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  • Author or Editor: Ronald M. Davison x
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Abscisic acid (ABA) was isolated from sour cherry (Prunus cerasus L. cv. Montmorency) fruit and identified by thin-layer and gas-liquid chromatography and combined gas chromatography-mass spectrometry. Inhibitor levels in the seed paralleled those in the pericarp and were, in general, directly related to growth rate of the fruit, higher levels being found during the initial rapid growth (Stage I) than during the retarded growth phase (Stage II). The level of the inhibitor increased in Stage III, then decreased in the final stages of maturity. The possible role of endogenous ABA in cherry fruit development is discussed.

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