Abstract
Auxin‐deprived, senescent, suspension‐cultured pear (Pyrus communis cv. Passe Crassane) fruit cells that can be stimulated to produce ethylene were employed in the search for a possible interdependence between DNA methylation levels and ethylene production. Neither short‐term stimulation of ethylene production by CuCl2, nor longer‐term stimulation by auxin, nor the inhibition of ethylene biosynthesis had a significant effect on the cellular level of DNA methylation. However, short‐term exposure to S‐adenosylhomocysteine enhanced cellular ethylene production and long‐term exposure to azacytidine resulted in the reduction of both DNA methylation levels and stress‐induced ethylene production. These and other correlative findings, or lack thereof, are discussed in the context of ethylene physiology, DNA methylation/demethylation, and epigenetic control.
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