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  • Author or Editor: Ryszard Rudnicki x
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Abstract

The presence of abscisic acid (ABA) in both conjugated and free forms was established by thin-layer and gas-liquid chromatography and by combined gas chromatography-mass spectrometry. The concentration of the free acid was greater than that of conjugated ABA early in fruit development (Stages I and II); however, the conjugated form was more prevalent than the free acid during Stage III. The highest concentration of both the free acid and the conjugated ABA was found during periods of most active fruit enlargement and low concentrations during the retarded phase of pericarp growth. The conjugated form represented a significant and, during Stage III, the major portion of the total ABA present.

Open Access

Abstract

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.

Open Access

Abstract

An inhibitor of wheat coleoptile elongation and cress seed germination was isolated from the pericarp of sour cherry (Prunus cerasus L.) fruit and identified as para coumaric acid (PCA). PCA was present in the free acid and bound forms. The concentration of PCA remained relatively constant (10 to 16 μg g dry weight−1) during fruit development. The bound form, with one exception, was present at the highest concentration during Stage II. On a per fruit basis, the free and bound PCA increased progressively with fruit development. PCA was an effective activator of IAA-oxidase also isolated from the cherry fruit pericarp. The possible role of PCA in fruit growth is discussed.

Open Access