Claim · model-written summary
ABA content in peach fruits rose from 0.12 μg/g FW at harvest to a maximum of 4.20 μg/g FW after 5 days of storage at 20°C.
- Taxon
- Peach
Prunus persicat0 - Organ / stage
- peach fruitse1
- Treatment
- storage at 20°Ce1
- Outcome
- content of ABAe1
- Direction
- increasede1
- Value
- 4.20μg/gFWe1
- Qualifier
- 0.12μg per g. of fresh weighte1
- Comparator
- Immediately after harvestinge1
Not reportedMaterialGeneCompoundInteractorInteractor roleSecond interactorSecond interactor roleSetting
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Peach Fruits”
e1“Immediately after harvesting, the content of ABA in peach fruits was 0.12μg per g. of fresh weight. Its content increased to maximum 4.20μg/gFW) after 5 days in storage at 20°C”
Title
Changes in Abscisic and Phaseic Acids during Ripening and Senescence of Peach Fruits
Hironobu TSUCHIDA; Susumu MIZUNO; Nobuyuki KOZUKUE Journal of the Japanese Society for Horticultural Science 1990. doi:10.2503/jjshs.58.801
Other claims from this paper (4)
- Observation Most of the ABA increase during ripening was the trans-isomer.
- Observation PA content in peach fruits increased with ripening and senescence.
- Association The increase in PA content is correlated with softening of peach flesh, possibly reflecting a role of PA in softening.
- Observation Phaseic acid was detected in peach fruits.