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. 1975 Mar;55(3):480–484. doi: 10.1104/pp.55.3.480

Oxidative Turnover of Auxins in Relation to the Onset of Ripening in Bartlett Pear 1,2

Chaim Frenkel a
PMCID: PMC541642  PMID: 16659106

Abstract

Pears (Pyrus communis var. Bartlett) kept in 100% O2 showed an increase in the rate of softening, chlorophyll degradation, and ethylene evolution. The O2 application could overcome, in part, the inhibition of ripening by 1 mm indoleacetic acid. Ripening of pears was also accelerated by the application of solutions containing indoleacetic acid-oxidation products, obtained by an overnight incubation of 0.1 and 1 mm indoleacetic acid with traces of H2O2 and horseradish peroxidase. Although both treatments stimulated ethylene evolution, the promotion of ripening could not be attributed to an indirect ethylene effect. Indoleacetic acid oxidation products obtained in vivo by high O2 tensions or in vitro by enzymatic degradation may function in the promotion of fruit ripening and the synthesis of ethylene.

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Selected References

These references are in PubMed. This may not be the complete list of references from this article.

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