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).
