Role of abscisic acid in the ripening of mango.
Palejwala V. A., Amin B., Parikh H. R., Modi V. V.
Author Affiliation: Department of Microbiology, M.S. University of Baroda, Vadodara 390?002, India.
: 662-667
Abstract : Mature but unripe mangoes (cultivars Alphonso and Langra) were vacuum-infiltrated with abscisic acid (ABA, 10-6 M) and the fruits incubated for 5 days at 30°C. ABA treatment hastened ripening, as shown by an increase in total sugars, sucrose, fructose (but not glucose) and carotene concentrations, increased activity of amylase, cellulase and invertase, and reduction in total acids. Fruits were also vacuum-infiltrated with cycloheximide (1 mg/ml) or actinomycin-D (20 µg/ml) prior to ABA treatment. Cycloheximide (a protein synthesis inhibitor) delayed ripening and blocked the effect of ABA, while actinomycin-D (an RNA synthesis inhibitor) reduced ripening only slightly and had little effect on the result of the ABA treatment.