Changes in Abscisic Acid Levels, Ethylene Biosynthesis, and Protein Patterns during Fruit Maturation of `Granny Smith' Apples

in Journal of the American Society for Horticultural Science
Authors: I. Lara1 and M. Vendrell2
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  • 1 Centre UdL-IRTA, Alcalde Rovira Roure 177, 25198 Lleida, Spain
  • | 2 CID-CSIC, Jorge Girona 18-26, 08034 Barcelona, Spain

Endogenous ABA, free and conjugated ACC concentrations, ethylene-forming capacity (EFC), and presence of ACC oxidase (ACO) and ACC synthase (ACS) proteins were monitored during the preharvest maturation period of `Granny Smith' apple fruit (Malus sylvestris L. Mill. var. domestica (Borkh.) Mansf. `Granny Smith'). Total proteins from peel and pulp tissues were also extracted at different maturity stages and separated by sodium dodecyl sulphate polyacrylamide gel electrophoresis, providing evidence of differential protein accumulation during fruit development. Endogenous ABA concentration in the peel tissue was higher than in pulp, the highest level occurring ≈2 months before commercial harvest. In the pulp tissue, concomitant increases in ACC and ABA concentrations were observed, preceded by a peak in EFC. However, no ACO or ripening-related ACS proteins were detectable throughout the period considered, suggesting that very low levels of both enzymes are present during the preclimacteric stage of `Granny Smith' apples. A hypothesis on the possible interaction between ABA and ethylene during maturation of `Granny Smith' apples is proposed. Chemical names used: abscisic acid (ABA); 1-aminocyclopropane-1-carboxylic acid (ACC).

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