Abstract
Changes in contents of abscisic acid (ABA) and phaseic acid (PA) of peach fruits were examined during post-harvest ripening and senescence.1. 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. The presence of two isomers (cis- and trans forms) ABA was confirmed by GLC and GLC-MS and their contents were determined by an internal standard method. The results indicated that most of the increased ABA during ripening was trans-isomer.2. Phaseic acid, which is known as an ABA-like bioactive compound among some ABA-metabolites, was detected in peach fruits. The content of PA in the fruits increased with proceeding of ripening and senescence. A correlation between the increase of PA content and softening of the peach flesh may involve a certain participation of PA in the softening process of peach flesh (ripening and senescence).
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Claims 5
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
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”
Claim · model-written summary
Most of the ABA increase during ripening was the trans-isomer.
- Taxon
- PeachPrunus persicat0
- Outcome
- trans-isomere2
- Qualifier
- most of the increased ABA during ripeninge2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Peach Fruits”
e2“most of the increased ABA during ripening was trans-isomer”
Claim · model-written summary
PA content in peach fruits increased with ripening and senescence.
- Taxon
- PeachPrunus persicat0
- Organ / stage
- fruitse3
- Treatment
- ripening and senescencee3
- Outcome
- content of PAe3
- Direction
- increasede3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Peach Fruits”
e3“The content of PA in the fruits increased with proceeding of ripening and senescence”
Claim · model-written summary
The increase in PA content is correlated with softening of peach flesh, possibly reflecting a role of PA in softening.
- Taxon
- PeachPrunus persicat0
- Organ / stage
- peach fleshe5
- Compound
- PAe5
- Outcome
- softening of the peach fleshe5
- Direction
- increasee5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Peach Fruits”
e5“A correlation between the increase of PA content and softening of the peach flesh may involve a certain participation of PA in the softening process”
Claim · model-written summary
Phaseic acid was detected in peach fruits.
- Taxon
- PeachPrunus persicat0
- Outcome
- was detected in peach fruitse4
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Peach Fruits”
e4“Phaseic acid, which is known as an ABA-like bioactive compound among some ABA-metabolites, was detected in peach fruits”