Figure 5. Effect of AIEP on auxin levels and the formation of auxin-Asp conjugates in Shiraz berries.

(A) IAA, (B) IAA-Asp and (C) NAA-Asp were quantified by LC-ESI-MS/MS in ex planta Shiraz berry tissues 5 weeks prior to the initiation of ripening which had been exposed to a Control solution, 0.5 µM NAA (N), 20 µM inhibitor (I(20)) and 0.5 µM NAA in combination with 20 µM (I(20)+N), 10 µM (I(10)+N) or 5 µM (I(5)+N) inhibitor. For each treatment 20 berries were placed on 0.8% agar plates containing the indicated compounds and the plates were kept in the dark at room temperature for 6 h (dark grey bars) or 24 h (light grey bars). FW, fresh weight; n.d., not detected. All data represent mean ± standard error of the mean (n = 3). In each subfigure, bars denoted by a different letter differ significantly (p<0.05) using one-way ANOVA to compare the means followed by Duncan's post hoc test (a–c, 6 h; a′–b′, 24 h).