Abstract
Abscisic acid levels and the rates of ethylene production during successive stages of ripening in avocado fruits (Persea americana Mill.) were determined by gas chromatography. In fruits which were selected for abscisic acid determination according to their rate of ethylene production, a rise in free abscisic acid content was observed following an increase in the rate of ethylene production. Levels of bound abscisic acid were much lower and increased later than free abscisic acid.
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Claims 3
Claim · model-written summary
Free abscisic acid content rose after an increase in the rate of ethylene production during avocado ripening.
- Taxon
- avocado
Persea americanae1 - Organ / stage
- successive stages of ripeninge1
- Compound
- ethylenee2
- Outcome
- free abscisic acid contente2
- Direction
- risee2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Abscisic acid levels and the rates of ethylene production during successive stages of ripening in avocado fruits (Persea americana Mill.) were determined by gas chromatography.”
e2“In fruits which were selected for abscisic acid determination according to their rate of ethylene production, a rise in free abscisic acid content was observed following an increase in the rate of ethylene production.”
Claim · model-written summary
Bound abscisic acid levels were much lower than free abscisic acid levels in avocado fruit.
- Taxon
- avocadoPersea americanae1
- Compound
- bound abscisic acide3
- Outcome
- Levels of bound abscisic acide3
- Direction
- much lowere3
- Comparator
- free abscisic acide3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Abscisic acid levels and the rates of ethylene production during successive stages of ripening in avocado fruits (Persea americana Mill.) were determined by gas chromatography.”
e3“Levels of bound abscisic acid were much lower and increased later than free abscisic acid.”
Claim · model-written summary
Bound abscisic acid levels increased later than free abscisic acid in avocado fruit.
- Taxon
- avocadoPersea americanae1
- Compound
- bound abscisic acide3
- Outcome
- Levels of bound abscisic acide3
- Direction
- increasede3
- Qualifier
- later than free abscisic acide3
- Comparator
- free abscisic acide3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Abscisic acid levels and the rates of ethylene production during successive stages of ripening in avocado fruits (Persea americana Mill.) were determined by gas chromatography.”
e3“Levels of bound abscisic acid were much lower and increased later than free abscisic acid.”