Is part of
Lindo-García, Violeta, Paula Muñoz, Christian Larrigaudière, Sergi Munné-Bosch, and Jordi Giné-Bordonaba. 2020. "Interplay Between Hormones And Assimilates During Pear Development And Ripening And Its Relationship With The Fruit Postharvest Behaviour". Plant Science 291: 110339. Elsevier BV. doi:10.1016/j.plantsci.2019.110339.
This item appears in the following Collection(s)
- ARTICLES CIENTÍFICS 
The following license files are associated with this item:
Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by-nc-nd/4.0/