A combination of hot water and abscisic acid (ABA) biosynthesis inhibitor regulates ripening of Japanese apricot (Prunus mume) fruit

摘要

Japanese apricot fruit are generally harvested at the mature green stage and have a short storage life. Low -temperature storage is rarely used for Japanese apricot due to its susceptibility to chilling injury. Therefore, effective storage techniques that can regulate fruit ripening are required. Japanese apricot is categorized as a climacteric fruit. Ethylene and abscisic acid (ABA) are ripening -related phytohormones in this fruit. Both hot water (HW) immersion and nordihydroguaiaretic acid (NDGA), an inhibitor of ABA biosynthesis, are effective at delaying the ripening of some fruits and vegetables. We examined the synergistic effect of the combination of HW and NDGA treatment in Japanese apricot. Japanese apricot 'Inazumi' fruit were harvested from an open field at the mature green stage. The effects of HW treatment (40 C, 5 min), NDGA (100 04), and a combination of HW and NDGA (HW+NDGA) on fruit firmness, hue angle, chlorophyll concentration, ethylene production, ABA concentration, and expression of ethylene -related and ABA-related genes were investigated. Fruit firmness, hue angle, and total chlorophyll concentration in HW+NDGA-treated fruit were highest at 3 and 6 days after treatment. HW+NDGA treatment most effectively retarded ethylene production, expression of ethylene -related genes (PmACS1, PmAC01, PmETR1, PmERS1, and PmCTR1), endogenous ABA concentration, and expression of ABA -related genes (PmNCED1 and PmPP2C37-like). These results suggested that a combination of hot water and NDGA treatment demonstrated a potential to delay fruit ripening effectively in Japanese apricot.