Polyamines, abscisic acid and ethylene production in tomato fruit

• Published in: Phytochemistry (Oxford) 1996-09, Vol.43 (2), p.323-326
• Main Authors: Martínez-Madrid, María C., Serrano, María, Riquelme, Fernando, Romojaro, Félix
• Format: Article
• Language: English
• Subjects: Agronomy. Soil science and plant productions; Biological and medical sciences; Economic plant physiology; Fructification and ripening; Fructification, ripening. Postharvest physiology; Fundamental and applied biological sciences. Psychology; Growth and development; Plant physiology and development; Vegetative and sexual reproduction, floral biology, fructification
• ISSN: 0031-9422; 1873-3700
• DOI: 10.1016/0031-9422(96)00192-6

Tomato fruit of the fast-ripening cultivar Bretón had higher rates of ethylene production than the slow-ripening cultivar Daniela. The initial abscisic acid values were high in both cultivars, but fell during the first six weeks of development. After this time the levels increased, reaching a maximum before ethylene production began to increase. This maximum was much more pronounced in the fast-ripening cultivar. The polyamine/ ethylene ratio also differed, with the slow-ripening cultivar having higher levels of putrescine and lower levels of ethylene. In this cultivar, putrescine was the major polyamine throughout, and it increased sharply during the ripening stage. Spermidine levels, on the other hand, decreased gradually, especially during the first two weeks of development.